Try this Paula Lyons Pumpkin Nut Bread recipe, or contribute your own.
Suggest a better description*Whole-wheat pastry flour or 1 cup whole wheat flour plus 1/2 cup enriched all-purpose flour may be substituted. "This recipe actually comes from my good friend, Alice White, whos a nutritionist and wonderful cook in Cambridge, Massachusetts. My family loves this every time." Preheat over to 350 degrees F. Grease a 9- x 5- x 3-inch loaf pan. Place all dry ingredients in a large bowl and mix well. Add oil and beaten eggs, blend in well. (This recipe is easy to mix by hand.) Add water, pumpkin, and pecans; stir until batter is well blended. Place in greased loaf pan and bake in top half of oven for 1 to 1 1/4 hours, or until it tests done. Remove from oven and allow to cool in the pan; then place pan on its side and gently ease out the loaf. Note: This bread is excellent for freezer storage and can be frozen up to three months. It also keeps well for about a week tightly wrapped in foil in the bread box. Variations: Other nuts, such as walnuts, can be substituted. o Experiment with other spices such as allspice or mace. o Substitute mashed sweet potato for the pumpkin. o Add 1/2 cup of raisins. Paula Lyons Recipe by: Good Morning America
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Serving Size: 1 Serving (690g) | ||
Recipe Makes: 1 servings | ||
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Calories: 1790 | ||
Calories from Fat: 1473 (82%) | ||
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Amt Per Serving | % DV | |
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Total Fat 163.7g | 218 % | |
Saturated Fat 25g | 125 % | |
Monounsaturated Fat 87.5g | ||
Polyunsanturated Fat 39.6g | ||
Cholesterol 2115mg | 651 % | |
Sodium 1980.2mg | 68 % | |
Potassium 1076.2mg | 28 % | |
Total Carbohydrate 23.7g | 7 % | |
Dietary Fiber 11.6g | 46 % | |
Sugars, other 12.1g | ||
Protein 69.3g | 99 % | |
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: 1790
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