Velvet Pumpkin Bread Recipe

Name: Velvet Pumpkin Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: vegetable oil cooking spray; 1 cup canned pumpkin; 1/3 cup nonfat milk; 2 eggs, slightly beaten; 2 tablespoons stick margarine; 1 tablespoon canola oil; 2 cups all-purpose flour; 2 teaspoons baking powder; 1 teaspoon ground cinnamon; 1/2 teaspoon ground ginger; 1/4 teaspoon ground nutmeg; 1/4 teaspoon salt; 1/2 cup chopped pecans, dry-roasted; 1/2 cup sugar; 1/2 cup firmly packed light brown sugar

Servings: persons

vegetable oil cooking spray
1 cup canned pumpkin
1/3 cup nonfat milk
2 eggs, slightly beaten
2 tablespoons stick margarine
1 tablespoon canola oil
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1/2 cup chopped pecans, dry-roasted
1/2 cup sugar
1/2 cup firmly packed light brown sugar

1
Preheat the oven 350 degrees.
2
Lightly spray a 9x5x3 inch loaf pan with vegetable spray and set aside.
3
In a medium bowl, whisk together the pumpkin, milk, egg substitute, margarine, and oil.
4
In a large bowl, sift together the flour, baking powder, cinnamon, ginger, nutmeg, and salt.
5
Stir the remaining ingredients into the flour mixture.
6
Make a well in the center of the flour mixture.
7
Pour the pumpkin mixture all at once into the well.
8
Stir until just moistened.
9
Don't over mix. Pour the batter into the loaf pan.
10
Bake for 1 hour, or until a cake tester or toothpick inserted in the center comes out clean.
11
Turn out onto a cooling rack.
12
Note: You can use an egg substitute = to 2 large eggs instead of real eggs, which is what I used for this recipe.

637

kcal

Calories

Fat

103

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

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How did you like this recipe?

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

You need 15 ingredients. The key ingredients include: vegetable oil cooking spray, 1 cup canned pumpkin, 1/3 cup nonfat milk, 2 eggs, slightly beaten, and more.

Yes, Velvet 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.

That's it — enjoy your meal!

Velvet Pumpkin Bread

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions