Preheat oven to 350 degrees. Spray two loaf pans with non-stick cooking spray. Cream butter, add sugar and beat well. Add eggs, beating after each egg is added to the mixture. Stir in vanilla. Mix together all of the dry ingredients. Add the dry ingredients and pumpkin puree to the creamed mixture, and add walnuts or pecans if desired. Stir to mix well. Pour the dough into the prepared pans, dividing evenly. Bake at 350 degrees for one hour or until toothpick inserted in the center of each loaf comes out clean. Let cool for 10 minutes before removing from loaf pans. Dust the tops of the loaves with powdered sugar if desired. This freezes well for up to two months.
You could also add raisins or craisins if desired.
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|Serving Size: 1 Serving (145g)|
|Recipe Makes: 20 Servings|
|Calories from Fat: 39 (10%)|
|Amt Per Serving||% DV|
|Total Fat 4.4g||6 %|
|Saturated Fat 1.3g||6 %|
|Monounsaturated Fat 1.5g|
|Polyunsanturated Fat 0.8g|
|Cholesterol 158.6mg||49 %|
|Sodium 3481.6mg||120 %|
|Potassium 126.6mg||3 %|
|Total Carbohydrate 77.6g||23 %|
|Dietary Fiber 1.5g||6 %|
|Sugars, other 76.1g|
|Protein 11g||16 %|
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Calories per serving: 396
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