print smallerlarger
Makes: 20 slices
Prep time: 15 minutes
Cooking time: 1 hour
Hide nutrition box
Low-Fat Pumpkin Bread
Photo of Low-Fat Pumpkin Bread
Prep time: 15 minutesCooking time: 1 hourTotal time: 1 1⁄4 hours


non-stick cooking spray or oil
1 1⁄2 cups
whole wheat flour
1 1⁄3 cups
all-purpose flour
2 teaspoons
baking powder
1 teaspoon
baking soda
1⁄2 teaspoon
1 teaspoon
1⁄2 teaspoon
ground cloves
1⁄4 teaspoon
ground ginger
1⁄4 teaspoon
1 cup
canned pumpkin
1 cup
3⁄4 cup
packed brown sugar
3⁄4 cup


  1. Preheat oven to 350 degrees. Lightly coat an 8 ½ x 4 ½ -inch loaf pan with cooking spray or oil and set aside.
  2. In a medium bowl, combine flours, baking powder, baking soda, cinnamon, salt, cloves, ginger, and nutmeg.
  3. In a separate bowl, combine the eggs, pumpkin, applesauce, brown sugar and sugar. Mix until well combined.
  4. Add the wet ingredients to the dry ingredients. Stir only until the dry ingredients become moistened. Be careful not to over mix.
  5. Pour batter into loaf pan and spread into the corners.
  6. Bake for about 60 minutes or until a wooden pick inserted into the center of the loaf comes out clean.
  7. Remove from oven and let cool in pan for 10 minutes.
  8. Remove from pan and let cool completely on a rack. Slice to serve.
  9. Wrap in plastic or foil to store for several days or freeze for up to a month.
Serving Size: 
1/2 inch slice
Nutritional Label: 
Photo of Nutrition Facts for Low-Fat Pumpkin Bread
Tab 4 Title: 
Cooking for a Crowd?
Tab 4 Content: 

Click a link below if you need a version of this recipe that serves:  

View all quantity recipes here:

Tab 5 Title: 
Kids Can!
Tab 5 Content: 

Depending on their skills, show kids how to:

  • Measure flour and other dry ingredients
  • Crack and beat eggs
  • Mix batter
  • Test bread for doneness 
Kid-approved percent: 
Kid-approved tastes: 

For tasty, healthy recipes that fit your budget, visit!