Healthy Pumpkin Bread
Nutritional Info
- Servings Per Recipe: 10
- 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
View full nutritional breakdown of Healthy Pumpkin Bread calories by ingredient
Introduction
This is a healthier version of common pumpkin bread recipes. This is a healthier version of common pumpkin bread recipes.Number of Servings: 10
Ingredients
-
¾ cup all-purpose flour
¾ cup whole wheat flour
½ cup granulated Splenda
½ cup sugar
½ cup unsweetened applesauce
1 ½ tsp baking soda
1 cup canned pumpkin
2 eggs, beaten (or egg substitute)
¼ cup water
½ tsp nutmeg
½ tsp allspice
½ tsp cinnamon
½ cup chopped walnuts or pecans (optional)
1 cup dried cranberries, cherries, or raisins (optional)
Directions
• 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.