Lower Fat Pumpkin Bread Recipe

ingredients

3 1/2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon ground cloves
1 1/3 cup brown sugar, packed
3/4 cup fat-free milk
1 1/3 cup vegetable oil
2 teaspoons vanilla extract
2 large eggs or egg substitute
1 can (15 ounce size) pumpkin
non-stick cooking spray
1/2 cup chopped pecans

directions

Preheat oven to 350 degrees F.

Combine flour and next seven ingredients (flour through cloves) in a large bowl, make a well in center of mixture. Combine brown sugar and the next five ingredients (sugar through pumpkin) in a bowl, stir well with a whisk until smooth. Add flour mixture, stirring just until moist.

Coat loaf pans with cooking spray. Spoon batter into two 8- x 4-inch loaf pans. Sprinkle with pecans. Bake at 350 degrees F for 1 hour or until a wooden pick inserted in center comes out clean.

Cool loaves in pans 10 minutes on wire rack, remove from pans. Cool loaves completely, cut each loaf into slices.

nutrition data

Nutritional data has not been calculated yet.

reviews & comments

fleabitten REVIEW:
March 15, 2005

Ooh, SPICY!! and MOIST, even though it's low in oil (relative to standard recipes). I halved the recipe and baked in an 8x8 square pan for 25 minutes. Also, I used freshly grated nutmeg and left out the walnuts. It was worth the trouble to buy those spices. Recipe is a keeper! Bratwheat

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