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Pumpkin Bread with Cinnamon and Chocolate Chips


Pumpkin Bread with Cinnamon recipe













Trans-fat Free, High Fiber


3 ½ cups unbleached all-purpose flour
1 ½ cups brown sugar
light, packed
1 ½ cups sugar
2 teaspoons baking soda
1 ½ teaspoons salt
1 teaspoon cinnamon
½ teaspoon nutmeg
4 large eggs
1 cup vegetable oil
cup water
2 cups pumpkin
mashed, canned
1 cup chocolate chips (semi-sweet)
1 cup walnuts
chopped, optional


Preheat the oven to 375℉ (190℃) F, and grease 3 medium loaf pans, sprinkling a little brown sugar in each.

Combine all the dry ingredients in a large bowl and fashion a well in the center.

Break in the 4 eggs and add the salad oil, water and pumpkin.

Beat thoroughly until well mixed, then add the chocolate chips and nuts if using.

Pour into the prepared pans.

Bake 1 hour and 15 minutes or until a cake tester or wooden pick inserted in the center comes out clean.

Cool for 5 minutes in the pans before turning onto wire racks to cool.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 87g (3.1 oz)
Amount per Serving
Calories 158645% of calories from fat
 % Daily Value *
Total Fat 80g 122%
Saturated Fat 10g 51%
Trans Fat 0g
Cholesterol 212mg 71%
Sodium 1242mg 52%
Total Carbohydrate 67g 67%
Dietary Fiber 10g 41%
Sugars g
Protein 55g
Vitamin A 386% Vitamin C 11%
Calcium 12% Iron 53%
* based on a 2,000 calorie diet How is this calculated?


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