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Low-Fat Pumpkin Bread

 Low-Fat Pumpkin Bread
"I modified a recipe to come up with this low-fat yet moist and tasty pumpkin bread," says Rita Horton of Lincoln, Illinois. "I make it for the holidays and to give as hostess gifts."
28 ServingsPrep: 10 min. Bake: 50 min. + cooling

Ingredients

  • 2 cups sugar
  • 1 can (15 ounces) solid-pack pumpkin
  • 1 cup unsweetened applesauce
  • 1/2 cup egg substitute
  • 3-1/3 cups King Arthur Unbleached All-Purpose Flour
  • 2 teaspoons ground cinnamon
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground nutmeg or allspice
  • 1 cup chopped nuts or raisins, optional

Directions

  • In a bowl, combine the sugar, pumpkin, applesauce and egg substitute;
  • mix well. Combine the flour, cinnamon, baking soda, baking powder,
  • salt and nutmeg; gradually add to pumpkin mixture and mix well.
  • Stir in nuts or raisins if desired. Pour into two 8-in. x 4-in.
  • loaf pans coated with cooking spray. Bake at 350° for 50-60
  • minutes 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 (14 slices per loaf).
Nutritional Facts: One serving (1 slice) equals 122 calories, 0.55 g fat (0.55 g saturated fat), 0 cholesterol, 149 mg sodium,

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Low-Fat Pumpkin Bread (continued)

Nutritional Facts: 28 g carbohydrate, 1 g fiber, 2 g protein. Diabetic Exchanges: 1-1/2 starch.