| This recipe is liked by 0 person(s). |
Whole Wheat Pumpkin Nut Bread Recipe
Nb persons: 0
Yield: 1 loaf (12 slices)
Preparation time:
Total time:
Source:
| Photo by: Taste of Home Whole Wheat Pumpkin Nut Bread Recipe Read reviews (3) Rate recipe 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 This recipe is: Contest Winning Healthy Diabetic Friendly 3 Rate Print Grocery List Recipe Box Email Whole Wheat Pumpkin Nut Bread Recipe Prep: 15 min. Bake: 1 hour + cooling Yield: 12 Servings 15 60 75 Ingredients | |
| 1 cup | whole wheat flour |
| 1 cup | sugar |
| 2/3 cup | all-purpose flour |
| 1 teaspoon | baking soda |
| 1 teaspoon | ground cinnamon |
| 1/2 teaspoon | baking powder |
| 1/2 teaspoon | salt |
| 1/2 teaspoon | ground cloves |
| 1 cup | canned pumpkin |
| 1/2 cup | egg substitute |
| 1/3 cup | water |
| 1/4 cup | canola oil |
| 1/2 cup | chopped walnuts |
| Directions 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 9-in. x 5-in. loaf pan coated with 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. Yield: 1 loaf (12 slices). Nutritional Analysis: | |
| One serving (1 slice) | equals 208 calories, 8 g fat (1 g saturated fat), trace cholesterol, 239 mg sodium, 31 g carbohydrate, 3 g fiber, 5 g protein. Diabetic Exchanges: 2 starch, 1 fat. |
Recipe uploaded with Shop'NCook recipe organizer software.
Display the recipe for printing
View the .scx source of the recipe
Download the .scx source of the recipe
Note: to save the .scx file to your disk, you may have to right-click (control-click on Macintosh) the link above.