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Cate's Pumpkin Nut Bread


Cate's Pumpkin Nut Bread recipe













Trans-fat Free, High Fiber


3 ½ cups all-purpose flour
2 teaspoons baking soda
1 ½ teaspoons salt
1 teaspoon cinnamon
1 teaspoon nutmeg
3 cups sugar
1 cup pecans
4 large eggs
1 ½ cups canne pumpkin purée
1 cup butter
cup water
2 tablespoons butter
2 tablespoons sugar
½ teaspoon cinnamon


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

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Nutrition Facts

Serving Size 90g (3.2 oz)
Amount per Serving
Calories 175440% of calories 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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