Recipe by Lynn Borden
"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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3 1/2 cups
pumpkin pie spice
eggs, lightly beaten
1 (15 ounce) can
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 :-)
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.
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!
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!
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 a little too crispy for me after an hour of baking.
I was very happy
* Percent Daily Values are based on a 2,000 calorie diet.
Pumpkin Bread I
Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
Calories from Fat: 24
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