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

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4.5 9 11
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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:32 servings
TOTAL TIME: Prep: 20 min. Bake: 1 hour + cooling
MAKES: 32 servings

Ingredients

  • 1 can (15 ounces) solid-pack pumpkin
  • 1-1/2 cups sugar
  • 1/2 cup fat-free milk
  • 4 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

Nutritional Facts

1 slice: 135 calories, 5g fat (0g saturated fat), 0mg cholesterol, 138mg sodium, 21g carbohydrate (10g sugars, 3g fiber), 3g protein Diabetic Exchanges: 1 starch, 1 fat.

Directions

  1. 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.
  2. Transfer to two 9-in. x 5-in. loaf pans coated with cooking spray. Bake at 350° for 1 hour or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. Yield: 2 loaves (16 slices each).
Originally published as Pumpkin Nut Bread in Healthy Cooking October/November 2009, p41

Reviews for Pumpkin Nut Bread

AVERAGE RATING
(11)
RATING DISTRIBUTION
5 Star
 (8)
4 Star
 (2)
3 Star
 (0)
2 Star
 (0)
1 Star
 (1)
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MY REVIEW
marshal67 108830
Reviewed 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."

MY REVIEW
BrendainPa 81611
Reviewed 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!"

MY REVIEW
mariwhits 78211
Reviewed Nov. 10, 2010

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

MY REVIEW
Ruth A. Brandt 168057
Reviewed 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."

MY REVIEW
jkkanderson 154262
Reviewed Nov. 8, 2010

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

MY REVIEW
babahelen 133854
Reviewed Nov. 7, 2010

"Can I use 2 eggs instead of 4 egg whites Helen"

MY REVIEW
moodytune 97961
Reviewed 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."

MY REVIEW
dana01 170437
Reviewed Oct. 3, 2009

"raisins would be a great addition."

MY REVIEW
dana01 133853
Reviewed Oct. 3, 2009

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

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