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Pumpkin Nut Bread

 Pumpkin Nut Bread
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
32 ServingsPrep: 20 min. Bake: 1 hour + cooling

Ingredients

  • 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

Directions

  • 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.
  • 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).

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Pumpkin Nut Bread (continued)

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.