Pumpkin Pecan Bread

Heart.Foods's picture

Sep. 05, 2010


Vegetable oil spray 1
Eggs/8 egg whites / egg substitute equivalent to 4 eggs 4
Canned pumpkin 2 Cup (32 tbs)
Vegetable oil 1 Cup (16 tbs) (Acceptable)
Water 2⁄3 Cup (10.67 tbs)
Flour 3 1⁄2 Cup (56 tbs)
Baking soda 2 Teaspoon
Salt 1 1⁄2 Teaspoon
Cinnamon 1 1⁄2 Teaspoon
Nutmeg 1 Teaspoon
Sugar 1 Cup (16 tbs)
Unsalted dry roasted chopped pecans 1 Cup (16 tbs)


Preheat oven to 350° F.

Lightly spray four 8-x-4-inch loaf pans with vegetable oil.

In a bowl, beat eggs slightly.

Add pumpkin, oil and water.

Stir to mix well.

Set aside.

In a large bowl, sift together flour, soda, salt, cinnamon and nutmeg.

Add sugar and stir to mix thoroughly.

Make a well in the center of the dry ingredients.

Add pumpkin mixture all at once.

Mix well and add nuts.

Stir to mix well.

Pour batter into four prepared loaf pans, filling each half-full.

Bake 1 hour, or until a wooden toothpick inserted in the center of the loaf comes out clean.

Remove from pans and cool on a wire rack.

Recipe Summary


Nutrition Facts

Serving size Complete recipe

Calories 5777Calories from Fat 3058

 % Daily Value*

Total Fat 344 g529.7%

Saturated Fat 47.27 g236.4%

Trans Fat 0 g

Cholesterol 845.9 mg

Sodium 5959 mg248.29%

Total Carbohydrates 603 g201%

Dietary Fiber 45.33 g181%

Sugars 225.1 g

Protein 89 g177.4%

Vitamin A 1545.4% Vitamin C 35%

Calcium 38.7% Iron 175.5%

*Based on a 2000 Calorie diet