Pumpkin Nut Bread
Pumpkin Nut Bread recipe
Yield
24 servingsPrep
20 minCook
80 minReady
100 minLow Cholesterol, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 ¼ | cups |
all-purpose flour
|
|
| ¾ | cup |
oatmeal
quick or old fashion |
|
| 2 | Teaspoons |
baking soda
|
*
|
| 1 ½ | teaspoons |
pumpkin pie spice
|
|
| ½ | teaspoon |
baking powder
|
|
| ½ | teaspoon |
salt
|
|
| ¾ | cup |
liquid egg substitute
fat free |
|
| 1 ¾ | cups |
sugar
|
|
| 1 | each |
pumpkin
canned |
*
|
| 1 ½ | cups |
sugar
|
|
| 1 ½ | cups |
brown sugar
packed |
*
|
| ½ | cup |
water
|
|
| ½ | cup |
vegetable oil
|
|
| ½ | cup |
evaporated milk
|
|
| 1 | cup |
walnuts
chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 769 | ml |
all-purpose flour
|
|
| 177 | ml |
oatmeal
quick or old fashion |
|
| 2 | Teaspoons |
baking soda
|
*
|
| 7.5 | ml |
pumpkin pie spice
|
|
| 2.5 | ml |
baking powder
|
|
| 2.5 | ml |
salt
|
|
| 177 | ml |
liquid egg substitute
fat free |
|
| 414 | ml |
sugar
|
|
| 1 | each |
pumpkin
canned |
*
|
| 355 | ml |
sugar
|
|
| 355 | ml |
brown sugar
packed |
*
|
| 118 | ml |
water
|
|
| 118 | ml |
vegetable oil
|
|
| 118 | ml |
evaporated milk
|
|
| 237 | ml |
walnuts
chopped |
|
Directions
Combine flour, oats, baking soda, pumpkin pie spice, baking powder and salt in large bowl.
Beat eggs, pumpkin, sugars, water, oil and milk in large mixer bowl on medium speed until combined.
Beat flour mixture into pumpkin mixture on low speed until blended; stir in nuts.
Spoon into 2 greased 9x5x3 inch loaf pan.
Bake at 350℉ (180℃) for 65 to 70 minutes or until wooden pick inserted in center comes out clean.
Cool in pans for 10 min; remove to wire racks to cool completely.
