courtesy Kraft Foods 2009
HEAT oven to 350*. Beat butter, cream cheese and sugar in large bowl with mixer until well blended. Add eggs, 1 at a time, mixing well after each addition. Blend in pumpkin. Gradually and combined dry ingredients, mixing after each addition just until moistened. Stir in nuts.
POUR into 2 greased and floured 9x5-inch loaf pans.
BAKE 55 minutes or until toothpick inserted in centers comes out clean. Cool 5 minutes; remove from pans to wire racks. Cool completely.
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Serving Size: 1 Serving (117g) | ||
Recipe Makes: 32 Servings | ||
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Calories: 350 | ||
Calories from Fat: 87 (25%) | ||
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Amt Per Serving | % DV | |
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Total Fat 9.6g | 13 % | |
Saturated Fat 3.3g | 16 % | |
Monounsaturated Fat 3.8g | ||
Polyunsanturated Fat 1.6g | ||
Cholesterol 140.8mg | 43 % | |
Sodium 152.6mg | 5 % | |
Potassium 110.6mg | 3 % | |
Total Carbohydrate 61.6g | 18 % | |
Dietary Fiber 1.3g | 5 % | |
Sugars, other 60.2g | ||
Protein 6.3g | 9 % | |
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: 350
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