Pumpkin Nut Bread Recipe
Scrumptious for the Fall-Autumn Months ahead. Spread some cinnamon or honey butter on a warm slice!
Ingredients
- 2-2/3 cups All Purpose Flour
- one teaspoon baking soda
- 1/2 teaspoon baking powder
- pinch of iodized salt
- 1/4 cup granulated sugar
- 2 tablespoon brown sugar
- one teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon ground cloves
- 2 Large Beaten eggs
- one - 15.5 ounce canned Pumpkin Pie Filling (I use Libby's brand, any will work)
- 1/4 cup Canola Oil
- 1/4 cup Cold Water
- 1/4 cup chopped walnuts or pecans
- Optional 1/2 cup golden raisins
Directions
- In a stand mixer add dry ingredients run to mix, add wet ingredients and run mixer to combine batter, fold in nuts and if using optional raisins
- Grease a 5" x 9" loaf pan and transfer batter, place in a 350 F hot oven and bake for 65 minutes
- Yields: One loaf (approx. 15 slices)
- Slice and serve with optional cinnamon butter or honey butter.
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 43g | |
| Recipe makes 15 servings | |
| Calories 150 | |
| Calories from Fat 46 | 31% |
| Total Fat 5.24g | 7% |
| Saturated Fat 0.7g | 3% |
| Trans Fat 0.02g | |
| Cholesterol 28mg | 9% |
| Sodium 147mg | 6% |
| Potassium 40mg | 1% |
| Total Carbs 22.44g | 6% |
| Dietary Fiber 0.8g | 3% |
| Sugars 5.25g | 4% |
| Protein 3.27g | 5% |
