Pumpkin Bread (or muffins)

3.8 of 5 (6)
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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 117.6
  • Total Fat: 3.2 g
  • Cholesterol: 21.8 mg
  • Sodium: 190.4 mg
  • Total Carbs: 19.3 g
  • Dietary Fiber: 1.5 g
  • Protein: 3.5 g

View full nutritional breakdown of Pumpkin Bread (or muffins) calories by ingredient
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yummy lowfat, and healthy yummy lowfat, and healthy
Number of Servings: 12


    1 c all purpose flour
    3/4 c whole wheat flour
    3 T sugar
    2 t baking powder
    1/2 t cinnamon
    1/2 t allspice
    1/2 t nutmeg
    1/4 t baking soda
    1/8 t salt
    1 extra large egg , beaten
    3/4 c skim milk
    2 T oil
    3/4 c pumpkin


Preheat oven to 375 degrees. Lightly oil 12 muffin cups or 1 9x5 inch loaf pan.
In a large bowl, combine all dry ingredients. In a smaller bowl, combine the milk, egg and oil. Fold the wet and dry ingredients together just until moist. Carefully fold in the pumpkin. Batter will be lumpy. Bake muffins for 15-18 minutes and the loaf for about 45 minutes.

Number of Servings: 12

Number of Servings: 12

Recipe submitted by SparkPeople user ARCTICALICE.

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Member Ratings For This Recipe

  • Love the fact, that a bread can be this good with so little fat and sugar involved. Will make again! - 10/9/11

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  • I used soy milk, Splenda and pumpkin pie spice. Next time I'll add more Splenda or brown sugar and maybe some raisins and/or nuts. Over all it was a pretty good recipe, though. - 10/1/09

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  • I used whole wheat pastry flour and added pumpkin pie spice. Delicious. - 11/27/07

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  • Very moist, but bland. I doubled the spices and it still was bland. I think next time I will add some more sugar or spleda to sweeten it up. - 10/29/07

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  • I would also add more spice, or perhaps some brown sugar next time around. Also, I doubled the recipe so that I could use a whole can of pumpkin. It made 30 instead of 24, so that was nice. - 10/21/07

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