I’ve read a bunch of blogs lately using pumpkin and I LOVE pumpkin! It’s one of those things that I bake that smells like fall. I’ve had a can of pumpkin in my pantry for several months now. Every time I would see it, I would think to myself, “I have to make something with you!”
I went to my trusted source for lower calorie healthy food Cooking Light from an old magazine I had saved from 2007 and found this great recipe. It makes 2 loaves, so you can half the recipe, or make both and freeze the other one in slices so that you can have a quick snack anytime!
Pumpkin Bread Instruction
2 loaves; 12 servings per loaf (serving size: 1 slice)
Sometimes I will add mini chocolate chips to the pumpkin bread to make it even more deluxe!
Ingredients
3 1/3 cups all-purpose flour (about 15 ounces)
1 tablespoon baking powder
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground allspice
2 cups granulated sugar
1/2 cup egg substitute
1/2 cup canola oil
1/2 cup low-fat buttermilk
2 large eggs
2/3 cup water
1 (15-ounce) can pumpkin
Cooking spray
1/3 cup chopped pecans
Preparation
Preheat oven to 350°.
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 6 ingredients (through allspice) in a bowl.
Place sugar, egg substitute, oil, buttermilk, and eggs in a large bowl; beat with a mixer at high speed until well blended. Add 2/3 cup water and pumpkin, beating at low speed until blended. Add flour mixture to pumpkin mixture, beating at low speed just until combined. Spoon batter into 2 (9 x 5-inch) loaf pans coated with cooking spray. Sprinkle pecans evenly over batter. Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pans on a wire rack; remove from pans. Cool completely on wire rack.
Nutritional Information
Calories:
198 (30% from fat)
Fat:
6.6g (sat 0.7g,mono 3.6g,poly 1.9g)
Protein:
3.4g
Carbohydrate:
32.3g
Fiber:
1.2g
Cholesterol:
18mg
Iron:
1.4mg
Sodium:
287mg
Calcium:
53mg
What’s one of your favorite things to make with pumpkin?
Mmm! All these Fall baking projects going around blogland aren’t good for me!
So far I’ve made the pumpkin muffins and last night Johnny got experimental and turned a sweet potato recipe into a pumpkin ice cream recipe! It’s yum, but very rich! Up next on my list is pumpkin cookies w/ some mini chocolate chips.
Oh! And we also have a double layer pumpkin cheesecake that J makes every year for Thanksgiving dessert – it’s DIVINE!
This looks like an incredibly moist, sweet and spicy pumpkin bread! I like that you sprinkled large chunks of nuts over it!
Congrats on the foodie blogroll!
The pumpkin bread looks wonderful!
Wow, that looks good. I’ve never been a fan of pumpkin…maybe I should try this recipe.
Delicious pumpkin bread! I love the pecans on top!
It looks so good you can start selling them. Love the touch of pecans on the top.
My favorite way to use pumpkin is in pumpkin oats and sometimes I bake my own high fiber oat bran muffins and use pumpkin and apple sauce instead of eggs and butter.
I am very ready to start having nice breads like this come out of my oven- looks wonderful. I see that you are the foodie blogroll’s random blog today! Yay!
I love you more now that I know you love pumpkin! YAY!
My favorite thing with pumpkin, though I have not yet had the courage to try, is pumpkin gnocchi! Something savory, preferably with cheese! 😀
I’ve been pumpkin obsessed recently! pumpkin cookies, pumpkin muffins, pumpkin cake, etc. and i’m not done. next up is pumpkin bread, and I too, love it with chocolate chips. so good!
I’ve never made anything with pumpkin – but this looks REALLY good!
Mmm, your pumpkin bread looks great, I’ve been meaning to make it!
Oh i love pumpkin bread, this sounds delicious!