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Reduced Calorie Pumpkin BreadReduced Calorie Pumpkin Bread

Prepared by: Tammy Roberts,
Nutrition Specialist,

University of Missouri Extension

November 6, 2016


Yield: 16 servings (1 slice per serving)



  • 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



  • Preheat oven to 350F. 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



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Funded in part by USDA SNAP.

Running out of money for food? Contact your local food stamp office or go online to 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