Pumpkin Bread
Nutritional Info
- Servings Per Recipe: 32
- Amount Per Serving
- Calories: 44.3
- Total Fat: 0.5 g
- Cholesterol: 14.5 mg
- Sodium: 99.4 mg
- Total Carbs: 11.5 g
- Dietary Fiber: 0.7 g
- Protein: 1.8 g
View full nutritional breakdown of Pumpkin Bread calories by ingredient
Introduction
very good for people watching Carbs and calories/or people with diabetes very good for people watching Carbs and calories/or people with diabetesNumber of Servings: 32
Ingredients
Flour, white, 2 cup
Salt, table 1/2 tsp
Baking Powder,1/2 tsp
Baking Soda, 1 tsp
Cloves, ground, 1 tsp
Cinnamon, ground, 1 tsp
Nutmeg, ground, 1 tsp
Splenda No Calorie Sweetener, 2 cups
Egg, fresh, 2 large (remove)
Pumpkin, canned, without salt, (15 ounce can)
Plain fat free 1 cup
Directions
Preheat oven to 325 degrees. Lightly grease two 8 1/2 by 41/2 inch loaf pans.
Combine flour, salt, baking powder, baking soda and spices in a bowl. Mix well and set aside.
In second bowl mix splenda and yogurt until just blended. Add etts one at a time mixing well after each addition. Conitnue mixing till light and fluffy. Mix in pumpkin.
Mix in flour mixture until combined.
Turn batter into prepared pans dividing batter evenly and bake for 65-75 minutes or until cake tester inserted in center of loaves comes out clean. Let cool in pan about 10 minutes then turn out on wire rack to cool completely.
Number of Servings: 32
Recipe submitted by SparkPeople user SUZIQ4295.
Combine flour, salt, baking powder, baking soda and spices in a bowl. Mix well and set aside.
In second bowl mix splenda and yogurt until just blended. Add etts one at a time mixing well after each addition. Conitnue mixing till light and fluffy. Mix in pumpkin.
Mix in flour mixture until combined.
Turn batter into prepared pans dividing batter evenly and bake for 65-75 minutes or until cake tester inserted in center of loaves comes out clean. Let cool in pan about 10 minutes then turn out on wire rack to cool completely.
Number of Servings: 32
Recipe submitted by SparkPeople user SUZIQ4295.