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

Whole Wheat Pumpkin Nut Bread Recipe

Read Reviews (3)
4.33 3
Publisher Photo
Nicely spiced with cloves, cinnamon and pumpkin, this bread is a family favorite. Everyone who tastes a slice asks for the recipe. You can substitute raisins or chocolate chips for the walnuts. —Jean-Marie Hirsch of East Rochester, New York
TOTAL TIME: Prep: 15 min. Bake: 1 hour + cooling
MAKES:12 servings
TOTAL TIME: Prep: 15 min. Bake: 1 hour + cooling
MAKES: 12 servings

Ingredients

  • 1 cup King Arthur Premium 100% Whole Wheat Flour
  • 1 cup sugar
  • 2/3 cup King Arthur Unbleached All-Purpose Flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cloves
  • 1 cup canned pumpkin
  • 1/2 cup egg substitute
  • 1/3 cup water
  • 1/4 cup canola oil
  • 1/2 cup chopped walnuts

Nutritional Facts

One serving (1 slice) equals 208 calories, 8 g fat (1 g saturated fat), trace cholesterol, 239 mg sodium, 31 g carbohydrate, 3 g fiber, 5 g protein. Diabetic Exchanges: 2 starch, 1 fat.

Directions

  1. In a bowl, combine the first eight ingredients. In another bowl, combine the pumpkin, egg substitute, water and oil. Stir into dry ingredients just until moistened. Fold in walnuts.
  2. Spoon into a 9-in. x 5-in. loaf pan coated with cooking spray. Bake at 350° for 60-65 minutes or until a toothpick inserted near the center comes out clean. Cool for 15 minutes before removing from pan to a wire rack. Yield: 1 loaf (12 slices).
Originally published as Whole Wheat Pumpkin Nut Bread in Light & Tasty October/November 2001, p39

Nutritional Facts

One serving (1 slice) equals 208 calories, 8 g fat (1 g saturated fat), trace cholesterol, 239 mg sodium, 31 g carbohydrate, 3 g fiber, 5 g protein. Diabetic Exchanges: 2 starch, 1 fat.

Reviews for Whole Wheat Pumpkin Nut Bread(3)

AVERAGE RATING
   (6)
RATING DISTRIBUTION
5 Star
 (5)
4 Star
 (0)
3 Star
 (0)
2 Star
 (0)
1 Star
 (1)
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MY REVIEW
Reviewed Dec. 3, 2009

I've been making this every fall for several years. I substitute mini chocolate chips for the walnuts. You can make two loaves with 1 can of pumpkin. It makes a great gift for friends. My homeschool group loved it.

MY REVIEW
Reviewed Oct. 30, 2009

I haven't tried making it yet but wondered if you could substitute Slenda for the sugar?

Sheila

MY REVIEW
Reviewed Oct. 23, 2009

Excellent! I substituted the walnuts for pine nuts and it's delicious! I would never be able to tell that it is from whole wheat flour just by tasting it.

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