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Pumpkin Bread
Servings = 8 slices | Serving size = 1 slice

This recipe can be multiplied by 2.

Bread will keep for 72 - 96 hours in a plastic bag. Reheat gently. This will freeze fairly well if sealed tightly in a plastic bag.

1 large egg yolk
1 Tbsp. reduced-fat spread
2/3 cup Splenda
1/2 tsp. pure vanilla extract
1 cup canned pumpkin
3 large egg whites
1/2 cup dried pumpkin seeds
1 1/4 cup all purpose flour
3/4 cup whole wheat flour
1/4 tsp. salt
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1/4 tsp. ground allspice
1/4 tsp. ground cloves
1/4 cup wheat germ
1/3 cup non-fat buttermilk
2 tsp. light brown sugar





Preheat oven to 350°F. Line a 1 1/2 quart glass Pyrex oblong loaf pan with foil (non-stick foil works best).

Whisk the egg yolk until smooth. Add the reduced-fat spread and whisk together until smooth.

Whisk the canned pumkin into the mixture until smooth. Add the Splenda® and vanilla extract and whisk until smooth. Fold in the pumpkin seeds.

In separate bowl whisk the egg whites until they begin to be very frothy and white. Do not beat into stiff peaks.

Place the all-purpose flour, whole wheat flour, salt, baking powder, baking soda, cinnamon, nutmeg, allspice, cloves and wheat germ in a sifter and sift into the mixing bowl.

Gently fold the creamed mixture together with the flour mixture. As soon as the mixture is well blended add the frothed egg whites and fold together until smooth.

Add the buttermilk and fold until smooth.

Pour the batter into the lined Pyrex dish and sprinkle the light brown sugar evenly over the top. Place the loaf pan in the preheated oven. Bake for 50 minutes.

Nutrition Facts
Serving size: 1 slice | Servings: 8

Calories 213 | Calories from Fat 57

Amount Per Serving (% Daily Value)

Total Fat 7 g (10 %) | Saturated Fat 2 g (8 %)

Trans Fat 0 g | Monounsaturated Fat 2 g

Cholesterol 27 mg (9 %) | Sodium 317 mg (13 %)

Total Carbohydrates 31 g (10 %) | Dietary Fiber 4 g (14 %)

Sugars 3 g | Protein 9 g

Vitamin A 98 % | Vitamin C 3 % | Calcium 10 % | Iron 19 %

Vitamin K 11 mcg | Potassium 274 mg | Magnesium 85 mg
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