Every soft, fragrant slice of this heart healthy easy pumpkin bread recipe celebrates the flavors of fall. Pumpkin puree, applesauce, and cinnamon add delicious smoothness to this easy homemade bread that comes in at a low 120 calories per slice. You can make this for people on a vegetarian diet or as a diabetic snack recipe.
This specific recipe is approved as diabetic-friendly. It uses a modest amount of sugar and whole wheat flour. However, portion control is key; always check with your dietitian about how any food fits into your personal meal plan.
This recipe already uses a great substitute! It uses 1/2 cup of applesauce combined with only 2 Tbsp of canola oil to keep the bread moist while minimizing fat. Unsweetened applesauce, mashed banana, or yogurt are also common oil substitutes in healthy baking.
While this recipe uses 1/2 cup of regular sugar, you can often substitute it with a cup-for-cup sugar replacement designed for baking (like erythritol or monk fruit). You may also try natural sweeteners like maple syrup or agave, but they will add moisture and may slightly change the texture.
Density often happens from over-mixing the batter. Once you combine the wet and dry ingredients, mix just until combined. Over-mixing develops gluten in the flour, leading to a tough, dense loaf rather than a soft, quick bread.
The key is not over-baking. Check it with a toothpick just before the 50-minute mark; pull it out when the toothpick is clean. Storing it properly is also important: wrap the cooled loaf tightly in plastic wrap or foil, or place it in an airtight container at room temperature.
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If your bread is dense: You may have over-mixed the batter. Mix wet and dry ingredients only until they are just combined. Lumps are okay in quick bread batter.
If your bread is dry: You may have over-baked it. Check for doneness 5 minutes before the 50-minute mark. All ovens are different; the toothpick test is the most reliable.
If your bread sinks: This can be caused by opening the oven door too early, or if the leavening agents (baking powder/soda) are expired.
Recipe yields 14 servings
Preheat oven to 350°. Lightly coat a 9 x 5-inch loaf pan with nonstick cooking spray.
In a large bowl, combine flour, sugar, baking powder, baking soda, cinnamon and nutmeg. In another bowl, combine pumpkin purée, applesauce, egg whites, oil and vanilla and whisk until smooth. Add the pumpkin mixture to the dry ingredients and mix well.
Pour batter into prepared pan and spread evenly. Bake for 50 minutes, or until a toothpick inserted in the center comes out clean.
Cool bread in pan for 10 minutes. Remove loaf from pan and transfer to a wire rack to cool completely.
Replace both the whole wheat and all-purpose flour with 2 cups of a 1-to-1 gluten-free baking flour blend (containing xanthan gum).
This recipe uses 4 egg whites. To make it vegan, replace the egg whites with a vegan egg replacer, such as 1 cup of a commercial liquid egg substitute or 4 flax eggs (mix 1 tablespoon ground flaxseeds with 3 tablespoons water for each “egg”).
Gently fold in 1/2 cup of dark chocolate chips (60% cacao or higher is a good heart-healthy option) before pouring the batter into the pan.
For a different texture, try replacing the 1 cup of whole wheat flour with 1 cup of oat flour.