Low Fat Pumpkin Bread with Pepitas

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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Low Fat Pumpkin Bread

4
SP
103
Calories
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
Points +: 3
Keywords: homemade pumpkin bread, Low Fat Pumpkin Bread, pumpkin bread from scratch, pumpkin bread recipe, pumpkin bread with real pumpkin