Pumpkin Bread - Modified to Reduce Fat and Calories

Name: Pumpkin Bread - Modified to Reduce Fat and Calories
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 ½ cups all-purpose flour; ¾ cup Splenda Sugar Blend for Baking; ½ cup Splenda brown sugar blend; 1 cup walnuts, coarsly-chopped; ½ cup raisins; 1 ½ teaspoons baking soda; 1 ½ teaspoons ground cinnamon; 1 ¼ teaspoons ground nutmeg; ¾ teaspoon salt; ¾ teaspoon ground cloves; ½ teaspoon ground allspice; ½ teaspoon ground ginger; 3 large eggs; 1 ¾ cups canned pumpkin; ¼ cup vegetable oil; ¼ cup unsweetened applesauce

Servings: persons

2 ½ cups all-purpose flour
¾ cup Splenda Sugar Blend for Baking
½ cup Splenda brown sugar blend
1 cup walnuts, coarsly-chopped
½ cup raisins
1 ½ teaspoons baking soda
1 ½ teaspoons ground cinnamon
1 ¼ teaspoons ground nutmeg
¾ teaspoon salt
¾ teaspoon ground cloves
½ teaspoon ground allspice
½ teaspoon ground ginger
3 large eggs
1 ¾ cups canned pumpkin
¼ cup vegetable oil
¼ cup unsweetened applesauce

1
Preheat oven to 350 degrees.
2
In a large bowl, mix dry ingredients: flour, brown sugar, granulated sugar, nuts, raisins, baking soda, cinnamon, nutmeg, salt, cloves, allspice and ginger until well blended.
3
In another bowl, mix wet ingredients: eggs, pumpkin, oil and applesauce until well blended.
4
Add wet ingredients to dry mixture and stir just until well blended.
5
Don't over-mix.
6
Pour into two prepared 8.5 x 4.5 inch loaf pans.
7
Bake until a knife inserted in center of thickest part comes out clean, 50 to 60 minutes.
8
Let bread cool in pans on a rack for about 15 minutes.
9
Remove bread from pans and finish cooling.

967

kcal

Calories

Fat

130

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 16 ingredients. The key ingredients include: 2 ½ cups all-purpose flour, ¾ cup Splenda Sugar Blend for Baking, ½ cup Splenda brown sugar blend, 1 cup walnuts, coarsly-chopped, and more.

Yes, Pumpkin Bread - Modified to Reduce Fat and Calories 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.

That's it — enjoy your meal!