The temperature has finally dropped to below 70 degrees in Wilmington today putting me in the mood for some fall baking. Pumpkin bread sounds just right and I would love to share one of my favorite recipes with you. It comes from a very old publication (I hate to date myself so forgive me for leaving out the year) on Food and Nutrition by the U.S. Department of Agriculture.
For having only 200 calories per slice, this pumpkin bread is both moist and rich. It is low in saturated fat and a good source of vitamin A. I especially like this recipe because it makes 2 loaves (you can eat one and give the other to a friend) and as the bread bakes it will leave your home smelling like an award winning bakery.
I hope you enjoy this as much as my family has.Print
Pumpkin Bread That Gives You Bragging Rights
Moist and delicious, this pumpkin bread has only 206 calories per slice and is low in saturated fat. Makes two loaves.
- Yield: 2 loaves, 32 slices
- • 4 cups unsifted flour
- • 3 cups sugar
- • 2 teaspoons baking soda
- • 1-1/2 teaspoons salt
- • 1 teaspoon baking powder
- • 1 teaspoon cinnamon
- • 1 teaspoon nutmeg
- • 1/2 teaspoon cloves
- • 1/4 teaspoon ginger
- • 1- 16 oz. can pumpkin
- • 1 cup oil (I use canola)
- • 4 eggs
- • 2/3 cup water
1. Preheat oven to 350Degrees F.
2.Grease two 9- by 5- by 3-inch loaf pans.
3. Mix dry imgredients thoroughly in a large bowl.
4. Beat pumpkin, oil, eggs, and water together. Add to dry ingredients. Stir just until dry ingredients are moistened. Do not overmix.
5. Pour one-half of the batter into each loaf pan.
6. Bake 1 to 1 -1/4 hours or until toothpick inserted in center of loaf comes out clean.
7. Cool on rack. remove from pans after 10 minutes.
- Serving Size: 1 slice
- Calories: 200
- Sodium: 244 mg
- Fat: 8 grams
- Saturated Fat: 1 gram
- Trans Fat: 0
- Carbohydrates: 32 grams
- Fiber: 1 gram
- Protein: 2 grams