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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
  • Total Time
    Prep: 20 min. Bake: 1 hour + cooling
  • Makes
    2 loaves (16 slices each)

Ingredients

  • 1 can (15 ounces) solid-pack pumpkin
  • 1-1/2 cups sugar
  • 1/2 cup fat-free milk
  • 4 large 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 9x5-in. loaf pans coated with cooking spray. Bake at 350° for 1 hour or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.
Nutrition Facts
1 slice: 135 calories, 5g fat (0 saturated fat), 0 cholesterol, 138mg sodium, 21g carbohydrate (10g sugars, 3g fiber), 3g protein. Diabetic Exchanges: 1-1/2 starch, 1 fat.

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Reviews

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Average Rating:
  • Taryn-chan
    Dec 30, 2012

    No comment left

  • marshal67
    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.

  • BrendainPa
    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!

  • waynnay
    Oct 26, 2011

    No comment left

  • mariwhits
    Nov 10, 2010

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

  • Drb0630
    Nov 9, 2010

    No comment left

  • Ruth A. Brandt
    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.

  • jkkanderson
    Nov 8, 2010

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

  • babahelen
    Nov 7, 2010

    Can I use 2 eggs instead of 4 egg whites Helen

  • samiraann
    Nov 5, 2009

    No comment left