Whole Wheat Pumpkin Nut Bread Recipe

4.5 3 6
Whole Wheat Pumpkin Nut Bread Recipe
Whole Wheat Pumpkin Nut Bread Recipe photo by Taste of Home
Publisher Photo

Whole Wheat Pumpkin Nut Bread Recipe

Read Reviews
4.5 3 6
Publisher Photo
Nicely spiced with cloves, cinnamon and pumpkin, this bread is a family favorite. Everyone who tastes a slice asks for the recipe. You can substitute raisins or chocolate chips for the walnuts. —Jean-Marie Hirsch of East Rochester, New York
MAKES:
12 servings
TOTAL TIME:
Prep: 15 min. Bake: 1 hour + cooling
MAKES:
12 servings
TOTAL TIME:
Prep: 15 min. Bake: 1 hour + cooling

Ingredients

  • 1 cup whole wheat flour
  • 1 cup sugar
  • 2/3 cup all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cloves
  • 1 cup canned pumpkin
  • 1/2 cup egg substitute
  • 1/3 cup water
  • 1/4 cup canola oil
  • 1/2 cup chopped walnuts

Directions

In a bowl, combine the first eight ingredients. In another bowl, combine the pumpkin, egg substitute, water and oil. Stir into dry ingredients just until moistened. Fold in walnuts.
Spoon into a 9x5-in. loaf pan coated with cooking spray. Bake at 350° for 60-65 minutes or until a toothpick inserted near the center comes out clean. Cool for 15 minutes before removing from pan to a wire rack. Yield: 1 loaf (12 slices).
Originally published as Whole Wheat Pumpkin Nut Bread in Light & Tasty October/November 2001, p39

Nutritional Facts

1 slice: 208 calories, 8g fat (1g saturated fat), 1mg cholesterol, 239mg sodium, 31g carbohydrate (0 sugars, 3g fiber), 5g protein. Diabetic Exchanges: 2 starch, 1 fat.

  • 1 cup whole wheat flour
  • 1 cup sugar
  • 2/3 cup all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cloves
  • 1 cup canned pumpkin
  • 1/2 cup egg substitute
  • 1/3 cup water
  • 1/4 cup canola oil
  • 1/2 cup chopped walnuts
  1. In a bowl, combine the first eight ingredients. In another bowl, combine the pumpkin, egg substitute, water and oil. Stir into dry ingredients just until moistened. Fold in walnuts.
  2. Spoon into a 9x5-in. loaf pan coated with cooking spray. Bake at 350° for 60-65 minutes or until a toothpick inserted near the center comes out clean. Cool for 15 minutes before removing from pan to a wire rack. Yield: 1 loaf (12 slices).
Originally published as Whole Wheat Pumpkin Nut Bread in Light & Tasty October/November 2001, p39

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Reviews forWhole Wheat Pumpkin Nut Bread

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mother of 3 User ID: 1726536 56849
Reviewed Dec. 3, 2009

"I've been making this every fall for several years. I substitute mini chocolate chips for the walnuts. You can make two loaves with 1 can of pumpkin. It makes a great gift for friends. My homeschool group loved it."

MY REVIEW
skc504 User ID: 1421738 128596
Reviewed Oct. 30, 2009

"I haven't tried making it yet but wondered if you could substitute Slenda for the sugar?

Sheila"

MY REVIEW
rifky User ID: 1294332 36888
Reviewed Oct. 23, 2009

"Excellent! I substituted the walnuts for pine nuts and it's delicious! I would never be able to tell that it is from whole wheat flour just by tasting it."

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