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Pecan Pumpkin Bread

Recipe #280073 | 1¼ hours | 10 min prep | SERVES 24 (Change Servings)
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WI Cheesehead

RECIPE BY: WI Cheesehead

Saving this recipe for safe keeping.

Posted on: Jan 21, 2008

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Ingredients

  • 2 1/2 cups all-purpose flour
  • 1 cup whole wheat flour
  • 3 cups sugar
  • 2 teaspoons baking soda
  • 1 1/2 teaspoons salt
  • 2 teaspoons cinnamon
  • 1 teaspoon nutmeg
  • 1 cup canola oil
  • 2/3 cup water
  • 4 egg
  • 1 (16 ounce) can pumpkin
  • 1 cup pecan halves, chopped

    • Directions

    1. 1
      Heat oven to 350°. Grease bottom only of two 9x5-inch loaf pans.
    2. 2
      In large bowl, combine flour, whole wheat flour, sugar, baking soda, salt, cinnamon and nutmeg; mix well.
    3. 3
      In medium bowl, combine oil, water, eggs and pumpkin; mix well.
    4. 4
      Add to flour mix; beat 1 minute at medium speed. Fold in pecans.
    5. 5
      Pour batter into prepared pans. Bake at 350° for 60 to 70 minute or until toothpick inserted in center comes out clean.
    6. 6
      Cool 10 min; remove from pans and cool on wire rack.

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    Nutrition Facts

    Serving Size 1 (91g)

    Recipe makes 24 servings

    Calories 288
    Calories from Fat 118 (41%)
    Amount Per Serving %DV
    Total Fat 13.2g 20%
    Saturated Fat 1.2g 6%
    Monounsaturated Fat 7.4g
    Polyunsaturated Fat 3.8g
    Trans Fat 0.0g
    Cholesterol 35mg 11%
    Sodium 262mg 10%
    Potassium 128mg 3%
    Total Carbohydrate 40.6g 13%
    Dietary Fiber 1.6g 6%
    Sugars 25.6g
    Protein 3.7g 7%
    Vitamin A 1439mcg 28%
    Vitamin B6 0.1mg 3%
    Vitamin B12 0.1mcg 1%
    Vitamin C 1mg 3%
    Vitamin E 2mcg 8%
    Calcium 17mg 1%
    Iron 0mg 4%

    detailed view...

    how is this calculated?

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