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Ingredients
- 2 c. All-purpose flour
- 2 tsp Baking pwdr
- 1/2 tsp Baking soda
- 1Â 1/2 tsp Pumpkin pie spice
- 1 tsp Salt
- 2 x Large eggs, lightly beaten
- 1Â 1/4 c. Solid pack canned pumpkin
- 1 c. Granulated sugar
- 1/2 c. Undiluted evaporated lowfat milk
- 2 Tbsp. Vegetable oil
- 1/2 tsp Almond extract
- 3/4 c. Toasted almonds, divided
Directions
- Combine flour, baking pwdr, baking soda, salt, pumpkin pie spice and salt in medium bowl. Beat Large eggs, pumpkin, sugar, evaporated lowfat milk, extract and oil in a medium bowl. Add in flour mix and 1/2 c. almonds. Mix till moistened.
- Pour into greased 9x5 inch loaf pan and top with remaining nuts. Bake at 350 degrees for 60 to 65 min. Cold for 10 mintes and remove to wire rack to cold completely.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 752g | |
| Calories 2413 | |
| Calories from Fat 553 | 23% |
| Total Fat 63.38g | 79% |
| Saturated Fat 12.49g | 50% |
| Trans Fat 0.71g | |
| Cholesterol 453mg | 151% |
| Sodium 5750mg | 240% |
| Potassium 1007mg | 29% |
| Total Carbs 412.35g | 110% |
| Dietary Fiber 10.6g | 35% |
| Sugars 215.48g | 144% |
| Protein 53.0g | 85% |
