Thanksgiving Pumpkin Pecan Bread
48
Pumpkin Pecan Bread recipe
Ingredients
| 3 ½ | cups |
all-purpose flour
|
|
| 3 | cups |
sugar
|
|
| 1 ½ | teaspoons |
salt
|
|
| 4 | large |
eggs
beaten |
|
| 2 | cups |
pumpkin
canned |
|
| ⅔ | cup |
water
|
|
| 2 | teaspoons |
baking soda
|
|
| 1 | teaspoon |
nutmeg
|
|
| 1 | teaspoon |
cinnamon
|
|
| 1 | cup |
vegetable oil
|
|
| 1 | cup |
pecans
or walnuts |
|
| 1 | cup |
raisins, seedless
or dates, chopped |
Directions
Preheat oven to 350℉ (180℃).
Sift together flour, sugar, salt, soda, and spices in a large bowl.
Add beaten eggs, pumpkin, water, and oil; mix until well blended.
Add nuts and raisins or dates.
Pour into greased two 9-inch pans, three 8-inch pans, or four 7- inch pans.
Bake at 350℉ (180℃) (F) for 10 minutes, then at 325 degrees (F) for one hour for 9-inch, 50 minutes for 8-inch, or 45 minutes for 7- inch pans.
Nutrition Facts
Serving Size 99g (3.5 oz)Amount per Serving
Calories 187339% of calories from fat
% Daily Value *
Total Fat 81g
124%
Saturated Fat 11g
54%
Trans Fat
0g
Cholesterol 212mg
71%
Sodium 1242mg
52%
Total Carbohydrate
92g
92%
Dietary Fiber 11g
43%
Sugars g
Protein
45g
Vitamin A 387%
•
Vitamin C 11%
Calcium 12%
•
Iron 52%
* based on a 2,000 calorie diet
How is this calculated?
