Low Sodium Low Fat Pumpkin Bread Recipes

LOW-FAT PUMPKIN CHOCOLATE CHIP BREAD

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.

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.

LOW-FAT PUMPKIN BREAD

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.

LOW SODIUM, LOW FAT, PUMPKIN BREAD

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.

PUMPKIN BREAD PUDDING (LOW FAT)

Steps:

• Preheat oven to 375 degrees.
• Lightly oil a 2-quart casserole dish and set aside.
• Crumble the bread by hand or food processor to make bread crumbs.
• Combine the egg substitute, milk, pumpkin, brown sugar, cinnamon, spices and vanilla.
• Fold in raisins and bread crumbs.
• Pour mixture into prepared casserole and set dish in larger baking dish which has been partially filled with hot water.
• Bake 1 hours or until knife inserted in center comes out clean.

LOW-SALT WHITE BREAD

Steps:

• Mix 3-1/2 cups of the flour, the sugar, salt, oil, and yeast in large bowl. Add warm water. Beat on low speed 1 minute, scraping bowl frequently. Beat on medium speed 1 minute, scraping bowl frequently. Stir in enough remaining flour, 1 cup at a time, to make dough easy to handle.
• Turn dough onto lightly floured surface. Knead about 10 minutes or until smooth and elastic. Place in greased bowl and turn greased side up. Cover and let rise in warm place 45 to 50 minutes or until double. (Dough is ready if indentation remains when touched.) If you don't have a warm, draft-free place, I find it works well to place covered bowl on a rack in the oven above a pan of warm water.
• Grease 2 loaf pans, 9x5x3 or 8-1/2x4-1/2x2-1/2 inches. Punch down dough and divide in half. Shape each half into loaf, place in pans. Brush loaves lightly with margarine if desired. Cover and let rise in warm place 35 to 40 minutes or until double.
• Place oven rack in low position so that tops of pans will be in center of oven. Heat oven to 425 degrees F (220 degrees C). Bake 25 to 30 minutes or until loaves are deep golden brown and sound hollow when tapped; remove from pans. Brush loaves with margarine if desired. Cool on wire rack.

THE GREATEST HEALTHY PUMPKIN BREAD (LOW CARB, LOW SUGAR) RECIPE

Steps:

• Pre-heat your oven to 350°F (180°C) then line an 8x4 inch loaf tin, set aside.
• In a large bowl whisk together the pumpkin puree, eggs, coconut oil and Lakanto maple syrup.
• In a separate bowl combine the coconut flour, baking powder, baking soda, salt, nutmeg and cinnamon.
• Add the dry ingredients into the wet and mix until a thick, even batter is formed.
• Allow the batter to rest for 10 minutes. This will help the coconut flour to absorb the liquid batter adding nice texture to the finished bread.
• Transfer the batter to the prepared loaf tin and bake for 50 minutes or until a toothpick inserted into the center of the bread comes out clean.
• Remove from the oven and allow to cool to room temperature before glazing. While the bread is cooling make the glaze.

WHOLE WHEAT PUMPKIN BREAD

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.