One of my favorite parts of the fall is all things pumpkin. I love going to the pumpkin patch, carving pumpkins, roasting pumpkin seeds, and of course savoring all pumpkin flavored foods. Everything from pumpkin pie, to pumpkin ice cream, and pumpkin soup…..the list goes on and on.
One of my newfound fall favorites over the past couple years has been making homemade pumpkin bread. Pumpkins are rich in fiber, iron, magnesium, vitamin A, vitamin C, and B vitamins.
I modified the following low fat pumpkin bread recipe by Skinnytaste to include half white whole wheat flour and I reduced the added sugar by 1/3. These changes allowed the bread to be 50% whole grain and cut down the extra calories from added sugar (don’t worry the bread still tastes sweet enough). See the recipe below.
Homemade Low Fat Pumpkin Bread
- 1 1/2 C pumpkin puree, homemade or canned
- 1 1/4 C flour (for a healthier spin, I recommend doing half white whole wheat flour and half white all purpose flour)
- 3/4 cup sugar (to reduce the sugar content, I recommend using just 1/2 C)
- 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
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 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.
I hope you enjoy this fall favorite of mine with a healthier approach. Let me know how you enjoy the recipe by liking and commenting below.
The Diet Duchess