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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
This recipe is:
Contest Winning
Healthy
Diabetic Friendly
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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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
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.
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