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My review
Healthier Pumpkin Bread
2
ChefAmy1033
"This a wonderful pumpkin bread that has less fat and calories."
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Ingredients
1 h 20 m servings 309Original recipe yields 20 servings (2 large loaves)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 large bread pans.
- Beat sugar, pumpkin, eggs, water, applesauce, vegetable oil, and vanilla extract together in a large mixing bowl.
- 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.
- 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.
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Footnotes
- Cook's Note:
- You may substitute 1 cup wheat flour for 1 cup of the all-purpose flour.
- Partner Tip
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Nutrition Facts
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Reviews
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11/4/2013
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...
9/20/2014
A Great recipe to use up our pumpkin! I used milk instead of water;)
4/13/2014
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
11/7/2016
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...
12/6/2014
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...