Best Skinny Pumpkin Bread Recipes

SKINNY PUMPKIN BREAD

Skinny Pumpkin Bread image

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

Ingredients

2 cups Gold Medal™ all-purpose flour
1 1/2 cups Gold Medal™ whole wheat flour
2 cups sugar
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon ground allspice
1/2 teaspoon ground cloves
1 can (15 oz) pumpkin (not pumpkin pie mix)
1 cup fat-free (skim) milk
3/4 cup fat-free egg product
1/2 cup canola oil

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

SKINNY PUMPKIN BREAD OR MUFFINS - POUND DROPPER

Skinny Pumpkin Bread or Muffins - Pound Dropper image

This Skinny Pumpkin Bread or Muffins has the most perfect blend of spice and pumpkin! A fall must have! Servings: 12 slices or 12 muffins GREEN: 2 Smartpoints per serving if made with light butter or unsweetened applesauce BLUE: 2 Smartpoints pre serving if made with light butter or 1 SmartPoints if using unsweetened applesauce PURPLE: 2 ... Read More about Skinny Pumpkin Bread or Muffins

Provided by @MakeItYours

Number Of Ingredients 12

Ingredients

1 1/2 cup self rising flour ( I use Gold Medal)
1 tsp baking powder
1 tsp baking soda
2 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp ground cloves
1 tsp vanilla extract
1/2 cup white granulated sugar substitute ( I use Lakanto Classic Monkfruit Sweetener)
1/2 cup zero point brown sugar substitute( I use Lakanto Golden Monkfruit Sweetener)
1 egg
2 cups pumpkin purée
2 Tbsp land o lakes light butter made with canola oil or unsweetened applesauce sauce

Steps:

Preheat oven to 350 degrees.
Spray a 9x5 bread pan with nonstick cooking spray or 12 cup muffin tin. Set aside.
In a large mixing bowl, whisk the self rising flour, baking soda, baking powder, cinnamon, nutmeg, cloves, and mix together until combined.
In a separate bowl combine, whisk the egg, granulated white sugar substitute, brown sugar substitute, vanilla extract and pumpkin. Mix until combined.
Gradually add wet ingredients into the dry ingredients as you stir. Before the two are completely incorporated add in melted butter or unsweetened applesauce. Stir just until barely combined.
DO NOT OVER MIX. (The number one tip is to not over mix or it will ruin the texture)Pour into prepared loaf pan or 12 cup muffin tin.
Bake for 40-45 minutes if making loaf or 15-18 minutes if making muffins or until an inserted knife or toothpick comes out clean.
Remove from oven. Cool for 5 minutes before removing from pan or muffin tin.
Store bread or muffins in an airtight container at room temperature or in the refrigerator for 5-7 days or the freezer for up to a month.