Try this Pumpkin Bread recipe, or contribute your own.
Suggest a better description1. Preheat the oven to 350 degrees F. Lightly coat three 5 3/4-inch mini loaf pans with nonstick spray.
2. To make the crumb topping, combine flour, sugars, pumpkin pie spice and butter; set aside.
3. In a large bowl, combine flours, sugar, brown sugar, pumpkin pie spice, baking soda, baking powder and salt.
4. In a another bowl, whisk together pumpkin, coconut oil, butter, apple sauce, egg and vanilla.
5. Pour mixture over dry ingredients and stir using a rubber spatula just until moist.
6. Scoop the batter evenly into the loaf pans. Sprinkle with reserved topping, using your fingertips to gently press the crumbs into the batter.
7. Place into oven and bake for 30-35 minutes, or until a tester inserted in the center comes out clean. Remove from oven and let cool for 15 minutes before inverting the cake onto a wire rack.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (1687g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 5739 | ||
Calories from Fat: 4039 (70%) | ||
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Amt Per Serving | % DV | |
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Total Fat 448.8g | 598 % | |
Saturated Fat 283.5g | 1418 % | |
Monounsaturated Fat 107.4g | ||
Polyunsanturated Fat 21.6g | ||
Cholesterol 2972.7mg | 915 % | |
Sodium 46008.6mg | 1587 % | |
Potassium 2065mg | 54 % | |
Total Carbohydrate 358.9g | 106 % | |
Dietary Fiber 15.4g | 61 % | |
Sugars, other 343.5g | ||
Protein 97.4g | 139 % | |
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: 5739
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