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Pumpkin Nut Bread

Nothing says fall like a piping hot loaf of sweet, fragrant pumpkin bread. This recipe, which makes 32 servings, is 180 calories and 8 grams of fat per slice. And guess what? Each piece is a good source of Vitamin A — providing 45 percent of your daily value — and dietary fiber (25 grams.) So get baking!

Pumpkin Nut Bread


  • 2 cups cooked, mashed pumpkin or 1 can (16-ounces) pumpkin
  • 4 medium or large eggs
  • 2⁄3 cup vegetable oil
  • 2⁄3 cup water
  • 2 cups sugar
  • 3 1⁄3 cups flour
  • 2 teaspoons baking soda
  • 1⁄2 teaspoon baking powder
  • 1 teaspoon salt
  • 1 tablespoon cinnamon
  • 1 cup raisins (or other dried fruit)
  • 1 cup chopped nuts


  • Preheat oven to 350 degrees F.
  • Oil and flour two 9 x 5 loaf pans.
  • Beat together pumpkin, eggs, oil, and water until well blended.
  • Mix dry ingredients in a separate bowl. Add raisins and nuts to flour mixture.
  • Add pumpkin mixture to flour mixture. Stir just until mixed.
  • Pour half the mixture into each loaf pan. Bake for about an hour, or until a knife inserted in center comes out clean.
  • After the bread has cooled for about 15 minutes, it should come out of the pan easily. When completely cool, wrap bread in plastic.

Makes two loaves; when cool, wrap one loaf well and freeze for later. Or bake as muffins (20 to 25 minutes.)