Pumpkin Nut Bread Recipe

4.5 9 11
Pumpkin Nut Bread Recipe
Pumpkin Nut Bread Recipe photo by Taste of Home
Publisher Photo

Pumpkin Nut Bread Recipe

Read Reviews
4.5 9 11
Publisher Photo
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
Featured In: Fall Spices
MAKES:
32 servings
TOTAL TIME:
Prep: 20 min. Bake: 1 hour + cooling
MAKES:
32 servings
TOTAL TIME:
Prep: 20 min. Bake: 1 hour + cooling

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

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 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

Nutritional 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.

  • 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
  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 9x5-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

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 forPumpkin Nut 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
marshal67 User ID: 5075205 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 User ID: 861741 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 User ID: 3207837 78211
Reviewed Nov. 10, 2010

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

MY REVIEW
Ruth A. Brandt User ID: 812766 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 User ID: 1706729 154262
Reviewed Nov. 8, 2010

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

MY REVIEW
babahelen User ID: 158424 133854
Reviewed Nov. 7, 2010

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

MY REVIEW
moodytune User ID: 4425063 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 User ID: 3732112 170437
Reviewed Oct. 3, 2009

"raisins would be a great addition."

MY REVIEW
dana01 User ID: 3732112 133853
Reviewed Oct. 3, 2009

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

Loading Image