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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4.58 from 14 votes
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Low Fat Pumpkin Bread

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
WW Points Plus: 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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146 comments

  1. I make this every year!  It’s a staple in our house.  I add more spice because we like it spicy!  Love it!  Thank you!!

  2. are you not suppose to add BAKING POWDER maybe then it wouldnt be gummy

  3. Tried this recipe twice using Aldi flour and it was gummy. After reading that brands of flour are all different and can affect baking outcomes, I switched and used Gold medal flour and it was perfect and so delicious.

  4. I made this recipe today and it’s delicious!! I had no problems with it rising or being gummy as mentioned in other comments. It’s perfect! I actually forgot the vegetable oil.. oops.. but it turned out fine anyways. 

    I substituted for 1/2 cup Monk Fruit Sweetener and just 1/4 of regular sugar to make it a little healthier 🙂 if you are a sweet tooth I would add a little more sugar and/or more pumpkin spice seasoning! 

  5. this turned out terrible. not enough pumpkin spice taste and followed directions exactly.  It was dense and totally gummy. Yuck

  6. This pumpkin bread is delicious.  Moist and not  too sweet, with the perfect amount of spice. It hits all the right textures with the crunchy pepitas on the top.

  7. 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!

  8. 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?

  9. Can you double the recipe?

  10. 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! 

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