Low-Fat Pumpkin Bread
A moist and flavorful pumpkin bread with a natural sweetness from prunes and warm spices, perfect for breakfast or teatime. Its low-fat, health-conscious profile appeals to those seeking a tasty treat without guilt, combining the richness of pumpkin with the subtle sweetness of dried fruit and aromatic spices.
Ingredients
- 1 1/3 cups pitted prunes ⓘ
- 6 tablespoons water ⓘ
- 1 cup packed brown sugar ⓘ
- 1 cup granulated sugar ⓘ
- egg substitute to equal 4 large eggs ⓘ
- 1 cup pumpkin puree ⓘ
- 2 2/3 cups flour ⓘ
- 2 teaspoons baking powder ⓘ
- 1 teaspoon baking soda ⓘ
- 1 teaspoon cinnamon
- 1/2 teaspoon salt ⓘ
- 1/2 teaspoon ground cloves ⓘ
- 1/4 teaspoon ground ginger ⓘ
- 1/4 teaspoon ground nutmeg ⓘ
Instructions
- Preheat oven to 350°F.
- Combine prunes and water in the container of a food processor; pulse on and off until prunes are finely chopped.
- In a mixer bowl, blend the prune mixture with the brown sugar and granulated sugar.
- Beat in the egg substitute and pumpkin just to blend.
- Add the flour, baking powder, baking soda, cinnamon, salt, ground cloves, ground ginger, and ground nutmeg to the wet mixture.
- Mix until just combined.
- Pour the batter into a greased loaf pan.
- Bake in the preheated oven for about 60 minutes or until a toothpick inserted into the center comes out clean.
- Allow to cool before removing from the pan and slicing.
Nutrition & Diet Analysis (per serving)
658
kcal
33% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).