Low Fat Pumpkin Walnut Bread

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4.8 of 5 (4)

Nutritional Info

Servings Per Recipe: 16
Amount Per Serving
Calories: 165.4

Total Fat: 5.4 g
Cholesterol: 0.1 mg
Sodium: 356.8 mg
Total Carbs: 27.7 g
Dietary Fiber: 3.6 g
Protein: 5.2 g

View full nutritional breakdown of Low Fat Pumpkin Walnut Bread calories by ingredient

Introduction

3 Pts for 1 Slice with Nuts, or 2 Pts for 1 Slice using 1/2 C. chopped walnuts instead of 1 C.
2 Pt for 1 Slice without Nuts.
You get 16 big slices of Pumpkin Bread. 3 Pts for 1 Slice with Nuts, or 2 Pts for 1 Slice using 1/2 C. chopped walnuts instead of 1 C.
2 Pt for 1 Slice without Nuts.
You get 16 big slices of Pumpkin Bread.

Minutes to Prepare: 20

Number of Servings: 16

Ingredients

1 C. Splenda

2 C. Canned Pumpkin

1 C. Unsweetened Applesauce

1/2 C. Egg Substitute

1/2 C. Aunt Jemima SF Pancake Syrup

2 C. Flour

1 1/3 C. Whole Wheat Flour

2 tsp. Ground Cinnamon

2 tsp. Baking Soda

1 tsp. Baking Powder

1/2 tsp. Salt

1/2 tsp. Ground Nutmeg

1 C. crushed Walnuts

Directions

In a bowl, combine the sugar, pumpkin, applesauce and egg substitue; mix well. Combine the flour cinnamon, baking soda, baking powder, salt and nutmeg; gradually add to pumpkin mixture and mix well.
Pour into two 8x4 inch loaf pans coated with cooking spray. Top each loaf with chopped Walnuts. Gently press walnuts into the batter.
Bake at 350 degrees for 45-50 minutes or until tooth pick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.
Yields: 2 loaves (16 slices)

Number of Servings: 16

Recipe submitted by SparkPeople user KELTRAVIS.