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Preheat Oven to 350 degrees
Beat first 6 ingredients together. Blend in the remaining ingredients in order listed. Grease 2 loaf pans and fill each 1/2 full. Bake 1 hour 10 minutes. Let cool for 10 minutes before removing from pans.
Bread may be stored several weeks. Cover and keep refrigerated.
From Grace's friend Carol in 1971. Originally baked in three 1 pound coffee cans filled 1/2 full, but it is hard to find metal coffee cans anymore so we went with the 2 loaf pans.
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Serving Size: 1 Serving (134g) | ||
Recipe Makes: 24 Servings | ||
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Calories: 731 | ||
Calories from Fat: 647 (89%) | ||
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Amt Per Serving | % DV | |
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Total Fat 71.9g | 96 % | |
Saturated Fat 14.4g | 72 % | |
Monounsaturated Fat 35.8g | ||
Polyunsanturated Fat 17.8g | ||
Cholesterol 80.2mg | 25 % | |
Sodium 630.6mg | 22 % | |
Potassium 100.1mg | 3 % | |
Total Carbohydrate 22.5g | 7 % | |
Dietary Fiber 0.9g | 4 % | |
Sugars, other 21.6g | ||
Protein 3g | 4 % | |
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: 731
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