West Bend Pumpkin Nut Bread [abm]
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy | Abm, Breads, Jw, Nuts | 1 | 1/2lb loaf | |
INGREDIENTS
| 1 | c | Plus 2tbsp Evaporated milk |
| 1/2 | c | Canned pumpkin |
| 3 | c | All purpose flour |
| 1/4 | c | Whole wheat flour |
| 1/2 | c | Ground nuts, your choice |
| 2 | T | Brown sugar |
| 3 | t | Pumpkin pie spice |
| 1 1/2 | t | Salt |
| 2 | T | Butter or marg |
| 2 | t | Active dry yeast |
INSTRUCTIONS
Add milk and pumpkin to the pan. Add flours, nuts, sugar, spice and salt to the pan. Level dry ingredients. Place a 1/2 tb butter in each corner. Make a well and add the yeast. Program for basic. From the West Bend ABM manual. Posted by Jim Weller. Posted to Bakery-Shoppe Digest V1 #453 by Jim Weller <jweller@ssimicro.com> on Dec 14, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 2207
Calories From Fat: 414
Total Fat: 47.3g
Cholesterol: 76.5mg
Sodium: 4251.6mg
Potassium: 1604.3mg
Carbohydrates: 379.2g
Fiber: 17.4g
Sugar: 57.5g
Protein: 64.1g