Pumpkin Nut Bread

Name: Pumpkin Nut Bread
Prep time: 20 min
Cook time: 60 min
Total time: 1 h 20 min
Yield: 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

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

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.

Originally published as Pumpkin Nut Bread in Healthy Cooking October/November 2009

Reviews

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Average Rating:

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!
mariwhits

Nov 10, 2010

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

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.
dana01

Oct 3, 2009

raisins would be a great addition.
dana01

Oct 3, 2009

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