Pumpkin Bread I

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Most Helpful Positive Review

Jan 31, 2004

This is a great pumpkin bread recipe. I used two whole eggs and the other two I only used the egg whites and it still turned out great. Next time I will reduce the sugar by 1/2 cup to make it even healthier :-)

—BLCROWE

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Most Helpful Critical Review

Dec 08, 2005

Others had said this was bland, so I doubled the spices but I still thought it was pretty flavorless. I did forget to add the nuts, so maybe it would have been better with those. I made muffins instead of loaves, which decreased the bake time to about 20 minutes.

—DiablosMom

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123 Ratings

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Feb 02, 2004

I was very happy to find a healthy recipe and still have the bread be very moist and tasty! This recipe is also very versatile for substitutions. I changed a few things just for my personal diet. I followed the advice of another reviewer and used two egg whites in place of two of the eggs. I eliminated totally one cup of the sugar and replaced one with brown sugar (i.e. 1 cup white, 1 cup brown) and the recipe was still sweet enough for me. I also, baked it in a bundt pan for 55 minutes. After it cooled I inverted it onto a decorative plate and sifted a small amount of confectioner's sugar over the top, it was a huge hit and guest couldn't believe how low fat it was and still tasted great! Thanks for the recipe!

—mom3

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Dec 18, 2006

We loved it! I used cinnamon applesauce instead of plain applesauce. To keep the bread from drying out, just seal it in a zip lock bag along with a slice of bread. The pumpkin bread will absorb the moisture from the bread slice. Just be sure to change out the slice daily. Great recipe!

—LINEX45

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Jun 05, 2006

this is an amazing recipe...i did edit it a little bit I used: 1/2 whole wheat flour instead of all white...i used splend for the sugar...added some flaxseed meal and a dash of vanilla...

—morbidrain

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Oct 29, 2005

Fantastic recipe! I shared with it with everyone in the family. I used egg whites instead of whole eggs and still came out incredible.

—NTIMBROOK

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Dec 02, 2005

I usually hate anything made with pumpkin, but this was so good! It was also the first time I used applesauce as a butter substitute. I'd reduce the baking time to around 50 mins though; it was a little too crispy for me after an hour of baking.

—MuseOfAllSoup

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Dec 10, 2002

I was very happy

—SERENE3660

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Nutrition

Calories
202 kcal
10%

Carbohydrates
42 g
14%

Cholesterol
35 mg
12%

Fat
2.7 g
4%

Fiber
1.4 g
5%

Protein
3.5 g
7%

Sodium
267 mg
11%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Pumpkin Bread I

Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
Calories: 202
Calories from Fat: 24

% Daily Value *
Total Fat 2.7g 4 %
Saturated Fat 0.5g 2 %
Cholesterol 35mg 12 %
Sodium 267mg 11 %
Potassium 87mg 2 %
Total Carbohydrates 42g 14 %
Dietary Fiber 1.4g 5 %
Protein 3.5g 7 %
Sugars 26.8g
Vitamin A 56 %
Vitamin C 2 %
Calcium 3 %
Iron 14 %
Thiamin 16 %
Niacin 15 %
Vitamin B6 3 %
Magnesium 5 %
Folate 23 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.