LOW-FAT PUMPKIN CHOCOLATE CHIP BREAD
A healthier version of a holiday favorite without missing any flavor! Moist and delicious.
Provided by foolwithflour
Categories Bread Quick Bread Recipes Pumpkin Bread Recipes
Time 1h
Yield 12
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan.
- Whisk flour, baking soda, and salt together in a bowl. Stir pumpkin pie filling, applesauce, sugar, egg, egg whites, nutmeg, cinnamon, cloves, and ginger together in a separate bowl. Whisk flour mixture into pumpkin mixture until batter is well combined; fold in chocolate chips. Pour batter into the prepared pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 45 to 55 minutes.
Nutrition Facts : Calories 155.2 calories, Carbohydrate 31.1 g, Cholesterol 15.5 mg, Fat 2.9 g, Fiber 4.3 g, Protein 3.8 g, SaturatedFat 1.5 g, Sodium 265.5 mg, Sugar 13.5 g
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
LOW-FAT PUMPKIN BREAD
"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."
Provided by Taste of Home
Time 1h
Yield 2 loaves (14 slices per loaf).
Number Of Ingredients 11
Steps:
- 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 8x4-in. loaf pans coated with cooking spray. Bake at 350° for 50-60 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.
Nutrition Facts : Calories 122 calories, Fat 1g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 149mg sodium, Carbohydrate 28g carbohydrate, Fiber 1g fiber), Protein 2g protein.
LOW SODIUM, LOW FAT, PUMPKIN BREAD
I took a few recipes, chose what I considered the best features, and modified the contents for reducing sodium and fat.
Provided by herjulia
Categories Quick Breads
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 350.
- Spray a 9x5 loaf pan with vegetable cooking Spray.
- Sift together the flour, salt, sugar, baking soda, and baking powder.
- In a separate bowl, mix together the pumpkin, oil, eggs, and spices.
- Gently combine the dry and wet ingredients.
- If adding nuts, gently add them after the dry and wet are combined.
- Pour batter into the loaf pan.
- Cook for 50-60 minutes, until straw comes out clean.
- Cool for 10 minutes, remove from pan and continue cooling on a rack.
Nutrition Facts : Calories 320.8, Fat 14, SaturatedFat 1.9, Sodium 252.4, Carbohydrate 45.7, Fiber 1.6, Sugar 26.2, Protein 4.1
LOW FAT, SUGAR FREE PUMPKIN BREAD
The texture of this pumpkin bread is almost better than that of its full-fat version. Yum! Perfect for anytime of day. I guarantee you won't be able to tell it's low-fat OR sugar free!
Provided by s. anne
Categories Quick Breads
Time 55m
Yield 10 slices, 10 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F.
- Combine whole grain pastry flour (Arrowhead Mills makes a great one), all-purpose flour, salt, spices, and baking soda in a small bowl; set aside.
- Combine egg substitute, olive oil, Splenda, pumpkin, and water in large bowl. Gradually add flour mixture.
- Pour into loaf pan and bake for approximately 45-50 minutes.
WHOLE WHEAT PUMPKIN BREAD
Whole Wheat Pumpkin Bread is a healthy, moist quick bread with rich and warm Autumn flavors. Made with pumpkin puree, warm pumpkin spices and brown sugar.
Provided by Sabrina Snyder
Categories Bread
Time 1h
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees and spray a 9x5 loaf pan with baking spray.
- In a large bowl whisk together eggs, vegetable oil, brown sugar, vanilla, and pumpkin puree.
- Sift together flour, cinnamon, ginger, nutmeg, cloves, baking soda, baking powder and salt and add it into the wet ingredients, whisking until just combined.
- Pour mixture into loaf pan and spread evenly.
- Bake for 50-55 minutes then let cool before removing.
Nutrition Facts : Calories 183 kcal, Carbohydrate 22 g, Protein 3 g, Fat 10 g, SaturatedFat 8 g, Cholesterol 27 mg, Sodium 203 mg, Fiber 2 g, Sugar 10 g, ServingSize 1 serving
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