Low Fat Pumpkin Bread
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: 5