We don't care what anyone says: Pumpkin spice brings the hype because it deserves the hype. But we all go a little overboard this time of year, so this low-fat pumpkin bread is right on cue. It's just as delicious as you want it to be, but won't leave you feeling guilty about indulging in the next pumpkin goodie that crosses your path.
How'd it get so tasty?
This low-fat pumpkin bread actually has no added fat in it, aside from what comes naturally in the eggs. There's no extra oil or butter here!
You can get away with this because pumpkin puree has such a high moisture content. All that extra moisture makes the bread so moist that you really don't need that other stuff. This is also true of banana breads and other recipes that are made with lots of fruit puree.
We'll use flour, white and brown sugars, pumpkin pie spice and oats. Adding oats (you can use regular oatmeal or the quick-cooking kind) keeps the bread from feeling overly dense, and adds a dash of nutty flavor.
This bread's easy to make, but one word of warning: since there's no moisture buffer zone from added fat, you need to be precise about your mixing and baking. Your bread could end up tough and dry if you over-mix or over-bake. Bakers, pay attention!
The finished bread has a satisfying, sturdy crumb and just the right amount of spice to highlight the natural sweetness of the pumpkin. It's delicious on its own or sliced and toasted.
If you store it in an airtight container, it'll stay fresh for several days.
Low-fat pumpkin bread recipe
- 2 cups all-purpose flour
- ½ cup oatmeal
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 2½ teaspoons pumpkin pie spice
- ½ cup sugar
- ½ cup brown sugar
- 2 large eggs
- 1¼ cups pumpkin puree
- 1 teaspoon vanilla extract
- ½ cup milk
Preheat oven to 350 F and grease and flour a 9-by-5-inch loaf pan. In a medium bowl, whisk together flour, oatmeal, baking powder, salt and pumpkin pie spice.
In a large bowl, combine sugars, eggs, pumpkin puree and vanilla extract, whisking until smooth. Using a spatula, stir in half of the flour mixture, followed by the milk. Then stir in the remaining flour mixture, mixing just until no streaks of flour are visible — remember, be careful not over-mix here. Pour into your prepared pan.
Bake for 50-55 minutes, until a toothpick inserted into the center comes out with only a few moist crumbs attached.
Allow your loaf to cool in the pan for 15 minutes, then turn it out onto a wire rack to cool completely before slicing.