This is a quick nut bread made with pumpkin
Blend together shortening and sugar. Add eggs, one at a time.
Beating well after each addition. Stir in 1 ( 15 oz. Can solid pk. Pumpkin).
In a separate bowl , combine dry ingred. In a small bowl, mix together
Water and vanilla . Add dry ingred. To pumpkin mixture alternately
With water mixture, stirring just till smooth. Stir in nuts.
Spread into greased and floured 9×5" loaf pan.
Bake in 350 degree oven for 45 min. Or until toothpick comes out clean. Cool in pan for about 5 min. Then turn out. Wrap in plastic
And foil. Either freeze or keep in fridge.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (20g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 8 | ||
Calories from Fat: 2 (25%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.2g | 0 % | |
Saturated Fat 0.1g | 1 % | |
Monounsaturated Fat 0.1g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0.8mg | 0 % | |
Sodium 21.4mg | 1 % | |
Potassium 30.8mg | 1 % | |
Total Carbohydrate 1g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 1g | ||
Protein 0.7g | 1 % | |
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: 8
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