Pumpkin-Walnut Bread


1/3 cup canola oil
1/4 cup maple syrup
2 eggs
1 cup pumpkin puree
1/4 cup almond milk, unsweetened
1/2 teaspoon cinnamon
1/8 teaspoon ginger
1 teaspoon baking soda
1 teaspoon vanilla extract
1/2 teaspoon salt
1 3/4 cup whole-wheat flour
1/3 cup walnuts (optional)


  1. Preheat oven to 325 degrees F and grease a 9×5-inch loaf pan.
  2. In a large bowl, beat the oil and maple syrup together with a whisk.  Add the eggs and whisk until blended.
  3. Add the pumpkin puree, almond milk, cinnamon, ginger, baking soda, vanilla and salt, whisk to blend.
  4. Using a wooden spoon, stir in the flour until just combined.  Some lumps are ok!  Fold in the walnuts.
  5. Pour the batter into greased loaf pan.  Bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
  6. Let bread cool for 10-20 minutes. Enjoy!

Serving Size: 1 slice
Yield: 12 servings
Nutrition Facts: 

Calories: 170
Total Fat:  9 gm
Saturated Fat: 1 gm
Monounsaturated Fat: 4.5 gm
Polyunsaturated Fat: 3.5 gm
Cholesterol: 30 mg
Protein: 4 gm
Carbohydrate: 19 gm
Dietary Fiber: 3 gm
Sodium: 220 mg

Bonnie R. Giller, MS, RD, CDN, CDE  • BRG Dietetics & Nutrition, P.C.
brghealth.com • (516) 486-4569


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