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Pumpkin Bread Recipe

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Warm your kitchen with the aroma of pumpkin spice by baking this healthy pumpkin bread, ideal for cool, cozy fall days.

Pumpkin Bread

Pumpkin Bread

This healthy pumpkin bread recipe is to make, made with homemade or canned pumpkin, topped with pepitas. So good!. Oh how I just love October, and all things cozy, warm and pumpkin! If you want to go all out, top it with some Pumpkin Spiced Cream Cheese! If you have bananas, try this Pumpkin Banana Bread and if you prefer muffins, give these Pumpkin Nut Muffins a try!

Pumpkin Bread with Pepitas

Why This Pumpkin Bread Works

  • Lighter – Most recipes use a ton of butter or oil, this recipe uses just a touch of oil.
  • Easy – No fancy tools needed, just a hand mixer and a loaf pan.
  • Cheaper than Starbucks! This whole bread will cost you about the same as buying a slice from the popular coffee chain. And I’m always looking for ways to save money.
  • Make Ahead: Make it ahead for the week for the kids, and refrigerate or freeze it.

Ingredients

  • Pumpkin Puree: Homemade or canned pumpkin puree will work.
  • Flour: You’ll need unbleached all-purpose flour.
  • Baking Soda helps the bread rise.
  • Spices: Pumpkin pie spice, cinnamon, nutmeg
  • Salt balances the sweetness and improves the texture.
  • Oil: I used vegetable oil, but use whatever oil you have.
  • Egg: You’ll need the egg whites from two large eggs.
  • Vanilla Extract for flavor
  • Pepitas: Sprinkle pepitas on top of the loaf.

How to Make Pumpkin Bread

  • Prep: Preheat the oven to 350°F and spray a 9-x-5-inch loaf pan with baking spray.
  • Dry Ingredients: Whisk the flour, sugar, baking soda, pumpkin spice, cinnamon, nutmeg, and salt in a medium bowl.
  • Wet Ingredients: Beat the oil, egg whites, pumpkin puree, and vanilla in a large bowl at medium speed until thick. Scrape down the sides of the bowl.
  • Combine: Add the flour mixture to the wet ingredients and blend at low speed, ensuring you don’t over-mix.
  • Bake: Pour the batter into the pan, top with pepitas, and bake on the center rack for 50 to 55 minutes. Check that it’s ready by inserting a toothpick in the center of the loaf.
  • Serving: Let the pumpkin bread cool for at least 20 minutes before slicing.

Variations

  • What can I use instead of pumpkin puree in bread? If you can’t find canned pumpkin, make homemade pumpkin puree or you can even use pureed butternut squash.
  • Nuts: If you don’t have pepitas, omit them or substitute walnuts or pecans.
  • Spices: If you’re out of pumpkin pie spice but have the individual spices (cinnamon, ginger, nutmeg, cloves, and allspice), use them instead. I’d try ¾ tsp cinnamon, ½ tsp ginger, ¼ tsp nutmeg, ¼ tsp cloves, and ¼ tsp allspice to get two teaspoons.
  • Chocolate Chip Pumpkin Bread: Mix ¾ cups of semisweet chocolate chips into the batter and omit pepitas.
  • Pumpkin Muffins: Pour the batter into a muffin and bake for 22 to 30 minutes at 350°F. Check that they’re done with a toothpick.

How to Serve Pumpkin Bread

This moist bread is perfect to enjoy any time of day. It’s delicious toasted with some pumpkin butter for breakfast or as a snack or dessert with pumpkin cream cheese. For even more pumpkin flavor, pair it with a pumpkin-spiced latte. Mmm!

FAQS

Does pumpkin bread have any health benefits?

My recipe has only 103 calories and 19 grams of carbohydrates per slice. Plus, each serving contains a little protein and fiber. Pumpkin is an excellent source of vitamins A and C, and since it’s low in calories, it gives the bread moisture without adding saturated fat. Of course, all things in moderation.

Why did my pumpkin bread come out gummy?

  1. Measure Precisely: A can of pumpkin has a little less than two cups of pumpkin, so don’t just throw the whole can into the batter. The bread could be gummy if you add too much or incorrectly measure the flour.
  2. Bake Longer: If your bread is gummy in the middle, you may need to bake it longer. Double check that it’s ready by using a toothpick inserted in the center.

Should I refrigerate pumpkin bread?

This easy pumpkin bread recipe is great for breakfast all week. It can stay at room temperature in an airtight container for up to 2 days and then be refrigerated for the rest of the week.

Does homemade pumpkin bread freeze well?

If you want to freeze bread, slice it, wrap it in foil or plastic wrap, and store the pieces in a zip-locked bag in the freezer for up to three months. To eat, thaw it in the fridge or microwave straight from frozen until warm.

Sliced Pumpkin Bread

More Pumpkin Recipes you will love:

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Pumpkin Bread Recipe

4.91 from 44 votes
5
Cals:103
Protein:2.1
Carbs:18.7
Fat:2.2
Warm up your kitchen with the scent of pumpkin spice and bake this pumpkin bread recipe, perfect for cozy, cool fall days.
Course: Breakfast, Brunch
Cuisine: American
Sliced Pumpkin Bread
Prep: 25 minutes
Cook: 50 minutes
Total: 1 hour 15 minutes
Yield: 16 servings
Serving Size: 1 /2 inch thick slice

Ingredients

  • 1 1/2 cups pumpkin puree, homemade pumpkin puree or canned
  • 1 1/4 cups unbleached all purpose flour
  • 3/4 cup sugar
  • 1 teaspoon baking soda
  • 2 teaspoons pumpkin pie spice, or more to taste
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 2 tablespoons vegetable oil, or coconut oil
  • 2 large egg whites
  • 1 1/2  teaspoons vanilla extract
  • baking spray
  • 2 tablespoons pepitas

Instructions

  • Preheat oven to 350F. Spray a 9 x 5 inch loaf pan with baking spray.
  • Dry Ingredients: In a medium bowl, combine flour, sugar, baking soda, pumpkin spice, nutmeg, cinnamon, and salt with a wire whisk. Set aside.
  • Wet Ingredients: 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 (dry ingredients), then blend at low speed until just combined. Do not over mix.
  • Pour batter into loaf pan, top with pepitas and bake on the center rack for 50-65 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.

Last Step:

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Nutrition

Serving: 1 /2 inch thick slice, Calories: 103 kcal, Carbohydrates: 18.7 g, Protein: 2.1 g, Fat: 2.2 g, Saturated Fat: 0.3 g, Sodium: 280.5 mg, Fiber: 0.7 g, Sugar: 10.2 g

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182 comments on “Pumpkin Bread Recipe”

  1. Delicious! Followed the recipe but made one small change – made it with 1/2c of sugar and it still tasted great, my 6yo loves it too. Also used King Arthur AP flour.

  2. I am trying to make my own snacks and this recipe works great for that! It’s easy to make, healthy, and the slices can be frozen for future snack times. I used applesauce instead of the oil and one egg instead of the egg whites. Came out great! I will definitely make this recipe again!

  3. I love the flavor of this bread but it didn’t rise much if at all either time I made it. Does it need baking powder?

  4. Love it and so easy to throw together. I hate wasting food so I add the whole eggs. It gives it more of a cake texture. Plus I’ve moved more pumpkin seeds in the dough. Add cream cheese frosting…. 😋

  5. This was amazing! It has waaaay less oil and sugar than my old standby recipe but tastes even better somehow. I think next time I may sub some of the sugar as I have high glucose. This is a wonderful recipe ❤️

  6. I used 1 whole egg instead of 2 egg whites and didn’t add the pepitas. Have made it twice now cause my 10 year old daughter loves it and requests it.

  7. This was fantastic! I baked for 50 mins max and it was so moist even without all of the oil. Total keeper!

  8. This is my second time making this pumpkin bread. It is so delicious! The only things I did differently were substituting applesauce for oil and using one egg instead of two egg whites. (It also makes the house smell amazing while baking!)

  9. I love this recipe! I have made muffins & in a loaf pan with no modifications & both turned our perfectly. I have so many pumpkin bread recipes but this is the healthiest & best! I really love the Pepitas on top!

  10. Avatar photo
    Rebecca Goguen

    Delicious! I have made some modifications to this already great recipe over time. I now use half white flour and half whole wheat flour and add two tablespoons of ground flax seed, just to make it healthier.

  11. Hi, thank you for the recipe! I’m planning to make it tomorrow, subbing self-rising flour (all I have) and omitting the baking soda. Will that work? Thanks!

  12. I made this recipe today but made small muffins instead for better portion control. I forgot the oil BUT they turned out perfectly! The fam loves them. I baked 16 muffins for about 19 min.

  13. I’ve made this several times since fall for myself and gifts. It’s delicious! This one is a favorite!

  14. 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!!

  15. 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.

  16. 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! 

  17. 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.

  18. 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!

  19. Avatar photo
    Tina Prescott

    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! 

    1. Plan to make this today with pumpkin. Was wondering 🤔 if can use acorn squash instead? Have a lot. Or it it to dry?

  20. 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. 

  21. 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

  22. 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? 

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

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

  24. 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!

  25. 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.  

  26. 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….

  27. 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 =) 

  28. 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.

  29. 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.

  30. 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!

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

  32. 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.

  33. 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!!

  34. 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!

  35. Avatar photo
    jeneique johnston

    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

  36. Avatar photo
    Puddlestomper

    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!

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

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

  39. Avatar photo
    Rachel Butler

    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…

  40. Avatar photo
    Aimee Reeves

    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.

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

    1. 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.

  42. 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 :-))

  43. 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

  44. 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!

  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. 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!!

  47. 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.

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

  49. Avatar photo
    Ciara Mac Loingsigh

    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!

  50. 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!

  51. 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!

  52. 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!!

  53. 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 🙂

    1. Avatar photo
      Gina @ Skinnytaste

      I think it's because you used more, I tested this one many times so changing it will alter the final results.

  54. 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.

  55. Avatar photo
    Katherine Martinelli

    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!

  56. 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!

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

  58. 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.

  59. 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!!!

  60. 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?

  61. 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!

  62. 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.

  63. 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!

  64. 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!

  65. 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?

  66. 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!!!

  67. 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.

  68. 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!

  69. 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]

  70. 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)

  71. 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!

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

  73. Hi, Gina, I love your recipes. I just tried this recipe today and it does make the kitchen smells great. Caisy

  74. 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!!

  75. I love Pumpkin Loaf and I am trying not to give $$$ to Starbucks this month. I also made your Spinach Lasagna rolls today and they were perfect!

  76. 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

  77. 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?

  78. 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.

  79. 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!

  80. 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! 🙂

  81. Avatar photo
    Gina @ Skinnytaste

    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!

  82. Avatar photo
    Julia of Julia'sHealthyItalian

    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!

  83. 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!!

  84. 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)!

  85. 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!

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

    1. Those are pepitas, not pumpkin seeds. The pumpkin seeds do sound like they would be nice on top of the pumpkin bread, though.

  87. 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…

  88. 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

  89. 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.

  90. Avatar photo
    Gina @ Skinnytaste

    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.

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

  92. 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.

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

  94. 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!

  95. Avatar photo
    Gina @ Skinnytaste

    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!

    1. 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?

  96. 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… 🙂

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

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

  98. 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!

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    TryingToChangeMe

    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.

  100. 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!

  101. 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…

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    Healthy Mamma

    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!