Directions:
- Position rack in center of oven; preheat to 325°F. Butter 9x5x3-inch metal loaf pan. Sift first 7 ingredients into medium bowl. Using electric mixer, beat butter in large bowl until light. Gradually beat in 3/4 cup sugar. Beat in eggs 1 at a time. Beat in pumpkin, lemon peel and vanilla. Whisk sour cream and milk in small bowl. Beat flour and sour cream mixtures alternately into batter in 2 additions each. Fold in nuts. Transfer batter to pan; smooth top. Sprinkle with 1 tablespoon sugar.
- Bake bread until tester inserted into center comes out clean, about 1 hour 10 minutes. Cool in pan 10 minutes. Turn out onto rack; cool. (Can be made 2 days ahead. Wrap in foil; store at room temperature.)
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 3203.87 Kcal (13414 kJ) | ||
| Calories from fat | 1634.07 Kcal | ||
| % Daily Value* | |||
| Total Fat | 181.56g | 279% | |
|---|---|---|---|
| Cholesterol | 536.18mg | 179% | |
| Sodium | 3881.22mg | 162% | |
| Potassium | 2362.63mg | 50% | |
| Total Carbs | 320.9g | 107% | |
| Sugars | 96.91g | 388% | |
| Dietary Fiber | 21.76g | 87% | |
| Protein | 91.97g | 184% | |
| Vitamin C | 11.2mg | 19% | |
| Vitamin A | 0.6mg | 19% | |
| Iron | 10.7mg | 59% | |
| Calcium | 781.5mg | 78% | |
| Amount Per 100 g | |||
| Calories | 270.78 Kcal (1134 kJ) | ||
| Calories from fat | 138.11 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.35g | 279% | |
|---|---|---|---|
| Cholesterol | 45.32mg | 179% | |
| Sodium | 328.03mg | 162% | |
| Potassium | 199.68mg | 50% | |
| Total Carbs | 27.12g | 107% | |
| Sugars | 8.19g | 388% | |
| Dietary Fiber | 1.84g | 87% | |
| Protein | 7.77g | 184% | |
| Vitamin C | 0.9mg | 19% | |
| Iron | 0.9mg | 59% | |
| Calcium | 66mg | 78% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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