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Low-Fat Pumpkin Bread

Total Time

Prep: 10 min. Bake: 50 min. + cooling

Makes

2 loaves (14 slices per loaf)

"I modified a recipe to come up with this low-fat yet moist and tasty pumpkin bread," says Rita Horton of Lincoln, Illinois. "I make it for the holidays and to give as hostess gifts."

Ingredients

  • 2 cups sugar
  • 1 can (15 ounces) solid-pack pumpkin
  • 1 cup unsweetened applesauce
  • 1/2 cup egg substitute
  • 3-1/3 cups all-purpose flour
  • 2 teaspoons ground cinnamon
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground nutmeg or allspice
  • 1 cup chopped nuts or raisins, optional

Directions

  1. In a bowl, combine the sugar, pumpkin, applesauce and egg substitute; mix well. Combine the flour, cinnamon, baking soda, baking powder, salt and nutmeg; gradually add to pumpkin mixture and mix well. Stir in nuts or raisins if desired. Pour into two 8x4-in. loaf pans coated with cooking spray. Bake at 350° for 50-60 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.

Nutrition Facts

1 slice: 122 calories, 1g fat (1g saturated fat), 0 cholesterol, 149mg sodium, 28g carbohydrate, 1g fiber), 2g protein.

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