Best Pumpkin Bread Ever
Serves: 12
WW Points: 3
Ingredients:
1 cup pumpkin — Libby’s
1 cup packed light brown sugar
1 1/2 cups all-purpose flour
1 1/4 teaspoons baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 cup buttermilk
1 egg
1 tablespoon butter
Instructions:
Preheat oven to 350 degrees F (175 degrees C).
Sift the flour, baking soda, cinnamon and nutmeg into a large bowl. Mix in the pumpkin, brown sugar, buttermilk, egg and butter until well blended. Pour into a 9x5 inch loaf pan and smooth the top.
Bake for 1 hour in the preheated oven, or until a toothpick inserted into the center comes out clean.
*Notes: Can be made into 12 pumpkin muffins at 3 pts each as well
Nutritional Analysis:
Per Serving: 148 Calories; 2g Fat (10.0% calories from fat); 3g Protein; 31g Carbohydrate; 1g Dietary Fiber; 21mg Cholesterol; 165mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 0 Fat; 1 Other Carbohydrates.
From: http://www.livinglowfat.com/recipebox/
Thanksgiving recipes, Thanksgiving ideas, Lowfat Thanksgiving Recipes, Low Fat Thanksgiving Recipes, Holiday recipes
Becca H said:
August 9, 2005 @ 12:51 pm
How much is 1/2 serving of buttermilk?
Carol G said:
August 14, 2005 @ 1:49 am
How many servings does this make?
Sarah said:
August 17, 2005 @ 12:07 am
Hi Becca, 1/2 serving is 1/2 cup. And Carol, this makes 12 servings!
Jackie Howes said:
August 20, 2005 @ 5:11 pm
How much salt? I love pumpkin bread and want to try this
Sarah said:
August 21, 2005 @ 12:55 pm
Hi Jackie,
I think that’s a mistake! I don’t think I ever put salt in this… thanks for bringing that to my attention!
Nancy said:
August 31, 2005 @ 11:06 pm
Which size can pumpkin…….big one that makes two pies or the samll one that makes one pie??
Sarah said:
September 2, 2005 @ 1:00 pm
Hi Nancy - not the pumpkin pie mix. Pure pumpkin! I believe the can is something like 15 oz
Erika said:
September 8, 2005 @ 6:19 pm
Can skim milk sub for buttermilk? Can this bread be frozen?
Lindsay said:
September 18, 2005 @ 3:07 pm
Could you split this into muffin tins, making it 1-point muffins?
Sarah said:
September 18, 2005 @ 3:38 pm
I’m not sure about the skim milk, I’ve never tried that. If you try it, let us know! The bread cacn be frozen and this could be split into muffin tins as well.
Helen Hill said:
September 22, 2005 @ 7:40 am
I’m not sure why Nancy asked what size can. You only use 1 cup of pumpkin - right?
Sarah said:
September 22, 2005 @ 9:07 am
Hi Helen - yes, 1 cup of pure pumpkin!
Terri said:
September 24, 2005 @ 2:32 pm
I just made this, it is the Best Pumpkin Bread Ever!!! I didn’t have any Buttermilk so substituted 1/2 cup 1% milk with 1/2 Tbsp. Lemon juice added to it. Came out wonderful. My two DS’s are eating some now. Not sure I will be able to stop at just one slice!!!
Pam said:
October 6, 2005 @ 11:35 am
Has anyone ever tried using whole wheat flour? I’ve been trying to use whole grains lately.
Shana said:
October 17, 2005 @ 9:34 pm
Does anyone know how to get the pumpkin from a fresh pumpkin? Never did it before. Is it like slicing cantaloupe…just remove the seeds and gook and what’s left is what you use for the bread? Help!
Jes said:
November 6, 2005 @ 12:59 pm
You roast the pumpkin, to use fresh pumpkin. It’s kind of time consuming, but it tastes fantastic, I found instructions for it online, and it helps if you have a food processor. Also, Pam, I like to use whole wheat pastry flour for quick breads. Less gluten, but still whole grain.
Lori Harvitt said:
August 7, 2006 @ 3:12 pm
yummmmmmmmmmmmmm
Darlene said:
November 12, 2006 @ 1:34 pm
You cook the pumkin like potatoes, remove outer skin after cooked and then run them through a food processor to smooth out the stringiness. You can freeze whatever you don’t use.