Pecan Crusted Pumpkin Bread

Pecan Crusted Pumpkin Bread
Serves 20
A rich, moist, and sweet spiced pumpkin bread, just a little slice of this yummy bread is perfect for afternoon tea or dessert! Great for holiday gifts!
Print
Prep Time
15 min
Cook Time
1 hr 5 min
Total Time
1 hr 20 min
Prep Time
15 min
Cook Time
1 hr 5 min
Total Time
1 hr 20 min
7409 calories
1102 g
744 g
316 g
96 g
203 g
2355 g
5243 g
643 g
0 g
92 g
Nutrition Facts
Serving Size
2355g
Servings
20
Amount Per Serving
Calories 7409
Calories from Fat 2713
% Daily Value *
Total Fat 316g
486%
Saturated Fat 203g
1016%
Trans Fat 0g
Polyunsaturated Fat 31g
Monounsaturated Fat 61g
Cholesterol 744mg
248%
Sodium 5243mg
218%
Total Carbohydrates 1102g
367%
Dietary Fiber 45g
178%
Sugars 643g
Protein 96g
Vitamin A
1548%
Vitamin C
42%
Calcium
63%
Iron
140%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 2 ½ cups granulated or coconut palm sugar
  2. 3 Tbsp. unsulphured molasses
  3. 2 cups cooked or canned pumpkin
  4. 1 cup coconut oil
  5. 4 eggs, unbeaten
  6. 4 cups Pamela’s Gluten-Free Artisan Flour Blend
  7. 2 tsp. baking soda
  8. 1 tsp. each sea salt, ground nutmeg and ground cinnamon
  9. ½ tsp. ground ginger
  10. 1 cup raisins (loose, do not pack)
  11. ½ cup pure water
  12. 1 cup chopped pecans
Instructions
  1. Preheat your oven to 350 degrees.
Prepare Batter
  1. Combine sugar, molasses, coconut oil, pumpkin and eggs in bowl. Beat with electric mixer until well blended.
  2. In separate bowl, blend together flour, soda, salt and spices.
  3. Add dry flour mixture to pumpkin mixture by large spoonsful to mix evenly. When all of the flour mixture has been added and you have a smooth batter, stir the raisins and water blending until smooth.
  4. Divide batter evenly between two well-oiled, large loaf pans or among mini size loaf pans. Sprinkle chopped pecans evenly over the top of batter in loaf pans.
  5. Bake at 350 degrees for 65 to 76 minutes for large pans and 45 to 50 minutes for mini loaves. Bread is done when a toothpick inserted into the center of the loaf comes out clean!
  6. When done, set baked loaves in pans on racks to cool 15 minutes before removing from pans.
Notes
  1. Cool thoroughly before slicing. Cut loaf in half lengthwise and then slice crosswise into 10 cuts to make a total of 20 pieces.
  2. Wrap tightly in foil or saran wrap. Freezes well.
beta
calories
7409
fat
316g
protein
96g
carbs
1102g
more
Kat Maeda https://katmaeda.com/

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