Reduced Calorie Pumpkin Bread
Prepared by: Tammy Roberts,
Nutrition Specialist,
University of Missouri Extension
November 6, 2016
Yield: 16 servings (1 slice per serving)
Ingredients
- 1 cup pumpkin
- 1/2 cup sugar
- 2 tablespoons vegetable oil
- 1/2 cup plain low-fat yogurt
- 3/4 cup all-purpose flour
- 3/4 cup whole wheat flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/4 teaspoon salt
- 1/2 cup chopped nuts
Preparation
- Preheat oven to 350°F. Coat a 9x5x3-inch loaf pan with cooking spray and set aside.
- In large mixing bowl, beat together first four ingredients. In a medium bowl combine the next six ingredients. Add the dry ingredients to the pumpkin mixture and stir just until moistened. Stir in the nuts.
- Pour into the coated baking dish and bake for about one hour or until a wooden toothpick inserted in the center comes out clean. Cool in the baking dish for 10 minutes and then invert the pan on a wire rack and allow the bread to cool completely.
Nutrition information per serving
Calories: 114
Total Fat: 4.5g
Saturated Fat: 2g
Protein: 3g
Carbohydrates: 17g
Fiber: 2g
Sodium: 11mg
Funded in part by USDA SNAP.
Running out of money for food? Contact your local food stamp office or go online to http://dss.mo.gov/fsd/fstamp/. For more information, call MU Extension's Show-Me Nutrition line at 1-888-515-0016.
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Last update: Monday, November 07, 2016
