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Meg's Party Bread

Meg's Party Bread

Get Ready

Servings: Makes 24

Prep Time: 20 minutes

Cook Time: 40 minutes

Ingredients: Add ingredients to List

1 (15 oz.) can pumpkin puree (Cake)
1 (20 oz.) can crushed pineapple (Cake)
1 1/2 cups grated carrots (Cake)
4 eggs (Cake)
2 cups sugar (Cake)
1/2 cup unsweetened applesauce (Cake)
1/4 cup vegetable oil (Cake)
4 cups all-purpose flour (Cake)
2 tsp. baking soda (Cake)
1 tsp. baking powder (Cake)
1/2 tsp. salt (Cake)
1/2 tsp. ground cinnamon (Cake)
1 (8 oz.) pkg. cream cheese, at room temperature (Frosting)
1/2 cup (1 stick) unsalted butter, at room temperature (Frosting)
2 cups confectioners' sugar (Frosting)
1 tsp. vanilla extract (Frosting)

directions:

1. Preheat oven to 350 degrees F. Spray a 9-by-13-inch pan or two 12-cup muffin pans with vegetable cooking spray.
2. In a large bowl, combine pumpkin, pineapple, carrots, eggs, sugar, applesauce, and oil. Mix well with a wooden spoon or an electric mixer on medium speed.
3. In a separate bowl, mix flour, baking soda, baking powder, salt, and cinnamon. Stir into pumpkin mixture until well blended. Pour into prepared pan(s). Bake until a toothpick inserted comes out clean or with just a few moist crumbs, about 60 to 70 minutes for cake, 35 to 40 minutes for cupcakes. Cool pan(s) on a wire rack.
4. When cool, cake or cupcakes may be served unfrosted. If desired, prepare the cream cheese frosting. In a large bowl, use an electric mixer on medium-high speed to beat together the cream cheese and butter. Add the confectioners' sugar and vanilla and beat until smooth and light. Spread over the surface of the cake or cupcakes and serve.
Source: Hannaford fresh Magazine, May - June 2013

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Quantity Ingredients  
1 (15 oz.) can pumpkin puree (Cake)  
1 (20 oz.) can crushed pineapple (Cake)  
1 1/2 cups grated carrots (Cake)  
4 eggs (Cake)  
2 cups sugar (Cake)  
1/2 cup unsweetened applesauce (Cake)  
1/4 cup vegetable oil (Cake)  
4 cups all-purpose flour (Cake)  
2 tsp. baking soda (Cake)  
1 tsp. baking powder (Cake)  
1/2 tsp. salt (Cake)  
1/2 tsp. ground cinnamon (Cake)  
1 (8 oz.) pkg. cream cheese, at room temperature (Frosting)  
1/2 cup (1 stick) unsalted butter, at room temperature (Frosting)  
2 cups confectioners' sugar (Frosting)  
1 tsp. vanilla extract (Frosting)  
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* Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Saturated Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carbohydrate Less Than 300g 375g
Dietary Fiber Less Than 25g 30g
Nutritional Facts
Servings Makes 24
Base Nutrients
Calories n/a
Calories from Fat n/a
Total Fat n/a
Saturated Fat n/a
Cholesterol n/a
Sodium n/a
Total Carbohydrates n/a
Dietary Fiber n/a
Protein n/a
Vitamins
Vitamin A n/a
Vitamin C n/a
Minerals
Calcium n/a
Iron n/a
Meg's Party Bread is rated 3.0 out of 5 by 2.
Rated 5 out of 5 by from Delicious, healthy, and kid-approved! My friends and family loved this dish - even my son who claims to be allergic to vegetables! The bread was sweet, dense, and moist. It works well as either a breakfast item or dessert. I substituted the 2 cups of sugar with 2 cups of a no-calorie-granulated-sugar-substitute to make it even healthier. I did not put any frosting on and it wasn't missed at all. I used a 9x5 loaf pan and a 12 cup muffin pan - followed the temp and time in the instructions - perfect! I will definitely be making this on a regular basis.
Date published: 2013-06-16
Rated 1 out of 5 by from I will try again with different pan Use a deep cake pan. This recipe requires 4 cups of flour. Cake needs room to rise. I used a 13x9 pan and cake came doughy. Next time I will use deeper pan
Date published: 2013-05-19
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