Pumpkin Bread low sugar
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
1-1/2 cups of unbleached, all-purpose flour 1-1/4 tsp. baking soda 1 tsp. salt 1 tsp. cinnamon 1/2 tsp. nutmeg 1/2 tsp. cloves 1 cup canned pumpkin puree 1 cup firmly-packed brown sugar or for even lower sugar - ½ cup Splenda brown sugar 1/2 cup low-fat or nonfat buttermilk 1 large egg 1 Tbsp. canola oil 1/4 cup chocolate chips1/4 cup chopped walnuts (if desired)
Preheat oven to 350 degrees. Spray a loaf pan with nonstick cooking spray. Mix flour, baking soda, salt, cinnamon, nutmeg and cloves together in a small bowl.
In a large bowl, beat pumpkin puree, brown sugar, buttermilk, egg and oil together. Add dry ingredients to wet, stirring just until moistened (over mixing will cause the bread to become too tough). Add chocolate chips.
Pour into the prepared loaf pan. Bake for 40min -1 hour (depending on pan - metal less cooking time)
Number of Servings: 12
Recipe submitted by SparkPeople user JANISMAJOR.
In a large bowl, beat pumpkin puree, brown sugar, buttermilk, egg and oil together. Add dry ingredients to wet, stirring just until moistened (over mixing will cause the bread to become too tough). Add chocolate chips.
Pour into the prepared loaf pan. Bake for 40min -1 hour (depending on pan - metal less cooking time)
Number of Servings: 12
Recipe submitted by SparkPeople user JANISMAJOR.
Nutritional Info Amount Per Serving
- Calories: 160.2
- Total Fat: 4.7 g
- Cholesterol: 18.1 mg
- Sodium: 343.1 mg
- Total Carbs: 25.2 g
- Dietary Fiber: 1.6 g
- Protein: 3.3 g
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