Low-Fat Pumpkin Bread

Name: Low-Fat Pumpkin Bread
Prep time: 15 minutes
Cook time: 60 minutes
Yield: 16 slices

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

Cooking for a Crowd

Use these recipe sheets to prepare for larger groups:

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

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

Notes

Try adding chopped nuts.

Comments

Submitted by elaine s on Mon, 11/27/2017 - 12:54

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

Submitted by tierrabonita on Sat, 11/04/2017 - 20:38

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.

Submitted by butlerr on Sun, 10/30/2016 - 20:54

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!