Rating: 4 stars
17 Ratings
  • 5 star values: 10
  • 4 star values: 3
  • 3 star values: 2
  • 2 star values: 2
  • 1 star values: 0

Skip the boxed mix and make this light and flavorful pumpkin bread for friends and family this holiday season. It's perfect for brunch; just slice, toast, and top with a smear of cream cheese. Heavenly.

Recipe by Cooking Light November 2000

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Credit: Becky Luigart-Stayner

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Yield:
16 servings (serving size: 1 slice)
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Ingredients

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Directions

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  • Preheat oven to 350°.

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  • To prepare topping, combine first 4 ingredients until crumbly. Set the mixture aside.

  • To prepare bread, lightly spoon flour into dry measuring cups; level with a knife. Combine flour and the next 7 ingredients (flour through nutmeg) in a large bowl; stir well with a whisk. Make a well in center of mixture. Combine the pumpkin and next 5 ingredients (pumpkin through eggs) in a bowl; add to flour mixture. Stir just until moist. Spoon batter into a 9 x 5-inch loaf pan coated with cooking spray; sprinkle with topping. Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack; remove from pan. Cool completely on wire rack.

Nutrition Facts

209 calories; calories from fat 30%; fat 6.9g; saturated fat 1.7g; mono fat 2.4g; poly fat 2.2g; protein 3.4g; carbohydrates 34.6g; fiber 1.4g; cholesterol 31mg; iron 1.3mg; sodium 252mg; calcium 29mg.
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