Recipe by: Southern Living Magazine Beat butter at medium speed with an electric mixer until creamy; gradually add brown sugar, beating well. Add eggs, 1 at a time, beating until blended after each addition. Combine flour and next 4 ingredients; add to butter mixture alternately with pumpkin, beginning and ending with flour mixture. Beat at low speed after each addition, just until dry ingredients are moistened. Stir chopped pecans and vanilla into batter. Spoon into a greased 8 1/2 - x 4 1/2-inch loaf pan. Bake at 350 for 1 hour or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 minutes; remove from pan, and cool on wire rack. Slice and serve with Peachy Cream Cheese Spread. Formatted for you by: Bill Webster Posted to MC-Recipe Digest V1 #784 by Bill
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|Serving Size: 1 Loaf (1549g)|
|Recipe Makes: 1 Loaf|
|Calories from Fat: 2100 (43%)|
|Amt Per Serving||% DV|
|Total Fat 233.3g||311 %|
|Saturated Fat 76.3g||382 %|
|Monounsaturated Fat 90.6g|
|Polyunsanturated Fat 48.7g|
|Cholesterol 2312.1mg||711 %|
|Sodium 5105.5mg||176 %|
|Potassium 2098.2mg||55 %|
|Total Carbohydrate 635.8g||187 %|
|Dietary Fiber 8.4g||34 %|
|Sugars, other 627.4g|
|Protein 91.8g||131 %|
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Calories per serving: 4941
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