Healthy Pumpkin Bread
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
¾ cup all-purpose flour¾ cup whole wheat flour½ cup granulated Splenda½ cup sugar½ cup unsweetened applesauce1 ½ tsp baking soda1 cup canned pumpkin2 eggs, beaten (or egg substitute)¼ cup water½ tsp nutmeg½ tsp allspice½ tsp cinnamon½ cup chopped walnuts or pecans (optional)1 cup dried cranberries, cherries, or raisins (optional)
• Preheat oven to 350 degrees. Generously coat a 9 x 5 x 6 loaf pan with cooking spray.
• Mix the pumpkin, eggs, water, applesauce, and spices together. Sift flour, salt, sugar/Splenda, and baking soda together in a separate bowl.
• Combine wet and dry ingredients. Mix well. Fold in the nuts/berries last.
• Pour the batter into the pan and bake for 50-60 minutes. If using a glass baking dish, oven should be set to 325 degrees and cooked 50-60 minutes. If the top of the loaf is browning too quickly, cover with aluminum foil for the last 10-15 minutes.
• When finished cooking, turn pumpkin bread upside down in pan to remove. It should come out easily. Let bread cool on a wire rack. For best results, let the pumpkin bread sit for several hours or overnight to let the flavors meld.
Note: If using an egg substitute, a tablespoon of vegetable oil should be added.
Also, calorie content is calculated using walnuts and no fruits/raisins. Using pecans or adding dried fruits/raisins will change the calories. Using an egg substitute will change the calorie content.
Number of Servings: 10
Recipe submitted by SparkPeople user A_SHUCK2006.
• Mix the pumpkin, eggs, water, applesauce, and spices together. Sift flour, salt, sugar/Splenda, and baking soda together in a separate bowl.
• Combine wet and dry ingredients. Mix well. Fold in the nuts/berries last.
• Pour the batter into the pan and bake for 50-60 minutes. If using a glass baking dish, oven should be set to 325 degrees and cooked 50-60 minutes. If the top of the loaf is browning too quickly, cover with aluminum foil for the last 10-15 minutes.
• When finished cooking, turn pumpkin bread upside down in pan to remove. It should come out easily. Let bread cool on a wire rack. For best results, let the pumpkin bread sit for several hours or overnight to let the flavors meld.
Note: If using an egg substitute, a tablespoon of vegetable oil should be added.
Also, calorie content is calculated using walnuts and no fruits/raisins. Using pecans or adding dried fruits/raisins will change the calories. Using an egg substitute will change the calorie content.
Number of Servings: 10
Recipe submitted by SparkPeople user A_SHUCK2006.
Nutritional Info Amount Per Serving
- Calories: 174.7
- Total Fat: 5.5 g
- Cholesterol: 42.5 mg
- Sodium: 203.5 mg
- Total Carbs: 30.0 g
- Dietary Fiber: 2.8 g
- Protein: 4.7 g
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