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Portions: 3 loaves with 10 slices per loaf Serving size: 1 slice
5 Comments | Average User Rating:
Excuse please but I thought pumpkin in any form was big NO No for CKD pts. This sounds good but afraid to make. Dietitian comment: Pumpkin is high in potassium so it must be limited, but it doesn't take much to add that great pumpkin flavor. Since this recipe makes 3 loaves/30 slices total, the amount of pumpkin is only 1 tablespoon for each slice and the potassium only 61 mg.
Oct. 21, 2014, 6:08 PM - Inappropriate review?
I haven't tried this yet, but 2 cups of sugar seems like quite a lot! Is it possible to reduce the amount? I have to watch my sugar consumption. Dietitian comment: You could reduce the amount or you could use the Splenda sugar blend for baking to reduce sugar by one half.
Oct. 04, 2013, 12:47 PM - Inappropriate review?
The pumpkin bread was delicious!! I did use the 2/3s cup of applesauce and left out the oil. In addition, I used Debbie's suggestion about how to cool off the cake and store with a foil cover to retain moisture.
Apr. 07, 2012, 3:04 PM - Inappropriate review?
I have made the LA Times version of this recipe for about 20 years. Always a favorite. I can't wait to try DaVita's version this weekend to see what the difference is. Here is my helpful hint: The way that my bread comes out so moist is as follows: I cook the entire recipe in one bundt pan. Cook for approx. 55 minutes. I let the bread cool in the pan about 20 minutes, then turn it out on to a plate. I then let it cool another 20 minutes and then cover it overnight with foil. As the bread cools completely the foil keeps in the moist heat and makes it very dense & moist. If I do not do this, it seems a little dry.
Oct. 27, 2009, 7:12 PM - Inappropriate review?
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