Best 4 Skinny Pumpkin Bread Recipes
For those looking for a delectable yet health-conscious treat, skinny pumpkin bread emerges as an ideal choice. This guilt-free delight not only tantalizes the taste buds but also caters to individuals seeking a more balanced dietary option. Whether it's the cozy autumn mornings or festive holiday gatherings, skinny pumpkin bread stands ready to elevate any occasion with its irresistible aroma and comforting flavors.
Let's cook with our recipes!
LOW FAT PUMPKIN BREAD
Steps:
- Preheat oven to 350°.
- Spray a 9 x 5 inch loaf pan with baking spray.
- In a medium bowl, combine flour, sugar, baking soda, pumpkin spice, nutmeg, cinnamon, and salt with a wire whisk. Set aside.
- In a large bowl mix oil, egg whites, pumpkin puree and vanilla; beat at medium speed until thick.
- Scrape down sides of the bowl.
- Add flour mixture, then blend at low speed until combined. Do not over mix.
- Pour batter into loaf pan, top with pepitas and bake on the center rack for 50-55 minutes, or until a toothpick inserted in the center comes out clean.
- Let the pan cool at least 20 minutes, bread should be room temperature before slicing.
Nutrition Facts : ServingSize 1 /2 inch thick slice, Calories 103 kcal, Carbohydrate 18.7 g, Protein 2.1 g, Fat 2.2 g, SaturatedFat 0.3 g, Sodium 280.5 mg, Fiber 0.7 g, Sugar 10.2 g
SKINNY PUMPKIN BREAD
50% less fat • 29% fewer calories • 50% more fiber than the original recipe. We've scooped out some of the fat from this popular bread and spooned in whole wheat flour.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 2h40m
Yield 24
Number Of Ingredients 14
Steps:
- Heat oven to 350°F. Spray bottoms only of two 9x5-inch loaf pans with cooking spray. In large bowl, mix flours, sugar, baking soda, baking powder, salt, cinnamon, nutmeg, allspice and cloves until well blended.
- In medium bowl, mix pumpkin, milk, egg product and oil until well blended. Stir into flour mixture until well blended. Spoon batter evenly into pans.
- Bake 1 hour to 1 hour 10 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen sides of loaves from pans; remove from pans to cooling racks. Cool completely, about 1 hour.
Nutrition Facts : Calories 190, Carbohydrate 32 g, Cholesterol 0 mg, Fat 1, Fiber 2 g, Protein 3 g, SaturatedFat 0 g, ServingSize 1 Slice, Sodium 240 mg, Sugar 18 g, TransFat 0 g
NOT YOUR MOTHER'S PUMPKIN BREAD
This adult version of an old classic is not as sweet as its predecessors. It has subtle and tantalizing spicing. Delish!
Provided by Noel P
Categories Bread Quick Bread Recipes Pumpkin Bread Recipes
Time 1h25m
Yield 36
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease three 8x4 inch loaf pans.
- In a large bowl, beat together white sugar, brown sugar and oil. Stir in the pumpkin. Mix in the eggs one at a time, beating well with each addition.
- In a separate bowl, sift together flour, baking soda, cinnamon, cloves, coriander and salt. Stir dry ingredients into pumpkin mixture until smooth. Stir in cream sherry. Beat till thoroughly blended, 1 to 2 minutes. Fold in nuts. Spoon batter into 3 greased 8x4 inch loaf pans, filling no more than three quarters full.
- Bake in preheated oven until a tester inserted into center of a loaf comes out clean, about 65 minutes. Let stand 5 minutes in pans before turn out onto wire racks to cool completely. Can be kept at room temp. for 4 days or frozen.
Nutrition Facts : Calories 226.8 calories, Carbohydrate 31.6 g, Cholesterol 20.7 mg, Fat 10.1 g, Fiber 1.5 g, Protein 3.4 g, SaturatedFat 1.1 g, Sodium 278.9 mg, Sugar 17 g
SAVORY PUMPKIN BREAD
Learn how to make this savory pumpkin bread recipe from scratch. It's a nice surprise compared to sweet pumpkin loaves. Serve it with soup and salad, or toast a slice and slather it with butter. -Mary Leverette, Columbia, South Carolina
Provided by Taste of Home
Time 1h35m
Yield 2 loaves (16 pieces each).
Number Of Ingredients 13
Steps:
- Preheat oven to 350°. In a small saucepan, melt butter over medium heat. Cook until butter is golden brown, 5-7 minutes, stirring constantly. Remove from heat; stir in pistachios, turmeric, cumin and cayenne. Let cool. , For batter, in a large bowl, beat butter and sugar until crumbly. Add eggs, 1 at a time, beating well after each addition. Beat in pumpkin and water. In another bowl, whisk flour and pie spice; add to butter mixture just until moistened. Fold in pistachio mixture., Transfer to 2 greased 9x5-in. loaf pans. Bake until a toothpick inserted in center comes out clean, 65-70 minutes. Cool in pans 10 minutes before removing to wire rack to cool completely., Freeze option: Securely wrap cooled loaves in foil, then freeze. To use, thaw at room temperature.
Nutrition Facts : Calories 193 calories, Fat 7g fat (4g saturated fat), Cholesterol 36mg cholesterol, Sodium 228mg sodium, Carbohydrate 29g carbohydrate (18g sugars, Fiber 1g fiber), Protein 3g protein.
Tips:
- Use ripe bananas: Overripe bananas lend a moist and dense texture to the bread.
- Measure your flour correctly: Use the spoon and level method to ensure you don't add too much flour, resulting in a dry loaf.
- Don't overmix the batter: Overworking the dough develops gluten and makes the bread tough.
- Bake the bread until a toothpick inserted into the center comes out almost clean: A few moist crumbs clinging to the toothpick indicate that the bread is perfectly done.
- Let the bread cool completely before cutting into it: This helps the bread set and prevents it from becoming crumbly.
Conclusion:
This skinny pumpkin bread recipe is a healthier take on a classic fall treat. It's moist, flavorful, and packed with nutrients. With just a few simple substitutions, you can enjoy this delicious bread without the guilt. So next time you're craving something sweet and satisfying, give this skinny pumpkin bread a try. You won't be disappointed!
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