Low Calorie Pumpkin Bread Recipe

Written by Sky Taylor, Diet Bites

A versatile bread recipe that can be adjusted to create a myriad of healthy bread recipes.....

 

Our Pilgrim's Low Calorie Pumpkin Bread can be enjoyed either warm or cold. It goes exceptionally well with pumpkin butter which is also included on this page.

Ingredients for Pilgrim's Low Calorie Pumpkin Bread

The Recipe Ingredients

2 cups of canned pumpkin (about 160 calories)
4 cups of bread flour (about 1,600 calories)
1 ounce of hulled chopped pumpkin seeds (about 155 calories)
1 Tablespoon of ground cinnamon (0 calories)
1 cup of skim milk (80 calories)
1 teaspoon of vanilla extract (0 calories)
1 1/2 teaspoons salt (0 calories)
1/4 to 1/2 cup of Splenda (you control the level of sweetness - 0 calories)
2 eggs (about 140 calories)
1/4 cup of golden or dark raisins [optional]

How to Prepare This Recipe

This recipe yields one loaf of low calorie pumpkin bread and can be mixed and baked in a bread machine as other quick breads are prepared according to bread machine manufacturer's specifications. Simply mix all of the ingredients together then follow the directions for 'quick bread' recommended baking time in your bread machine manual.

Slice low calorie pumpkin bread into thin slices.  Entire recipe contains about 2,135 calories and produces 12-16 servings, depending upon how thin it is sliced. For a few additional calories, sprinkle top with a bit of powdered sugar.

Pumpkin Butter Recipe, diet compatible

Either fresh pumpkin can be cooked and used for this recipe OR simply use a can of pumpkin that is already pureed. Add 1 Tablespoon of pumpkin pie spice to 2 cups of pureed pumpkin. In addition, add Splenda and 1/4 cup of dark or light brown sugar to the pumpkin. Place into the microwave and cook until bubbly hot.

The amount of Splenda used depends upon personal taste, so do a quick taste test after cooking the pumpkin butter and sweeten if needed.

Spread the pumpkin butter onto toast, English Muffins or bagels.

Low Calorie Pumpkin Muffin Recipe

diet pumpkin bread recipeThe Recipe Ingredients

1 cup of all-purpose flour
1/2 cup of canned pureed pumpkin
1/4 cup of Splenda for baking
1 teaspoon of baking powder
1 small raw egg, beaten
1/3 cup of reduced fat milk
1 teaspoon of pumpkin pie spice
Dash of salt

How to Prepare This Recipe

Combine the dry ingredients in a mixing bowl: flour, Splenda, baking powder, pumpkin pie spice and the salt. Create a well in the center of the ingredients and set aside.

In a separate mixing bowl combine the wet ingredients: egg, milk and pumpkin.

Add the wet ingredients to the dry, placing them first into the well that you created - then working them slowly and deftly into the dry ingredients.

Transfer to muffin cups or a muffin pan sprayed with cooking spray. Bake at 400 degrees in a preheated oven for about 15 to 20 minutes until golden brown.

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