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Pumpkin Nut Bread

Spicy goodness in this delicously moist bread!

Quick Facts

Prep Time: 20 minutes
Bake Time: 65 to 70 minutes
Yield: 1 loaf (16 servings)

Ingredients

  • 1 cup whole wheat flour
  • 1 cup all-purpose flour
  • 2-1/2 teaspoons Argo® 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 cooking spray

Directions

  1. Preheat oven to 350°F.
  2. Stir together flours, baking powder, baking soda, salt, cinnamon, ginger, nutmeg and cloves in medium bowl; set aside.
  3. 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.
  4. Spread batter in 9 x 5-inch loaf pan sprayed with cooking spray. Sprinkle top with remaining 1/4 cup nuts.
  5. 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.