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Spiced Moist Pumpkin Bread

Spiced Moist Pumpkin Bread

Spiced Pumpkin Bread recipe













Trans-fat Free, High Fiber


3 cups sugar
1 cup vegetable oil
3 large eggs
16 ounce canne pumpkin purée
solid pack
3 cups all-purpose flour
1 teaspoon cloves
1 teaspoon cinnamon
1 teaspoon nutmeg
1 teaspoon baking soda
½ teaspoon salt
½ teaspoon baking powder
1 cup walnuts
coarsely chopped, optional


Preheat oven to 350℉ (180℃).

Butter and flour two 9x5x3-inch loaf pans.

Beat sugar and oil in large bowl to blend.

Mix in eggs and pumpkin.

Sift flour, cloves, cinnamon, nutmeg, baking soda, salt and baking powder into another large bowl.

Stir into pumpkin mixture in 2 additions.

Mix in walnuts, if desired.

Divide batter equally between prepared pans.

Bake until tester inserted into center comes out clean, about 1 hour 10 minutes.

Transfer to racks and cool 10 minutes.

Using sharp knife, cut around edge of loaves.

Turn loaves out onto racks and cool completely.

Serve one of these loaves the day you make them.

Wrap the other in foil and freeze up to one month so that you'll have it on hand for unexpected company.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 82g (2.9 oz)
Amount per Serving
Calories 169642% of calories from fat
 % Daily Value *
Total Fat 78g 120%
Saturated Fat 10g 49%
Trans Fat 0g
Cholesterol 159mg 53%
Sodium 494mg 21%
Total Carbohydrate 79g 79%
Dietary Fiber 9g 35%
Sugars g
Protein 47g
Vitamin A 378% Vitamin C 10%
Calcium 11% Iron 44%
* based on a 2,000 calorie diet How is this calculated?


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