Rating: 3.56 stars
6 Ratings
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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.

Source: EatingWell Magazine, Holiday Issue 1995

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Recipe Summary test

total:
3 hrs
Servings:
1

Nutrition Profile:

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F. Coat two 9-by-5-inch loaf pans with cooking spray.

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  • 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.

  • 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.

Tips

Tips: White whole-wheat flour, made from a special variety of white wheat, is light in color and flavor but has the same nutritional properties as regular whole-wheat flour. It is available at large supermarkets and natural-foods stores and online at bobsredmill.com or kingarthurflour.com. Store it in the freezer.

Nutrition Facts

1/12 loaf
210 calories; protein 3.9g; carbohydrates 38g; dietary fiber 2.2g; sugars 18.9g; fat 5.3g; saturated fat 0.5g; cholesterol 15.5mg; vitamin a iu 4788.9IU; vitamin c 1.3mg; folate 43.8mcg; calcium 61.6mg; iron 2.6mg; magnesium 12.5mg; potassium 125.2mg; sodium 377mg; thiamin 0.1mg; added sugar 18g.

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

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