Pumpkin-Pecan Bread (Low-Fat) Recipe

Name: Pumpkin-Pecan Bread (Low-Fat)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 3/4 c. flour; 1 tsp. baking powder; 1/4 tsp. salt; 1/2 tsp. baking soda; 1/2 c. sugar; 3/4 tsp. cinnamon; 1/2 tsp. nutmeg; 3/4 c. pumpkin puree; 1/3 c. skim milk; 1/3 c. oil; 1/2 c. egg substitute; 1/2 c. chopped pecans

Servings: persons

1 3/4 c. flour
1 tsp. baking powder
1/4 tsp. salt
1/2 tsp. baking soda
1/2 c. sugar
3/4 tsp. cinnamon
1/2 tsp. nutmeg
3/4 c. pumpkin puree
1/3 c. skim milk
1/3 c. oil
1/2 c. egg substitute
1/2 c. chopped pecans

1
Mix flour, baking powder, baking soda, salt, sugar, cinnamon and nutmeg in a large bowl.
2
Make well in center.
3
Combine pumpkin, milk, oil, egg substitute and pecans in a medium bowl.
4
Mix well. Pour into well in flour mixture, stir until just moistened.
5
Spoon into 4 x 8-inch loaf pan sprayed with nonstick oil.
6
Bake at 350u00b0 for 45 to 55 minutes.
7
Cool and remove from pan.
8
Sprinkle with confectioners sugar, if desired, or serve with cream cheese.

936

kcal

Calories

Fat

117

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.

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

You need 12 ingredients. The key ingredients include: 1 3/4 c. flour, 1 tsp. baking powder, 1/4 tsp. salt, 1/2 tsp. baking soda, and more.

Yes, Pumpkin-Pecan Bread (Low-Fat) 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-Pecan Bread (Low-Fat)

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