Best Ever No Cholesterol Pumpkin Bread
A moist, flavorful pumpkin bread packed with cinnamon, nutmeg, raisins, dates, and nuts, perfect for fall gatherings or wholesome snacking.
Ingredients
Instructions
- Preheat oven to 350°F (175°C).
- Prepare two 9 x 5-inch loaf pans by spraying with non-stick spray or greasing with margarine.
- In a large mixing bowl, combine flour, sugar, cinnamon, nutmeg, baking soda, and salt.
- Add egg substitute and oil to the dry ingredients and mix well.
- Stir in pureed pumpkin until fully incorporated.
- Fold in raisins, chopped dates, and chopped nuts.
- Divide the batter evenly between the prepared loaf pans.
- Bake in the preheated oven for about 60 minutes or until a toothpick inserted into the center comes out clean.
- Allow the bread to cool in the pans for 10 minutes, then remove and cool completely on a wire rack.
Tips & Substitutions
For added moisture, consider substituting half the oil with unsweetened applesauce. If you want a lighter flavor, use half the sugar and add a mashed banana. To enhance the spices, try adding a pinch of ground ginger or allspice. Ensure your pumpkin puree is thick to avoid a soggy bread. This recipe is great for using up leftover pumpkin from other dishes.
Serving Suggestions
Serve this delicious pumpkin bread warm or at room temperature, perhaps with a pat of vegan butter or cream cheese spread for a delightful breakfast or snack. It pairs beautifully with a cup of coffee or tea. For a festive touch, consider serving it alongside Sliced Baked Potatoes(Yummy) for a cozy fall meal.
Storage & Reheating
Store leftover pumpkin bread in an airtight container at room temperature for up to three days. For longer storage, wrap the bread tightly in plastic wrap and place it in the freezer, where it will last for about three months. To reheat, simply thaw overnight in the refrigerator and warm in the oven at 350°F for about 10 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Best Ever No Cholesterol Pumpkin Bread contains roughly 549 calories, with 32g protein, 77g carbohydrates, and 15g fat. It is an excellent source of protein (63% of the Daily Value), vitamin A (36% of the Daily Value), and iron (32% of the Daily Value), and a good source of dietary fiber and calcium. Note that it is relatively high in sodium, at 1238mg per serving (54% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh pumpkin instead of canned pumpkin puree?
Yes, you can definitely use fresh pumpkin. Just make sure to cook and puree it until smooth. Fresh pumpkin may have a slightly different moisture content, so adjust the quantity accordingly to achieve the desired consistency in your batter.
What can I substitute for the egg substitute?
If you don't have an egg substitute, you can use 1/4 cup of unsweetened applesauce or a mashed banana for each egg. This will help bind the ingredients while adding a hint of sweetness, making it a suitable alternative in this recipe.
Can I make this recipe gluten-free?
Absolutely! To make this pumpkin bread gluten-free, substitute the all-purpose flour with a 1:1 gluten-free baking blend. Ensure that the baking soda is also gluten-free, and check labels for any other ingredients to maintain the gluten-free status of your bread.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).