Pumpkin Walnut Bread
Nutritional Info
- Servings Per Recipe: 20
- Amount Per Serving
- Calories: 245.2
- Total Fat: 5.7 g
- Cholesterol: 33.3 mg
- Sodium: 149.6 mg
- Total Carbs: 45.5 g
- Dietary Fiber: 3.4 g
- Protein: 5.2 g
View full nutritional breakdown of Pumpkin Walnut Bread calories by ingredient
Introduction
This is a recipe I found on yumsugar.com, and after making the original recipe and finding that it was way too easy to eat more than one slice in a sitting, I did some substitutions the next time. I used whole wheat flour instead of all-purpose, applesauce instead of oil, and 2.5 cups of sugar instead of 3. The result is something similar to the texture of a bran muffin and 234 calories and 5 grams of fat a slice (whereas the original recipe yields a slice that is 340 calories and 15 grams of fat and is much less filling). This is a recipe I found on yumsugar.com, and after making the original recipe and finding that it was way too easy to eat more than one slice in a sitting, I did some substitutions the next time. I used whole wheat flour instead of all-purpose, applesauce instead of oil, and 2.5 cups of sugar instead of 3. The result is something similar to the texture of a bran muffin and 234 calories and 5 grams of fat a slice (whereas the original recipe yields a slice that is 340 calories and 15 grams of fat and is much less filling).Number of Servings: 20
Ingredients
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Source: http://www.yumsugar.com/Fast-Easy-Recipe-Spiced-Pumpkin-Bread-5875908
2.5 cups sugar
1 cup applesauce
3 large eggs
1 16-ounce can solid pack pumpkin
3 cups stone ground wheat flour
1 teaspoon ground cloves
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon baking powder
1 cup coarsely chopped walnuts (optional)
Directions
1. Preheat oven to 350°F. Butter and flour two 9x5x3-inch loaf pans. Beat sugar and applesauce in large bowl to blend. Mix in eggs and pumpkin. Sift flour, cloves, cinnamon, nutmeg, baking soda, salt and baking powder into another large bowl. Stir into pumpkin mixture in 2 additions. Mix in walnuts, if desired.
2. Divide batter equally between prepared pans. Bake until tester inserted into center comes out clean, about 1 hour 10 minutes. Transfer to racks and cool 10 minutes. Using sharp knife, cut around edge of loaves. Turn loaves out onto racks and cool completely.
Makes two loaves.
Number of Servings: 20
Recipe submitted by SparkPeople user MEGHANW.
2. Divide batter equally between prepared pans. Bake until tester inserted into center comes out clean, about 1 hour 10 minutes. Transfer to racks and cool 10 minutes. Using sharp knife, cut around edge of loaves. Turn loaves out onto racks and cool completely.
Makes two loaves.
Number of Servings: 20
Recipe submitted by SparkPeople user MEGHANW.
Member Ratings For This Recipe
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