Try this Pumpkin Bread - Gluten Free & Keto recipe, or contribute your own.
Suggest a better descriptionmove oven rack to lowest position
Heat oven to 350
Grease and flour 2 loaf pans
stir together pumpkin, sugar, yogurt, oil, vanilla, and eggs in large bowl
Stir remaining ingredients
pour into 2 loaf pans
bake 8 inch loaf pans 50 to 60 minutes
9 inch loaf pans 1 hour 10 to 20 minutes
Mini muffins 20 minutes
Or bake until toothpick inserted in center comes out clean
cool 10 minutes
Loosen sides from pan
Remove and place on wire rack
Cool completely 2 hours
Wrap tightly store 4 days or 10 days in refrigerator
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 (67g) | ||
Recipe Makes: 20 Servings | ||
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Calories: 319 | ||
Calories from Fat: 294 (92%) | ||
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Amt Per Serving | % DV | |
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Total Fat 32.7g | 44 % | |
Saturated Fat 15.5g | 77 % | |
Monounsaturated Fat 11.1g | ||
Polyunsanturated Fat 3.8g | ||
Cholesterol 98.2mg | 30 % | |
Sodium 3896.8mg | 134 % | |
Potassium 139.1mg | 4 % | |
Total Carbohydrate 4g | 1 % | |
Dietary Fiber 2.2g | 9 % | |
Sugars, other 1.8g | ||
Protein 5.1g | 7 % | |
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: 319
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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