No Fat Pumpkin Bread
No Fat Pumpkin Bread offers a moist, spiced loaf with pumpkin and warming spices, perfect for fall gatherings and health-conscious bakers seeking a flavorful, guilt-free treat.
Ingredients
Instructions
- Dissolve yeast in warm water in a large bowl.
- Stir in remaining ingredients, except flours.
- Stir in rye flour.
- Gradually add all-purpose flour, 1 cup at a time, until the dough is easy to handle.
- Turn dough onto a lightly floured surface and gently roll in flour to coat.
- Knead about 10 minutes or until smooth and elastic.
- Spray a large bowl with nonstick cooking spray.
- Place dough in the bowl and turn greased side up.
- Cover and let rise in a warm place for about 1 1/4 hours or until doubled.
Tips & Substitutions
For a more complex flavor, consider adding spices like cinnamon or cloves to the mix. You can substitute the rye flour with whole wheat flour if preferred, but the texture may vary slightly. Ensure your liquids are at the right temperature to activate the yeast effectively. If you like a sweeter bread, you can incorporate a bit of maple syrup or honey, though this is not traditional for pumpkin bread.
Serving Suggestions
This no-fat pumpkin bread is delicious served warm with a spread of cranberry preserves or a pat of vegan butter. It pairs beautifully with a warm cup of Holiday Hot Mulled Cider or a refreshing Sparkling Berry Mint Sipper for a delightful treat. Consider serving it alongside a fruit salad for a balanced breakfast or brunch option.
Storage & Reheating
Store leftover pumpkin bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and freeze for up to 3 months. To reheat, simply slice and toast in a toaster or warm in the oven at a low temperature until heated through, ensuring it stays moist.
Nutrition & Diet Analysis (per serving)
Each serving of No Fat Pumpkin Bread contains roughly 758 calories, with 41g protein, 135g carbohydrates, and 15g fat. It is an excellent source of dietary fiber (153% of the Daily Value), iron (137% of the Daily Value), and protein (81% of the Daily Value), and a good source of calcium. Note that it is relatively high in sodium, at 1809mg per serving (79% 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. To do so, cook and mash the pumpkin until smooth, ensuring you measure out 1 3/4 cups to match the recipe. Fresh pumpkin may have a different moisture content, so you might need to adjust the amount of flour slightly.
What can I do if my dough doesn't rise?
If your dough doesn't rise, it may be due to inactive yeast. Ensure your yeast is fresh and that your warm water is within the correct temperature range. If the environment is too cold, try placing the dough in a warmer spot, such as near an oven or in a sunny area, to encourage rising.
Is this pumpkin bread suitable for vegans?
Yes, this no-fat pumpkin bread recipe is vegan-friendly as it contains no animal products. The yeast, pumpkin, and spices make for a nutritious and flavorful bread. You can enjoy it as part of a vegan breakfast or snack, making it a versatile addition to your meal plan.
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).