Pumpkin Bread(Fat And Cholesterol Free)
A moist, flavorful pumpkin bread free of fat and cholesterol, featuring warm spices and raisins, perfect for breakfast, snacks, or holiday gatherings.
Ingredients
- 2 cups all-purpose flour ⓘ
- 2 cups whole wheat flour ⓘ
- 1 cup combination enriched flours (wheat germ, oat bran, soy flour, nonfat milk) ⓘ
- 1 teaspoon baking soda ⓘ
- 1 teaspoon baking powder ⓘ
- 1 teaspoon cinnamon ⓘ
- 1/2 teaspoon grated nutmeg ⓘ
- 1/4 teaspoon ground cloves ⓘ
- 1/2 teaspoon salt ⓘ
- 1 cup raisins ⓘ
- 3 tablespoons water ⓘ
- 1 tablespoon soy flour ⓘ
- 1 1/3 cups sugar
- 2 cups pumpkin ⓘ
Instructions
- Combine dry ingredients in a mixing bowl and mix well.
- Combine wet ingredients in a large mixing bowl.
- Mix the wet ingredients well.
- Stir the dry ingredients into the wet ingredients until just combined.
- Spray two loaf pans (8 x 4-inch); divide the batter evenly between them.
- Bake at 350°F (175°C) in metal pans or 325°F (160°C) in glass pans for about 50 to 60 minutes.
- Cool the loaves for 10 minutes in the pans, then remove and transfer to a rack to cool completely.
Tips & Substitutions
To enhance the flavor, consider adding chopped nuts or seeds to the batter. If you don't have whole wheat flour, you can substitute with more all-purpose flour. For a lower sugar option, you can replace half of the sugar with applesauce. Ensure your pumpkin is pureed well for a smooth texture in the bread.
Serving Suggestions
This pumpkin bread is delicious on its own but also pairs wonderfully with a spread of almond butter or cream cheese. Serve it alongside a warm cup of tea or a refreshing glass of Lemonade (Tart)(Lo-Cal) for a delightful snack. For a festive touch, consider adding a sprinkle of powdered sugar on top before serving.
Storage & Reheating
Store any 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 at room temperature and warm in the oven at 350°F for about 10-15 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Pumpkin Bread(Fat And Cholesterol Free) contains roughly 162 calories, with 3g protein, 23g carbohydrates, and 8g fat. It is an excellent source of dietary fiber (22% of the Daily Value), and a good source of vitamin C and calcium. Note that it is relatively high in sodium, at 867mg per serving (38% 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. Just make sure to cook and puree it until smooth before measuring. This will provide a fresher flavor and moisture to your pumpkin bread, helping achieve the desired texture.
Is it possible to make this gluten-free?
Absolutely! Substitute the all-purpose and whole wheat flour with a gluten-free flour blend. Ensure that the baking soda and baking powder are also gluten-free. This will allow those with dietary restrictions to enjoy this delicious pumpkin bread.
How can I make the bread more flavorful?
Consider adding spices such as ginger or allspice to the batter for an extra kick. You can also fold in chocolate chips or dried cranberries for added sweetness and texture. These enhancements will elevate the flavor profile of your pumpkin bread.
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).