Low-fat pumpkin bread
This is not your typical pumpkin bread. I made this Low-fat pumpkin bread which is much better and healthier for your without sacrificing the flavor.
I have made two different kinds of pumpkin bread this past week that have been equally good. The difference between them was that one used no fat and the other one actually did.
To be honest I don’t know which one I liked better, but the one with no added fat was, to my surprise, super moist and spongy like. I think with some sort of crumble topping it would have been even better, however, for that part I would have probably had to use some sort of fat to make the crumble stick together. Maybe next time.
I am planning on making some sort of pancakes as well, as I have some pumpkin left over. Pumpkin is actually classify as one of the super foods, so I am glad to use it as much as I am since it is in season. Granted you can use canned pumpkin if you like, but I am sure making your own pumpkin puree is much better.
Have you tried to use pumpkin puree instead of fat on some of your cakes, brownies and muffins? It is suppose to work rather well. For those people counting calories, or on low-fat diets pumpkin puree is ideal for baking certain baking goods. I have tried a couple of recipes using apple sauce as well, but I the pumpkin puree has given me better results. Perhaps because the puree being of thicker consistency.
For this pumpkin bread I used my old recipe for pumpkin spice squares I made a long time ago. I just played around with the recipe to make it low-fat and it turned out quite well. I just added a pinch of cardamon for my pumpkin bread but you can omit it if you like. I have used cloves before as well, and that gave the bread with a really good flavor, so use it if you have some on hand.
Well, I hope you can try this low-fat pumpkin bread sometime soon. It was delicious and no body noticed it was low-fat!
Enjoy!
Here you can see the before and after baking this low-fat pumpkin bread. To my surprise this pumpkin bread was super moist. I think the pumpkin puree works wonders :-)
I hope you get to make this low-fat pumpkin bread version. I think you will be pleased. If you like, a crumble topping will compliment this bread very well but plain with a cup of coffee or tea is just perfect!!
PrintLow-fat Pumpkin bread
Miryam's original recipe
Yield: 8-10 servings
Total Time: 1 hour
Ingredients:
- 1 cup pumpkin puree
- 3/4 cup low fat milk
- 1 cup unrefined sugar
- 2 organic eggs
- 2 cups whole wheat pastry flour
- 1/2 tsp aluminum free baking powder
- 1 tsp aluminum free baking soda
- 1/4 tsp ground cloves
- 1 tsp ground cinnamon
- 1 tsp ground allspice
- 1/4 tsp ground nutmeg
Directions:
Butter and flour a loaf pan and set aside. Preheat oven to 350F.
In a bowl, with a wire whisk, combine first 4 ingredients. Add the rest of the ingredients and mix through.
Pour batter into prepared loaf pan and bake for 50 to 55 minutes or until tester comes out clean.
Let pumpkin bread cool in the pan for about 10-15 minutes, remove it and let it cool completely on a wire rack. Serve as desired.
Nutrition facts calculated based on the recipe giving 8 servings.
Hello there. My name is Miryam and I am the clinical dietitian and Physician Assistant behind Eat Good 4 Life. My wish is to inspire you to start cooking healthier so that you can live a longer and happier life. Thanks for stopping by (
I am totally with you that pumpkin puree is a magic ingredient. I baked lots of pumpkin protein bread last few weeks and still can’t get enough of them.
Yours sure looks very moist and delicious!
Miryam, this bread is a thing of beauty! So perfect for fall and for sharing with friends and family over breakfast… I love it!
I missed some serious good posts here. I know I need to make this asap.
It is such a great recipe and guilt free. I agree with Georgia, it would make a great spread on a brunch table. Thanks again for another great recipe. Pinning.
I made this tonight. Found it through pinterest. I thought that for a healthy cake since it is made without any oil and very little sugar it was pretty good. I’m trying to eat healthier so this cake was a good alternative to sugar-loaded sweets. It was light and delicious. Spongy like the recipe states. We already ate half of it tonight. I made mine in a 8 x 4.5 inch silicone pan. I didn’t see any loaf pan specifications, so for anyone else this size pan worked just fine for me. Mine rose quite a bit more than the picture, though. And, i used brown sugar which also tasted great since there is no unrefined sugar available where I live.
I am glad you enjoyed it. I wish mine would have rose a little bit more like yours, maybe next time. Thanks for stopping by.
Can a gluten free flour be substituted?? Coconut flour, almond, a mix? I don’t really like using the pre-made GF flour when it calls for more than 1/2 a cup or so because I can taste the difference. Just curious if you’ve made this GF?
You could probably do a mix of coconut flour and brown rice flour which is what I normally use and I like, however, I don’t know exactly about the measurements. I am thinking a cup of brown rice and 1/3 coconut may do it but then you may need more liquid for the batter too :-)
Could i use butternut squash purée intead of pumpkin? What do you think?
4 sure. That would work :-)
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Can you use “flex eggs”? trying to stay vegan.
I think you could, however, I have never use them myself so I hope it turns out good :-) Thanks for stopping by.
Mine is in the oven! I used brown sugar and visited your pumpkin square recipe to borrow the topping recipe from there. iOS I’ve added the topping (with pumpkin seeds) and also stirred in chopped pecans. That adds some fat – but good fat and nutrients as well. Thank you!! It’s early September no just licking a little batter that found its way onto my finger, followed with a sip of coffee tasted very wonderfully like fall. Just what I needed.
Oh that is awesome. I hope it turns out just like you like it. Thanks for stopping by :-)