Skip to main content

Low-Fat Pumpkin Bread

This pumpkin bread is a seasonal favorite, sweetened with applesauce and brown sugar.
Cooking for a Crowd

Cooking for a Crowd

Use these recipe sheets to prepare for larger groups:

Kid friendly
Platter of sliced pumpkin bread.
Prep time: 15 minutes
Cook time: 60 minutes
Makes: 16 slices
Nutrition Facts: View label

Ingredients

1 ½ cups whole-wheat flour
1 ⅓ cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
1 teaspoon cinnamon
½ teaspoon cloves
¼ teaspoon ground ginger
¼ teaspoon nutmeg
4 eggs
1 cup canned pumpkin
1 cup applesauce
¾ cup packed brown sugar
¾ cup sugar

Directions

  1. Wash hands with soap and water.
  2. Preheat oven to 350 degrees F. Lightly grease an 8 ½ x 4 ½ -inch bread pan.
  3. In a large bowl, combine flours, baking powder, baking soda, cinnamon, salt, cloves, ginger and nutmeg.
  4. In another bowl, combine the eggs, pumpkin, applesauce, brown sugar and sugar. Mix until well combined.
  5. Add the wet ingredients to the dry ingredients. Stir until the dry ingredients become moistened. Be careful not to over mix.
  6. Pour batter into loaf pan and spread into the corners.
  7. Bake for about 60 minutes or until a wooden pick inserted into the center of the loaf comes out clean.
  8. Remove from oven and let cool in pan for 10 minutes.
  9. Remove from pan and let cool completely on a rack. Slice to serve.
  10. Wrap in plastic or foil to store for several days or freeze for up to a month.

Notes

  • Try adding chopped nuts.

Comments

We have revised this recipe to use part whole wheat flour, applesauce instead of prune puree, and reduce the sugar slightly.  We like it better so we hope you will too!

Food Hero Team

Great recipe!  Took it into my daughters kinder classroom for her birthday treat and every kido loved it!  Our family loves it too, from the 2 year old through to the grandparents...  I used the recipe version cooking for a crowd - 32 people.

I made this into delicious pumpkin-pecan muffins. I omitted the 1 cup of white sugar and added about 1/2 cup chopped pecans. Tastes like fall!

You might also like...

Recipes A to Z (without photos)

Baked Oatmeal Cups
Plate of Baked Oatmeal Cups

Baked Oatmeal Cups

Oatmeal plus your choice of add-ins are baked into a muffin cup for an on-the-go breakfast or snack.
Prepare:
15 minutes
Cook:
30 minutes
Makes:
12 muffins
Pinto Bean Dip
Bean dip topped with jalapeno peppers served with baby carrots.

Pinto Bean Dip

A quick and easy bean dip that comes together in 5 minutes.
Prepare:
5 minutes
Makes:
3 ¼ cups
Potato Wedges
Plate of golden baked potato slices.

Potato Wedges

Seasoned baked potato wedges with a crispy outside and soft inside.
Prepare:
10 minutes
Cook:
30 minutes
Makes:
4 Cups
Pozole with Chicken
Large bowl of pozole soup sprinkled with cilantro.

Pozole with Chicken

Flavorful stew made with hominy, red chile sauce and shredded chicken.
Prepare:
15 to 20 minutes
Cook:
25 minutes
Makes:
6 cups
Skillet Corn Chowder
Bowls of creamy corn soup garnished with microgreens.

Skillet Corn Chowder

Only 5 ingredients to make this creamy and comforting chowder.
Prepare:
5 minutes
Cook:
20 minutes
Makes:
4 cups
Quick Brown Bread
Sliced loaf of whole-wheat bread with evenly space air pockets.

Quick Brown Bread

Warm and comforting quick bread with whole wheat flour and a hint of sweet brown sugar.
Prepare:
10 minutes
Cook:
50 minutes
Makes:
16 slices