Pumpkin Bread I

Pumpkin Bread I

118

"This is recipe that I modified several years ago to lower the calories and fat. Also, by using 3 medium loaf pans instead of one regular loaf pan, the bread is eaten before it dries out. I freeze the other two loaves."

Ingredients

1 h 15 m {{adjustedServings}} servings 202 cals
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Original recipe yields 24 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 202 kcal
  • 10%
  • Fat:
  • 2.7 g
  • 4%
  • Carbs:
  • 42g
  • 14%
  • Protein:
  • 3.5 g
  • 7%
  • Cholesterol:
  • 31 mg
  • 10%
  • Sodium:
  • 267 mg
  • 11%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat oven to 350 degrees F (175 degrees C). Grease three 7 1/2 x 3 1/2-inch loaf pans.
  2. In a large mixing bowl combine the flour, soda, salt, baking powder, sugar, cinnamon, and pumpkin pie spice. Stir well. Add applesauce, eggs, pumpkin, and water. Mix batter until well combined. Stir in nuts. Pour batter into prepared pans.
  3. Bake until tester inserted in the center of each loaf comes out clean, 50 to 60 minutes.
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Reviews

118
  1. 138 Ratings

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This is a great pumpkin bread recipe. I used two whole eggs and the other two I only used the egg whites and it still turned out great. Next time I will reduce the sugar by 1/2 cup to make it ...

I was very happy to find a healthy recipe and still have the bread be very moist and tasty! This recipe is also very versatile for substitutions. I changed a few things just for my personal diet...

We loved it! I used cinnamon applesauce instead of plain applesauce. To keep the bread from drying out, just seal it in a zip lock bag along with a slice of bread. The pumpkin bread will abso...