Try this Pineapple/banana Breakfast Quick Bread recipe, or contribute your own.
Suggest a better descriptionMix all but dry ingredients in mixer bowl. Gradually add dry ingredients. Mix well. Bake in 2 OILED loaf pans at 350 F for about 1 and 1/4 to 1 and 1/2 hours, or until toothpick inserted in center comes out clean. ***NOTE 1 - if you use glass pans, reduce the heat by 25 degrees, as soy flour tends to burn very easily. ****NOTE 2 - If you want to avoid eggs, substitute as follows: use 2 tsp powdered egg replacer rather than 2eggs AND use 2 tsp baking powder rather than 4 tsp Posted to bakery-shoppe digest V1 Number 030 by "Karen Utz"
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Serving Size: 1 Serving (1532g) | ||
Recipe Makes: 1 | ||
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Calories: 2889 | ||
Calories from Fat: 1090 (38%) | ||
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Amt Per Serving | % DV | |
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Total Fat 121.2g | 162 % | |
Saturated Fat 31.2g | 156 % | |
Monounsaturated Fat 60.7g | ||
Polyunsanturated Fat 17.6g | ||
Cholesterol 2115mg | 651 % | |
Sodium 2195.5mg | 76 % | |
Potassium 3535mg | 93 % | |
Total Carbohydrate 365.5g | 107 % | |
Dietary Fiber 28.6g | 114 % | |
Sugars, other 336.9g | ||
Protein 102g | 146 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 2889
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