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    You are in: Home / Recipes / Indian Summer Pumpkin Bread Recipe
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    Indian Summer Pumpkin Bread

    Average Rating:

    2 Total Reviews

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    • on June 27, 2010

      Superb!! Other than being heavy on the orange zest, and using golden raisins instead of dark ones, I followed the ingredient list right on down. Strangely, I couldn't find my second loaf pan, so I chose to use my bundt pan and make it a little prettier. What a beatiful cake this is, and the flavours are incredible, too. This was a wonderful reminder of cool fall days in the middle of the hot & humid summer. Thanks, Syd - this one's a keeper! Made for PRMR Tag.

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    • on January 16, 2009

      We are always looking for ways to eat pumpkin from our garden, and this recipe is perfect. I substituted pecans for walnuts, and it was wonderful. Froze well too (for about 2 weeks). Since I used fresh pumpkin, I drained it very well by pressing it against the sides of a sieve.

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    Nutritional Facts for Indian Summer Pumpkin Bread

    Serving Size: 1 (120 g)

    Servings Per Recipe: 18

    Amount Per Serving
    % Daily Value
    Calories 453.9
    Calories from Fat 162
    Total Fat 18.0 g
    Saturated Fat 2.3 g
    Cholesterol 35.2 mg
    Sodium 238.4 mg
    Total Carbohydrate 70.7 g
    Dietary Fiber 1.7 g
    Sugars 48.5 g
    Protein 5.0 g


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