Easy Pumpkin Bread
I’ve made pumpkin biscuits, pumpkin coffee cake, 42-calorie pumpkin cookies, pumpkin lasagna and even pumpkin chili, but I’ve never made a simple loaf of good old fashioned pumpkin bread. And after a recent trip to the Pumpkin Patch where they were selling one loaf of pumpkin bread for OVER 7 DOLLARS, I thought, hey, no better time than now to make my own.
Because $7 dollars for a small loaf of bread? Ain’t nobody got time for that. We’re not in the movie Contagion, there is no need to have bread cost more than $3.
The reason I haven’t made my own pumpkin quick bread is kind of shameful, actually. My husband and I love the Pillsbury pumpkin quick bread mix. Like, seriously love it. It’s so easy to make and tastes pretty amazing. Plus, at the end of the day after making 4+ recipes for work, sometimes I don’t want to cook for the two of us. Sometimes I just want to eat bread that I don’t have to measure and can be done in less than 20 minutes.
But as my slightly pudgy belly will tell you, prepackaged bread mixes are filled with things I don’t know and aren’t doing any favors for my already tight jeans. So in a continued effort to lose weight (6 pounds down, only 14 more to go!), I thought I’d make my own and lighten it up.
This bread is so soft, so fluffy and so filled with rich pumpkin flavor, you won’t even know it’s got more than half the fat as regular bread (even my trusted Pillsbury recipe!) The best part, though, is that it’s just as easy as a box mix. So now I have absolutely no excuse to buy boxes of bread mix when I can just make this even better recipe at home.
As good as this bread is, I’d still never sell it for $7. Crazy rich Virginia people.
Easy Pumpkin Bread
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Serves about 8 – 10. Inspired by Once Upon a Chef.
Prep time: 10 minutes
Cook time: 65 – 70 minutes
Total time: 80 minutes
- 1 cup all purpose flour
- 1 cup oat flour
- 1/2 teaspoon baking powder
- 1 teaspoon baking soda
- Dash of salt
- 2 1/2 teaspoons pumpkin pie spice
- 1 1/2 cups brown sugar
- 1/2 cup unsweetened applesauce
- 1/4 cup (4 tablespoons) unsalted butter, softened
- 2 large eggs, room temperature
- 15 ounce can pumpkin puree
For the topping:
- 1 1/2 cup powdered sugar
- 1 1/2 tablespoons cream
- 1/2 teaspoon vanilla extract
- 1/2 cup chopped walnuts
- Preheat oven to 325 degrees F. Grease a standard size loaf pan with nonstick cooking spray.
- To make the bread, whisk the flours, baking powder, baking soda, salt and pumpkin pie spice together. In another bowl, beat the brown sugar, applesauce, butter and eggs, one at a time, until light, fluffy and fully mixed. Add the pumpkin puree and flour mixture, stir to combine.
- Pour the mixture into the prepared loaf pan. Bake for about 65 – 75 minutes, or until a toothpick inserted in the middle comes out clean. Let cool in pan for about 5 – 10 minutes, then remove and completely cool on a wire cooling rack.
- Prepare the glaze by whisking the powdered sugar, cream and vanilla. Drizzle the glaze over the top of the loaf and sprinkle with chopped walnuts. Serve with butter or your favorite topping.
Nutritional information per slice:
Fat: 8.5 grams
Carbohydrates: 49.3 grams
Fiber: 2.5 grams
Protein: 6.8 grams
Weight Watchers Points: 7
Tags:bread recipes, breakfast recipes, fall recipes, low fat pumpkin bread, pumpkin bread recipes, pumpkin recipes