Pumpkin Nut Bread Recipe
Pumpkin Nut Bread Recipe photo by Taste of Home

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
TOTAL TIME: Prep: 20 min. Bake: 1 hour + cooling
MAKES:32 servings
Healthy Diabetic Exchange Test Kitchen Approved
TOTAL TIME: Prep: 20 min. Bake: 1 hour + cooling
MAKES: 32 servings


  • 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

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.


  1. 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.
  2. 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).
Originally published as Pumpkin Nut Bread in Healthy Cooking October/November 2009, p41

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Reviewed Nov. 1, 2011

"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 Oct. 27, 2011

"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!"

Reviewed Nov. 10, 2010

"sorry i did not like this at all it was too dry"

Reviewed Nov. 8, 2010

"This bread was excellent, very moist and tasty. I did add 1/2 cup of raisins and also used 1/2 cup of Spenda for Baking and 1/2 cup of sugar. I definately will make it again."

Reviewed Nov. 8, 2010

"Can I use white flour? I don't like wheat."

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