WHOLE WHEAT PUMPKIN NUT BREAD
Nicely spiced with cloves, cinnamon and pumpkin, this bread is a family favorite. Everyone who tastes a slice asks for the recipe. You can substitute raisins or chocolate chips for the walnuts. -Jean-Marie Hirsch of East Rochester, New York
Provided by Taste of Home
Time 1h15m
Yield 1 loaf (12 slices).
Number Of Ingredients 13
Steps:
- In a bowl, combine the first eight ingredients. In another bowl, combine the pumpkin, egg substitute, water and oil. Stir into dry ingredients just until moistened. Fold in walnuts., Spoon into a 9x5-in. loaf pan coated with cooking spray. Bake at 350° for 60-65 minutes or until a toothpick inserted in the center comes out clean. Cool for 15 minutes before removing from pan to a wire rack.
Nutrition Facts : Calories 208 calories, Fat 8g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 239mg sodium, Carbohydrate 31g carbohydrate, Fiber 3g fiber), Protein 5g protein.
WHOLE WHEAT PUMPKIN BREAD
Whole Wheat Pumpkin Bread is a healthy, moist quick bread with rich and warm Autumn flavors. Made with pumpkin puree, warm pumpkin spices and brown sugar.
Provided by Sabrina Snyder
Categories Bread
Time 1h
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees and spray a 9x5 loaf pan with baking spray.
- In a large bowl whisk together eggs, vegetable oil, brown sugar, vanilla, and pumpkin puree.
- Sift together flour, cinnamon, ginger, nutmeg, cloves, baking soda, baking powder and salt and add it into the wet ingredients, whisking until just combined.
- Pour mixture into loaf pan and spread evenly.
- Bake for 50-55 minutes then let cool before removing.
Nutrition Facts : Calories 183 kcal, Carbohydrate 22 g, Protein 3 g, Fat 10 g, SaturatedFat 8 g, Cholesterol 27 mg, Sodium 203 mg, Fiber 2 g, Sugar 10 g, ServingSize 1 serving
WHOLE WHEAT PUMPKIN BREAD
Nicely spiced with cloves, cinnamon, nutmeg, and pumpkin, this bread is moist and delicious! Makes 1 loaf or 18 muffins.
Provided by Donna Scheletsky
Categories Bread Quick Bread Recipes Pumpkin Bread Recipes
Time 1h20m
Yield 18
Number Of Ingredients 14
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Place raisins in a bowl and pour in boiling water to cover by 1 inch. Allow to sit until raisins are plump and rehydrated, 3 to 4 minutes. Drain raisins, and reserve 1/3 cup of the soaking water in a separate bowl.
- Combine whole wheat flour, all-purpose flour, cinnamon, baking soda, baking powder, salt, cloves, and nutmeg in a large bowl. Combine pumpkin puree, sugar, eggs, reserved soaking water, and oil in another bowl; mix with a spoon or whisk until well combined. Stir pumpkin mixture into flour mixture until just moistened. Fold in walnuts and raisins. Pour batter into a 9x5-inch loaf pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 50 to 55 minutes. Allow to cool in the pan for 15 minutes then transfer to a wire rack.
Nutrition Facts : Calories 178.8 calories, Carbohydrate 25.4 g, Cholesterol 18.2 mg, Fat 8.1 g, Fiber 2 g, Protein 3.3 g, SaturatedFat 0.9 g, Sodium 188.9 mg, Sugar 14.5 g
WHOLE WHEAT PUMPKIN BREAD
This super moist Healthy Pumpkin Bread is a simple and straightforward take on the seasonal classic made without dairy and no refined sugar. Enjoy a thick slice with your favorite nut butter for a delicious snack!
Provided by Ashley
Categories Breakfast
Time 50m
Number Of Ingredients 11
Steps:
- Preheat oven to 350ºF and spray 9×5 inch loaf pan, or line with parchment paper; set aside.
- In a medium bowl combine flour, pumpkin pie spice, baking soda, and salt; set aside.
- In a large bowl add pumpkin, maple syrup, sugar, oil, eggs and vanilla. Whisk until ingredients are well combined.
- Add dry ingredients to large bowl of wet ingredients, using spatula to stir a couple of times, then add in milk and continue stirring until just combined. Avoid over-working the batter so you don't end up with a tough bread.
- Pour batter into prepared loaf pan and bake for 35 minutes uncovered. Cover top of bread loosely with foil and bake for another 10-15 minutes. Insert toothpick into middle of bread, it should come out with little to no crumbs when done. Allow bread to cool in pan for 15 minutes, then on wire rack to cool completely.
Nutrition Facts : ServingSize 1/12, Calories 161 calories, Sugar 14g, Sodium 219, Fat 1g, SaturatedFat 0g, Carbohydrate 32g, Fiber 1g, Protein 4g, Cholesterol 31mg
WHOLE WHEAT PUMPKIN NUT BREAD
Nicely spiced with cloves, cinnamon and pumpkin. You can substitute raisins or chocolate chips for the walnuts.
Provided by Juenessa
Categories Quick Breads
Time 1h20m
Yield 12 slices
Number Of Ingredients 13
Steps:
- In a bowl, combine the first eight ingredients.
- In another bowl, combine the pumpkin, egg substitute, water and oil; mix well.
- Stir into dry ingredients just until moistened.
- Fold in walnuts.
- Spoon into a 9-in. x 5-in. x 3-in. baking pan coated with nonstick cooking spray.
- Bake at 350° for 60-65 minutes or until a toothpick inserted near the center comes out clean.
- Cool for 15 minutes before removing from pan to a wire rack.
Nutrition Facts : Calories 208.5, Fat 8.1, SaturatedFat 0.7, Sodium 287.1, Carbohydrate 32, Fiber 2.3, Sugar 17.7, Protein 4
WHOLE WHEAT PUMPKIN BREAD
I created this recipe after tasting a similar bread. The pumpkin and pudding mix add moistness while the whole wheat flour adds nutrition. It's a perfect quick bread for this time of year, for breakfast or any meal.
Provided by Taste of Home
Time 1h25m
Yield 2 loaves (8 slices each).
Number Of Ingredients 9
Steps:
- In a large bowl, combine the flour, sugar, pudding mixes, baking soda, cinnamon and salt. In another bowl, combine the eggs, oil and pumpkin. Stir into dry ingredients just until moistened. Pour into two greased 8x4-in. loaf pans., Bake at 325° for 70-75 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 :
WHOLE WHEAT PUMPKIN-APPLESAUCE MUFFINS
This is a great recipe for those times when you have half a can of pumpkin left over. The muffins taste great right from the oven, but are even better the next day-if they last that long! Kids love them and it's a good way to sneak fruits, veggies, and fiber into their diets.
Provided by Julie
Categories Bread Quick Bread Recipes Pumpkin Bread Recipes
Time 40m
Yield 12
Number Of Ingredients 14
Steps:
- Preheat an oven to 400 degrees F (200 degrees C). Grease 12 muffin cups, or line the cups with paper muffin liners.
- Whisk together the flour, baking powder, baking soda, salt, and pumpkin pie spice; set aside. Combine the brown sugar, white sugar, oil, applesauce, pumpkin, buttermilk, and beaten eggs and mix until well blended. Pour the pumpkin mixture into the dry ingredients and stir until combined. Fold in the raisins and pecans, if desired.
- Divide the batter evenly in the prepared muffin pan. Bake in the preheated oven until the tops spring back when lightly pressed, 15 to 20 minutes, or until a toothpick inserted in the center comes out clean. Cool the muffin pan on a wire rack for 5 minutes before removing the muffins from the pan.
Nutrition Facts : Calories 226.8 calories, Carbohydrate 37.7 g, Cholesterol 27.6 mg, Fat 7.7 g, Fiber 3.4 g, Protein 4.5 g, SaturatedFat 0.9 g, Sodium 273 mg, Sugar 21.4 g
PUMPKIN NUT BREAD
Make and share this Pumpkin Nut Bread recipe from Food.com.
Provided by Elly in Canada
Categories Quick Breads
Time 55m
Yield 2 loaves
Number Of Ingredients 14
Steps:
- Preheat oven to 350.
- Spray 2 9x5x3 loaf pans.
- Sift dry ingredients together.
- Mix sugar, oil, water, eggs and pumpkin together.
- Stir in dry ingredients.
- Mix in pecans and currants.
- Divide batter between pans and bake until tests done.
Nutrition Facts : Calories 3118.5, Fat 161.1, SaturatedFat 21.4, Cholesterol 423, Sodium 1994.2, Carbohydrate 395.3, Fiber 15.2, Sugar 230.9, Protein 40.9
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