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Low-Fat Pumpkin Bread Recipe

"I modified a recipe to come up with this low-fat yet moist and tasty pumpkin bread," says Rita Horton of Lincoln, Illinois. "I make it for the holidays and to give as hostess gifts."

This recipe is:

Diabetic Friendly

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Low-Fat Pumpkin Bread Recipe

Prep: 10 min. Bake: 50 min. + cooling

Yield: 28 Servings

10 50 60

Ingredients

2 cups sugar
1 can (15 ounces) solid-pack pumpkin
1 cup unsweetened applesauce
1/2 cup egg substitute
3-1/3 cups all-purpose flour
2 teaspoons ground cinnamon
2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground nutmeg or allspice
1 cup chopped nuts or raisins, optional

Directions

In a bowl, combine the sugar, pumpkin, applesauce and egg substitute; mix well. Combine the flour, cinnamon, baking soda, baking powder, salt and nutmeg; gradually add to pumpkin mixture and mix well. Stir in nuts or raisins if desired. Pour into two 8-in. x 4-in. loaf pans coated with cooking spray. Bake at 350° for 50-60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. Yield: 2 loaves (14 slices per loaf).

Nutritional Analysis: One serving (1 slice) equals 122 calories, 0.55 g fat (0.55 g saturated fat), 0 cholesterol, 149 mg sodium, 28 g carbohydrate, 1 g fiber, 2 g protein. Diabetic Exchanges: 1-1/2 starch.

Originally published as Low-Fat Pumpkin Bread in Taste of Home December/January 2001, p17

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Reviews for Low-Fat Pumpkin Bread

Low-Fat Pumpkin Bread

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Reviewed on Jan. 03, 2011 by Lindy in AZ

Very good, and easy to make. I did tweak the recipe a little: added 1 tblsp oil, used 2 1/3 cup white & 1 cup whole wheat flour, added about 1/4 tsp extra cinnamon. Also used 1 cup sugar & 1 cup Splenda because my husband is diabetic. He loved it - I didn't tell him it was low fat & low sugar.

Reviewed on Nov. 14, 2010 by keverwann

I made a 1/2 batch for my family of 2. It turned out nice, but was rather dense; don't know if that is due to living at 5400 ft in elevation (but I did leave out some leaven and added extra flour to compensate for the elevation). Also, I used fresh pumpkin puree, walnuts, homemade applesauce, and 1 real egg (for a 1/2 batch). I mixed by hand with a fork too. This recipe is worth the time it takes to make.