Pumpkin Nut Bread Recipe
Ingredients
| Flour | 1 1⁄2 Cup (24 tbs) | |
| Soda | 1 1⁄4 Teaspoon | |
| Salt | 1 Teaspoon | |
| Ground cinnamon | 1 Teaspoon | |
| Ground nutmeg | 1⁄2 Teaspoon | |
| Canned pumpkin | 1 Cup (16 tbs) | |
| Sugar | 1 Cup (16 tbs) | |
| Buttermilk | 1⁄2 Cup (8 tbs) | |
| Egg | 1 | |
| Soft butter | 2 Tablespoon | |
| Pecans | 1 Cup (16 tbs), chopped |
Nutrition Facts
Serving size: Complete recipe
Calories 2800 Calories from Fat 1079
% Daily Value*
Total Fat 127 g195.7%
Saturated Fat 26.3 g131.5%
Trans Fat 0 g
Cholesterol 276 mg92%
Sodium 3738.2 mg155.8%
Total Carbohydrates 392 g130.6%
Dietary Fiber 27.8 g111.3%
Sugars 214.8 g
Protein 45 g90.8%
Vitamin A 784.4% Vitamin C 20%
Calcium 27.4% Iron 93.6%
*Based on a 2000 Calorie diet
Directions
Combine pumpkin, sugar, buttermilk, and egg in mixing bowl.
Add dry ingredients and butter; beat until well blended.
Stir in nuts.
Spread in well-greased and floured 4 to 5-cup mold or 1-lb.coffee can.
Cover with foil.
Place rack in slow-cooking pot.
Pour 2 cups hot water in pot.
Place covered bread container on rack.
Cover pot and cook on high 3 to 4 hours.
Turn out on cooling rack.
Serve warm or cool.
Chef
