Pumpkin-Pecan Bread
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 40
Ingredients
Mix together:1 1/2 c. whole wheat flour1 1/2 c white flour2 tsp baking powder 1 tsp. salt (sea salt is best) 1 tsp. baking soda 1 tsp. ground cinnamon 1/4 tsp. ground allspice In separate bowl: 2 eggs (or 3 egg whites) 2 cups pumpkin – I used canned 1/2 cup packed brown sugar1/2 cup Splenda1/2 cup maple syrup or maple-flavor syrup (use lite or sugar free syrup) ¼ cup olive oil ¼ cup applesauce) 1/2 cup golden or dark seedless raisins. 1/2 cup chopped pecans
Preheat oven to 350 F. Spray a 9” x 5” loaf pan or 4 mini loaf pans (4 x 6) with a non-stick cooking spray.
In large bowl, mix all the dry ingredients. In medium bowl, mix remaining ingredients, beating well. Add to dry mixture. Stir in raisins and pecans; spoon into loaf pans.
For 4 mini pans, bake for 45 minutes on a middle rack or until the toothpick test comes out clean.
Cool bread in pan on wire rack for 10 minutes, remove from pan. Approximately 10 slices per loaf.
I use the mini pans because I can have 2 slices instead of only one and in my mind, I'm having more!
Number of Servings: 40
Recipe submitted by SparkPeople user RKYMTNCANUCK.
In large bowl, mix all the dry ingredients. In medium bowl, mix remaining ingredients, beating well. Add to dry mixture. Stir in raisins and pecans; spoon into loaf pans.
For 4 mini pans, bake for 45 minutes on a middle rack or until the toothpick test comes out clean.
Cool bread in pan on wire rack for 10 minutes, remove from pan. Approximately 10 slices per loaf.
I use the mini pans because I can have 2 slices instead of only one and in my mind, I'm having more!
Number of Servings: 40
Recipe submitted by SparkPeople user RKYMTNCANUCK.
Nutritional Info Amount Per Serving
- Calories: 97.1
- Total Fat: 2.6 g
- Cholesterol: 0.0 mg
- Sodium: 121.5 mg
- Total Carbs: 17.8 g
- Dietary Fiber: 1.3 g
- Protein: 1.8 g
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