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Whole Wheat Pumpkin Nut Bread Recipe

Whole Wheat Pumpkin Nut Bread Recipe photo by Taste of Home

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Nicely spiced with cloves, cinnamon and pumpkin, this bread is a family favorite. Everyone who tastes a slice asks for the recipe. You can substitute raisins or chocolate chips for the walnuts. —Jean-Marie Hirsch of East Rochester, New York

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Whole Wheat Pumpkin Nut Bread Recipe

Prep: 15 min. Bake: 1 hour + cooling

Yield: 12 Servings

15 60 75

Ingredients

1 cup whole wheat flour
1 cup sugar
2/3 cup all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground cloves
1 cup canned pumpkin
1/2 cup egg substitute
1/3 cup water
1/4 cup canola oil
1/2 cup chopped walnuts

Directions

In a bowl, combine the first eight ingredients. In another bowl, combine the pumpkin, egg substitute, water and oil. Stir into dry ingredients just until moistened. Fold in walnuts.
Spoon into a 9-in. x 5-in. loaf pan coated with cooking spray. Bake at 350° for 60-65 minutes or until a toothpick inserted near the center comes out clean. Cool for 15 minutes before removing from pan to a wire rack. Yield: 1 loaf (12 slices).

Nutritional Analysis: One serving (1 slice) equals 208 calories, 8 g fat (1 g saturated fat), trace cholesterol, 239 mg sodium, 31 g carbohydrate, 3 g fiber, 5 g protein. Diabetic Exchanges: 2 starch, 1 fat.

Originally published as Whole Wheat Pumpkin Nut Bread in Light & Tasty October/November 2001, p39

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Reviews for Whole Wheat Pumpkin Nut Bread

Whole Wheat Pumpkin Nut Bread

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Reviewed on Dec. 03, 2009 by mother of 3

I've been making this every fall for several years. I substitute mini chocolate chips for the walnuts. You can make two loaves with 1 can of pumpkin. It makes a great gift for friends. My homeschool group loved it.

Reviewed on Oct. 30, 2009 by skc504

I haven't tried making it yet but wondered if you could substitute Slenda for the sugar?

Sheila

Reviewed on Oct. 23, 2009 by rifky

Excellent! I substituted the walnuts for pine nuts and it's delicious! I would never be able to tell that it is from whole wheat flour just by tasting it.