Reduced-Fat Pumpkin Bread Recipe

Name: Reduced-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 white sugar; 1 (8 ounce) package reduced-fat cream cheese, room temperature; 1 (15 ounce) can pumpkin puree; 1 cup unsweetened applesauce; 3 eggs; 1 teaspoon vanilla extract; 1 cup all-purpose flour; 1 cup whole wheat flour; 2 teaspoons pumpkin pie spice; 1 teaspoon baking soda; 1 teaspoon baking powder; 1 teaspoon salt

Servings: persons

1 1/2 cups white sugar
1 (8 ounce) package reduced-fat cream cheese, room temperature
1 (15 ounce) can pumpkin puree
1 cup unsweetened applesauce
3 eggs
1 teaspoon vanilla extract
1 cup all-purpose flour
1 cup whole wheat flour
2 teaspoons pumpkin pie spice
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt

1
Preheat oven to 350 degrees F (175 degrees C). Grease 2 loaf pans.
2
Beat sugar and cream cheese together with an electric mixer until smooth and creamy. Add pumpkin puree, applesauce, eggs, and vanilla extract; beat until smooth.
3
Stir all-purpose flour, whole wheat flour, pumpkin pie spice, baking soda, baking powder, and salt into pumpkin mixture until batter is just combined. Pour batter into prepared loaf pans, filling each about 1/3 full.
4
Bake in the preheated oven until a toothpick inserted into the center of the bread comes out clean, about 50 minutes. Cool in the pans for 15 minutes before transferring to a wire rack to cool completely.

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 12 ingredients. The key ingredients include: 1 1/2 cups white sugar, 1 (8 ounce) package reduced-fat cream cheese, room temperature, 1 (15 ounce) can pumpkin puree, 1 cup unsweetened applesauce, and more.

Yes, Reduced-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.

Reduced-Fat Pumpkin Bread

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