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Pecan Spiced Pumpkin Bread

 
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Chock full of pecans and well spiced, perfect snack for a cooler Autumn day.

Yield

24

servings

Prep

15

min

Cook

60

min

Ready

Trans-fat Free, High Fiber
 

Ingredients

3 ½ cups all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon cinnamon
1 teaspoon nutmeg
1 teaspoon cloves
1 teaspoon allspice
3 cups sugar
1 cup vegetable oil
4 large eggs
lightly beaten
2 cups pumpkin
cup water
1 ½ cups pecans
chopped

Directions

Preheat oven to 350℉ (180℃).

In large bowl, combine flour, baking soda, salt, spices and sugar.

Add oil, eggs, pumpkin and water, beating until well blended.

Stir in pecans.

Pour into two lightly greased 9x5x5 inch loaf pans.

Bake 1 hour or until toothpick comes out clean.

Remove from pans and cool on wire racks.

Note: If you like raisins, you can always add some raisins to your pumpkin bread.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 95g (3.4 oz)
Amount per Serving
Calories 124044% of calories from fat
 % Daily Value *
Total Fat 60g 93%
Saturated Fat 8g 39%
Trans Fat 0g
Cholesterol 141mg 47%
Sodium 630mg 26%
Total Carbohydrate 56g 56%
Dietary Fiber 7g 29%
Sugars g
Protein 30g
Vitamin A 258% Vitamin C 7%
Calcium 8% Iron 33%
* based on a 2,000 calorie diet How is this calculated?

 

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