Directions:
- Preheat oven to 350 degrees. Spray 9x5-inch loaf pan with nonstick cooking spray.
- Beat gingerbread mix, pumpkin, orange juice and egg in medium bowl with electric mixer at medium speed until blended. Pour into prepared pan.
- Bake 35 to 37 minutes or until toothpick inserted comes out clean. Cool in pan on wire rack 10 minutes. Remove from pan; cool completely on wire rack. Serve with cream cheese, if desired. Store in refrigerator wrapped in plastic wrap.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 168.81 Kcal (707 kJ) | ||
| Calories from fat | 46.46 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.16g | 8% | |
|---|---|---|---|
| Cholesterol | 13.64mg | 5% | |
| Sodium | 230.73mg | 10% | |
| Potassium | 263.03mg | 6% | |
| Total Carbs | 29.24g | 10% | |
| Sugars | 17.99g | 72% | |
| Dietary Fiber | 1.04g | 4% | |
| Protein | 2.3g | 5% | |
| Vitamin C | 8.4mg | 14% | |
| Iron | 2.1mg | 12% | |
| Calcium | 42.8mg | 4% | |
| Amount Per 100 g | |||
| Calories | 201.7 Kcal (844 kJ) | ||
| Calories from fat | 55.52 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.17g | 8% | |
|---|---|---|---|
| Cholesterol | 16.3mg | 5% | |
| Sodium | 275.68mg | 10% | |
| Potassium | 314.27mg | 6% | |
| Total Carbs | 34.94g | 10% | |
| Sugars | 21.5g | 72% | |
| Dietary Fiber | 1.24g | 4% | |
| Protein | 2.75g | 5% | |
| Vitamin C | 10mg | 14% | |
| Iron | 2.6mg | 12% | |
| Calcium | 51.2mg | 4% | |
* 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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