Low Sodium Low Fat Pumpkin Bread
Indulge in the perfect fall treat with this Low Sodium Low Fat Pumpkin Bread, a wholesome recipe that’s as delicious as it is nutritious. Crafted with a blend of whole wheat and all-purpose flour, this quick bread is naturally sweetened with honey and gets its moist texture from unsweetened applesauce and pumpkin puree—making it heart-healthy and guilt-free. Warm spices like cinnamon, nutmeg, ginger, and cloves infuse every slice with cozy autumnal flavor, while a touch of unsweetened almond milk keeps it light. With just 15 minutes of prep and no added butter or oils, this low-fat and low-sodium pumpkin bread is ideal for health-conscious bakers seeking a fall-inspired snack or breakfast option. Serve it as is, or pair it with your favorite tea or coffee for the ultimate seasonal comfort.
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Recipe Information
Ingredients
- 1.5 cups Whole wheat flour
- 0.5 cups All-purpose flour
- 2 teaspoons Baking powder
- 1.5 teaspoons Ground cinnamon
- 0.5 teaspoons Ground nutmeg
- 0.5 teaspoons Ground ginger
- 0.25 teaspoons Ground cloves
- 0.25 teaspoons Salt substitute (optional for taste)
- 0.5 cups Unsweetened applesauce
- 1 cups Canned pumpkin puree
- 1 large Egg
- 1 large Egg white
- 1 teaspoons Pure vanilla extract
- 0.5 cups Unsweetened almond milk (or any low-fat milk alternative)
- 0.5 cups Honey (or maple syrup)
Instructions
Preheat your oven to 350°F (175°C). Lightly grease a 9x5-inch loaf pan with nonstick spray or line it with parchment paper.
In a large mixing bowl, sift together the whole wheat flour, all-purpose flour, baking powder, ground cinnamon, ground nutmeg, ground ginger, ground cloves, and salt substitute (if using). Set aside.
In another bowl, whisk together the unsweetened applesauce, canned pumpkin puree, egg, egg white, vanilla extract, almond milk, and honey until smooth and well combined.
Gradually add the wet ingredients to the dry ingredients, stirring gently until just combined. Be careful not to overmix to avoid a dense texture.
Pour the batter into the prepared loaf pan and spread it out evenly.
Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
Remove the pumpkin bread from the oven and allow it to cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely before slicing.
Slice and serve. Store leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
Nutrition Facts
Calories |
1554 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.6 g | 26% | |
| Saturated Fat | 4.8 g | 24% | |
| Polyunsaturated Fat | 3.9 g | ||
| Cholesterol | 224 mg | 75% | |
| Sodium | 1200 mg | 52% | |
| Total Carbohydrate | 318.9 g | 116% | |
| Dietary Fiber | 34.8 g | 124% | |
| Total Sugars | 118.7 g | ||
| Protein | 44.5 g | 89% | |
| Vitamin D | 2.6 mcg | 13% | |
| Calcium | 442 mg | 34% | |
| Iron | 15.6 mg | 87% | |
| Potassium | 1672 mg | 36% | |
*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.
