Low-Fat Whole Wheat Pumpkin Spice Bread. I know its February and you know about my fetish of making pumpkin puree after Halloween so that I can make my pumpkin recipes all winter long? ahh… Well I couldn’t resist! I wanted to try to make a healthier breakfast bread using my fresh homemade pumpkin puree.
I have been reading about how some substitutions and little changes can actually help in lowering the fat and cholesterol when baking or cooking. This pumpkin spice bread turns out to be lower in fat and lower in cholesterol, just by changing a few ingredients. How surprised I was that this pumpkin spice bread still maintained its moistness and delicious flavor.
So I took our recipe for Easy Pumpkin Muffins and opt out the butter to cut the fat and cholesterol. And, replaced it with non-hydrogenated butter, like Smart Balance, and opt out the white flour and used organic whole wheat flour instead.
I brought my pumpkin spice bread one morning at a gathering for friends to try. They gave it a thumbs up! It was super easy to make and DELICIOUS to serve at breakfast, or as an afternoon snack with some milk, tea or coffee. So go ahead and enjoy!
Use a muffin pan to make low-fat whole wheat pumpkin spice muffins, the kids will love them too!
Low- Fat Whole Wheat Pumpkin Spice Bread
- 3 +1/2 cups Organic Whole Wheat Flour
- 2 cups light brown sugar
- 1/2 cup sugar
- 1 tsp. salt
- 2 tsp. baking soda
- 1/2 tsp. baking powder
- 3/4 cup melted Smart Balance Butter
- 2 eggs, lightly beaten
- 2 cups pumpkin puree
- 2/3 cup water
- 2 tsp. ground cloves
- 2 tsp. ground nutmeg
- 2 tsp. ground cinnamon
- olive oil cooking spray
Preheat oven to 350 degrees.
In a large mixing bowl, mix all dry ingredients together.
Make a well in the center and add pumpkin puree, eggs, water and melted non-hydrogenated butter. Mix well until completely combined and smooth.
Spray with cooking spray three 8 x 3 bread pans, and dust with sugar and cinnamon.
Pour the batter evenly between the three baking pans.
Lightly sprinkle on top with some sugar and cinnamon.
Bake for 50 to 55 minutes, or until toothpick comes out clean.
Remove from oven and allow to cool for 5 minutes.
Remove from the bread pans and tightly wrap the breads with clear wrap while the bread is still warm. Refrigerate or freeze.
Yields: 3 loaves
Try them as Low-Fat Whole Wheat Pumpkin Spice Muffins
Just bake them for 20 to 25 minutes.
Optional: Add some sweet icing on top!