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Makeover Holiday Pumpkin Bread

 Makeover Holiday Pumpkin Bread
To reduce the fat and calories in this made over recipe, eliminate an egg, used half the amount of oil and just a third of the nuts called for in the original recipe. The sugar is also reduced by nearly 1 cup by using a combination of white and brown sugar to retain the sweetness of the original bread.—Taste of Home Test Kitchen, Greendale, Wisconsin
24 ServingsPrep: 15 min. Bake: 50 min. + cooling

Ingredients

  • 2 cups all-purpose flour
  • 1-1/2 cups plus 4 teaspoons sugar, divided
  • 1 cup whole wheat flour
  • 1/2 cup packed brown sugar
  • 2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground allspice
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground nutmeg
  • 2 eggs
  • 1 can (15 ounces) solid-pack pumpkin
  • 1/2 cup canola oil
  • 1/2 cup water
  • 1 teaspoon vanilla extract
  • 1/2 cup chopped pecans

Directions

  • In a bowl, combine the all-purpose flour, 1-1/2 cups sugar, whole
  • wheat flour, brown sugar, baking powder, cinnamon, allspice, baking
  • soda, salt and nutmeg. Combine the eggs, pumpkin, oil, water and
  • vanilla; mix well. Stir into dry ingredients just until moistened.
  • Fold in pecans.
  • Spoon into two 8-in. x 4-in. loaf pans coated with cooking spray.
  • Sprinkle with remaining sugar. Bake at 350° for 50-60 minutes or

2 of 2

Makeover Holiday Pumpkin Bread (continued)

Directions (continued)

  • until a toothpick inserted near the center comes out clean. Cool for
  • 15 minutes before removing from pans to wire racks. Yield: 2 loaves
  • (12 slices each).
Nutritional Facts: One slice equals 197 calories, 7 g fat (1 g saturated fat), 18 mg cholesterol, 124 mg sodium, 31 g carbohydrate, 2 g fiber, 3 g protein. Diabetic Exchanges: 2 starch, 1 fat.