Cate's Pumpkin Nut Bread
73
Cate's Pumpkin Nut Bread recipe
Ingredients
| 3 ½ | cups |
all-purpose flour
sifted |
|
| 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
|
|
| ⅔ | cup |
water
|
|
| Topping | |||
| 2 | tablespoons |
butter
melted |
|
| 2 | tablespoons |
sugar
|
|
| ½ | teaspoon |
cinnamon
|
|
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.
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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?
