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    You are in: Home / Recipes / Pumpkin Nut Bread Recipe
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    Pumpkin Nut Bread

    Average Rating:

    2 Total Reviews

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    • on November 02, 2003

      Just made your recipe for Pumpkin Bread in my bread machine. I used half whole wheat flour, and Smart Balance margarine and it turned out very well. I also added 1/4 cup dry roasted pumpkin seeds as well as the toasted pecans. I did find that I had to add about 1/4 cup more flour as the dough was very moist. It has a great taste and made excellent toast for breakfast. I will make this again. Thanks, Carole in Orlando

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    • on December 19, 2007

      Been meaning to try this one for a while,so I made it for a bake sale at the nursing home I work at...I did alter the recipe slightly to make it egg/dairy free and to make it into a larger 2 pound loaf...Only 10 minutes after adding it to the baked goods table, it sold for 7.50! Thanks for sharing this recipe!

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    Nutritional Facts for Pumpkin Nut Bread

    Serving Size: 1 (635 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 1873.5
     
    Calories from Fat 559
    29%
    Total Fat 62.2 g
    95%
    Saturated Fat 14.7 g
    73%
    Cholesterol 253.4 mg
    84%
    Sodium 2544.8 mg
    106%
    Total Carbohydrate 284.4 g
    94%
    Dietary Fiber 15.4 g
    61%
    Sugars 44.4 g
    177%
    Protein 48.2 g
    96%

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