Skinny Pumpkin Bread

Health score
2%
Skinny Pumpkin Bread
160 min.
24
170kcal

Suggestions


Indulge in the delightful flavors of fall with our Skinny Pumpkin Bread, a guilt-free treat that’s perfect for any occasion! Whether you’re looking for a cozy breakfast option, a sweet addition to your brunch table, or a satisfying dessert, this recipe has you covered. With its moist texture and aromatic spices, this pumpkin bread is sure to become a favorite among family and friends.

What sets this recipe apart is its health-conscious approach. Made with a blend of all-purpose and whole wheat flour, it offers a wholesome twist without sacrificing taste. The use of fat-free milk and egg product keeps the calories in check, while the natural sweetness of pumpkin and a touch of sugar create a deliciously satisfying loaf. Each slice is packed with flavor, featuring warm notes of cinnamon, nutmeg, and cloves that evoke the essence of autumn.

Ready in just 160 minutes and yielding 24 servings, this Skinny Pumpkin Bread is not only easy to make but also perfect for sharing. Imagine the aroma wafting through your kitchen as it bakes, inviting everyone to gather around for a slice of this seasonal delight. So, grab your loaf pans and get ready to whip up a batch of this scrumptious bread that everyone will love—without the extra calories!

Ingredients

  • cups flour all-purpose
  • 1.5 cups flour whole wheat
  • cups sugar 
  • teaspoons baking soda 
  • teaspoon double-acting baking powder 
  • teaspoon salt 
  • teaspoon ground cinnamon 
  • teaspoon nutmeg 
  • teaspoon ground allspice 
  • 0.5 teaspoon ground cloves 
  • 15 oz pumpkin pie filling/mix canned (not pumpkin pie mix)
  • cup skim milk fat-free (skim)
  • 0.8 cup eggs fat-free
  • 0.5 cup canola oil 

Equipment

  • bowl
  • oven
  • loaf pan
  • toothpicks

Directions

  1. Heat oven to 350°F. Spray bottoms only of two 9x5-inch loaf pans with cooking spray. In large bowl, mix flours, sugar, baking soda, baking powder, salt, cinnamon, nutmeg, allspice and cloves until well blended.
  2. In medium bowl, mix pumpkin, milk, egg product and oil until well blended. Stir into flour mixture until well blended. Spoon batter evenly into pans.
  3. Bake 1 hour to 1 hour 10 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen sides of loaves from pans; remove from pans to cooling racks. Cool completely, about 1 hour.

Nutrition Facts

Calories170kcal
Protein8.2%
Fat10.68%
Carbs81.12%

Properties

Glycemic Index
15.01
Glycemic Load
17.62
Inflammation Score
-8
Nutrition Score
6.940869577553%

Nutrients percent of daily need

Calories:169.66kcal
8.48%
Fat:2.07g
3.19%
Saturated Fat:0.4g
2.48%
Carbohydrates:35.42g
11.81%
Net Carbohydrates:32.77g
11.92%
Sugar:17.26g
19.18%
Cholesterol:28.56mg
9.52%
Sodium:258.31mg
11.23%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:3.58g
7.17%
Vitamin A:1533.63IU
30.67%
Manganese:0.5mg
24.75%
Selenium:11.01µg
15.72%
Fiber:2.65g
10.59%
Vitamin B1:0.13mg
8.76%
Folate:32.45µg
8.11%
Vitamin B2:0.14mg
8.01%
Phosphorus:75.98mg
7.6%
Iron:1.12mg
6.23%
Vitamin B3:1.08mg
5.38%
Magnesium:18.01mg
4.5%
Vitamin B5:0.45mg
4.46%
Vitamin B6:0.08mg
4.14%
Calcium:40.22mg
4.02%
Copper:0.07mg
3.32%
Zinc:0.47mg
3.11%
Potassium:92.68mg
2.65%
Vitamin B12:0.13µg
2.11%
Vitamin E:0.31mg
2.05%
Vitamin D:0.26µg
1.76%