Kim's Best Pumpkin Bread

Yield: 24 (2 loaves of 12 slices)
Source: Cooking Light Annual Recipes, 2001, p. 281
Comments: To freeze individual slices, place in heavy-duty zip top plastic bags. Remove excess air from bags; seal and freeze up to four months. To thaw, let stand at room temperature.


1/3 c. fat free milk
2 1/2 T. vegetable oil
2 large eggs
2 large egg whites
1 (15 oz) can pumpkin
2 c. all purpose flour
1 c. quick cooking oats
1 c. sugar
2 tsp. baking powder
2 tsp. cinnamon
1/2 tsp. baking soda
1/2 tsp. salt
1 c. raisins
1/4 c. chopped pecans
cooking spray


  1. Preheat oven to 350.
  2. Combine first 5 ingredients in a medium bowl; stir well with a whisk.
  3. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 6 ingredients in a large bowl, make a well in center of mixture.
  4. Add pumpkin mixture to flour mixture, stirring just until moist. Fold in raisins and pecans.
  5. Spoon batter into 2 (8 x 4 inch) loaf pans coated with cooking spray.
  6. Bake at 350 for 50 minutes or until a wooden pick inserted in center comes out clean.
  7. Cool 10 minutes in pans on a wire rack; remove from pans. Cool completely on rack.


Healthy Units: 3/slice
Calories=134; Fat=2.8g; Protein=2.9g; Carb=25.2g; Fiber=1.7g; Chol=18mg; Iron=1.2mg; Sodium=103mg; Calcium=39mg

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