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Bread

1 of

Low-Fat Pumpkin Bread

By: Rita Horton

"'I modified a recipe to come up with this low-fat yet moist and tasty pumpkin bread,' says Rita Horton of Lincoln, Illinois. 'I make it for the holidays and to give as hostess gifts.'"

Rate/Review | Read Reviews (29)

1,842 Saves

Prep Time:
10 Min

Cook Time:
50 Min

Ready In:
1 Hr

Servings (Help)

US Metric Calculate

Original Recipe Yield 28 servings

Ingredients

2 cups sugar
1 (15 ounce) can solid pack pumpkin
1 cup unsweetened applesauce
1/2 cup egg substitute
3 1/3 cups all-purpose flour
2 teaspoons ground cinnamon
2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground nutmeg or allspice
1 cup chopped nuts or raisins (optional)

Directions

In a mixing bowl, combine the sugar, pumpkin, applesauce and egg substitute; mix well. Combine the flour, cinnamon, baking soda, baking powder, salt and nutmeg; gradually add to pumpkin mixture and mix well. Stir in nuts or raisins if desired. Pour into two 8-in. x 4-in. x 2-in. loaf pans coated with nonstick cooking spray. Bake at 350 degrees F for 50-60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.

Footnotes

Nutritional Analysis: One serving (1 slice) equals 122 calories, 0.55 g fat (0.55 g saturated fat), 0 cholesterol, 149 mg sodium, 28 g carbohydrate, 1 g fiber, 2 g protein. Diabetic Exchanges: 1-1/2 starch.