Skinny Pumpkin Bread Recipes

SKINNY PUMPKIN BREAD

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.

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.

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.

DOUBLE CHOCOLATE PUMPKIN BREAD

Steps:

• Preheat the oven to 350 degrees F. and lightly coat the inside of a 9x5" loaf pan with on-stick baking spray and set aside. In a medium bowl, whisk together the 1 C. flour, 1/2 C. cocoa powder, 2 Tsp. pumpkin pie spice, 1 Tsp. baking soda, and 1/2 Tsp. salt. In a large bowl, or the base of a stand mixer with the paddle attachment, beat together the 1/2 C. pumpkin puree, 1/2 C. + 2 Tbsp. packed brown sugar blend, 1/4 C. oil, 1/4 C. apple sauce, 1/4 C. almond milk, 2 eggs, and 1 1/2 Tsp. vanilla. Add the dry ingredients to the wet and mix until just combined. Fold in 1/2 C. of the chocolate chips and transfer the batter to the prepared loaf pan. Top with the remaining 1/4 C. chocolate chips and place in the oven to bake for 50-60 min or until an inserted toothpick comes out clean. Once done, remove from the oven and set aside to cool for about 20 minutes before turning out onto a wire rack to continue cooling. Once cool, slice into 8 pieces and enjoy!