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Pumpkin Nut Bread Recipe

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Classic fall flavors of pumpkin and pecans make this from-scratch bread perfect for the season. It’s delicious when still warm from the oven, but it makes for a nice gift, too. Connie Thomas — Jensen, Utah

This recipe is:

Healthy

Diabetic Friendly

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Pumpkin Nut Bread Recipe

Prep: 20 min. Bake: 1 hour + cooling

Yield: 32 Servings

20 60 80

Ingredients

1 can (15 ounces) solid-pack pumpkin
1-1/2 cups sugar
1/2 cup fat-free milk
4 egg whites
1/3 cup canola oil
1/3 cup unsweetened applesauce
3-1/3 cups whole wheat flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
1 teaspoon baking powder
3/4 teaspoon ground allspice
1/2 teaspoon salt
1 cup chopped pecans

Directions

In a large bowl, beat the pumpkin, sugar, milk, egg whites, oil and applesauce until well blended. In a small bowl, combine the flour, baking soda, cinnamon, baking powder, allspice and salt; gradually beat into pumpkin mixture until blended. Stir in pecans.
Transfer to two 9-in. x 5-in. loaf pans coated with cooking spray. Bake at 350° for 1 hour or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. Yield: 2 loaves (16 slices each).

Nutritional Facts 1 slice equals 135 calories, 5 g fat (trace saturated fat), trace cholesterol, 138 mg sodium, 21 g carbohydrate, 3 g fiber, 3 g protein. Diabetic Exchanges: 1-1/2 starch, 1 fat.

Originally published as Pumpkin Nut Bread in Healthy Cooking October/November 2009, p41

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Pumpkin Nut Bread

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Reviewed on Nov. 01, 2011 by marshal67

Easy and very moist. I took it to work and it was gone in a flash! The house smelled so good while it was baking.

Reviewed on Oct. 27, 2011 by BrendainPa

This is not "low sodium" as claimed--the baking soda, powder,& salt equal 212.5 gms per slice, not counting any sodium from other ingredients. Be careful!