This recipe is very dear to me – it’s the 2nd recipe I ever posted on iFOODreal. You can laugh or fall sleep as much as you want on my last year writing, but the bread is soooooo good and it’s a walk down the memory lane. There is also a video recipe if you really dig on YouTube. And that’s how I am, I change my own recipes. So, here we go.
How many times have you looked at Starbucks pumpkin loaf and wished you could have it?! Now you can stop dreaming and start eating! With almost twice less calories, fat and sugar than Starbucks recipe this bread is so healthy you can have it for breakfast! It’s so skinny and still so moist!
I remember first seeing it at Starbucks this fall and thinking “This is so beautiful…Probably around 400-500 calories?!”. I’ll admit Starbucks food looks awesome but the nutrition facts just kill me. I never eat at Starbucks with the exception when I have an obsession to recreate a healthier version of one of their products.
So I rushed home and surprisingly for myself came up with this amazing pumpkin bread recipe from the first try. As you remove vegetable oil, shortening or butter from most baking recipes the concern always is the dish to come out too dry. As I cut the first slice and put it in my mouth I was in heaven or it was a heaven in my mouth. It was so moist, sweet enough, it was just right. I ate the whole piece without any guilt, then clicked it into My Fitness Pal and was under the daily calorie intake. Great success!
Use your imagination and add some pepitas, walnuts or raisins. You can roast the nuts too for the extra crunch. Nuts add a whole different dimension to any dish once they are roasted.
You can also add dark chocolate chips or carob chips. My kids ate it without any extra chocolate. Carob chips are similar in appearance and texture to chocolate chips with no sugar added to the chips during manufacture. Keep in mind the nutritional values of the recipe will change.
Let the bread cool completely before slicing otherwise it will fall apart and be less fluffy.
Store cooled down bread in a ziploc bag for up to 3 days in a dark place.
- 1 + 1/2 cup white whole wheat flour (or use half whole wheat + half white flour)
- 1 + 1/2 cup oat flour
- 1/2 cup wheat bran (or 1/4 cup ground flax seed)
- 1/2 tsp baking soda
- 1 + 1/2 tbsp baking powder, aluminum free
- 2 tsp pumpkin pie spice
- 1/2 tsp salt
- 1/2 cup walnuts
- 3 eggs or 6 egg whites
- 1 cup applesauce, unsweetened
- 15 oz or 2 cups pumpkin puree, canned
- 3/4 cup honey or maple syrup
- 1/2 cup pumpkin seeds
- Cooking spray (I use Misto)
- Preheat oven to 350 degrees F, line 9 x 5 loaf pan with parchment paper and spray with cooking spray. Set aside.
- In a large mixing bowl, combine dry ingredients and mix.
- In a medium mixing bowl, whisk eggs. Add remaining wet ingredients and mix to combine. Add to the bowl with dry ingredients and mix just enough to combine. Be careful not to over mix. Pour the batter into prepared loaf pan and sprinkle with pumpkin seeds, pressing lightly on the seeds. Bake for 60-70 minutes our until the toothpick inserted in the middle, till the very bottom comes out clean. Remove from the oven and transfer to a cooling rack. 5 minutes later, remove the parchment paper and let the bread cool completely before slicing.
Servings Per Recipe: 16 slices
Amount Per Serving = 1 slice:
Total Fat: 4.2 g
Cholesterol: 0.0 mg
Sodium: 282.7 mg
Total Carbs: 31.2 g
Dietary Fiber: 5.2 g
Sugars: 11.7 g
Protein: 5.7 g
WW Points+: 5