Low Fat Pumpkin Bread
I make this recipe as bread during the holidays or as muffins for a treat anytime.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 16
low fat
winter
thanksgiving
christmas
bake
pumpkin
quick bread
muffin
applesauce
snacks
desserts
brunch
breakfast
bread
american
fall
comforting
lhopretirpd thanksgiving
vegetarian
white meat free
tree nut free
contains gluten
red meat free
shellfish free
contains dairy
contains eggs
pescatarian
- 1 cup applesauce
- 2 cups sugar
- 1 teaspoon cinnamon
- 2/3 cup water
- 1 teaspoon nutmeg
- 1 1/2 cups pumpkin canned
- 2 teaspoon baking soda
- 1 1/2 teaspoon salt
- 4 ea eggs
- 3 1/3 cups flour all purpose, sifted
- 1 cup nuts chopped (optional)
- 2 tablespoon butter (optional for topping)
- 2 tablespoon sugar (optional for topping)
- 1/2 teaspoon cinnamon (optional for topping)
- Carbohydrate 114.0497390625 g
- Cholesterol 268.187890625 mg
- Fat 12.50515015625 g
- Fiber 2.48777502161264 g
- Protein 12.84221171875 g
- Saturated Fat 3.545098125 g
- Serving Size 1 1 Serving (233g)
- Sodium 322.44325740625 mg
- Sugar 111.561964040887 g
- Trans Fat 1.49320690625 g
- Calories 606 calories
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).
