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

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Recipe Summary

prep:
15 mins
cook:
1 hr
additional:
5 mins
total:
1 hr 20 mins
Servings:
20
Yield:
2 large loaves
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Ingredients

20
Original recipe yields 20 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 large bread pans.

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  • 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.

Cook's Note:

You may substitute 1 cup wheat flour for 1 cup of the all-purpose flour.

Nutrition Facts

309 calories; protein 4.7g 9% DV; carbohydrates 50.2g 16% DV; fat 10.7g 16% DV; cholesterol 37.2mg 12% DV; sodium 279.5mg 11% DV. Full Nutrition

Reviews (5)

Read More Reviews

Most helpful positive review

Rating: 5 stars
11/04/2013
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 out of this instead of one loaf--I did get 12 muffins from one recipe. Baked at 350 these were done at exactly 20 minutes. Very moist and flavorful pumpkin bread recipe. Read More
(9)

Most helpful critical review

Rating: 3 stars
12/06/2014
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 (brown sugar instead of white) and it was still quite sweet so I'll with that proportion in the future. Also I used one mashed banana to replace about 1/4 cup oil. The flavors were great but the texture was kind of dense and wet but that is likely due to my bread machine rather than the recipe itself. Will try again! Read More
7 Ratings
  • 5 star values: 5
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
11/04/2013
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 out of this instead of one loaf--I did get 12 muffins from one recipe. Baked at 350 these were done at exactly 20 minutes. Very moist and flavorful pumpkin bread recipe. Read More
(9)
Rating: 4 stars
09/20/2014
A Great recipe to use up our pumpkin! I used milk instead of water;) Read More
(2)
Rating: 5 stars
04/13/2014
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 Read More
(1)
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Rating: 5 stars
11/07/2016
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 that I roasted instead of canned. Everyone loved it. Read More
Rating: 3 stars
12/06/2014
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 (brown sugar instead of white) and it was still quite sweet so I'll with that proportion in the future. Also I used one mashed banana to replace about 1/4 cup oil. The flavors were great but the texture was kind of dense and wet but that is likely due to my bread machine rather than the recipe itself. Will try again! Read More