Pumpkin Tea Bread (reduced fat)

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Nutritional Info
  • Servings Per Recipe: 24
  • Amount Per Serving
  • Calories: 141.7
  • Total Fat: 5.1 g
  • Cholesterol: 23.3 mg
  • Sodium: 199.9 mg
  • Total Carbs: 23.7 g
  • Dietary Fiber: 1.8 g
  • Protein: 3.2 g

View full nutritional breakdown of Pumpkin Tea Bread (reduced fat) calories by ingredient


Introduction

Pumpkin Tea Bread can be made with canned pumpkin, but is better if you use the flesh from a real pumpkin. This bread reduces the fat of the traditional recipe by more than half, and the substitution of whole wheat flour for half the flour adds fiber but retains a smoother texture. It is good for afternoon tea or an evening treat. Some also like a slice for breakfast. Pumpkin Tea Bread can be made with canned pumpkin, but is better if you use the flesh from a real pumpkin. This bread reduces the fat of the traditional recipe by more than half, and the substitution of whole wheat flour for half the flour adds fiber but retains a smoother texture. It is good for afternoon tea or an evening treat. Some also like a slice for breakfast.
Number of Servings: 24

Ingredients

    1/2 cup granulated sugar
    1/2 cup brown sugar
    1/4 cup walnut oil (can substitute any vegetable oil)
    3 eggs, lightly beaten
    2 cups cooked or canned pumpkin
    1 1/2 cups whole wheat flour
    1 1/2 cups unbleached all purpose flour
    3/4 teaspoon salt
    1 teaspoon baking soda
    3/4 teaspoon baking powder
    2 teaspoons ground cinnamon
    1 1/2 teaspoons ground nutmeg
    1/2 teaspoon ground cloves
    1/2 teaspoon ground mace
    1/2 cup chopped pecans or walnuts (optional)

Directions

Prepare two 9-inch loaf pans with nonstick cooking spray.
Measure and mix flours, salt, soda, baking powder and spices.
Blend the sugar and oil well with an electric mixer, and then add eggs one at a time. Continue beating until mixture is light. Add the pumpkin and continue to mix at moderate speed. Add the dried ingredients and continue to mix until well blended. Add the nuts if using them.
Divide the mix into the two prepared pans.
Bake at 325 degrees for approximately 1 hour. Loaves are done when an inserted toothpick comes out clean.
Let pans cool for about 15 minutes and then remove the bread from the pans and allow to cool thoroughly before cutting.
Makes 12 3/4-inch slices per loaf.

Serving Size: makes 24 3/4 inch slices

Number of Servings: 24

Recipe submitted by SparkPeople user LONEELK.