Spiced Low Fat Pumpkin Bread
Warm your kitchen with the cozy aroma of Spiced Low Fat Pumpkin Bread, a guilt-free treat bursting with autumnal flavors. This easy-to-make recipe combines the natural sweetness of pumpkin puree and unsweetened applesauce with a medley of warm spices like cinnamon, nutmeg, and ginger for a perfectly moist and tender loaf. With no added butter or oil, this healthy pumpkin bread is a lighter, yet equally satisfying version of the classic, offering just the right balance of indulgence and nutrition. Whether enjoyed plain or with a crunchy topping of walnuts or pecans, this wholesome bread is ideal for breakfast, snacking, or dessert. Ready in under an hour, it’s the perfect way to embrace fall baking without compromising on flavor or health.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1.5 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 1.5 teaspoons Ground cinnamon
- 0.5 teaspoons Ground nutmeg
- 0.5 teaspoons Ground ginger
- 0.5 teaspoons Salt
- 1 cups Canned pumpkin puree
- 0.5 cups Unsweetened applesauce
- 0.75 cups Brown sugar, packed
- 2 large Eggs
- 1 teaspoons Vanilla extract
- 0.25 cups Low-fat milk
- 0.5 cups Chopped walnuts or pecans (optional)
Instructions
Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan lightly with non-stick spray or line it with parchment paper for easy removal.
In a large mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt until the spices are evenly distributed.
In a separate medium mixing bowl, whisk together the pumpkin puree, applesauce, brown sugar, eggs, vanilla extract, and milk until smooth.
Pour the wet ingredients into the dry ingredient mixture. Gently fold with a spatula until the batter is just combined. Be careful not to overmix.
If using, gently fold in the chopped walnuts or pecans at this stage.
Pour the batter into the prepared loaf pan, spreading it evenly with the back of a spoon or spatula.
Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
Remove the pan from the oven and allow the bread to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely before slicing.
Serve and enjoy your spiced low fat pumpkin bread! Store leftovers tightly wrapped at room temperature for up to 2 days, or refrigerate for up to 5 days.
Nutrition Facts
Calories |
2236 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.6 g | 78% | |
| Saturated Fat | 10.3 g | 52% | |
| Polyunsaturated Fat | 1.9 g | ||
| Cholesterol | 382 mg | 127% | |
| Sodium | 2107 mg | 92% | |
| Total Carbohydrate | 382.9 g | 139% | |
| Dietary Fiber | 21.2 g | 76% | |
| Total Sugars | 171.2 g | ||
| Protein | 52.6 g | 105% | |
| Vitamin D | 2.7 mcg | 13% | |
| Calcium | 439 mg | 34% | |
| Iron | 20.0 mg | 111% | |
| Potassium | 1458 mg | 31% | |
*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.
