Directions:
- Pre-heat oven to 325 degrees, and lightly grease a bread pan.
- Cream butter and sugar until light and fluffy. Add eggs, mixing well after each one. Add Vanilla and pumpkin and mix until well-blended.
- In a separate bowl, mix remaining dry ingredients. Gradually add flour mixture to the pumpkin mixture and stir until combined. Do not over-mix.
- Pour into prepared bread pan and bake one hour to one hour and ten minutes.
- Gluten Free Flour Mix for Quick Bread: 1.5 cups white rice flour,1.5 cups sorghum flour, .5 cups tapioca starch, 4 tsp baking powder, 2 tsp xanthan gum.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 372.57 Kcal (1560 kJ) | ||
| Calories from fat | 163.85 Kcal | ||
| % Daily Value* | |||
| Total Fat | 18.21g | 28% | |
|---|---|---|---|
| Cholesterol | 95.23mg | 32% | |
| Sodium | 427.22mg | 18% | |
| Potassium | 45.4mg | 1% | |
| Total Carbs | 50.23g | 17% | |
| Sugars | 19.83g | 79% | |
| Dietary Fiber | 4.13g | 17% | |
| Protein | 6.14g | 12% | |
| Vitamin C | 0.5mg | 1% | |
| Vitamin A | 0.2mg | 6% | |
| Iron | 0.4mg | 2% | |
| Calcium | 17.5mg | 2% | |
| Amount Per 100 g | |||
| Calories | 263.25 Kcal (1102 kJ) | ||
| Calories from fat | 115.78 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.86g | 28% | |
|---|---|---|---|
| Cholesterol | 67.29mg | 32% | |
| Sodium | 301.87mg | 18% | |
| Potassium | 32.08mg | 1% | |
| Total Carbs | 35.5g | 17% | |
| Sugars | 14.01g | 79% | |
| Dietary Fiber | 2.92g | 17% | |
| Protein | 4.34g | 12% | |
| Vitamin C | 0.4mg | 1% | |
| Vitamin A | 0.1mg | 6% | |
| Iron | 0.3mg | 2% | |
| Calcium | 12.3mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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