Low Fat Pumpkin Bread
I make this recipe as bread during the holidays or as muffins for a treat anytime."This was my first time ever making bread. I used half the ingredients since I only have one baking pan. I had baked for 15 minutes before I realized I forgot the walnuts. I took the dish out, added them in and kinda pushed them down and continued baking for 45 minutes. It turned out perfectly fine, and was delicious." - tkolbus
Yield: 16 Ready in 45 minutes
76 people trying soon
Verified by stevemur
|3 1/3 cupsFlour; all purpose, sifted|
|2 teaspoonBaking soda|
|1 1/2 teaspoonSalt|
|1 cupNuts; chopped (optional)|
|1 1/2 cupsPumpkin; canned|
|2 tablespoonButter; (optional for topping)|
|2 tablespoonSugar; (optional for topping)|
|1/2 teaspoonCinnamon; (optional for topping)|
Low Fat Pumpkin Bread Preparation
Sift dry ingredients into large mixer bowl. Quickly add remaining liquid ingredients. Mix on medium speed only until dry ingredients are moistened. Bake in two greased 9x5x3 pans in preheated 350 oven for one hour. Let cool 5 minutes. Remove from pans and cool on wire rack.
Optional: While warm, brush with butter and sprinkle with cinnamon-sugar mixture.
Note: This recipe originally called for 1 cup oil instead of the applesauce. You can make almost any baking recipe lower fat by substituting applesauce for the fat (oil or butter).
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