Low Fat Less Sugar Harvest Pumpkin Apple Bread
Embrace the cozy flavors of fall with this Low Fat Less Sugar Harvest Pumpkin Apple Bread, a wholesome treat that blends classic autumn ingredients with a health-conscious twist. Made with a combination of whole wheat and all-purpose flour, this moist and tender loaf is naturally sweetened with honey, unsweetened applesauce, and grated apple, keeping sugar levels in check without sacrificing flavor. The aromatic warmth of cinnamon and nutmeg pairs beautifully with the richness of real pumpkin puree, while optional chopped pecans or walnuts add a delightful crunch. Perfectly spiced and brimming with natural sweetness, this quick and easy recipe bakes to perfection in under an hour, making it an ideal option for breakfast, snack time, or even a light dessert. Enjoy it plain, or spread a touch of cream cheese or butter for an extra indulgence!
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Recipe Information
Ingredients
- 1.5 cups whole wheat flour
- 0.5 cups all-purpose flour
- 1 teaspoons baking soda
- 0.5 teaspoons baking powder
- 1.5 teaspoons ground cinnamon
- 0.5 teaspoons ground nutmeg
- 0.5 teaspoons salt
- 0.5 cups unsweetened applesauce
- 1 cups pumpkin puree (not pie filling)
- 1 large egg
- 1 large egg white
- 0.25 cups honey
- 0.25 cups light brown sugar, packed
- 1 teaspoons vanilla extract
- 1 medium grated apple, peeled
- 0.25 cups chopped pecans or walnuts (optional)
Instructions
Preheat your oven to 350°F (175°C). Lightly grease an 8x4-inch loaf pan or line it with parchment paper.
In a medium bowl, whisk together the whole wheat flour, all-purpose flour, baking soda, baking powder, cinnamon, nutmeg, and salt. Set aside.
In a large bowl, combine the unsweetened applesauce, pumpkin puree, egg, egg white, honey, light brown sugar, and vanilla extract. Whisk until smooth and well combined.
Gradually add the dry ingredients to the wet ingredients, stirring gently with a spatula or wooden spoon until just combined. Be careful not to overmix, as this can make the bread dense.
Fold in the grated apple and nuts (if using) gently to evenly distribute them throughout the batter.
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
Remove the bread from the oven and let it cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely before slicing.
Slice and enjoy plain or with a light smear of cream cheese or butter, if desired. Store any leftovers in an airtight container for up to 3 days at room temperature or up to 1 week in the refrigerator.
Nutrition Facts
Calories |
1760 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.0 g | 42% | |
| Saturated Fat | 4.7 g | 24% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 220 mg | 73% | |
| Sodium | 2869 mg | 125% | |
| Total Carbohydrate | 343.4 g | 125% | |
| Dietary Fiber | 38.2 g | 136% | |
| Total Sugars | 135.0 g | ||
| Protein | 48.1 g | 96% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 291 mg | 22% | |
| Iron | 15.5 mg | 86% | |
| Potassium | 2413 mg | 51% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
