Lo-Fat Pumpkin Bread
A moist, flavorful low-fat pumpkin bread infused with warming spices, perfect for breakfast or snack. Suitable for health-conscious bakers and pumpkin lovers alike.
Ingredients
Instructions
- Preheat oven to 350°F.
- Grease the bottom of the pans.
- In a large bowl, mix all-purpose flour, whole wheat flour, sugar, baking soda, nutmeg, cinnamon, ground cloves, and salt with a fork.
- Add baking powder, pumpkin, applesauce, eggs or egg whites, and mix just until blended.
- Turn batter into pans.
- Bake for 1 hour or until a toothpick inserted in the center comes out clean.
- Cool before slicing.
Tips & Substitutions
For a lighter texture, sift the flours before mixing. You can substitute half of the sugar with a natural sweetener like honey or maple syrup to reduce calories. If you prefer a spicier flavor, consider adding a pinch of ginger or allspice. To make this bread even more nutritious, add nuts or seeds for extra crunch. This recipe is perfect for experimenting with spices, just like in Spiced Coconut-Carrot Muffins.
Serving Suggestions
Serve slices of this delicious pumpkin bread warm or at room temperature. It pairs well with a spread of cream cheese or butter, and you can enjoy it alongside a hot cup of coffee or tea. For a delightful brunch, consider serving it with Quick And Easy Raspberry Bars (Strawberry) for a sweet treat, or with fresh fruit for a balanced meal.
Storage & Reheating
Store leftover pumpkin bread in an airtight container at room temperature for up to three days. For longer storage, wrap it tightly in plastic wrap and freeze for up to three months. When ready to enjoy, thaw at room temperature or reheat in the microwave for a few seconds to restore its moistness.
Nutrition & Diet Analysis (per serving)
Each serving of Lo-Fat Pumpkin Bread contains roughly 978 calories, with 24g protein, 150g carbohydrates, and 35g fat. It is an excellent source of protein (47% of the Daily Value), iron (45% of the Daily Value), and dietary fiber (32% of the Daily Value), and a good source of vitamin C and potassium. Note that it is relatively high in sodium, at 2056mg per serving (89% 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?
Yes, you can use fresh pumpkin puree instead of canned. Just cook and puree the pumpkin until smooth. Use about 2 cups of fresh puree to replace the 16 oz. can. Make sure to drain any excess moisture to avoid a soggy bread.
How can I make this recipe gluten-free?
To make gluten-free pumpkin bread, substitute the all-purpose and whole wheat flour with a gluten-free flour blend. Ensure that your baking powder and other ingredients are also gluten-free. The texture may vary slightly, but it should still be delicious!
What can I add for extra flavor and texture?
Consider adding chopped nuts, such as walnuts or pecans, for crunch and richness. Dried fruits like cranberries or raisins can add sweetness and chewiness. You could also fold in chocolate chips for a decadent twist or experiment with flavors like orange zest for a unique touch.
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).