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Low-Fat Pumpkin Bread
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Low-Fat Pumpkin Bread
Makes: 16 1/2-inch slices
Prep time: 15 minutes
Cooking time: 1 hour
Kid friendly
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Prep time: 15 minutesCooking time: 1 hourTotal time: 1 1⁄4 hours


non-stick cooking spray or oil
2 2⁄3 cups
all-purpose flour
2 teaspoons
baking powder
1 teaspoon
baking soda
1 teaspoon
1⁄2 teaspoon
1⁄2 teaspoon
ground cloves
1⁄4 teaspoon
ground ginger
1⁄4 teaspoon
large eggs
1 cup
canned pumpkin
1 cup
dried plum puree (see notes)
1 cup
packed brown sugar
1 cup


  1. Preheat oven to 350 degrees.
  2. In a medium bowl, combine flour, baking powder, baking soda, cinnamon, salt, cloves, ginger, and nutmeg.
  3. Add the eggs and pumpkin. Stir until mixed together.
  4. In a large bowl, blend the dried plum puree, brown sugar and sugar.
  5. Lightly coat a 8 ½ x 4 ½ -inch loaf pan with cooking spray or oil and set aside.
  6. Add dry ingredients to the plum mixture. Stir only until the dry ingredients become moistened. Be careful not to over mix.
  7. Pour batter into loaf pan and spread into the corners.
  8. Bake for about 1 hour or until a wooden pick inserted into the center of the loaf comes out clean.
  9. Remove from oven and let cool in pan for 10 minutes.
  10. Remove from pan and let cool completely on a rack. Slice to serve.
  11. Wrap in plastic or foil to store for several days or freeze for up to a month.


  • To make the dried plum puree: combine 2/3 cup pitted dried plums (4 ounces) and 3 tablespoons water in a blender. Blend until the plums are finely chopped.
  • If you don't have dried plums on hand, try using applesauce or plum baby food.
Serving Size: 
1/2 inch slice
Nutritional Label: 
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