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Rating: 5/5 (1 vote cast)

Meal Type:
Total Time:
Cook Method: Oven
     Serving Size: 1 - Change
Nutritional Facts
Servings Per Recipe: 1

Amount Per Serving
Calories 0
% Daily Value**
Total Fat 0g
Saturated Fat 0g
Unsaturated Fat 0g
Cholesterol 0mg
Sodium 0mg
Total Carbohydrate 0g
Dietary Fiber 0g
Sugars 0g
Protein 0g
Vitamin A  0%Vitamin C  0%
Calcium  0%Iron  0%
Potassium  0%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Brother Boniface's Pumpkin Bread

Date Added: January 28, 2013


4 Cups All-Purpose Flour
3 Cups Sugar (up to 6)
2 Teaspoons Baking Soda heaping
1 1/2 Teaspoons Salt (to taste)
1 Teaspoon Baking Powder double acting
1 Teaspoon Ground Cinnamon to taste
1 Teaspoon Ground Nutmeg (optional)
1/2 Teaspoon Allspice ginge
1/2 Teaspoon Ground Cloves (optional)
1/4 Teaspoon Ground Ginger (optional)
4 Eggs separated, plus 2 egg yolks
1 Cup Vegetable Oil as needed
1 Can Pumpkin (15 oz)
Cup Water reserved from cooking
1 Cup Pecan Chopped
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1. Beat first 14 ingredients at medium speed with an electric mixer just until dry ingredients are moistened.

2. Fold in pecans. Spoon evenly into 2 greased and floured 9x5 inch loaf pans.

3. Bake at 350F for one hour or until a wooden pick inserted in center comes out clean.

4. Cool in pans on wire racks 10 minutes; Remove from pans, and cool completely on wire racks.

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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Egg, Gluten, Natural Sweeteners, Pecan allergies.
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