Friday Favorite: Low-Fat Pumpkin Bread

It’s that time of year – pumpkin invades every food and drink item that you can think of! So today I am sharing my all-time favorite pumpkin recipe.
 
Every time I make this recipe it is a hit! And the best part – it’s low fat!
 

 
Ingredients
¾ c. white sugar
¾ c. light brown sugar
¾ c. dark brown sugar
3 c. all purpose flour
1 tsp. ground cloves
1 tsp. ground nutmeg
1 tsp. ground cinnamon
1 tsp. baking powder
1 tsp. baking soda
½ tsp. salt
1 c. unsweetened applesauce
Splash of vegetable oil
2 large egg whites
1 large egg in its entirety
15 oz pumpkin puree (I use Libby’s)
 
 
 
Instructions

1. Preheat oven to 350°F (342°F if you are using a convection oven).

 

2. Butter and flour two 9×5” loaf pans.

 

3. In a large bowl add the sugar, applesauce, and oil. Beat the mixture together. Add in the egg whites, egg, and pumpkin puree and beat the mixture again (all together known as the pumpkin mixture).

 

4. In a separate bowl mix together the flour, cloves, nutmeg, cinnamon, baking powder, baking soda, and salt (all together known as the flour mixture).

 

5. Slowly add in the flour mixture into the larger bowl with the pumpkin mixture and beat it. Continue doing this until all the flour mixture has been added (beaten) into the pumpkin mixture.

 

6. Pour the mixture evenly into the two pans.

 

7. Bake for 1 hour (55 minutes if you are using a convection oven).

 

8. Allow pans to cool and serve!

{Step 2}

{Pumpkin Mixture & Flour Mixture}

{Step 6}

 

 
Are you going to try this recipe?
 
Let me know if you have any questions about the instructions and remember if you want to know what a favorite item of mine is, simply leave a comment below, send me a tweet, or leave me a comment on Instagram or Facebook!