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Healthier Pumpkin Bread

Healthier Pumpkin Bread

  • Prep

    15 m
  • Cook

    1 h
  • Ready In

    1 h 20 m
ChefAmy1033

ChefAmy1033

This a wonderful pumpkin bread that has less fat and calories.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 20 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 309 kcal
  • 15%
  • Fat:
  • 10.7 g
  • 16%
  • Carbs:
  • 50.2g
  • 16%
  • Protein:
  • 4.7 g
  • 9%
  • Cholesterol:
  • 42 mg
  • 14%
  • Sodium:
  • 279 mg
  • 11%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 large bread pans.
  2. Beat sugar, pumpkin, eggs, water, applesauce, vegetable oil, and vanilla extract together in a large mixing bowl.
  3. Whisk flour, baking soda, cinnamon, nutmeg, salt, cloves, and ginger together in a separate bowl; stir into the pumpkin mixture until just combined. Fold walnuts into the resulting batter; pour into prepared bread pans.
  4. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Cool in the pans for 5 minutes before removing to cool completely on a wire rack. Wrap tightly in aluminum foil to store.
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Reviews

Sarah Jo
7

Sarah Jo

11/4/2013

I cut this recipe in half to ten servings. Instead of water, I used unsweetened Tazo vanilla rooibus tea and I doubled the amount of spices. I also used pecans instead of walnuts. I made muffins out of this instead of one loaf--I did get 12 muffins from one recipe. Baked at 350*, these were done at exactly 20 minutes. Very moist and flavorful pumpkin bread recipe.

Kanako
1

Kanako

9/20/2014

A Great recipe to use up our pumpkin! I used milk instead of water;)

youngberyl
0

youngberyl

4/13/2014

It came out great, I used 1 cup dark brown sugar instead of white and 1/2 C. Soy flour instead of white. I also added a cup of raisins...yum yum yum

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