Pumpkin-Pecan Bread (Low-Fat)
A moist and flavorful pumpkin bread with crunchy pecans and warm cinnamon spice. Its low-fat content makes it a healthier treat that’s perfect for breakfast, snack time, or dessert. The comforting aroma and tender texture appeal to autumn lovers and those seeking a nutritious indulgence.
Ingredients
Instructions
- Preheat the oven to 350°F (175°C).
- In a large bowl, mix flour, baking powder, baking soda, salt, sugar, cinnamon, and nutmeg.
- Make a well in the center of the dry ingredients.
- In a medium bowl, combine pumpkin puree, skim milk, oil, egg substitute, and chopped pecans; mix well.
- Pour the wet mixture into the well in the dry ingredients and stir until just moistened.
- Spoon the batter into a 4 x 8-inch loaf pan sprayed with nonstick oil.
- Bake for 45 to 55 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the bread to cool, then remove from the pan.
- Optional: sprinkle with confectioners sugar or serve with cream cheese.
Tips & Substitutions
For a lighter texture, sift the flour before measuring, and consider using applesauce as a substitute for the oil to reduce fat further. If you prefer a sweeter bread, add an extra 1/4 cup of sugar or use honey. Toast the pecans lightly before adding them for an enhanced flavor. This recipe is also adaptable; you could add chocolate chips or dried cranberries for variation.
Serving Suggestions
Serve the pumpkin-pecan bread warm or at room temperature, optionally dusted with confectioners sugar for a touch of sweetness. It pairs beautifully with cream cheese or a spread of butter. Enjoy it alongside a cozy cup of tea or coffee, or as a delightful breakfast option. For a heartier meal, consider serving it with a bowl of Vegetable Chowder.
Storage & Reheating
Store leftover pumpkin-pecan 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 thaw at room temperature and warm slices in the microwave for 15-20 seconds or in a toaster oven until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Pumpkin-Pecan Bread (Low-Fat) contains roughly 365 calories, with 10g protein, 30g carbohydrates, and 24g fat. It is an excellent source of protein (20% of the Daily Value) and dietary fiber (20% of the Daily Value), and a good source of iron and calcium. Note that it is relatively high in sodium, at 1173mg per serving (51% 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 pumpkin puree?
Yes, you can use fresh pumpkin, but it requires more prep time. Cook and puree the pumpkin until smooth, ensuring it is not too watery. This may slightly alter the moisture content, so adjust flour accordingly for the desired consistency.
Is it possible to make this recipe gluten-free?
Absolutely! Substitute the all-purpose flour with a gluten-free flour blend. Ensure the blend contains xanthan gum, or add it separately to mimic the texture of regular flour. The baking times may vary slightly, so keep an eye on the bread as it bakes.
How can I make this recipe nut-free?
To make the pumpkin-pecan bread nut-free, simply omit the pecans and replace them with an equal amount of sunflower seeds or pumpkin seeds for added texture. Alternatively, you can increase the amount of chocolate chips for a different flavor experience.
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).