Coconut-Squash Bread

Name: Coconut-Squash Bread
Yield: 4 servings
Ingredients: 1 1/3 c. oil; 5 eggs; 2 c. pureed squash; 2 c. flour; 1 tsp. salt; 2 c. sugar; 1 tsp. cinnamon; 1 tsp. nutmeg; 1 tsp. soda; 2 (3 oz.) pkg. coconut pudding and pie filling mix

Vegetarian

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Ingredients

1 1/3 c. oil ⓘ
5 eggs
2 c. pureed squash ⓘ
2 c. flour ⓘ
1 tsp. salt ⓘ
2 c. sugar ⓘ
1 tsp. cinnamon ⓘ
1 tsp. nutmeg ⓘ
1 tsp. soda ⓘ
2 (3 oz.) pkg. coconut pudding and pie filling mix ⓘ

Instructions

Beat oil, eggs and squash together.
Sift next 6 ingredients together; stir in pudding mixture and add nuts.
Add to pumpkin mixture; mix until well moistened.
Place batter in well-greased 8 1/2 x 4 1/2-inch loaf pans.
Bake in preheated 350° oven for 1 hour or until bread tests done.

Nutrition & Diet Analysis (per serving)

863 kcal 43% DV

Protein Fat Carbs

Macronutrients

Protein 9.3g 19% DV

Total Fat 46.7g 60% DV

Carbs 104.6g 38% DV

Fiber 8.3g 30% DV

Sugar 27.4g 55% DV

Electrolytes

Sodium 10112.8mg 100% DV

Potassium 438.3mg 9% DV

Cholesterol 70.3mg 23% DV

Vitamins & Minerals

Vitamin A 29mcg 3% DV

Vitamin C 10.3mg 11% DV

Calcium 186.8mg 14% DV

Iron 3.8mg 21% DV

* % Daily Values based on a 2,000 calorie diet (FDA 2020).

Ingredients

Instructions

Nutrition & Diet Analysis (per serving)

Macronutrients

Electrolytes

Vitamins & Minerals

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