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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Pumpkin Pecan Bread

Source: dLife

The nutty aroma of this homemade pumpkin and pecan bread will fill your home!

Nutrition Facts

Makes 16 servings
Amount Per Serving

Calories	118.1

Total Carbs	18.5 g

Dietary Fiber	1.1 g

Sugars	6.9 g

Total Fat	4.0 g

Saturated Fat	0.5 g

Unsaturated Fat	2.0 g

Potassium	92.9 mg

Protein	2.7 g

Sodium	90.9 mg

Dietary Exchanges 4.0 Fat, 0.3 Other Carbs, 0.7 Starch, 0.2 Lean Meat

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

1.75
1 3/4 cup white all purpose flour 1.0
1 tsp low sodium baking powder 0.5
0 1/2 tsp baking soda 0.25
0 1/4 tsp salt 0.5
0 1/2 cup sugar 0.75
0 3/4 tsp ground cinnamon 0.5
0 1/2 tsp ground nutmeg 1.0
1 cup Pumpkin, canned, unsalted 0.5
0 1/2 cup liquid egg substitute 2.5
2 1/2 tbsp vegetable oil 0.25
0 1/4 cup chopped pecans

Directions

Preheat oven to 350 degrees F.
In a large bowl, mix the flour, baking powder, baking soda, salt, sugar, cinnamon, and nutmeg; make a well in the center.
In a separate bowl, mix the pumpkin, egg substitute, and oil, add to the well of the dry ingredients and mix until just moistened. Gently fold in pecans.
Spray an 8 x 4 inch loaf pan with nonstick cooking spray and spoon batter into pan.
Bake until toothpick inserted into the center comes out clean, about 45 minutes, cool in pan for 10 minutes, then remove and transfer to a cooling rack, cool completely. Slice into 16 servings, 1/2 inch thick.