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Thanksgiving Pumpkin Pecan Bread


Pumpkin Pecan Bread recipe













Trans-fat Free, High Fiber


3 ½ cups all-purpose flour
3 cups sugar
1 ½ teaspoons salt
4 large eggs
2 cups pumpkin
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


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.


* not incl. in nutrient facts

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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?


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