Nutritious Double Nut Bread Recipe
Ingredients
| Canned pumpkin/Thawed frozen mashed squash | 2 Cup (32 tbs) | |
| Peanut oil | 3⁄4 Cup (12 tbs) | |
| Crunchy peanut butter | 1⁄2 Cup (8 tbs) | |
| Eggs | 3 | |
| Sugar | 3 Cup (48 tbs) | |
| Unsifted all purpose flour | 3 Cup (48 tbs) | |
| Baking soda | 1⁄2 Teaspoon | |
| Baking powder | 1 Teaspoon | |
| Salt | 1⁄2 Teaspoon | |
| Cinnamon | 1 Teaspoon | |
| Nutmeg | 1 Teaspoon | |
| Cloves | 1 Teaspoon | |
| Allspice | 1 Teaspoon | |
| Chopped roasted peanuts | 1⁄2 Cup (8 tbs) |
Nutrition Facts
Serving size
Calories 851 Calories from Fat 317
% Daily Value*
Total Fat 37 g56.2%
Saturated Fat 6.4 g32%
Trans Fat 0 g
Cholesterol 79.3 mg26.4%
Sodium 427.7 mg17.8%
Total Carbohydrates 123 g41.1%
Dietary Fiber 5.8 g23.2%
Sugars 79.2 g
Protein 13 g27%
Vitamin A 192.6% Vitamin C 5%
Calcium 10.5% Iron 23.5%
*Based on a 2000 Calorie diet
Directions
Combine all ingredients in a lg.bowl and beat until well blended.
Pour mixture into 2 greased and floured 8 1/2x4 1/2x2 1/2 inch loaf pans.
Bake at 350 degrees F for 1 hour and 15 minutes.
Cool 5 minutes in pan, tap to loosen and remove from pans.
Cool on a rack.
Cut into slices and serve with favorite spread.
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