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Whole Wheat Pumpkin Nut Bread

 Whole Wheat Pumpkin Nut Bread
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
12 ServingsPrep: 15 min. Bake: 1 hour + cooling

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

Directions

  • 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.
  • 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).

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Whole Wheat Pumpkin Nut Bread (continued)

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.