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Pumpkin Nut Bread

  • Intermediate
  • 1 loaf (16 servings)
  • 30 min
Baking Success Or Baking Mess


1 cup whole wheat flour
1 cup all-purpose flour
2-1/2 teaspoons Fleischmann's® Baking Powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
2 large egg whites
1 large egg
1 can (15 ounces) pumpkin
1/2 cup sugar
1/2 cup brown sugar
1/2 cup lowfat milk
2 tablespoons Mazola® Corn Oil
3/4 cup chopped nuts, divided
1/2 cup mini semi-sweet chocolate chips (optional)
As needed MakeGood cooking spray


Preheat oven to 350°F.

Stir together flours, baking powder, baking soda, salt, cinnamon, ginger, nutmeg and cloves in medium bowl; set aside.

Beat together egg whites and egg in a large bowl. Blend in pumpkin, sugars, milk and oil. Add flour mixture, stirring just until combined. Stir in 1/2 cup nuts and mini chocolate chips, if desired.

Spread batter in 9 x 5-inch loaf pan sprayed with cooking spray. Sprinkle top with remaining 1/4 cup nuts.

Bake 55 to 65 minutes, or until toothpick inserted in center comes out clean. NOTE: If using dark nonstick loaf pan, bake at 325°F for 65 to 70 minutes. Allow to cool in pan 5 to 10 minutes. Remove from pan and cool completely on wire rack.

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