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Healthier Pumpkin Bread

Healthier Pumpkin Bread

ChefAmy1033

"This a wonderful pumpkin bread that has less fat and calories."
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Ingredients

1 h 20 m servings 309 cals
Serving size has been adjusted!
Original recipe yields 20 servings

Nutrition

  • Calories:
  • 309 kcal
  • 15%
  • Fat:
  • 10.7 g
  • 16%
  • Carbs:
  • 50.2g
  • 16%
  • Protein:
  • 4.7 g
  • 9%
  • Cholesterol:
  • 37 mg
  • 12%
  • Sodium:
  • 279 mg
  • 11%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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Directions

{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 large bread pans.
  2. Beat sugar, pumpkin, eggs, water, applesauce, vegetable oil, and vanilla extract together in a large mixing bowl.
  3. Whisk flour, baking soda, cinnamon, nutmeg, salt, cloves, and ginger together in a separate bowl; stir into the pumpkin mixture until just combined. Fold walnuts into the resulting batter; pour into prepared bread pans.
  4. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Cool in the pans for 5 minutes before removing to cool completely on a wire rack. Wrap tightly in aluminum foil to store.

Footnotes

  • Partner tip: Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

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Reviews

Read all reviews 5
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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...

A Great recipe to use up our pumpkin! I used milk instead of water;)

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

I used dried cranberries instead of nuts and coconut oil for the oil. I did not have all the spices so I only used nutmeg and cinnamon and added an extra teaspoon of vanilla. I also used pumpkin...

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 (bro...

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