Pumpkin Bread Recipe

Name: Pumpkin Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups brown sugar; 2 cups Splenda sugar substitute; 1 (29 ounce) can pumpkin; 3 eggs; 1 cup canola oil; 3 cups flax seed meal; 2 cups wheat flour; 1 tablespoon baking soda; 2 teaspoons cinnamon; ½ teaspoon ground cloves; 1 teaspoon salt; 2 cups coarsley chopped dates; 2 cups coarsley chopped toasted walnuts

Servings: persons

2 cups brown sugar
2 cups Splenda sugar substitute
1 (29 ounce) can pumpkin
3 eggs
1 cup canola oil
3 cups flax seed meal
2 cups wheat flour
1 tablespoon baking soda
2 teaspoons cinnamon
½ teaspoon ground cloves
1 teaspoon salt
2 cups coarsley chopped dates
2 cups coarsley chopped toasted walnuts

1
Preheat oven to 350 degrees.
2
Grease 4 8x4 pans.
3
Combine sugar/splenda, pumpkin & eggs.
4
Beat til smoothe.
5
Add oil.
6
Combine.
7
Blend in flour/flax, soda, spices, salt.
8
Stir in dates & nuts.
9
Fill pans 3/4 full.
10
Bake 1 hours or til toothpick comes out clean & bread pulls from sides.
11
May also use muffin pan or ring mold.
12
Check in 20 minutes.
13
May freeeze indefinitely.

3011

kcal

Calories

182

Fat

317

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 cups brown sugar, 2 cups Splenda sugar substitute, 1 (29 ounce) can pumpkin, 3 eggs, and more.

Yes, Pumpkin Bread falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Pumpkin Bread

How did you like this recipe?

Frequently Asked Questions