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Recipe Name: Crockpot Pumpkin Nut Bread Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Breads Comments:
Course:  
Difficulty:
Preparation Time:
Number of Servings: 1

Ingredients:
1 1/2 Cup(s) Flour
1 Cup(s) Sugar
1 1/4 Teaspoon(s) SODA
1/2 Cup(s) Buttermilk
1 Teaspoon(s) Salt
1 Teaspoon(s) Ground cinnamon
2 Tablespoon(s) Soft butter
1/2 Teaspoon(s) Ground nutmeg
1 Cup(s) Chopped pecans
1 Cup(s) Canned pumpkin
1 Egg
Directions:
Sift flour, soda, salt, and spices. Combine pumpkin, sugar,
buttermilk, and egg in mixing bowl. Add dry ingredients and butter;
beat until well blended. Stir in nuts. Spread in well-greased and
floured 4- to 5-cup mold or 1-lb. coffee can. Cover with foil. Place
rack in slow-cooking pot. Pour 2 cups hot water in pot. Place covered
bread container on rack. Cover pot and cook on high 3 to 4 hours. Turn
out on cooling rack. Serve warm or cool. Recipe by: CROCKERY COOKERY
1975 Posted to recipelu-digest Volume 01 Number 414 by
ctlindab@mail1.nai.net on Dec 29, 1997

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 2629
Calories From Fat: 936
Total Fat: 110.3g
Cholesterol: 252mg
Sodium: 4698.1mg
Potassium: 1432.6mg
Carbohydrates: 386.9g
Fiber: 24.2g
Sugar: 219g
Protein: 42.8g


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