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Cate's Pumpkin Nut Bread

Cate's Pumpkin Nut Bread

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Submitted by mine

Cate’s Pumpkin Nut Bread recipe

YIELD

24 servings

PREP

30 min

COOK

60 min

READY

90 min

Ingredients

3 ½ 828
CUPS ML ALL-PURPOSE FLOUR
sifted
2 1E+1
TEASPOONS ML BAKING SODA
1 ½ 7.5
TEASPOONS ML SALT
1 5
TEASPOON ML CINNAMON
1 5
TEASPOON ML NUTMEG
3 7.1E+2
CUPS ML SUGAR
1 237
CUP ML PECANS
4 4
LARGE LARGE EGGS
1 ½ 355
1 237
CUP ML BUTTER
158
CUP ML WATER
Topping
2 3E+1
TABLESPOONS ML BUTTER
melted
2 3E+1
TABLESPOONS ML SUGAR
½ 2.5
TEASPOON ML CINNAMON

Directions

Sift dry ingredients into large mixerbowl.

Quickly add all remaining ingredients.

Mix only until dry ingredients are moist.

Bake in 2 greased 9×5×3-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 1754 40% 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?
Trans-fat Free, High Fiber
 
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