The day was cool and crisp, perfect for baking pumpkin bread and the sweet scent of pumpkin spices that warmed my kitchen made me realize just how much I love October.
This bread is super moist and low fat, without all the added fat you usually find in store bought quick breads. If you can't find canned pumpkin, make your own or use butternut squash instead.
Low Fat Pumpkin Bread With Pepitas
Servings: 16 slices • Serving Size: 1/2 inch thick slice • Old Points: 2 pts • Points+: 3 pts
Calories: 103 • Fat: 2.2 g • Protein: 2.1 g • Carb: 18.7 g • Fiber: 0.7 g • Sugar: 10.2 g
- 1 1/2 cups pumpkin puree (homemade or canned)
- 1 1/4 cups unbleached all purpose flour
- 3/4 cup sugar
- 1 tsp baking soda
- 2 tsp pumpkin pie spice
- 1/2 tsp nutmeg
- 1/4 tsp cinnamon
- 1/4 tsp salt
- 2 tbsp vegetable oil
- 2 large egg whites
- 1 1/2 tsp vanilla extract
- baking spray
- 2 tbsp pepitas
Preheat oven to 350°. Spray a 9 x 5 inch loaf pan with baking spray.
In a medium bowl, combine flour, sugar, baking soda, pumpkin spice, nutmeg, cinnamon, and salt with a wire whisk. Set aside.
In a large bowl mix oil, egg whites, pumpkin puree and vanilla; beat at medium speed until thick. Scrape down sides of the bowl.
Add flour mixture, then blend at low speed until combined. Do not over mix.
Pour batter into loaf pan, top with pepitas and bake on the center rack for 50-55 minutes, or until a toothpick inserted in the center comes out clean.
Let the pan cool at least 20 minutes, bread should be room temperature before slicing.