Low Point Pumpkin Bread Directions:
- Preheat your oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan.
- In a medium bowl, whisk together the flour, baking soda, cinnamon, salt, baking powder, cloves, and nutmeg.
- In a large bowl, beat the eggs and granulated stevia together. Add the canned pumpkin and I Can't Believe It's Not Butter!® Light, and mix until well combined.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Mix in the water, and then fold in the chopped walnuts.
- Pour the batter into the prepared loaf pan and bake for 60-70 minutes or until a toothpick inserted in the center comes out clean.
- Let the bread cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
WW Points and other Slimming or Weight Loss programs:
Due to plans regularly changing and updating, we recommend calculating with the official tools you get as a member to those plans to ensure accuracy of values.
WW Points Calculation:
- 1 and 2/3 cups all-purpose flour: 19 points
- 1 cup canned pumpkin: 0 points
- 2 eggs: 0 points
- 1 teaspoon baking soda: 0 points
- 1 teaspoon ground cinnamon: 0 points
- 1 and 1/2 cups granulated stevia: 0 points
- 3/4 teaspoon salt: 0 points
- 1/2 teaspoon baking powder: 0 points
- 1/4 teaspoon ground cloves: 0 points
- 1/2 teaspoon ground nutmeg: 0 points
- 1/4 cup I Can't Believe It's Not Butter!® Light: 6 points
- 1/2 cup water: 0 points
- 1/4 cup chopped walnuts: 7 points
-
Total Points: 32 points for the entire recipe
Portion Size: 12 slices
Points per Serving: 3 points per sliceNutritional Values (per serving):
- Calories: ~140
- Fat: ~6g
- Carbohydrates: ~18g
- Protein: ~3g
I await your comments! Enjoy!
