Pumpkin Stuffing Bread recipe
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Ingredients
- 2 ½ cups all-purpose flour 2 cups whole wheat flour 2 cups white sugar 1 tablespoon baking powder 2 teaspoons baking soda 4 large eggs eggs, beaten 2 cups pumpkin puree 2 teaspoons salt 1 cup butter, softened
Nutrition Info
- 275.9 caloriescarbohydrate: 42.1 gcholesterol: 61.6 mgfat: 10.6 gfiber: 2.2 gprotein: 4.8 gsaturatedFat: 6.2 gservingSize: -sodium: 512.1 mgsugar: 20.4 gtransFat: : -unsaturatedFat: : -
Directions Pumpkin Stuffing Bread
Directions
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Butter two 9x5 inch loaf pans. Preheat oven to 350 degrees (175 degrees C). Place oven rack in lower 1/3 of oven.
In a large bowl, combine the white flour, whole wheat flour, sugar, baking powder and baking soda. Mix well.
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.
Divide mixture between 2 pans. Bake until golden and cake tester comes out clean, about 45 minutes. Invert onto racks and cool.