Dessert

Low Fat Pumpkin Walnut Bread is for Dessert.

Low Fat Pumpkin Walnut Bread takes 20 minutes to prepare.

Low Fat Pumpkin Walnut Bread takes several minutes to cook.

Low Fat Pumpkin Walnut Bread makes 16 servings.

The ingredients for Low Fat Pumpkin Walnut Bread are:

1 C. Splenda
2 C. Canned Pumpkin
1 C. Unsweetened Applesauce
1/2 C. Egg Substitute
1/2 C. Aunt Jemima SF Pancake Syrup
2 C. Flour
1 1/3 C. Whole Wheat Flour
2 tsp. Ground Cinnamon
2 tsp. Baking Soda
1 tsp. Baking Powder
1/2 tsp. Salt
1/2 tsp. Ground Nutmeg
1 C. crushed Walnuts

Here is how you make Low Fat Pumpkin Walnut Bread:

In a bowl, combine the sugar, pumpkin, applesauce and egg substitue; mix well. Combine the flour cinnamon, baking soda, baking powder, salt and nutmeg; gradually add to pumpkin mixture and mix well.Pour into two 8x4 inch loaf pans coated with cooking spray. Top each loaf with chopped Walnuts. Gently press walnuts into the batter.Bake at 350 degrees for 45-50 minutes or until tooth pick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. Yields: 2 loaves (16 slices)Number of Servings: 16Recipe submitted by SparkPeople user KELTRAVIS.

The nutritional information for Low Fat Pumpkin Walnut Bread is:

• Servings Per Recipe: 16
• Amount Per Serving
• Calories: 165.4

• Total Fat: 5.4 g
• Cholesterol: 0.1 mg
• Sodium: 356.8 mg
• Total Carbs: 27.7 g
• Dietary Fiber: 3.6 g
• Protein: 5.2 g