Low Sodium, Low Fat, Pumpkin Bread Recipe

Name: Low Sodium, Low Fat, Pumpkin Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 1 1/2 cups all-purpose flour; 1 cup canned pumpkin puree; 1 cup sugar; 1/2 cup vegetable oil; 3 egg whites, beaten; 2 teaspoons pumpkin pie spice; 1 teaspoon baking soda; 1/2 teaspoon low sodium salt; 1/4 teaspoon sodium-free baking powder; 1/2 cup nuts, chopped (optional)

Servings: persons

1 1/2 cups all-purpose flour
1 cup canned pumpkin puree
1 cup sugar
1/2 cup vegetable oil
3 egg whites, beaten
2 teaspoons pumpkin pie spice
1 teaspoon baking soda
1/2 teaspoon low sodium salt
1/4 teaspoon sodium-free baking powder
1/2 cup nuts, chopped (optional)

1
Preheat the oven to 350.
2
Spray a 9x5 loaf pan with vegetable cooking Spray.
3
Sift together the flour, salt, sugar, baking soda, and baking powder.
4
In a separate bowl, mix together the pumpkin, oil, eggs, and spices.
5
Gently combine the dry and wet ingredients.
6
If adding nuts, gently add them after the dry and wet are combined.
7
Pour batter into the loaf pan.
8
Cook for 50-60 minutes, until straw comes out clean.
9
Cool for 10 minutes, remove from pan and continue cooling on a rack.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 1/2 cups all-purpose flour, 1 cup canned pumpkin puree, 1 cup sugar, 1/2 cup vegetable oil, and more.

Yes, Low Sodium, Low Fat, Pumpkin Bread falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Low Sodium, Low Fat, Pumpkin Bread

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