Low Fat Pumpkin Walnut Bread
- Minutes to Prepare:
- Number of Servings: 16
Ingredients
Directions
1 C. Splenda2 C. Canned Pumpkin1 C. Unsweetened Applesauce1/2 C. Egg Substitute1/2 C. Aunt Jemima SF Pancake Syrup2 C. Flour1 1/3 C. Whole Wheat Flour2 tsp. Ground Cinnamon2 tsp. Baking Soda1 tsp. Baking Powder1/2 tsp. Salt1/2 tsp. Ground Nutmeg1 C. crushed Walnuts
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.
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.
Nutritional Info 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
Member Reviews
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MEGANLAIR53
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