This pumpkin bread is so easy to prepare and so incredibly delicious that you’ll want to make it year round! If you don’t want to go the low-sugar route, you can use 3 cups of white sugar or half white and half brown sugar instead of the Splenda.
Also, you can use all white flour rather than part wheat and part white. However, if you’d like to get some whole grains into your kids, this is a pretty good (and sneaky) way of doing it. They’ll also be eating pumpkin, which contains fiber as well as high levels of vitamin A and potassium.
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You could easily cut this recipe in half if you only need a single loaf, but I like to make one loaf for the family and one to take somewhere else, such as to a potluck at work.
If you have a Trader Joe’s store nearby, you can sometimes pick up canned pumpkin there at a good price.
- 1 (15 ounce) can pumpkin puree (NOT pumpkin pie mix)
- 4 large eggs
- 1 cup vegetable oil
- 2/3 cup water
- 1 cup white sugar
- 2 cups Splenda granular
- 2 cups all purpose flour
- 1 1/2 cups whole wheat flour
- 2 tsp baking soda
- 1 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground cloves
- 1 tsp ground nutmeg
- 1/4 tsp ground ginger
- Preheat your oven to 350 degrees.
- In a large bowl, combine the oil, water, sugar, Splenda, eggs and pumpkin puree.
- Mix together the remaining ingredients in a separate bowl, then gently pour them into the wet ingredients and stir to combine well.
- Spray two regular loaf pans with oil and divide the pumpkin batter evenly between the two pans.
- Bake for approximately 40 to 50 minutes or until a knife inserted in the center comes out clean.
- Remove the loaves from their pans and cool on plates or a rack. The pumpkin bread is best served warm with a pat of butter or margarine.
Wrap the pumpkin bread in foil to store for a few days in a cool, dry place. I usually like to warm up a slice in the microwave for about 10 or 15 seconds prior to eating.
To figure out nutritional information for a recipe, you can visit Fitness Pal’s recipe calculator.
This post was originally published in November 2014 and updated in November 2016.
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