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Nutty Moist Pumpkin Bread

Nutty Moist Pumpkin Bread

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Submitted by irishboy

Perfect for Autumn, rich pecans, pumpkin and nutmeg, a match made in heaven.

YIELD

24 servings

PREP

5 min

COOK

1 hrs

READY

1 hrs

Ingredients

1 5
TEASPOON ML CINNAMON
ground
3 7.1E+2
CUPS ML SUGAR
3 ½ 828
CUPS ML ALL-PURPOSE FLOUR
sifted
158
CUP ML VEGETABLE OIL
2 1E+1
TEASPOONS ML BAKING SODA
1 ½ 7.5
TEASPOONS ML SALT
1 1
CAN CAN PUMPKIN *
158
CUP ML WATER
1 5
TEASPOON ML NUTMEG
ground
158
CUP ML PECANS
coarsely chopped, or other nuts or seeds
1 1
EACH EACH EGGS

Directions

Mix all ingredients together.

Pour into well-greased loaf pans.

Bake 1 hour at 350℉ (180℃). Remove from pan and cool completely on wire rack before wrapping.

This may be frozen.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 61g (2.2 oz)
Amount per Serving
Calories 586 32% from fat
 % Daily Value *
Total Fat 21g 32%
Saturated Fat 3g 13%
Trans Fat 0g
Cholesterol 19mg 6%
Sodium 472mg 20%
Total Carbohydrate 32g 32%
Dietary Fiber 3g 11%
Sugars g
Protein 12g
Vitamin A 77% Vitamin C 2%
Calcium 2% Iron 15%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Trans-fat Free, Good source of fiber
 
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