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Hazelnut Pumpkin Bread


Hazelnut Pumpkin Bread recipe













Trans-fat Free, High Fiber


3 cups sugar
1 cup vegetable oil
4 large eggs
2 cups pumpkin
1 cup water
4 cups all-purpose flour
2 teaspoons salt
½ teaspoon baking powder
2 cups hazelnuts (filberts)
2 teaspoons baking soda
1 cup raisins, seedless
1 teaspoon cloves
cinnamon, allspice, nutmeg


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

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Nutrition Facts

Serving Size 73g (2.6 oz)
Amount per Serving
Calories 210141% of calories 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?


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