Light Pumpkin Bread
A moist, flavorful pumpkin bread studded with raisins, perfect for breakfast or snacks. Warm spices and pumpkin create a comforting, seasonal treat.
Ingredients
Instructions
- Preheat oven to 350°F; spray an 8 1/2 x 4 1/2-inch loaf pan with Pam or Baker's Joy.
- In a mixing bowl or food processor, blend the pumpkin puree, 3/4 cup of the brown sugar, vanilla, and oil; mix until well combined.
- Drain the raisins and stir them into the pumpkin mixture.
- In a separate bowl, combine oat bran, baking powder, baking soda, ground allspice, and ground cloves.
- Add the dry ingredients to the wet mixture and stir until just combined.
- In a small bowl, beat the egg whites until soft peaks form, then gently fold into the batter.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for approximately 50 minutes or until a toothpick inserted into the center comes out clean.
- Allow to cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
Tips & Substitutions
For added flavor, consider incorporating chopped nuts or substituting half the brown sugar with maple syrup. If you're looking to reduce calories further, you can use unsweetened applesauce in place of canola oil. Be sure to mix dry and wet ingredients separately to ensure even texture. Also, soaking the raisins in warm water for about 10 minutes can enhance their moisture and sweetness.
Serving Suggestions
Serve slices of this light pumpkin bread with a smear of cream cheese or a drizzle of honey for extra indulgence. It pairs beautifully with a cup of tea or coffee for a cozy afternoon snack. You can also consider serving it alongside a fresh fruit salad or a slice of the Fabulous Make-Ahead Salad for a delightful brunch spread.
Storage & Reheating
Store leftover pumpkin bread in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. For longer storage, wrap it tightly in plastic wrap and freeze for up to 3 months. To reheat, simply thaw at room temperature and warm slices in the toaster or microwave for a few seconds for a delightful, soft texture.
Nutrition & Diet Analysis (per serving)
Each serving of Light Pumpkin Bread contains roughly 416 calories, with 2g protein, 82g carbohydrates, and 4g fat. It is a good source of calcium (15% of the Daily Value), potassium (11% of the Daily Value), and dietary fiber (10% of the Daily Value). Note that it is relatively high in sodium, at 784mg per serving (34% 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 make this pumpkin bread gluten-free?
Yes, you can substitute the oat bran with a gluten-free alternative such as almond flour or gluten-free oat flour. Just make sure to check that the baking powder and baking soda you use are also gluten-free.
How do I know when the pumpkin bread is done baking?
A toothpick inserted into the center of the bread should come out clean or with a few moist crumbs. If it comes out with wet batter, it needs more time in the oven. Keep an eye on it to avoid overbaking.
Can I add other spices to enhance the flavor?
Absolutely! Feel free to experiment by adding cinnamon or nutmeg to the dry ingredients for more depth. A pinch of ginger can also add a nice warmth to the bread, complementing the pumpkin and spices beautifully.
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).