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Makes: 16 1/2-inch slices
Prep time: 15 minutes
Cooking time: 1 hour
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Low-Fat Pumpkin Bread
Photo of Low-Fat Pumpkin Bread
Prep time: 15 minutesCooking time: 1 hourTotal time: 1 1⁄4 hours

Ingredients

non-stick cooking spray or oil
1 1⁄2 cups
whole wheat flour
1 1⁄3 cups
all-purpose flour
2 teaspoons
baking powder
1 teaspoon
baking soda
1 teaspoon
cinnamon
1⁄2 teaspoon
salt
1⁄2 teaspoon
ground cloves
1⁄4 teaspoon
ground ginger
1⁄4 teaspoon
nutmeg
4
eggs
1 cup
canned pumpkin
1 cup
applesauce
3⁄4 cup
packed brown sugar
3⁄4 cup
sugar

Directions

  1. Preheat oven to 350 degrees. Lightly coat an 8 ½ x 4 ½ -inch loaf pan with cooking spray or oil and set aside.
  2. In a medium bowl, combine flours, baking powder, baking soda, cinnamon, salt, cloves, ginger, and nutmeg.
  3. In a separate bowl, combine the eggs, pumpkin, applesauce, brown sugar and sugar. Mix until well combined.
  4. Add the wet ingredients to the dry ingredients. Stir only until the dry ingredients become moistened. Be careful not to over mix.
  5. Pour batter into loaf pan and spread into the corners.
  6. Bake for about 60 minutes or until a wooden pick inserted into the center of the loaf comes out clean.
  7. Remove from oven and let cool in pan for 10 minutes.
  8. Remove from pan and let cool completely on a rack. Slice to serve.
  9. Wrap in plastic or foil to store for several days or freeze for up to a month.
Serving Size: 
1/2 inch slice
Nutritional Label: 
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