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20 minute dinner recipes

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Pumpkin Bread

http://www.eatingwell.com/recipes/pumpkin_bread.html

From EatingWell:  November/December 1991

Canned pumpkin puree and whole-wheat flour come together in this healthy homemade pumpkin bread. The canned pumpkin helps keep the bread moist and tender. If you like the flavor of pumpkin pie spice, feel free to add a pinch or two to season the bread.

2 loaves, 12 slices each | Active Time: 15 minutes | Total Time: 3 hours (including cooling time)

Ingredients

Preparation

  1. Preheat oven to 350°F. Coat two 9-by-5-inch loaf pans with cooking spray.
  2. Stir all-purpose flour, whole-wheat flour, baking powder, baking soda and salt in a large bowl. Whisk eggs, egg whites, brown sugar, pumpkin and oil in another large bowl. Add the pumpkin mixture to the dry ingredients and mix until just combined. Scrape the batter into the prepared pans and smooth the tops.
  3. Bake the loaves until the tops are golden brown and a cake tester inserted in the center comes out clean, 50 to 60 minutes. Cool in the pans for 10 minutes. Turn the loaves out onto a wire rack to cool completely.

Nutrition

Per serving : 210 Calories; 5 g Fat; 1 g Sat; 3 g Mono; 16 mg Cholesterol; 38 g Carbohydrates; 4 g Protein; 2 g Fiber; 377 mg Sodium; 125 mg Potassium

2 1/2 Carbohydrate Serving

Exchanges: 1 starch, 1 other carbohydrate, 1/2 vegetable, 1 fat

Tips & Notes