Healthy Pumpkin Bread Recipe

User submitted recipe Thanks Food Fanatic!

"I love pumpkin bread so much, I had to find a way to make it healthier. This one is lower in sodium (no salt), and one-quarter the fat of my traditional recipe, plus it's much higher in fiber... and deliciously moist! The whole-grain, coarse-grind cornmeal gives it a little crunch." — Food Fanatic

Servings: 16 slices (2 loaves)

Active time: 10 min
Total time: 75 min

Ingredients

• 4 Safest Choice™ pasteurized egg(s)
• 1/4 c canola oil
• 2/3 c water
• 22 oz canned pumpkin (one and a half cans)
• 2 1/2 c flour
• 1 1/2 c whole-grain, coarse grind cornmeal
• 1 3/4 c sugar
• 1 tsp baking soda
• 1 tsp baking powder
• 2 tsp cinnamon
• 1 1/2 tsp nutmeg
• 1/2 tsp cloves
• 1/4 tsp ginger

Preparation

1. Preheat oven to 350° F
2. Whisk eggs, water, oil, and pumpkin until smooth. Set aside.
3. In a separate bowl, whisk all remaining ingredients together.
4. Pour the moist ingredients over the flour mixture, and fold until mixed. (Do not overmix.)
5. Pour into two standard loaf pans (greased) and bake at 350° F for 65 minutes.
6. Remove from oven and turn onto a cooling rack. When cool, turn each loaf on its side and slice into 8 slices.

Nutrition

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Why use Safest Choice™ Eggs in this recipe?

Cracking eggs for your favorite quick bread recipes can get Salmonella on your hands –and around your kitchen. But you can bake with Safest Choice™ pasteurized eggs worry-free. They’re pasteurized to eliminate the risk of Salmonella.

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