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Hazelnut Pumpkin Bread

Hazelnut Pumpkin Bread

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Submitted by penny25

Hazelnut Pumpkin Bread recipe

YIELD

36 servings

PREP

20 min

COOK

60 min

READY

80 min

Ingredients

3 7.1E+2
CUPS ML SUGAR
1 237
CUP ML VEGETABLE OIL
4 4
LARGE LARGE EGGS
2 473
CUPS ML PUMPKIN
1 237
CUP ML WATER
4 946
2 1E+1
TEASPOONS ML SALT
½ 2.5
TEASPOON ML BAKING POWDER
2 473
CUPS ML HAZELNUTS (FILBERTS)
chopped
2 1E+1
TEASPOONS ML BAKING SODA
1 237
1 5
TEASPOON ML CLOVES
cinnamon, allspice, nutmeg

Directions

Blend sugar and oil; add eggs and pumpkin.

Sift flour, baking powder, soda, salt and spices together.

Add to first mixture, alternating with the water.

Add raisins or dates, then the hazelnuts.

Divide batter into three large greased loaf pans.

Bake at 350℉ (180℃) F for 1 hour.

Serve warm or at room temperature.

Dust with icing sugar if desired.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 73g (2.6 oz)
Amount per Serving
Calories 2101 41% from fat
 % Daily Value *
Total Fat 96g 148%
Saturated Fat 12g 58%
Trans Fat 0g
Cholesterol 212mg 71%
Sodium 1539mg 64%
Total Carbohydrate 98g 98%
Dietary Fiber 14g 56%
Sugars g
Protein 61g
Vitamin A 386% Vitamin C 17%
Calcium 18% Iron 66%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, High Fiber
 
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