Pumpkin Bread I

Pumpkin Bread I

118

"This is recipe that I modified several years ago to lower the calories and fat. Also, by using 3 medium loaf pans instead of one regular loaf pan, the bread is eaten before it dries out. I freeze the other two loaves."
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Ingredients

1 h 15 m servings 202 cals
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Original recipe yields 24 servings

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Nutrition

  • Calories:
  • 202 kcal
  • 10%
  • Fat:
  • 2.7 g
  • 4%
  • Carbs:
  • 42g
  • 14%
  • Protein:
  • 3.5 g
  • 7%
  • Cholesterol:
  • 31 mg
  • 10%
  • Sodium:
  • 267 mg
  • 11%

Based on a 2,000 calorie diet

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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

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  • Prep

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  1. Preheat oven to 350 degrees F (175 degrees C). Grease three 7 1/2 x 3 1/2-inch loaf pans.
  2. In a large mixing bowl combine the flour, soda, salt, baking powder, sugar, cinnamon, and pumpkin pie spice. Stir well. Add applesauce, eggs, pumpkin, and water. Mix batter until well combined. Stir in nuts. Pour batter into prepared pans.
  3. Bake until tester inserted in the center of each loaf comes out clean, 50 to 60 minutes.

Reviews

118
  1. 138 Ratings

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Most helpful positive review

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 ...

Most helpful critical review

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 muffin...

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 ...

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...

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 abso...

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...

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

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 ...

I was very happy

I received several compliments on this recipe

This recipe was just delicious. I love it! My family loved it as well.