Kim's Best Pumpkin Bread

Cooking Light
2 loaves, 12 servings per loaf (serving size: 1 slice)


+ Add To Shopping List
1/3 cup fat-free milk
2 1/2 tablespoons vegetable oil
2 large eggs
2 large egg whites
1 (15-ounce) can pumpkin
2 cups all-purpose flour
1 cup quick-cooking oats
1 cup sugar
2 teaspoons baking powder
2 teaspoons ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup raisins
1/4 cup chopped pecans
Cooking spray


Preheat oven to 350°.

Combine the first 5 ingredients in a medium bowl; stir well with a whisk.

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 6 ingredients (flour through salt) in a large bowl; make a well in center of mixture. Add pumpkin mixture to flour mixture, stirring just until moist. Fold in raisins and pecans.

Spoon batter into 2 (8 x 4-inch) loaf pans coated with cooking spray. Bake at 350° for 50 minutes or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pans on a wire rack; remove from pans. Cool completely on rack.

Note: To freeze individual slices, place in heavy-duty zip-top plastic bags. Remove excess air from bags; seal and freeze up to 4 months. To thaw, let stand at room temperature.

Created date

October 2003

Nutritional Information

Calories 134
Caloriesfromfat 19 %
Fat 2.8 g
Satfat 0.5 g
Monofat 1.1 g
Polyfat 1 g
Protein 2.9 g
Carbohydrate 25.2 g
Fiber 1.7 g
Cholesterol 18 mg
Iron 1.2 mg
Sodium 103 mg
Calcium 39 mg