Pumpkin Bread(Low Cholesterol)
A moist, flavorful pumpkin bread with warm spices, nuts, and dried fruit, perfect for autumn mornings or holiday gatherings, appealing to those seeking a low-cholesterol treat.
Ingredients
Instructions
- Preheat oven to 350°F (175°C). Sift flour; measure.
- Add baking powder, soda, salt, cinnamon, and cloves; sift twice.
- Add chopped nuts and dried fruit to flour mixture until well coated.
- In a separate bowl, measure sugar and canola oil; cream well.
- Add egg whites a little at a time, beating after each addition.
- Stir in pumpkin.
- Add flour mixture alternately with water, beginning and ending with flour.
- Pour batter into two greased and floured loaf pans.
- Bake for 1 hour or until a toothpick inserted into the center comes out clean.
- Cool in pans for a few minutes, then turn out onto wire racks to cool completely.
Tips & Substitutions
For a lighter texture, make sure to sift the flour and dry ingredients thoroughly. You can substitute the canola oil with applesauce for a lower fat option, or use a mix of whole wheat flour for added nutrients. If you're not a fan of nuts, try adding sunflower seeds instead for crunch. To enhance the flavor, consider adding a teaspoon of vanilla extract to the wet ingredients.
Serving Suggestions
This pumpkin bread is delicious on its own, but you can enhance it with a smear of cream cheese or serve it alongside a warm cup of coffee. It also pairs beautifully with a slice of Holiday Date Pudding for a festive dessert platter. For a savory contrast, consider serving it with a side of Creamy Bleu Cheese Dip as an appetizer.
Storage & Reheating
Store any leftovers in an airtight container at room temperature for up to three days. For longer storage, wrap the bread tightly in plastic wrap and freeze for up to three months. To reheat, simply thaw and warm in the oven at 350°F for about 10-15 minutes for a fresh-out-of-the-oven taste.
Nutrition & Diet Analysis (per serving)
Each serving of Pumpkin Bread(Low Cholesterol) contains roughly 849 calories, with 7g protein, 82g carbohydrates, and 60g fat. It is an excellent source of dietary fiber (36% of the Daily Value), calcium (23% of the Daily Value), and iron (22% of the Daily Value), and a good source of protein and potassium. Note that it is relatively high in sodium, at 1050mg per serving (46% 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 whole eggs instead of egg whites?
Yes, you can use whole eggs instead of egg whites. However, the bread will have a richer flavor and slightly higher cholesterol content. If you're looking to keep it low cholesterol, stick with the egg whites for the best result.
Can I substitute pumpkin with another ingredient?
While pumpkin is key to this recipe, you can substitute it with pureed apples or mashed bananas for a different flavor. Keep in mind that this will change the taste and moisture level of the bread slightly.
How can I make this recipe gluten-free?
To make this pumpkin bread gluten-free, substitute the all-purpose flour with a gluten-free flour blend. Make sure to check that the other ingredients, like baking powder and soda, are also gluten-free to ensure the entire recipe is safe for those with gluten sensitivities.
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).