Rosemary Pumpkin Bread Fat Free
Delight your taste buds with the aromatic and healthy goodness of Rosemary Pumpkin Bread, a fat-free twist on a classic autumn treat. This recipe combines the earthy fragrance of fresh rosemary with the warm spices of cinnamon and nutmeg, perfectly complementing the natural sweetness of pumpkin puree. Made without oil or butter, this moist bread gets its tender texture from unsweetened applesauce and egg whites, making it a guilt-free indulgence that's packed with flavor. Simple to prepare in just 15 minutes, this loaf bakes beautifully with a golden crust and a soft, fragrant interior. Perfect for breakfast, an afternoon snack, or a holiday table centerpiece, Rosemary Pumpkin Bread is a wholesome, low-fat option the whole family will enjoy.
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Recipe Information
Ingredients
- 240 grams All-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 1 teaspoons Ground cinnamon
- 0.5 teaspoons Ground nutmeg
- 0.5 teaspoons Salt
- 1 tablespoons Fresh rosemary (finely chopped)
- 425 grams Pumpkin puree
- 150 grams Granulated sugar
- 1 teaspoons Vanilla extract
- 120 grams Unsweetened applesauce
- 2 Egg whites
- 1 teaspoons White distilled vinegar
- 60 milliliters Water
Instructions
Preheat your oven to 175°C (350°F) and lightly grease or line a 9x5-inch loaf pan with parchment paper.
In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, ground nutmeg, salt, and chopped rosemary.
In a separate medium-sized bowl, combine the pumpkin puree, granulated sugar, vanilla extract, applesauce, egg whites, vinegar, and water. Mix until well blended.
Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Do not overmix; the batter will be thick.
Pour the batter into the prepared loaf pan and spread it evenly with a spatula.
Bake in the preheated oven for 45–50 minutes, or until a toothpick inserted into the center of the bread comes out clean.
Once done, remove the bread from the oven and let it cool in the pan for 10 minutes.
Carefully transfer the bread to a wire rack to cool completely before slicing and serving.
Nutrition Facts
Calories |
1866 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.2 g | 19% | |
| Saturated Fat | 4.2 g | 21% | |
| Polyunsaturated Fat | 3.3 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 2848 mg | 124% | |
| Total Carbohydrate | 392.4 g | 143% | |
| Dietary Fiber | 22.0 g | 79% | |
| Total Sugars | 176.7 g | ||
| Protein | 38.1 g | 76% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 190 mg | 15% | |
| Iron | 15.8 mg | 88% | |
| Potassium | 1291 mg | 27% | |
*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.
