Pumpkin-Pecan Bread
Nutritional Info
- Servings Per Recipe: 40
- Amount Per Serving
- Calories: 97.1
- Total Fat: 2.6 g
- Cholesterol: 0.0 mg
- Sodium: 121.5 mg
- Total Carbs: 17.8 g
- Dietary Fiber: 1.3 g
- Protein: 1.8 g
View full nutritional breakdown of Pumpkin-Pecan Bread calories by ingredient
Introduction
Even if you're not a pumpkin pie fan, you'll enjoy this bread. I used 4 mini loaf pans (4x6). I swapped half the sugar for Splenda but when adding the recipe here, it wouldn't give me any other choices for measurement except tsp. so the nutrition info is for 1 cup of brown sugar. Even if you're not a pumpkin pie fan, you'll enjoy this bread. I used 4 mini loaf pans (4x6). I swapped half the sugar for Splenda but when adding the recipe here, it wouldn't give me any other choices for measurement except tsp. so the nutrition info is for 1 cup of brown sugar.Number of Servings: 40
Ingredients
-
Mix together:
1 1/2 c. whole wheat flour
1 1/2 c white flour
2 tsp baking powder
1 tsp. salt (sea salt is best)
1 tsp. baking soda
1 tsp. ground cinnamon
1/4 tsp. ground allspice
In separate bowl:
2 eggs (or 3 egg whites)
2 cups pumpkin – I used canned
1/2 cup packed brown sugar
1/2 cup Splenda
1/2 cup maple syrup or maple-flavor syrup (use lite or sugar free syrup)
¼ cup olive oil
¼ cup applesauce)
1/2 cup golden or dark seedless raisins.
1/2 cup chopped pecans
Directions
Preheat oven to 350 F. Spray a 9” x 5” loaf pan or 4 mini loaf pans (4 x 6) with a non-stick cooking spray.
In large bowl, mix all the dry ingredients. In medium bowl, mix remaining ingredients, beating well. Add to dry mixture. Stir in raisins and pecans; spoon into loaf pans.
For 4 mini pans, bake for 45 minutes on a middle rack or until the toothpick test comes out clean.
Cool bread in pan on wire rack for 10 minutes, remove from pan. Approximately 10 slices per loaf.
I use the mini pans because I can have 2 slices instead of only one and in my mind, I'm having more!
Number of Servings: 40
Recipe submitted by SparkPeople user RKYMTNCANUCK.
In large bowl, mix all the dry ingredients. In medium bowl, mix remaining ingredients, beating well. Add to dry mixture. Stir in raisins and pecans; spoon into loaf pans.
For 4 mini pans, bake for 45 minutes on a middle rack or until the toothpick test comes out clean.
Cool bread in pan on wire rack for 10 minutes, remove from pan. Approximately 10 slices per loaf.
I use the mini pans because I can have 2 slices instead of only one and in my mind, I'm having more!
Number of Servings: 40
Recipe submitted by SparkPeople user RKYMTNCANUCK.