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Ingredientes
- 3/4 c. all purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking pwdr
- 1/2 teaspoon grnd cinnamon
- 3/4 c. granulated sugar
- 1 teaspoon packed light brown sugar
- 1/3 c. vegetable oil, melted butter
- 2 lg. large eggs
- 1/2 teaspoon black walnut extract (optional)
- 1 c. canned solid-pack pumpkin
- 1 c. walnut pcs, minced coarse
Direcciones
- Heat oven to 350 degrees. Lightly grease and flour two 1 lb coffee cans. Mix flour, baking soda, baking pwdr and cinnamon. Beat sugars, oil, large eggs and extract in a large bowl with a wooden spoon till well blended. Add in flour mix alternately with pumpkin in 3 additions, blending well after each. Stir in nuts. Spoon evenly into prepared cans filling them half full. Bake 50 to 60 min till pick inserted in center of bread comes out clean. Cool in cans on rack 10 min. Run a thin knife or possibly spatula around can sides to loosen. Remove breads; cool top sides up on wire rack. Makes 2 loaves.Note: If you do not have coffee cans, you can bake batter in 1 greased 8 1/2 x 4 1/2 x 2 1/2 inch loaf pan for about 1 hour.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 80g | |
| Recipe makes 6 servings | |
| Calories 345 | |
| Calories from Fat 171 | 50% |
| Total Fat 19.62g | 25% |
| Saturated Fat 1.97g | 8% |
| Trans Fat 0.31g | |
| Cholesterol 69mg | 23% |
| Sodium 443mg | 18% |
| Potassium 80mg | 2% |
| Total Carbs 39.17g | 10% |
| Dietary Fiber 1.1g | 4% |
| Sugars 26.12g | 17% |
| Protein 5.03g | 8% |
