Recipe by ChefAmy1033
"This a wonderful pumpkin bread that has less fat and calories."
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1 (15 ounce) can
3 1/2 cups
I cut this recipe in half to ten servings. Instead of water, I used unsweetened Tazo vanilla rooibus tea and I doubled the amount of spices. I also used pecans instead of walnuts. I made muffins out of this instead of one loaf--I did get 12 muffins from one recipe. Baked at 350*, these were done at exactly 20 minutes. Very moist and flavorful pumpkin bread recipe.
A Great recipe to use up our pumpkin! I used milk instead of water;)
I'm sorry to give this a low rating, but it didn't come out well in my bread machine. I'll have to update my rating when I make it again in my regular oven.
I used half the amount of sugar (brown sugar instead of white), and it was still quite sweet, so I'll with that proportion in the future. Also, I used one mashed banana to replace about 1/4 cup oil. The flavors were great, but the texture was kind of dense and wet, but that is likely due to my bread machine rather than the recipe itself. Will try again!
It came out great, I used 1 cup dark brown sugar instead of white and 1/2 C. Soy flour instead of white. I also added a cup of raisins...yum yum yum
* Percent Daily Values are based on a 2,000 calorie diet.
Healthier Pumpkin Bread
Serving Size: 1/20 of a recipe
Servings Per Recipe: 20
Amount Per Serving
Calories from Fat: 96
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