Low Fat Pumpkin Bread with Pepitas

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The day was cool and crisp, perfect for baking a low fat pumpkin bread. Warming my kitchen with the sweet scent of pumpkin spices – Oh how I just love October.

The day was cool and crisp, perfect for baking a low fat pumpkin bread. Warming my kitchen with the sweet scent of pumpkin spices – Oh how I just love October.Low Fat Pumpkin Bread

This was wonderful topped with some Pumpkin Spiced Cream Cheese! I also have a Moist Pumpkin Banana Bread and Pumpkin Nut Muffins.

Theres nothing better than spending a chilly Sunday afternoon cozying it indoors with the smell of pumpkin aroma. This bread came out so delicious; super moist and low fat, without all the added fat you usually find in store bought quick breads. And, there are so many ways I love having it. Whether it’s a toasted slice with some pumpkin butter for breakfast or as a snack or dessert with some pumpkin cream cheese on top. I might even add a pumpkin spiced latte to the mix. Mmm! If you can’t find canned pumpkin, make your own or use butternut squash instead.

I you would like you can also turn this into Muffins and just bake for less time. Enjoy!

The day was cool and crisp, perfect for baking a low fat pumpkin bread. Warming my kitchen with the sweet scent of pumpkin spices – Oh how I just love October.

The day was cool and crisp, perfect for baking a low fat pumpkin bread. Warming my kitchen with the sweet scent of pumpkin spices – Oh how I just love October.

More Pumpkin Dessert Recipes you might enjoy:

The day was cool and crisp, perfect for baking a low fat pumpkin bread. Warming my kitchen with the sweet scent of pumpkin spices – Oh how I just love October.
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4.41 from 10 votes
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Low Fat Pumpkin Bread

4
4
4
SP
103 Cals 2.1 Protein 18.7 Carbs 2.2 Fats
Prep Time: 25 mins
Cook Time: 50 mins
Total Time: 1 hr 15 mins
Yield: 16 servings
COURSE: Breakfast, Brunch
CUISINE: American
The day was cool and crisp, perfect for baking a low fat pumpkin bread. Warming my kitchen with the sweet scent of pumpkin spices – Oh how I just love October.

Ingredients

  • 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

Instructions

  • 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.

Nutrition

Serving: 1/2 inch thick slice, Calories: 103kcal, Carbohydrates: 18.7g, Protein: 2.1g, Fat: 2.2g, Saturated Fat: 0.3g, Sodium: 280.5mg, Fiber: 0.7g, Sugar: 10.2g
Blue Smart Points: 4
Green Smart Points: 4
Purple Smart Points: 4
Points +: 3
Keywords: homemade pumpkin bread, Low Fat Pumpkin Bread, pumpkin bread from scratch, pumpkin bread recipe, pumpkin bread with real pumpkin

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140 comments

  1. I made this with butternut squash puree and only half of teaspoon of nutmeg and some vanilla – no other spices as I don’t tolerate them. OMG this bread is AMAZING!!! Thank you so much!

  2. mine did not rise at all, very dense, gummy, pumpkin pie texture. No clue what went wrong, I followed the recipe exactly. First skinny taste recipe fail out of dozens so maybe it messed up somewhere?

  3. Can you double the recipe?

  4. This pumpkin bread is so moist and amazing!  I substituted with rice flour and it was amazing!  It was almost more like pumpkin bread pudding!  So amazingly delicious!  I am not a good baker at all so everyone was so surprised how great this bread was! 

  5. Perfect use of some canned pumpkin I found lurking in the pantry. It was delicious.

  6. Loved the flavor but my loaf did not rise at all, not sure what happened.

  7. OH MY GOODNESS. This pumpkin bread has to be the absolute best recipe ever. It’s incredibly moist like wow. I replaced 1 TBS of the oil with applesauce too , next time I want to try swapping out both. I also made it in 2 smaller loaf pans and it took 42 minutes . Tried chocolate chips in one of them very good. Love this recipe just WOW. WW only 4 points for this, it doesn’t taste good for you at all Im just so surprised. 

  8. Bread turned out delicious! Definately making again!

  9. This is good! I did another one that was rated 5 and it wouldn’t cook. This was excellent. I did 1/2 c reg sugar and 1/4 c brown sugar and I also put it into 12 muffins… It took 25 to 30 min

  10. I know this is a bajillion years later but I made this for the first time last weekend. I cooked an extra 20 minutes and thought it was done. Patiently waited 20 more minutes before I sliced and it was NOT even close to being done!
    I made it again today and am almost 2 hours in, still not a clean knife. I wish I could blame my oven but everything is perfect. Have you heard of anyone else with this issue? 

    • Not two hours but I have made it many times and have to bake longer than the instructions. Maybe an extra 20-40 mins. 

  11. How many cups of pumpkin puree are in a can?

  12. This was even better than the pumpkin loaf from Starbucks and I felt good about eating it. DELICIOUS!!!

  13. I just put these in the oven and smells wonderful. I made 12 muffins. I used 2 tbl applesauce instead of oil. Cannot wait to try these! Thank you Gina for you wonderful recipes!

  14. I made this yesterday…the bread was quite tasty, and the pepitas added a nice touch.  However, I followed the recipe to a tee, but the bread was almost too dense and moist.  The bottom of the loaf had a layer that was very dense and gummy.  The bread was not underbaked, toothpick came out clean, and I made sure not to overmix in the last step.  Thinking maybe there is too much pumpkin and not enough flour, or not enough leavening in the recipe.  Specifying flour weight in the recipe might help.  

  15. My husband and I love this with our coffee in the morning!

  16. I made this bread…it was fabulous!! My guests didn’t know it was low fat, and my husband really liked it!(I can always tell when it goes so quickly) I will definitely make it again. One change I made with no impact on the flavor was to use 1/2 cup sugar and 1/4 Splenda instead of 3/4 cup sugar. Wish I post my photo here….

  17. Any suggestions on making this gluten free? Thank you!

  18. whats the best way to store it? airtight container in the fridge or on the kitchen counter? 
    just made the bread and used Erythritol instead of sugar and turned out great =) 

  19. Does this just make one loaf?

  20. How would the points change without the pepitas?

    Thank you for your wonderful recipes.

  21. Could I substitute with whole wheat flour?

  22. Just put this in the oven for 2nd time this week. Love it. Took it to the office they loved it. Used coconut oil…worked perfectly.

  23. Made these into mini muffins for my sweet 4 year old and some regular sized ones for me topped with walnuts. Super yummy! Totally don't miss the fat and are super moist.

  24. Okay…it's in the oven!!! I had no pepitas…so when it is cool I will give it the lightest dusting of powdered sugar…or just leave it plain! I think it will be a nice breakfast loaf, I'm always rushing out the door with no breakfast and end up eating something high-fat-high-sugar-covered-with-frosting from my school's cafeteria. I look forward to this healthy fall treat instead!

  25. How much applesauce would you substitute for the oil? How would it change the calorie count? Thank you

  26. I used 1/2 cup apple puree with 1/4 sugar. great results even less calories!

  27. I just made this bread. I added golden raisins and omitted the pepitas. Delicious!

  28. I`'m trying this recipe for the first time. I just put the bread pans with batter in my oven to bake. The batter tastes really good, so I'm sure the bread will be wonderful. I can't wait to try it. We make pumpkin bread every Christmas, but this is a MUCH healthier recipe. Thanks so much for sharing it. I so enjoy your site.

  29. I've been making a different recipe for pumpkin bread but I am eager to make your recipe this year. My question is can I add chopped nuts into the mix and would this change the cook time? Love all your recipes, been using skinny taste for 2 years and have introduced many of my WW friends and they love it too!!

  30. Thanks for the recipe. I had a squash on hand, so I roasted that and made the puree. I had to add a 1/2 cup of apple sauce to the puree since it was so think. Made the rest of the recipe as stated. Wonderful!

  31. Thank you for this fabulous recipe 🙂 I'm glad I found this low sugar recipe that I can make for my friends and kids. I wanted to share with you some things I added/changed. I don't know about the calorie count but it came out delicious . I added coconut sugar / coconut oil / flaxseeds I added organic oats to top it off:) I know it's a big change but it taste so good . Thank you again for the recipe

  32. Love this bread! I was trying to create a healthy one of my own. Waste of time-duh I should have checked skinnytaste for a recipe in the beginning. I used Bob's Red Mill white whole wheat flour and just cut down by 1/8 cup. Used applesauce instead of oil. This is awesome!!! Thanks for all the recipes you share. Couldn't be successful on WW without them!

  33. Just made this, DELISH. I subbed applesauce for oil, added some cayenne pepper and dark chocolate chips. YUM

  34. Hi! Could you substitute the all purpose flour for whole wheat flour?

  35. If I substitute the all purpose flour with whole wheat flour would the cooking time or moistness of the bread be affected?

  36. The same thing happened to me Aimee Reeves!

    I made this last year and it was fabulous; I've tried to make it twice this year and it keeps coming out super gooey and not done even after an hour. What happened?!

    I thought I was losing my mind…

  37. Any chance it should have baking soda in it?

  38. I just tried making this today and it did not turn out right at all. I was so sad. I followed the directions, however, the bread turned out super gooey!:( It was burnt on the outside and gooey on the inside. I have a gas oven and it gets very hot quickly. I made two loaves and the second one I baked at a lower temp, however, it was still just as gooey. Not sure what happened.

  39. Made this yesterday but instead of pepitas on top I mixed in 1/2 c. semi sweet choco. chips. Delicious!

    • I am about to do this with mini chocolate chips – adding a cup to the recipe brings the points plus up to 4 per slice. I think it's going to be a WINNER.

  40. Just popped this into the oven! Smells wonderful 🙂

    (My modifications: 1c ww flour + 1/4c white. 2t powder for the 1t soda. I also added about 2T ground flax (I put that in just about every bread I bake), and a handful of semisweet chocolate chips. Oh, and I left off the pepitas but sprinkled the top with a little bit of raw sugar. So I suppose this is more of an "inspired by" than anything else :-))

  41. I made this and enjoyed it but it was also very dense for me…my batter was much more thick than yours however, my blender is cheap and it's "low" speed is not low enough so maybe that is why.

    One question: In the picture of you putting the canned pumpkin into the oil, eggwhites and vanilla, it looks like the liquid at the bottom of bowl (under the pumpkin puree) is white. I am wondering if I missed anything in the directions or ingredients???

    Thanks

  42. I am also interested to know if applesauce can be substituted for the oil. Also, can splenda be used instead of the sugar and is it the same amount? Can't wait to try this recipe!

  43. I've made this three times in the past 2 weeks. It's SO good.

  44. Can you substitute applesauce for the oil?

  45. My husband and I really enjoyed this recipe. I made 2 loaves, one with pecans on top, and I put a pumpkin spice glaze on the other. Both were very good.Thank you for your recipes:)

  46. Just made this and it is awesome! I used King Author whole wheat white flour! Very moist!

  47. I'm making muffins instead of the bread- any idea on cooking time for muffins?

  48. Fantastic recipe! Made it the night before, stuck it in the fridge, and baked the next day. Moist and delicious, even without the pepitas! Next time will try with cream cheese batter on top. Thank you!!

  49. Splenda sugar works well, I just added bit of agave too just to be sure. Also, if out of Pepitas, granola is great on top of the pumpkin loaf.

  50. I would like to know if you have ever substituted splenda for sugar in this recipe

  51. Anyone have an idea on how I could use stevia instead of sugar? Unfortunately I have to do GF and Sugar-free!

  52. I made this last night but substituted King Arthur Whole Wheat Flour instead of the all-purpose and it was AMAZING! I was worried it might come out dry but it was delicious! I wanted to eat the whole loaf it was so good!

  53. Made this recipe hoping it would at least come close to "regular" pumpkin bread in taste and texture. I am pleasantly surprised to find that it is actually BETTER than any other pumpkin bread I've ever baked, and it has about half the calories and less than half the fat. Amazing!

  54. MMMMmmmmm! What a great recipe! I tried it and my family is in love! It is very moist. Thank you- will be making this for many more times to come!

  55. Have frozen puree and some cranberries I need to use.. .found this recipe and can't wait to make it! Going to omit the pepitas and add the berries to the batter. MMM!!

  56. I've made 2 loaves and they seem a little un-cooked in the middle. Is this just a side-effect from how moist the pumpkin makes this bread? I did end up using a full can of pumpkin which is about 1/4 c more than recommended.

    Any advice is appreciated 🙂

  57. Awesome recipe! I substituted 1/2 cup of wheat flour, used 2 whole eggs (because I was too lazy to separate them) and added a teaspoon of baking powder and the bread still turned out moist and yummy.

  58. I made this bread (with a few minor revisions) and it was absolutely delicious! The egg whites make it so light and airy. I posted it here: http://www.katherinemartinelli.com/blog/2011/pumpkin-ginger-bread

    I hop eyou have a Happy Thanksgiving!

  59. I just made this. I have already had three pieces. oops. It's sooo good and I'm a pumpkin bread addict. I cut the slices a little thick though. I was in a hurry. My first ever homemade pumpkin bread. I took pictures too. haha!

  60. It was a typo, it's 1 tsp. I fixed it!

  61. I just made this last night for thanksgiving, and now see the 1 T v. 1 tea comment. Should I remake it?

  62. It freezes well.

  63. Has anyone tried freezing this? I was trying to get my baking done for thanksgiving done this weekend to freeze and take out the night before. After making this for family a month ago, it is being requested for dessert at our big meal.

  64. This recipe has become a staple in my house! I started doubling recipe and making two loaves at a time because it gets eaten so fast : )
    I sometimes make the recipe with two egg whites and sometimes I just use one whole egg, turns out great either way. Instead of pepitas I've started using walnuts, super yummy! Thanks for another fantastic recipe!!!

  65. I love the taste of this bread! But I am having trouble getting it to rise. I am trying to figure out this whole baking powder vs. baking soda thing. Why are you using baking soda when there is no acid in the recipe?

  66. Other than increasing the spices (I don't use premixed spices – I just use the individual spices so I can control the flavor of each) and (totally by accident) adding 2 tsp baking powder, this turned out AMAZING!!! I am new to healthier cooking and this was my first recipe to try on here (my 5 yo son asked for pumpkin bread – it must be fall), and we are both very impressed! I am also going to try making this again, but with bananas in place of the pumpkin (I don't have everything I need in order to make your banana bread recipe, so I am going to improvise). Thank you so much for posting this! I will be sure to try more of your recipes!

    The banana bread just came out of the oven and it, too is awesome! I will definitely be making this (with my slight alterations) my go-to recipe! Thanks!

  67. This came out great, thank you for the recipe!! I was out of nutmeg, so I used a little more cinnamon and some allspice, and it was quite tasty. I love the texture. A better than the original substitute for Starbucks Pumpkin Loaf.

  68. Tried this Pumpkin Bread tonight and it was wonderful!! Didn't make it with the pepitas since I didn't have any. Thank you so much for all the wonderful healthy recipes!! They're helping me so much on my journey to lose weight and get healthy.
    Keep 'em coming!

  69. I had to double this recipe as there wasn't enough to fill my loaf pan, but it is amazing! I made it last night and my five-year-old son, who picks at ALL his food, has already eaten half the loaf. I actually came across this recipe while I was looking for a low fat, creamy, mushroom and wild rice soup recipe, which I found on your site and made yesterday – and he ate his whole bowl and asked for seconds. I think I'm going to be a frequent visitor 😉 Thanks!

  70. I have made this twice now and it tastes great. But the bread does not rise much. It is about 1.5 inches tall. Is that what it should be?

  71. This recipe was so easy and the bread was fantastic! My husband went nuts for it, and my friends three year old ate three pieces. He kept saying it was mmmmmm. I Love your site, it makes living a healthier lifestyle so much easier. Thank You!!!

  72. Gina this recipe was the BOMB. Seriously these turned out to be soo good. I substituted stevia for the sugar and added old-fashioned oatmeal and cacao nibs in place of the pepitas and it turned out to be amazing!! Thank you so much for sharing.

  73. This bread is so good. I made a half batch and used mini loaf pans.

  74. I made this recipe as mini muffins and they turned out fantastic. I didn't have the pepitas on hand, so I just made it without them. They were still delicious. Thanks Gina!

  75. 7 months pregnant and craving pumpkin at every turn! So happy I came across this recipe for pumpkin bread because all others i've come across are super sweet and more like cake. This is a perfect balance! 🙂 thank you so much! delish! [i did use walnuts instead of the pepitas b/c i didn't have any on hand]

  76. Actually, it's funny. I made this and misread the baking soda, so I was thinking that I had messed up the recipe this whole time by only putting 1/3 the baking soda in!! How lucky, since the bread turned out awesome – thanks! (I even reduced the sugar a little bit to just over a half cup)

  77. This came out so good! I just made it and my house smells amazing. 🙂 I couldn't even wait for it to cool and had to try it. I'm not normally one to love everything pumpkin like a lot of people but this has made me a pumpkin lover!

  78. My mom made this with dark chocolate chips and sent it to me at college. BEST CARE PACKAGE EVER! Thanks so much! 🙂

  79. Thanks for the update on the baking soda. I thought it tasted a little funky!

  80. I think I made a mistake, it should have been 1 tsp, not tablespoon, I'm remaking thus tonight to be sure. So sorry!

  81. Hi, Gina, I love your recipes. I just tried this recipe today and it does make the kitchen smells great. However, my loaf tasted very "sodaly" and wondering if 1 tbsp of baking soda is the right amount. Thanks.

    – Caisy

  82. I had a problem with the baking soda taste. It was really strong. Wish I would've seen the comment about cutting it in half. Next time I'll try that.

  83. On my second batch of the week, can you say "Yum"? lol my boys are eating these up faster than I can make them :0) Thanks Gina!!

  84. I cut the baking soda in half and it worked out great! This was *absolutely* one of the best quick bread recipes I've ever made. Thanks for sharing!

  85. I was so excited to make this! I love Pumpkin Loaf and I am trying not to give $$$ to Starbucks this month. Mine came out a little bitter, I went back over the recipe and I don't think I messed anything up! Maybe I should just give up baking, as I also made your Spinach Lasagna rolls today and they were perfect!

  86. Gina –
    Great recipe!

    I wanted to make some lowfat chocolate chip pumpkin muffins today, so we used this recipe as the base. I omitted the pepitas and put in about half a bag of mini-morsels (the Nestle's semisweet kind).

    I got 12 normal muffins and 12 mini-muffins out of the recipe. They are dense and moist – delicious!

    Kelly

  87. I used 1 tablespoon of baking soda, as listed, and that is all I can taste. Is it supposed to be that much baking soda?

  88. Just made this for out-of-town guests this weekend. Delicious! I swapped out the pepitas and used some pumpkin spice granola I had on hand instead. Turned out great.

  89. I made this an absolutely loved it..So moist! I added dark chocolate chips and removed the peppitos and got raves from family and friends!
    Thanks for another hit!

  90. I always substitute applesauce for oil when baking, does anyone happen to know if that would change the WW points value?
    Love your recipes Gina! 🙂

  91. Yum, I would love a piece of this right now!

  92. Hope it works Julia!

    I have a lot of apple recipes here, apple butter, apple crisp, baked apples, apple and grape medley and more! Plus more coming soon!

  93. Okay Gina, it's in the oven. I changed the recipe to what I had available and put 1 whole egg plus a white. I also used whole wheat flour and dint have baking soda so i used powder. I will let you know what happens!

  94. I just made this today – loved it and my kids inhaled half the loaf when they got home from school for after school snack. Low fat and delicious! Perfect combo! Very tempted by the pepitas b/c I bet they are delicious but I knew the kids wouldn't go for them 🙁 Thank you for another keeper!!

  95. Help! All these pumpkin recipes look great, but I have 5 bags of apples ready to make something wonderful with! What are my chances we will see some apple recipes soon? LOVE your site and will be making this bread today (also have pumpkin in the fridge that needs to get used up)!

  96. I bet your kitchen smelled delicious :] This looks great!

  97. I love that you can indulge in this Fall favorite for a reasonable amount of calories! YES!!

  98. What a GREAT pumpkin bread! Your photos are terrific and the pumpkin seeds on top look perfect! Thanks so much for posting this one!

  99. I absolutely love this time of year…especially all the pumpkin based goods. It is so ridiculous how hard canned pumpkin is to find. Thanks for your post about making your own puree and for sharing your recipes. I wish I could get over the smell of fresh pumpkin…

  100. I just made these and they are amazing! Super moist! My 2 yr old and 10 month old loved them too. I've tried so many amazing things since my friend told me about your site last month! Thanks Gina!
    Tori

  101. Without the pepitas the points would not change, but you could change the serving size to 13 servings per loaf and get a bigger slice for the same points value=3 points. Its not a big difference, but since I can't eat pepitas anyway (too hard on my crappy teeth) I thought I'd figure it out. I put in in the etools recipe builder.

  102. I dont think the points would change with whole wheat, not sure about the pepitas. It's such a small amount per serving.

    Any oil would work and I'm sure this freezes ok.

    The baking soda should be right… I hope, now u have me second guessing myself. I made this several times before posting.

  103. This is incredible! Pumpkin is really a great treat for Halloween!
    It is not only the month for Halloween, but breast cancer awareness month!!! Treat yourself or a loved one because you care! I am just stopping by with a reminder to do your self breast exam.
    Here's a fun place to start! Everybody loves boob lube! http://www.youtube.com/watch?v=9p8pIHy2GRI

  104. Just got done making this, it was amazing. I brought it to the teacher who i'm doing my practicum with and it was a hit. Thanks for the A!

  105. would making it with whole wheat increase the point value?

  106. Is it really 1 tablespoon of baking soda? Just want to make sure, as most other quick breads use teaspoons.

  107. I made your Pumpkin cupcakes a couple weeks ago and didn't have the pumpkin spice. A friend googled it and here is how they said to make it (which I did and it worked great)]
    Pumpkin spice : 4 tsp cinnamon
    2 tsp ground ginger
    1 tsp All spice
    1 tsp Nutmeg
    I hope this helps some of you that said they cannot find pumpkin spice. have a great day, and thanks Skinnytaste for all these great recipes.

  108. Wow this looks so good! What about using Canola oil instead of Vegetable, would it matter?

  109. This looks delish! I'm such a sucker for anything pumpkin. Does the points value change if you leave out the pepitas?

  110. Does this freeze well.

  111. can I substitute pumpkin spice? I can't find anything like this in Poland.

  112. Sorry, the oil goes with the wet ingredients. I just added, it was late when I was writing this 🙂

    Love the idea of granola on top.

    Thanks Trying to change me, for answering the pumpkin spice answer, that is correct!

    • I also can't seem to find pumpkin spice in the grocery so I thought I'd make some from scratch. But I thought pumpkin pie spice has ground clove in it? Should I add some clove to the above spice recipe?
      Did the spice you use have clove in it?

    • Um…the above recipe DOES have cloves in it. 1/2 tsp cinnamon, 1/4 tsp each nutmeg and cloves.

  113. I love pepitas! Great that you put them on top.

  114. oops, as I was pouring the batter into the pan, I realized I never used the vegetable oil. I assume it goes in with the pumpkin puree and the other liquids?

    oh well, looks like I made an almost-fat-free pumpkin loaf… 🙂

  115. Think I might try this with lowfat granola sprinkled on top instead of the pepitas and may make it into muffins! Can't wait!

    • Thanks for the idea of topping with granola, Michelle. I think that sounds great; I just made a new batch this weekend.

  116. Just last night, I was thinking, "need to google a healthy pumpkin bread recipe" … and here it is 🙂 I'll have to make it today 🙂 — thanks!

  117. I made this with mashed sweet potatoes leftover from last night instead of pumpkin and walnuts instead of pepitas. Wow! It is so good I am giving a bunch to our neighbors. I can't eat the whole loaf!! I have now made SO many of your recipes Gina and they are all phenomenal. Thanks so much!

  118. What to use instead of pumpkin pie spice:
    Pumpkin pie spice is a mixture of Cinnamon, nutmeg and cloves. I would do 1/2 of Cinnamon and 1/4 each of the nutmeg and cloves. For example 1 teaspoon of pumpkin pie spice would convert to 1/2 teaspoon of cinnamon and 1/4 teaspoon nutmeg and 1/4 teaspoon of cloves.

  119. Yummmy!! wonder if you could substitute your pumpkin butter and just cut the suger and some spices? I guess I'll give it a try and let you know!

  120. Thanks for the super yummy recipe once again!

  121. If I don't have pumpkin spice what can I use instead?

  122. I think I will try this with salted pepitas for a salty / sweet taste

  123. WOW am I glad you posted this– I just discovered that a single slice of Starbuck's pumpkin bread is 11 points! No more of that…

  124. Unsalted peptias, correct?

  125. I am so happy it's finally pumpkin season! I always try to roast several and freeze them into 1 cup portions for year round pumpkin recipes like this!