Back to Pumpkin Nut Bread

Print Options

 
 
 

Card Sizes

 
 
 
 Print
Pumpkin Nut Bread Recipe

Pumpkin Nut Bread Recipe

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 YIELD:32 servings

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

  • 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).

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.

Reviews for Pumpkin Nut Bread

Sort By :
MY REVIEW
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."

MY REVIEW
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!"

MY REVIEW
Reviewed Nov. 10, 2010

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

MY REVIEW
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."

MY REVIEW
Reviewed Nov. 8, 2010

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

MY REVIEW
Reviewed Nov. 7, 2010

"Can I use 2 eggs instead of 4 egg whites Helen"

MY REVIEW
Reviewed Oct. 18, 2009

"My neighbor loved it!She had requested a copy of the recipe.Our family loved it !Thanks for sharing this little treasure of health and goodness."

MY REVIEW
Reviewed Oct. 3, 2009

"raisins would be a great addition."

MY REVIEW
Reviewed Oct. 3, 2009

"Great bread. The entire family loved. I froze one loaf."

Loading Image