This reduced-fat version of pumpkin bread is moist and delicious. You can also add 1 cup chopped walnuts, if desired.

cathy

Gallery

Recipe Summary

prep:
10 mins
cook:
50 mins
additional:
15 mins
total:
1 hr 15 mins
Servings:
20
Yield:
2 loaves
Advertisement

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 2 loaf pans.

    Advertisement
  • Beat sugar and cream cheese together with an electric mixer until smooth and creamy. Add pumpkin puree, applesauce, eggs, and vanilla extract; beat until smooth.

  • Stir all-purpose flour, whole wheat flour, pumpkin pie spice, baking soda, baking powder, and salt into pumpkin mixture until batter is just combined. Pour batter into prepared loaf pans, filling each about 1/3 full.

  • Bake in the preheated oven until a toothpick inserted into the center of the bread comes out clean, about 50 minutes. Cool in the pans for 15 minutes before transferring to a wire rack to cool completely.

Nutrition Facts

152 calories; protein 3.9g 8% DV; carbohydrates 28.3g 9% DV; fat 3g 5% DV; cholesterol 34.3mg 11% DV; sodium 299.8mg 12% DV. Full Nutrition