Buttermilk Walnut Bread in Abm
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INGREDIENTS
INSTRUCTIONS
Note that the nuts are added immediately. 1. Place ingredients in pan in order recommended by the manufacturer (usually from wet to dry). 2. Select 1+1/2-lb loaf: regular, rapid, or timed-bake cycle; light or medium crust. 3. Bake and remove to cool. Makes 12 slices. EACH 170 cals, 4g fat. High altitude (3500 ft) adjustment: Increase water by 1+1/2 or 3 tablespoons and decrease yeast by 1/4 to 3/4 teaspoon. Recipe by: Pillsbury Healthy Baking 1994 Posted to EAT-LF Digest by PatHanneman
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (149g) | ||
| Recipe Makes: 12 servings | ||
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| Calories: 492 | ||
| Calories from Fat: 49 (10%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 5.4g | 7 % | |
| Saturated Fat 0.7g | 3 % | |
| Monounsaturated Fat 0.8g | ||
| Polyunsanturated Fat 3.1g | ||
| Cholesterol 0.4mg | 0 % | |
| Sodium 16.3mg | 1 % | |
| Potassium 269.9mg | 7 % | |
| Total Carbohydrate 93.7g | 28 % | |
| Dietary Fiber 4.3g | 17 % | |
| Sugars, other 89.4g | ||
| Protein 16.7g | 24 % | |
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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. |
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Calories per serving: 492
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