Low fat pumpkin bread with pepitas
Warm up your kitchen with the inviting aroma of pumpkin spice by baking this healthy pumpkin bread, perfect for cool, cozy fall days.
Pumpkin Bread
This Pumpkin Bread Recipe is simple to make and uses either homemade or canned pumpkin. Topped with pepitas, it’s an irresistible treat. I absolutely love October with all its warmth, coziness, and pumpkin-flavored everything. It’s also my birthday month, so it holds a special place in my heart. For an extra indulgent touch, try it with Pumpkin Spiced Cream Cheese and pair it with a pumpkin spice latte. If you have bananas lying around, give my Pumpkin Banana Bread a go, or try my Pumpkin Nut Muffins for bite-sized delight.
Why This Pumpkin Bread Works
My daughter Madison is the biggest pumpkin bread fan in our home, so I love making this for her as an after-school snack. Here’s why this recipe shines:
- Lighter: Unlike most recipes that use loads of butter or oil, this one uses just a touch.
- Easy: You don’t need fancy equipment, just a hand mixer and a loaf pan.
- Cheaper than a slice from Starbucks: You’ll save money making the whole loaf at home.
- Make Ahead: Prep it for the week and keep it refrigerated or frozen for later.
How to Make Pumpkin Bread
Steps
- Prep: Preheat the oven to 350°F and spray a 9-x-5-inch loaf pan with baking spray.
- Dry Ingredients: In a medium bowl, whisk together flour, sugar, baking soda, pumpkin spice, cinnamon, nutmeg, and salt.
- Wet Ingredients: In a large bowl, beat oil, egg whites, pumpkin puree, and vanilla at medium speed until thick. Scrape down the sides as needed.
- Combine: Add the dry ingredients to the wet mixture and blend at low speed without over-mixing.
- Bake: Pour the batter into the pan, sprinkle with pepitas, and bake for 50 to 55 minutes. Check doneness with a toothpick.
- Serving: Cool the bread for at least 20 minutes before slicing.
Variations
- Substitute for Pumpkin Puree: Use homemade puree or pureed butternut squash.
- Nuts: Swap pepitas with walnuts or pecans, or leave them out.
- Spices: No pumpkin pie spice? Mix individual spices: cinnamon, ginger, nutmeg, cloves, allspice.
- Chocolate Chip Version: Add ¾ cups of semisweet chocolate chips, omit the pepitas.
- Pumpkin Muffins: Use the batter for muffins and bake at 350°F for 22-30 minutes.
How to Serve Pumpkin Bread
This moist pumpkin bread is perfect anytime—toasted with pumpkin butter for breakfast, as a snack, or paired with pumpkin cream cheese. And of course, a pumpkin-spiced latte makes the perfect companion.
FAQs
Does pumpkin bread have health benefits?
Each slice of my recipe is only 103 calories and has 19 grams of carbohydrates. It provides a bit of protein and fiber, and pumpkin itself is rich in vitamins A and C. Plus, it’s low in calories and adds moisture without saturated fat.
Why did my pumpkin bread come out gummy?
- Measure Precisely: A can of pumpkin has just under two cups, so avoid dumping the whole can into the mix.
- Bake Longer: If it’s gummy in the middle, it might need more time. Always double-check with a toothpick.
Should I refrigerate pumpkin bread?
It’s best kept at room temperature in an airtight container for up to two days, then refrigerated for the rest of the week.
Does homemade pumpkin bread freeze well?
Yes! Slice it, wrap it in foil or plastic, and store in a zip-locked bag for up to three months. To enjoy, thaw in the fridge or microwave straight from the freezer.
Pumpkin Bread Recipe
Ingredients
- 1 1/2 cups pumpkin puree homemade pumpkin puree or canned
- 1 1/4 cups unbleached all purpose flour
- 3/4 cup sugar
- 1 teaspoon baking soda
- 2 teaspoons pumpkin pie spice or more to taste
- 1/2 teaspoon nutmeg
- 1/4 teaspoon cinnamon
- 1/4 teaspoon salt
- 2 tablespoons vegetable oil or coconut oil
- 2 large egg whites
- 1 1/2 teaspoons vanilla extract
- baking spray
- 2 tablespoons pepitas
Instructions
- Preheat oven to 350F. Spray a 9 x 5 inch loaf pan with baking spray.
- Dry Ingredients: In a medium bowl, combine flour, sugar, baking soda, pumpkin spice, nutmeg, cinnamon, and salt with a wire whisk. Set aside
- Wet Ingredients: 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 (dry ingredients), then blend at low speed until just combined. Do not over mix.
- Pour batter into loaf pan, top with pepitas and bake on the center rack for 50-65 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
Hi, I’m Emily Hart, a 32-year-old chef with a lifelong passion for cooking that goes far beyond just a career—it’s the heart and soul of who I am. From the moment I was old enough to hold a spoon, I’ve been enchanted by the way food brings people together, how flavors can tell stories, and how a simple dish can evoke powerful emotions. The kitchen is my sanctuary, where the sizzle of pans and the aroma of fresh ingredients inspire me to create something special every day.
For me, cooking isn’t just about following recipes; it’s about experimenting, pushing boundaries, and blending culinary traditions to create something new and exciting. Whether I’m preparing an elegant five-course dinner or a comforting bowl of homemade soup, I pour my heart into every detail. I believe that food has the power to connect us all—whether through shared meals or teaching others how to find joy in cooking.
Over the years, I’ve honed my skills not only in crafting delicious meals but also in understanding what makes people feel at home when they sit down at the table. I love sharing my passion with others through cooking classes, collaborations with fellow food enthusiasts, and simply bringing people together one plate at a time. Cooking is my art form, and every dish is an opportunity to share a piece of myself with the world.
