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    You are in: Home / Breakfast / Pan Dulce De Calabaza - Sweet Pumpkin Bread Recipe
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    Pan Dulce De Calabaza - Sweet Pumpkin Bread

    Average Rating:

    2 Total Reviews

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    • on May 25, 2009

      I love this recipe, but I hate raisins in sweet breads, so I put in chunks of crystallized ginger and walnuts instead, reducing the sugar to make up for the sweetness of the ginger. I also have been using shortening instead of butter because I was given some leftover crisco by a friend who moved back to the US. I use a convection oven, so the cooking temp/time was odd for me. So far I am cooking at 170C for 70 minutes and getting a sweet bread that is shockingly moist inside with a nice chewy/crunchy crust.

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    • on July 27, 2008

      Great flavor and texture. I skipped the raisins and will add nuts next time for a variation. Easy recipe. Thanks for this keeper!

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    Nutritional Facts for Pan Dulce De Calabaza - Sweet Pumpkin Bread

    Serving Size: 1 (753 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 2275.8
    Calories from Fat 944
    Total Fat 104.9 g
    Saturated Fat 62.3 g
    Cholesterol 667.0 mg
    Sodium 1684.5 mg
    Total Carbohydrate 305.8 g
    Dietary Fiber 7.4 g
    Sugars 153.5 g
    Protein 34.3 g


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