Name: Low Fat Pumpkin Bread Recipe
Prep time: 25 min
Cook time: 50 min
Total time: 1 h 15 min
Yield: 16
Cuisine: American
Ingredients: 1½ cups pumpkin puree; 1¼ cups all purpose flour; ¾ cup sugar; 1 tsp Baking Soda; 2 tsp pumpkin pie spice; ½ tsp nutmeg; ¼ tsp Cinnamon; ¼ tsp salt; 2 tbsp Vegetable Oil; 2 large egg whites; 1½ tsp vanilla extract; baking spray; 2 tbsp pepitas

Enjoy a delicious and healthier version of a classic fall treat with this low fat pumpkin bread recipe. It's packed with warm spices and topped with crunchy pepitas, making it the perfect cozy snack or breakfast option.

Photos of Low Fat Pumpkin Bread Recipe

If your pantry isn't already stocked with pumpkin puree and pepitas, you might need to make a quick trip to the supermarket. Pumpkin puree is usually found in the baking aisle, especially during the fall season. Pepitas, or pumpkin seeds, can often be found in the bulk section or near the nuts and dried fruits.

Ingredients For Low Fat Pumpkin Bread

pumpkin puree: The base of our bread, adding moisture and a rich pumpkin flavor.

all purpose flour: Provides structure to the bread.

sugar: Adds sweetness to the bread.

baking soda: Helps the bread rise and become fluffy.

pumpkin pie spice: A blend of warm spices that enhances the pumpkin flavor.

nutmeg: Adds a warm, nutty flavor.

cinnamon: Adds warmth and depth of flavor.

salt: Enhances the overall flavor.

vegetable oil: Keeps the bread moist and tender.

egg whites: Provides structure and helps bind the ingredients together.

vanilla extract: Adds a sweet, aromatic flavor.

baking spray: Prevents the bread from sticking to the pan.

pepitas: Crunchy pumpkin seeds used as a topping.

One reader, Hort Paterson says:

This low fat pumpkin bread recipe is fantastic! The bread is moist, flavorful, and perfectly spiced. The pepitas on top add a delightful crunch. It's hard to believe it's low fat. A new favorite in our household!

Hort Paterson

Techniques Required for Making Low Fat Pumpkin Bread

How to preheat the oven: Set your oven to 350 degrees Fahrenheit and allow it to reach the desired temperature before placing the loaf pan inside. How to spray a loaf pan: Use baking spray to coat the inside of a 9x5-inch loaf pan evenly to prevent the bread from sticking. How to combine dry ingredients: Use a wire whisk to mix the flour, sugar, baking soda, pumpkin spice, nutmeg, cinnamon, and salt in a medium bowl until they are well blended. How to mix wet ingredients: In a large bowl, combine the oil, egg whites, pumpkin puree, and vanilla extract. Beat the mixture at medium speed until it becomes thick. How to scrape down the sides of a bowl: Use a spatula to scrape the mixture from the sides of the bowl to ensure all ingredients are well incorporated. How to blend flour mixture: Add the dry flour mixture to the wet ingredients and blend at low speed until just combined. Avoid over-mixing to prevent the bread from becoming dense. How to test for doneness: Insert a toothpick into the center of the bread. If it comes out clean, the bread is done baking. How to cool the bread: Allow the bread to cool in the pan for at least 20 minutes before removing it. Ensure the bread is at room temperature before slicing to maintain its structure.

How To Make Low Fat Pumpkin Bread

Start your day with a healthy and light pumpkin bread made with low-fat ingredients, cinnamon, and pumpkin pie baked into golden brown perfection.

Preparation: 25 minutes

Cooking: 50 minutes

Total: 1 hour 15 minutes

Serves:

Ingredients

1½cupspumpkin puree
1¼cupsall purpose flour,unbleached
¾cupsugar
1tspBaking Soda
2tsppumpkin pie spice
½tspnutmeg
¼tspCinnamon
¼tspsalt
2tbspVegetable Oil
2large egg whites
1½tspvanilla extract
baking spray
2tbsppepitas

Instructions

Preheat oven to 350 degrees F.
Spray a 9×5-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 downsides of the bowl.
Add flour mixture then blend at low speed until combined. Do not over mix.
Pour batter into the loaf pan, top with pepitas, and bake on the center rack for 50 to 55 minutes or until a toothpick inserted in the center comes out clean.
Let the pan cool for at least 20 minutes. The bread should be at room temperature before slicing.

Nutrition

Calories: 104.87kcal
Fat: 2.42g
Saturated Fat: 0.27g
Trans Fat: 0.01g
Monounsaturated Fat: 1.43g
Polyunsaturated Fat: 0.53g
Carbohydrates: 19.11g
Fiber: 1.06g
Sugar: 10.25g
Protein: 2.00g
Sodium: 116.06mg
Calcium: 10.34mg
Potassium: 74.35mg
Iron: 0.90mg
Vitamin A: 178.73µg
Vitamin C: 1.03mg

Technique Tip for Achieving Perfect Pumpkin Bread Texture

To ensure your pumpkin bread stays moist and flavorful, make sure not to overmix the batter. Overmixing can lead to a denser texture. Mix just until the flour mixture is incorporated. Additionally, using pumpkin puree instead of pumpkin pie filling is crucial as the latter contains added sugars and spices that can alter the taste and texture of your bread.

Time-Saving Tips for Making This Recipe

Pre-measure ingredients: Measure and prepare all ingredients in advance to streamline the baking process.

Use canned pumpkin: Opt for canned pumpkin puree instead of making your own to save time.

Combine dry ingredients ahead: Mix all dry ingredients the night before and store them in an airtight container.

Room temperature eggs: Use room temperature egg whites to ensure they mix more easily and quickly.

One-bowl method: Minimize cleanup by using a single bowl for mixing wet ingredients and then adding dry ingredients directly.

Substitute Ingredients For Low Fat Pumpkin Bread Recipe

pumpkin puree - Substitute with sweet potato puree: Sweet potato puree has a similar texture and sweetness, making it a great alternative.
all purpose flour - Substitute with whole wheat flour: Whole wheat flour adds more fiber and nutrients, making the bread healthier.
sugar - Substitute with honey: Honey is a natural sweetener and can add a different depth of flavor while reducing refined sugar content.
baking soda - Substitute with baking powder: Use 3 times the amount of baking powder as baking soda, but note that it may slightly alter the texture.
pumpkin pie spice - Substitute with individual spices (cinnamon, ginger, nutmeg, allspice): Mixing these spices can replicate the flavor of pumpkin pie spice.
nutmeg - Substitute with mace: Mace has a similar flavor profile to nutmeg and can be used in equal amounts.
cinnamon - Substitute with allspice: Allspice has a similar warm flavor and can be used in slightly smaller amounts.
salt - Substitute with sea salt: Sea salt can provide a more nuanced flavor and is often less processed.
vegetable oil - Substitute with applesauce: Applesauce can reduce fat content while keeping the bread moist.
egg whites - Substitute with flaxseed meal and water mixture: Mix 1 tablespoon of flaxseed meal with 3 tablespoons of water per egg white to create a vegan alternative.
vanilla extract - Substitute with almond extract: Almond extract provides a different but complementary flavor to the bread.
baking spray - Substitute with parchment paper: Parchment paper can prevent sticking without adding extra fat.
pepitas - Substitute with sunflower seeds: Sunflower seeds offer a similar crunch and nutritional profile.

Best Way to Present This Low Fat Pumpkin Bread

Use a rectangular white plate: Choose a sleek, modern rectangular white plate to highlight the vibrant color of the pumpkin bread.
Slice the bread evenly: Cut the pumpkin bread into even slices, about 1 inch thick, to ensure a uniform presentation.
Fan the slices: Arrange the slices in a fanned-out pattern on the plate, slightly overlapping each piece to create a visually appealing display.
Add a dollop of Greek yogurt: Place a small dollop of Greek yogurt next to the bread slices. The creamy texture and slight tanginess will complement the sweetness of the pumpkin bread.
Drizzle with honey: Lightly drizzle honey over the Greek yogurt and pumpkin bread slices to add a touch of natural sweetness and a glossy finish.
Sprinkle with pepitas: Scatter a few extra pepitas around the plate and on top of the Greek yogurt for added crunch and visual appeal.
Garnish with fresh herbs: Add a sprig of fresh mint or rosemary to the plate for a pop of color and a hint of freshness.
Dust with powdered sugar: Lightly dust the pumpkin bread slices with powdered sugar to give them a delicate, elegant look.
Serve with a side of spiced tea: Pair the pumpkin bread with a small cup of spiced tea to enhance the warm, autumnal flavors of the dish.
Use a decorative napkin: Place a folded, decorative napkin under the plate to add an extra touch of sophistication and complete the presentation.

Essential Tools for Making Pumpkin Bread

Oven: Used to bake the pumpkin bread at a consistent temperature of 350 degrees F.
9x5-inch loaf pan: The baking pan where the pumpkin bread batter will be poured and baked.
Baking spray: Used to coat the loaf pan to prevent the bread from sticking.
Medium bowl: For mixing the dry ingredients like flour, sugar, baking soda, and spices.
Wire whisk: To combine the dry ingredients evenly.
Large bowl: For mixing the wet ingredients like oil, egg whites, pumpkin puree, and vanilla extract.
Electric mixer: To beat the wet ingredients until thick.
Spatula: To scrape down the sides of the bowl to ensure all ingredients are well incorporated.
Toothpick: To check if the bread is fully baked by inserting it into the center and seeing if it comes out clean.
Cooling rack: To allow the bread to cool evenly after baking.

Storing and Freezing Your Low Fat Pumpkin Bread

Let the pumpkin bread cool completely before storing to prevent moisture from forming, which can lead to mold growth.
Wrap the cooled pumpkin bread tightly in plastic wrap or aluminum foil to prevent it from drying out.
Store the wrapped pumpkin bread at room temperature for up to 3-4 days.
If you want to keep the pumpkin bread fresh for longer, store it in the refrigerator for up to a week.
To freeze the pumpkin bread, wrap it tightly in plastic wrap, then in aluminum foil, and place it in a freezer-safe bag or container.
Label the bag or container with the date and contents for easy reference.
Freeze the pumpkin bread for up to 2-3 months.
To thaw the frozen pumpkin bread, remove it from the freezer and let it thaw at room temperature for several hours or overnight in the refrigerator.
Once thawed, you can reheat the pumpkin bread in the oven at 350°F (175°C) for about 10 minutes to restore its texture and aroma.
If you prefer, you can also slice the pumpkin bread before freezing, which allows you to thaw and enjoy individual portions as needed.

How To Reheat Leftover Pumpkin Bread

To reheat leftover low fat pumpkin bread, preheat your oven to 350°F (175°C). Wrap the bread loosely in aluminum foil and place it on a baking sheet. Bake for 10-15 minutes, or until the bread is heated through and the outside is slightly crispy. This method helps to restore the bread's texture and keeps it moist.
If you prefer a softer texture, you can also reheat the pumpkin bread in the microwave. Place a slice on a microwave-safe plate and heat it on high for 15-20 seconds. If the bread is not warm enough, continue heating it in 10-second intervals until it reaches your desired temperature. Be careful not to overheat the bread, as it may become tough or rubbery.
For a crispy exterior and a soft interior, try reheating the pumpkin bread in a toaster oven. Cut the bread into slices and place them directly on the toaster oven rack. Toast the bread for 2-3 minutes, or until it reaches your desired level of crispiness. This method works well for individual slices and allows you to customize the texture to your liking.
If you have an air fryer, you can use it to reheat your leftover low fat pumpkin bread. Preheat the air fryer to 350°F (175°C) and place the bread slices in the basket, making sure they don't overlap. Air fry for 2-3 minutes, or until the bread is heated through and slightly crispy on the outside. This method is quick and easy, and it helps to restore the bread's texture without drying it out.
For a unique twist, try turning your leftover pumpkin bread into French toast. Whisk together eggs, milk, vanilla extract, and cinnamon in a shallow bowl. Dip the bread slices into the mixture, coating both sides evenly. Heat a skillet or griddle over medium heat and melt a small amount of butter. Cook the French toast for 2-3 minutes on each side, or until golden brown. Serve with maple syrup, whipped cream, or your favorite toppings for a delicious breakfast or dessert.

Random Fact About Low Fat Pumpkin Bread

A random fact about this pumpkin bread recipe is that it uses egg whites instead of whole eggs, which helps reduce the fat content while still providing structure and moisture to the bread.

Is Making Pumpkin Bread at Home Cost-Effective?

This low fat pumpkin bread recipe is quite cost-effective for a household. The primary ingredients like pumpkin puree, all purpose flour, and sugar are inexpensive and commonly found in most kitchens. The use of vegetable oil and egg whites keeps the cost low while maintaining a healthier profile. The addition of pepitas adds a slight cost but also a delightful crunch. Overall, this recipe scores a solid 8 out of 10 in terms of cost-effectiveness. The approximate cost for a household of 4 people is around $6-$8 USD.

Is This Pumpkin Bread Recipe Healthy or Unhealthy?

This low-fat pumpkin bread recipe has several healthy ingredients, such as pumpkin puree, which is rich in vitamins and fiber, and whole wheat flour, which provides additional fiber and nutrients. The recipe also uses less sugar and oil compared to traditional pumpkin bread recipes, making it a lower-calorie option. However, there is still room for improvement to make this recipe even healthier.

Replace all-purpose flour with whole wheat pastry flour or a mix of whole wheat and all-purpose flour to increase the fiber content and nutritional value
Reduce the sugar content by using a sugar substitute like stevia or monk fruit sweetener, or by replacing some of the sugar with unsweetened applesauce
Use a healthier oil, such as coconut oil or avocado oil, instead of vegetable oil
Add in some chopped nuts, like walnuts or pecans, for healthy fats and extra protein
Incorporate additional spices, such as ginger or cloves, to boost the flavor without adding calories
Consider using a flax egg (1 tablespoon of ground flaxseed mixed with 3 tablespoons of water) instead of egg whites for a vegan-friendly option

Editor's Thoughts on This Low Fat Pumpkin Bread Recipe

This low-fat pumpkin bread recipe is a delightful balance of flavor and health. The use of pumpkin puree ensures a moist texture while keeping the fat content low. The blend of spices, including pumpkin pie spice, nutmeg, and cinnamon, provides a warm and inviting aroma. The addition of pepitas on top adds a pleasant crunch and visual appeal. Using egg whites instead of whole eggs further reduces the fat content without compromising the bread's structure. Overall, this recipe is a fantastic option for those looking to enjoy a seasonal treat with a healthier twist.

Enhance Your Low Fat Pumpkin Bread Recipe with These Unique Side Dishes:

Roasted Brussels Sprouts with Balsamic Glaze: Roasted Brussels Sprouts with Balsamic Glaze: Imagine the crispy, caramelized edges of brussels sprouts mingling with the sweet tang of balsamic glaze. This side-dish brings a delightful contrast to the moist and spiced pumpkin bread, creating a symphony of flavors that dance on your palate.

Apple and Walnut Salad: Apple and Walnut Salad: Crisp apples, crunchy walnuts, and a hint of honey dressing make this salad a refreshing companion to your pumpkin bread. The sweetness of the apples and the nuttiness of the walnuts add layers of texture and taste, making each bite an adventure.

Butternut Squash Soup: Butternut Squash Soup: A velvety butternut squash soup, seasoned with a touch of sage and thyme, provides a warm and comforting contrast to the spiced pumpkin bread. The creamy texture of the soup complements the bread's moist crumb, creating a harmonious balance of flavors.

Cranberry Orange Relish: Cranberry Orange Relish: Tart cranberries and zesty oranges come together in this vibrant relish. The bright, citrusy notes cut through the richness of the pumpkin bread, adding a burst of freshness that elevates the entire dessert experience.

Spiced Chai Latte: Spiced Chai Latte: A steaming cup of spiced chai latte, with its aromatic blend of cinnamon, cardamom, and ginger, pairs beautifully with the flavors of the pumpkin bread. The warm spices in the latte echo the bread's seasoning, creating a cozy and inviting pairing.

Alternative Recipes Similar to This Pumpkin Bread

Healthy Banana Bread: Looking for a delicious way to use up those overripe bananas? This healthy banana bread is moist, flavorful, and perfect for breakfast or a snack. With a touch of honey and a sprinkle of walnuts, it's a guilt-free treat you'll love.

Zucchini Muffins: These zucchini muffins are a fantastic way to sneak some vegetables into your diet. They're moist, slightly sweet, and spiced with cinnamon and nutmeg. Perfect for a quick breakfast or a midday snack.

Apple Cinnamon Oatmeal Bread: This apple cinnamon oatmeal bread is a cozy, comforting treat that's perfect for fall. Made with apples, oats, and a hint of cinnamon, it's a hearty bread that's great for breakfast or a snack.

Carrot Cake Muffins: These carrot cake muffins are a delightful twist on the classic carrot cake. Packed with grated carrots, raisins, and a hint of spice, they're a perfect treat for any time of day.

Blueberry Lemon Bread: Bursting with fresh blueberries and a hint of lemon, this blueberry lemon bread is a refreshing and light dessert. It's perfect for a summer brunch or as a sweet snack.

Appetizers and Main Courses to Complement Low Fat Pumpkin Bread

Appetizers:

Stuffed Mushrooms: Imagine a platter of Stuffed Mushrooms gracing your table, each cap brimming with a savory blend of cream cheese, garlic, and herbs. The mushrooms are roasted to perfection, offering a delightful contrast between the tender filling and the slightly crisp exterior. A sprinkle of parmesan on top adds a touch of elegance and a burst of umami flavor. These bite-sized delights are not only visually appealing but also pack a punch of taste, making them an ideal starter for any gathering.

Bruschetta: Transport your guests to the sunny Mediterranean with a vibrant Bruschetta. Start with slices of toasted baguette brushed with olive oil. Top each slice with a colorful mix of diced tomatoes, fresh basil, and mozzarella. A drizzle of balsamic glaze and a sprinkle of sea salt elevate this simple yet sophisticated appetizer. The combination of crunchy bread and juicy, flavorful toppings creates a harmonious balance that will leave your guests craving more.

Main Courses:

Grilled Lemon Herb Chicken: Elevate your dinner with Grilled Lemon Herb Chicken. Marinate the chicken in a zesty blend of lemon juice, garlic, and fresh herbs. Grill to perfection, ensuring a juicy and flavorful bite. Serve alongside a medley of roasted vegetables and a light quinoa salad for a balanced and satisfying meal. This dish is perfect for a summer evening or a healthy weeknight dinner.

Stuffed Bell Peppers: Delight your taste buds with Stuffed Bell Peppers. Hollow out vibrant bell peppers and fill them with a savory mixture of lean ground turkey, brown rice, and tomato sauce. Add a sprinkle of cheese on top and bake until the peppers are tender and the filling is bubbling. Pair with a side of steamed broccoli or a fresh green salad for a wholesome and colorful main course. This dish is both nutritious and visually appealing.

Why trust this Low Fat Pumpkin Bread Recipe:

This low-fat pumpkin bread recipe is a must-try for health-conscious bakers. With the perfect blend of pumpkin puree, pumpkin pie spice, and cinnamon, it delivers a rich, autumnal flavor without the extra calories. The use of egg whites and minimal vegetable oil ensures a lighter texture, while pepitas add a delightful crunch. Trust this recipe for a guilt-free treat that doesn't compromise on taste.

Have you tried this low fat pumpkin bread recipe? Share your experience and discuss any tweaks or variations in the Baking and Desserts section of our forum.

FAQ:

How can I make this pumpkin bread even healthier?

You can swap out the vegetable oil for unsweetened applesauce to reduce the fat content even more. Also, consider using whole wheat flour instead of all-purpose flour for added fiber.

Can I use fresh pumpkin instead of canned pumpkin puree?

Absolutely! Just make sure to cook and puree the fresh pumpkin until it's smooth. You'll need about 1½ cups of the homemade puree.

How should I store the pumpkin bread?

Once the bread has cooled completely, wrap it tightly in plastic wrap or store it in an airtight container. It can be kept at room temperature for up to 3 days or refrigerated for up to a week.

Can I freeze this pumpkin bread?

Yes, you can! Wrap the cooled bread in plastic wrap and then in aluminum foil or place it in a freezer-safe bag. It can be frozen for up to 3 months. Just thaw it at room temperature before serving.

What can I use instead of pepitas on top?

If you don't have pepitas, you can use chopped nuts like walnuts or pecans. Alternatively, you can skip the topping altogether, and the bread will still be delicious.