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Pumpkin Nut Bread

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Submitted by Peppersullivan

Pumpkin Nut Bread recipe

YIELD

24 servings

PREP

20 min

COOK

80 min

READY

100 min

Ingredients

3 ¼ 769
¾ 177
CUP ML OATMEAL
quick or old fashion
2 2
TEASPOONS TEASPOONS BAKING SODA *
1 ½ 7.5
TEASPOONS ML PUMPKIN PIE SPICE
½ 2.5
TEASPOON ML BAKING POWDER
½ 2.5
TEASPOON ML SALT
¾ 177
CUP ML LIQUID EGG SUBSTITUTE
fat free
1 ¾ 414
CUPS ML SUGAR
1 1
EACH EACH PUMPKIN
canned *
1 ½ 355
CUPS ML SUGAR
1 ½ 355
CUPS ML BROWN SUGAR
packed *
½ 118
CUP ML WATER
½ 118
CUP ML VEGETABLE OIL
½ 118
1 237
CUP ML WALNUTS
chopped

Directions

Combine flour, oats, baking soda, pumpkin pie spice, baking powder and salt in large bowl.

Beat eggs, pumpkin, sugars, water, oil and milk in large mixer bowl on medium speed until combined.

Beat flour mixture into pumpkin mixture on low speed until blended; stir in nuts.

Spoon into 2 greased 9×5×3 inch loaf pan.

Bake at 350℉ (180℃) for 65 to 70 minutes or until wooden pick inserted in center comes out clean.

Cool in pans for 10 min; remove to wire racks to cool completely.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 71g (2.5 oz)
Amount per Serving
Calories 1539 29% from fat
 % Daily Value *
Total Fat 50g 77%
Saturated Fat 6g 30%
Trans Fat 0g
Cholesterol 5mg 2%
Sodium 402mg 17%
Total Carbohydrate 85g 85%
Dietary Fiber 8g 30%
Sugars g
Protein 53g
Vitamin A 195% Vitamin C 6%
Calcium 13% Iron 44%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Trans-fat Free, High Fiber
 
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