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    You are in: Home / Recipes / Pumpkin Bread: No Nuts,eggs or Dairy Recipe
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    Pumpkin Bread: No Nuts,eggs or Dairy

    Average Rating:

    1 Total Reviews

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    • on November 13, 2013

      I took this bread out of the oven an hr ago and I really like it. I thought the 3 1/2 cups of sugar would have been too much and I was right. I put in about 1 1/2 cups and for me it was just right. I already had pumpkin at home and didn't use canned. I have to admit being from Barbados I have never seen canned pumpkin before haha. It came out moist and I like the fact that I didn't have to use eggs which I didn't have anyways. Being that there was no picture or description of the texture of it, I wasn't exactly sure what it was to look like. It didn't come out like bread but more of a cake consistency according to my friends who tasted it. I will see how it comes out the next time I do it and compare! I also added some grated coconut into the batter and sprinkled some on top as well. Overall, a great recipe. N.B I did an original review on October 30th when I first baked it but I realised I needed to add some things to clarify.

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    Nutritional Facts for Pumpkin Bread: No Nuts,eggs or Dairy

    Serving Size: 1 (1737 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 2045.2
     
    Calories from Fat 669
    32%
    Total Fat 74.4 g
    114%
    Saturated Fat 9.8 g
    49%
    Cholesterol 0.0 mg
    0%
    Sodium 1231.8 mg
    51%
    Total Carbohydrate 339.3 g
    113%
    Dietary Fiber 4.9 g
    19%
    Sugars 235.6 g
    942%
    Protein 14.4 g
    28%

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