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)

Beet and Carrot Salad
Sliced carrots and beets are mixed with a light dressing and displayed in a salad bowl.

Beet and Carrot Salad

Quick and simple to make, this colorful beet and carrot salad makes the perfect side dish.
Prepare:
15 minutes
Cook:
5 minutes
Makes:
3 cups
Potato Turnip Gratin
Baking dish of potatoes and turnips with a crispy top layer of breadcrumbs.

Potato Turnip Gratin

Rich and creamy root vegetables, flavored with tangy parmesan cheese and topped with crunchy breadcrumbs.
Prepare:
30 minutes
Cook:
60 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
Broccoli and Everything Salad
Chopped broccoli, mixed with vegetables, chopped nuts and dressing, is displayed in a serving bowl.

Broccoli and Everything Salad

Fresh vegetables and your choice of protein combined with a creamy dressing. You'll love it as a side or on its own!
Prepare:
15 minutes
Makes:
5 Cups
High Protein Banana Split
Small bowls of yogurt topped with a cereal and a colorful fruit combination.

High Protein Banana Split

A protein-packed breakfast or snack recipe. Bananas are topped with Greek yogurt, cereal, fruit and honey.
Prepare:
10 minutes
Makes:
2 servings
Slow Cooker Black Bean, Sweet Potato and Quinoa Chili
Colorful bowls of thick chili served with green onion.

Slow Cooker Black Bean, Sweet Potato and Quinoa Chili

This simple-to-make and healthy slow cooker chili is full of flavor. Substitute any vegetables you have on hand and freeze extras for an easy lunch.
Prepare:
20 minutes
Cook:
2 to 6 hours
Makes:
12 cups