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Nutritional Info
  • Servings Per Recipe: 16
  • Amount Per Serving
  • Calories: 165.4
  • Total Fat: 5.4 g
  • Cholesterol: 0.1 mg
  • Sodium: 356.8 mg
  • Total Carbs: 27.7 g
  • Dietary Fiber: 3.6 g
  • Protein: 5.2 g

View full nutritional breakdown of Low Fat Pumpkin Walnut Bread calories by ingredient
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Low Fat Pumpkin Walnut Bread

Submitted by: KELTRAVIS

Introduction

3 Pts for 1 Slice with Nuts, or 2 Pts for 1 Slice using 1/2 C. chopped walnuts instead of 1 C.
2 Pt for 1 Slice without Nuts.
You get 16 big slices of Pumpkin Bread.
3 Pts for 1 Slice with Nuts, or 2 Pts for 1 Slice using 1/2 C. chopped walnuts instead of 1 C.
2 Pt for 1 Slice without Nuts.
You get 16 big slices of Pumpkin Bread.

Number of Servings: 16

Ingredients

    1 C. Splenda
    2 C. Canned Pumpkin
    1 C. Unsweetened Applesauce
    1/2 C. Egg Substitute
    1/2 C. Aunt Jemima SF Pancake Syrup
    2 C. Flour
    1 1/3 C. Whole Wheat Flour
    2 tsp. Ground Cinnamon
    2 tsp. Baking Soda
    1 tsp. Baking Powder
    1/2 tsp. Salt
    1/2 tsp. Ground Nutmeg
    1 C. crushed Walnuts

Directions

In a bowl, combine the sugar, pumpkin, applesauce and egg substitue; mix well. Combine the flour cinnamon, baking soda, baking powder, salt and nutmeg; gradually add to pumpkin mixture and mix well.
Pour into two 8x4 inch loaf pans coated with cooking spray. Top each loaf with chopped Walnuts. Gently press walnuts into the batter.
Bake at 350 degrees for 45-50 minutes or until tooth pick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.
Yields: 2 loaves (16 slices)

Number of Servings: 16

Recipe submitted by SparkPeople user KELTRAVIS.






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Member Ratings For This Recipe


  • Incredible!
    2 of 2 people found this review helpful
    The rich colors of the ingredients just captivated me. I made it this afternoon. My whole house smells like autumn. The only thing I did different was spread some fat free margarine over the top to give the illusion of a soft buttery color against the darkness of the bread itself. Delicious - 10/19/09

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  • Very Good
    1 of 1 people found this review helpful
    Very good - 12/11/12

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  • The only flour I had in the house was whole wheat. And the only oil I had was rice bran oil. The bread came out so moist and delicious - very dense, so a little goes a long way in good taste but keeping the calories down too! I also added walnuts for a nutritional boost. - 10/26/13

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  • This sounds great! I will definitely give it a try. - 10/6/10

    Was this review helpful?   yes  No