Whole Wheat Pumpkin Nut Bread Recipe

Name: Whole Wheat Pumpkin Nut Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup whole wheat flour; 1 cup sugar; 2/3 cup all-purpose flour; 1 teaspoon baking soda; 1 teaspoon ground cinnamon; 1/2 teaspoon baking powder; 1/2 teaspoon salt; 1/2 teaspoon ground cloves; 1 cup canned pumpkin; 1/2 cup egg substitute; 1/3 cup water; 1/4 cup canola oil; 1/2 cup chopped walnuts

Servings: persons

1 cup whole wheat flour
1 cup sugar
2/3 cup all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground cloves
1 cup canned pumpkin
1/2 cup egg substitute
1/3 cup water
1/4 cup canola oil
1/2 cup chopped walnuts

1
In a bowl, combine the first eight ingredients.
2
In another bowl, combine the pumpkin, egg substitute, water and oil; mix well.
3
Stir into dry ingredients just until moistened.
4
Fold in walnuts.
5
Spoon into a 9-in. x 5-in. x 3-in. baking pan coated with nonstick cooking spray.
6
Bake at 350u00b0 for 60-65 minutes or until a toothpick inserted near the center comes out clean.
7
Cool for 15 minutes before removing from pan to a wire rack.

643

kcal

Calories

Fat

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 13 ingredients. The key ingredients include: 1 cup whole wheat flour, 1 cup sugar, 2/3 cup all-purpose flour, 1 teaspoon baking soda, and more.

Yes, Whole Wheat Pumpkin Nut 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.

Whole Wheat Pumpkin Nut Bread

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