Low-fat Pumpkin Bread

Serving 10 people

60 min


  • aluminum free baking powder 1/2 tsp aluminum free baking powder
  • eggs 1 tsp aluminum free baking soda
  • ground allspice 2 organic eggs
  • ground cinnamon 1 tsp ground allspice
  • ground cloves 1 tsp ground cinnamon
  • ground nutmeg 1/4 tsp ground cloves
  • low fat milk 1/4 tsp ground nutmeg
  • pumpkin puree 3/4 cup low fat milk
  • sugar 1 cup pumpkin puree
  • whole wheat pastry flour 1 cup unrefined sugar
  • 2 cups whole wheat pastry flour
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How to make it

  1. Butter and flour a loaf pan and set aside. Preheat oven to 350F.In a bowl, with a wire whisk, combine first 4 ingredients.
  2. Add the rest of the ingredients and mix through.
  3. Pour batter into prepared loaf pan and bake for 50 to 55 minutes or until tester comes out clean.
  4. Let pumpkin bread cool in the pan for about 10-15 minutes, remove it and let it cool completely on a wire rack.
  5. Serve as desired.