8 Serves
87 Mins
Preheat your oven to 180°C and grease a loaf pan thoroughly with butter.
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MexicanVitamin E
3 mg / 15 mgVitamin K
10 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
68 µg / 400 µgCalcium
28 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
15 mg / 420 mgPhosphorus
77 mg / 1,250 mgPotassium
180 mg / 4,700 mgSodium
319 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
15 µg / 55 µgFiber
1 g / 28 gSugar
26 g / 50 gSaturated Fat
2 g / 20 gCholesterol
47 mg / 300 mgCaffeine
0 mgNet Carbs
50 gAlcohol
0 gIn a large bowl, sift together the all purpose flour, salt, sugar, and baking soda.
In a separate bowl, whisk together the pumpkin, olive oil, eggs, and spice blend until well combined.
Gently fold the wet mixture into the dry ingredients until just combined; do not overmix.
Pour the batter into the prepared loaf pan and bake for approximately 60 minutes, or until a toothpick inserted into the center comes out clean.
Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
25
g149
g14
g
American
Indian