Pumpkin Stuffing Bread Recipe

Recipesfull introduces to you: Pumpkin Bread Recipes. (Pumpkin Stuffing Bread Recipe). A pumpkin bread that may be used to make stuffing or try it toasted with butter.

Brief

Servings: 20

Yield: 2 loaves

Pumpkin Stuffing Bread Recipe

Ingredients

2 ½ cups all-purpose flour

2 cups whole wheat flour

2 cups white sugar

1 tablespoon baking powder

2 teaspoons baking soda

4large eggs eggs

beaten

2 cups pumpkin puree

2 teaspoons salt

1 cup butter

softened

Bread

Directions

Step 1

Butter two 9x5 inch loaf pans. Preheat oven to 350 degrees (175 degrees C). Place oven rack in lower 1/3 of oven.

Step 2

In a large bowl combine the white flour whole wheat flour sugar baking powder and baking soda. Mix well.

Step 3

In a separate bowl combine the pumpkin eggs and salt. Add to flour mixture and blend in softened butter or margarine one tablespoon at a time.

Step 4

Divide mixture between 2 pans. Bake until golden and cake tester comes out clean about 45 minutes. Invert onto racks and cool.

Nutritional Information

Pumpkin Stuffing Bread Recipe

Servings Per Recipe:20

Calories: 275.9

% Daily Value *

Protein: 4.8g 10%

Carbohydrates: 42.1g 14%

Dietary Fiber: 2.2g 9%

Sugars: 20.4g

Fat: 10.6g 16%

Saturated Fat: 6.2g 31%

Cholesterol: 61.6mg 21%

Vitamin A Iu: 1556.5IU 31%

Niacin Equivalents: 2.9mg 22%

Vitamin B6: 0.1mg 5%

Vitamin C: 1.2mg 2%

Folate: 41.1mcg 10%

Calcium: 59mg 6%

Iron: 1.6mg 9%

Magnesium: 23.8mg 9%

Potassium: 138.4mg 4%

Sodium: 512.1mg 21%

Thiamin: 0.2mg 19%

Calories From Fat: 95.4

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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