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Cate's Pumpkin Nut Bread

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Cate's Pumpkin Nut Bread

Cate's Pumpkin Nut Bread recipe

 

Yield

24 servings

Prep

30 min

Cook

60 min

Ready

90 min
Trans-fat Free, High Fiber

Ingredients

Amount Measure Ingredient Features
3 ½ cups all-purpose flour
sifted
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2 teaspoons baking soda
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1 ½ teaspoons salt
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1 teaspoon cinnamon
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1 teaspoon nutmeg
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3 cups sugar
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1 cup pecans
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4 large eggs
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1 ½ cups canned pumpkin purée
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1 cup butter
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cup water
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Topping
2 tablespoons butter
melted
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2 tablespoons sugar
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½ teaspoon cinnamon
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Ingredients

Amount Measure Ingredient Features
828 ml all-purpose flour
sifted
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1E+1 ml baking soda
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7.5 ml salt
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5 ml cinnamon
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5 ml nutmeg
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7.1E+2 ml sugar
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237 ml pecans
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4 large eggs
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355 ml canned pumpkin purée
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237 ml butter
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158 ml water
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Topping
3E+1 ml butter
melted
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3E+1 ml sugar
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2.5 ml cinnamon
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Directions

Sift dry ingredients into large mixerbowl.

Quickly add all remaining ingredients.

Mix only until dry ingredients are moist.

Bake in 2 greased 9x5x3-inch pans in preheated 350℉ (180℃) oven for 1 hour.

Cool 5 minutes.

Remove from pans and cool on wire rack.

While warm brush with butter and sprinkle with cinnamon-sugar.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 90g (3.2 oz)
Amount per Serving
Calories 175440% from fat
 % Daily Value *
Total Fat 78g 120%
Saturated Fat 36g 182%
Trans Fat 0g
Cholesterol 349mg 116%
Sodium 1604mg 67%
Total Carbohydrate 84g 84%
Dietary Fiber 9g 35%
Sugars g
Protein 43g
Vitamin A 323% Vitamin C 7%
Calcium 11% Iron 46%
* based on a 2,000 calorie diet How is this calculated?
 

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