Pumpkin Bread (Low Fat) Recipe

Name: Pumpkin Bread (Low Fat)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 3 ½ cups flour; 3 cups sugar; 2 teaspoons baking soda; 1 teaspoon salt; 1 teaspoon cinnamon; 1 teaspoon pumpkin pie spice; ⅛ teaspoon cardamom; ⅛ teaspoon ground cloves; 1 (15 ounce) can pumpkin; ½ cup applesauce; ½ cup vegetable oil; ⅔ cup half-and-half; 4 eggs

Servings: persons

3 ½ cups flour
3 cups sugar
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon cinnamon
1 teaspoon pumpkin pie spice
⅛ teaspoon cardamom
⅛ teaspoon ground cloves
1 (15 ounce) can pumpkin
½ cup applesauce
½ cup vegetable oil
⅔ cup half-and-half
4 eggs

1
Heat oven to 350.
2
Grease and flour 3 loaf pans.
3
Stir together flour, sugar, baking soda, salt, & spices; set aside.
4
Stir pumpkin, oil, applesauce, half & half, and eggs in large bowl.
5
Gradually add dry ingredients, stirring until blended.
6
Pour evenly into prepared pans.
7
Bake for 55-65 minutes, or until toothpick/knife inserted in center comes clean.
8
Cool on wire rack for 15 minutes before removing from pans.
9
Slice and eat or wrap in foil and freeze.

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 13 ingredients. The key ingredients include: 3 ½ cups flour, 3 cups sugar, 2 teaspoons baking soda, 1 teaspoon salt, and more.

Yes, Pumpkin Bread (Low Fat) 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.

Pumpkin Bread (Low Fat)

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