Pumpkin Bread I

4.6
(185)

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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Prep Time:
25 mins
Cook Time:
50 mins
Total Time:
1 hrs 15 mins
Servings:
24
Yield:
3 7 1/2 x 3 1/2-inch loaves

Ingredients

  • 3 ½ cups all-purpose flour

  • 2 teaspoons baking soda

  • 1 teaspoon salt

  • ½ teaspoon baking powder

  • 3 cups white sugar

  • 1 teaspoon ground cinnamon

  • 1 teaspoon pumpkin pie spice

  • 1 cup applesauce

  • 4 eggs, lightly beaten

  • 1 (15 ounce) can pumpkin puree

  • ¼ cup water

  • ½ cup chopped walnuts (Optional)

Directions

  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.

Nutrition Facts (per serving)

202 Calories
3g Fat
42g Carbs
4g Protein
Nutrition Facts
Servings Per Recipe 24
Calories 202
% Daily Value *
Total Fat 3g 3%
Saturated Fat 1g 3%
Cholesterol 31mg 10%
Sodium 267mg 12%
Total Carbohydrate 42g 15%
Dietary Fiber 1g 5%
Total Sugars 27g
Protein 4g
Vitamin C 1mg 5%
Calcium 22mg 2%
Iron 1mg 8%
Potassium 87mg 2%

* 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.