Low-Fat Nutty Pumpkin Bread
A moist, low-fat pumpkin bread with a nutty crunch from Grape-Nuts cereal, perfect for fall mornings or healthy snack options that appeal to pumpkin and spice lovers.
Ingredients
Instructions
- Preheat the oven to 350°F (175°C). Spray a Bundt pan or two small loaf pans with cooking spray.
- Sift together the flour, sugar, cinnamon, salt, baking soda, and baking powder in a large bowl.
- In a separate large mixing bowl, add the beaten eggs, liquid sweetener, cooked pumpkin, crushed pineapple with juice.
- Mix well until combined.
- Add half of the dry ingredients to the wet ingredients and mix well.
- Gradually add the remaining dry ingredients and mix until just combined.
- Fold in the Grape-Nuts cereal.
- Pour the batter into the prepared pan(s).
- Bake for 1 hour or until a tester inserted in the center comes out clean.
Tips & Substitutions
For added flavor, consider mixing in chopped nuts or dried fruits like raisins or cranberries. You can substitute whole wheat flour for a heartier texture or use honey instead of liquid sweetener for a different taste. Ensure the pumpkin is well-cooked for optimal moisture. If you prefer a sweeter bread, you can increase the sugar by a couple of tablespoons.
Serving Suggestions
Slice the Low-Fat Nutty Pumpkin Bread and serve it warm or at room temperature. It pairs beautifully with cream cheese or butter spread on top. For a delightful breakfast or snack, enjoy it with a warm cup of coffee or tea. This bread can also be served alongside a fresh fruit salad for a light and nutritious 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. To reheat, thaw overnight in the fridge and warm individual slices in the microwave for about 15 seconds or in a toaster oven until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Low-Fat Nutty Pumpkin Bread contains roughly 134 calories, with 2g protein, 34g carbohydrates, and 0g fat. It is an excellent source of vitamin C (20% of the Daily Value), and a good source of dietary fiber. Note that it is relatively high in sodium, at 783mg 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 use fresh pumpkin instead of canned?
Absolutely! If using fresh pumpkin, make sure to cook and puree it until smooth. This will add a fresher flavor to your bread. Just remember to measure it out correctly to maintain the moisture content in the recipe.
Is there a gluten-free option for this recipe?
Yes, you can substitute the plain flour with a gluten-free all-purpose flour blend. Make sure it contains xanthan gum or add a teaspoon to help with the texture. The rest of the ingredients remain the same, ensuring a delicious gluten-free version.
How can I make this bread sweeter?
To increase the sweetness, you can add an extra 1/4 cup of sugar or use a sweeter liquid sweetener. Additionally, consider adding chocolate chips or a sprinkle of brown sugar on top before baking for extra sweetness and a lovely caramelized crust.
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).