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Kathleen's Fantastic Pumpkin Bread

 
43

Kathleen's Fantastic Pumpkin Bread recipe

Yield

24

servings

Prep

15

min

Cook

75

min

Ready

90

min

Trans-fat Free, High Fiber
 

Ingredients

1 cup sugar
white
1 cup brown sugar
dark
*
1 ¼ teaspoons salt
3 teaspoons baking soda
1 teaspoon cinnamon
1 teaspoon nutmeg
½ teaspoon cloves
ground
2 tablespoons molasses
dark
1 cup vegetable oil
4 large eggs
cup water
2 cups pumpkin
freshly cooked or canned
3 ½ cups all-purpose flour
sifted
1 cup walnuts
or pecan
1 cup raisins, seedless
optional

Directions

Combine all ingredients and mix vigorously.

Divide batter into 3 8½ X 4½ inch greased and floured Loaf Pans.

In a pre-heated oven, bake at 350℉ (180℃) for 1 to 1½ hours until a toothpick inserted, comes out clean.

Let bread cool in pans on wire rack.

Freezes beautifully.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 85g (3.0 oz)
Amount per Serving
Calories 152147% of calories from fat
 % Daily Value *
Total Fat 80g 123%
Saturated Fat 10g 51%
Trans Fat 0g
Cholesterol 212mg 71%
Sodium 1236mg 52%
Total Carbohydrate 61g 61%
Dietary Fiber 10g 42%
Sugars g
Protein 55g
Vitamin A 386% Vitamin C 11%
Calcium 14% Iron 56%
* based on a 2,000 calorie diet How is this calculated?

 

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