Makeover Holiday Pumpkin Bread Recipe

5 5 4
Makeover Holiday Pumpkin Bread Recipe
Makeover Holiday Pumpkin Bread Recipe photo by Taste of Home
Publisher Photo

Makeover Holiday Pumpkin Bread Recipe

Read Reviews
5 5 4
Publisher Photo
To reduce the fat and calories in this made over recipe, eliminate an egg, used half the amount of oil and just a third of the nuts called for in the original recipe. The sugar is also reduced by nearly 1 cup by using a combination of white and brown sugar to retain the sweetness of the original bread.—Taste of Home Test Kitchen, Greendale, Wisconsin
MAKES:
24 servings
TOTAL TIME:
Prep: 15 min. Bake: 50 min. + cooling
MAKES:
24 servings
TOTAL TIME:
Prep: 15 min. Bake: 50 min. + cooling

Ingredients

  • 2 cups all-purpose flour
  • 1-1/2 cups plus 4 teaspoons sugar, divided
  • 1 cup whole wheat flour
  • 1/2 cup packed brown sugar
  • 2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground allspice
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground nutmeg
  • 2 eggs
  • 1 can (15 ounces) solid-pack pumpkin
  • 1/2 cup canola oil
  • 1/2 cup water
  • 1 teaspoon vanilla extract
  • 1/2 cup chopped pecans

Directions

In a bowl, combine the all-purpose flour, 1-1/2 cups sugar, whole wheat flour, brown sugar, baking powder, cinnamon, allspice, baking soda, salt and nutmeg. Combine the eggs, pumpkin, oil, water and vanilla; mix well. Stir into dry ingredients just until moistened. Fold in pecans.
Spoon into two 8x4-in. loaf pans coated with cooking spray. Sprinkle with remaining sugar. Bake at 350° for 50-60 minutes or until a toothpick inserted near the center comes out clean. Cool for 15 minutes before removing from pans to wire racks. Yield: 2 loaves (12 slices each).
Originally published as Makeover Holiday Pumpkin Bread in Light & Tasty October/November 2003, p21

Nutritional Facts

1 slice: 197 calories, 7g fat (1g saturated fat), 18mg cholesterol, 124mg sodium, 31g carbohydrate (0 sugars, 2g fiber), 3g protein. Diabetic Exchanges: 2 starch, 1 fat.

  • 2 cups all-purpose flour
  • 1-1/2 cups plus 4 teaspoons sugar, divided
  • 1 cup whole wheat flour
  • 1/2 cup packed brown sugar
  • 2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground allspice
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground nutmeg
  • 2 eggs
  • 1 can (15 ounces) solid-pack pumpkin
  • 1/2 cup canola oil
  • 1/2 cup water
  • 1 teaspoon vanilla extract
  • 1/2 cup chopped pecans
  1. In a bowl, combine the all-purpose flour, 1-1/2 cups sugar, whole wheat flour, brown sugar, baking powder, cinnamon, allspice, baking soda, salt and nutmeg. Combine the eggs, pumpkin, oil, water and vanilla; mix well. Stir into dry ingredients just until moistened. Fold in pecans.
  2. Spoon into two 8x4-in. loaf pans coated with cooking spray. Sprinkle with remaining sugar. Bake at 350° for 50-60 minutes or until a toothpick inserted near the center comes out clean. Cool for 15 minutes before removing from pans to wire racks. Yield: 2 loaves (12 slices each).
Originally published as Makeover Holiday Pumpkin Bread in Light & Tasty October/November 2003, p21

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forMakeover Holiday Pumpkin Bread

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
pattymorasch User ID: 5774749 129095
Reviewed Oct. 1, 2012

"Why couldn't the sugar be replaced by splenda, cutting calories and carb ct significantly? Maybe you tried that and it didn't work."

MY REVIEW
cookinfanatic25 User ID: 6098804 50390
Reviewed Oct. 26, 2011

"I just made this bread and I absolutely love it! I searched for a few days to find a perfect go-to Pumkpin bread recipe that I could feel good about eating it as much as I enjoyed making it, this is the one!"

MY REVIEW
cmtexter User ID: 643339 56041
Reviewed Oct. 18, 2010

"Just made this recipe again for a bake sale this past weekend. Used walnuts because I was out of pecans... went very quickly! And I'll bet no one even guessed it was the "healthy" version!"

MY REVIEW
Auntpamcakes User ID: 3542151 129094
Reviewed Nov. 25, 2009

"easy and great tasting! It is very moist and has just enough nuts. I have made it several times within the last month and plan to pass the recipie on to friends and family."

MY REVIEW
TMFleck User ID: 1589993 142826
Reviewed Oct. 18, 2009

"I've been making this recipe for years, as it's one of my kids' favorites. The sugar sprinkled on top gives it a crunchy, sweet crust."

Loading Image