Best Ever Low Fat Pumpkin Bread

Low fat never tasted so amazalicious. Today, with great effort, I’m stopping just long enough to wipe the crumbs from my mouth so I can share with you the best ever, moistest, yummiest low fat pumpkin bread you’ll ever have. It is SO MOIST and SO PUMPKIN-Y that the wax paper I wrapped it in was stained yellow.

I guess you could say it is literally oozing nutrition. Except – wait – this is not an oozy bread. That would be gross. Except a ‘gross’ also means 12 of something. And 12 loaves of this would make a lot of people very happy. Or one person extraordinarily full.

Let’s get back on track, people. It’s all about the pumpkin bread…

Why is this the best ever low fat pumpkin bread? For one, it’s pumpkin, and – hello – there’s  your #1 Fall flavor. For another, it’s spiced with both cinnamon and allspice to make your taste buds cheer.  Finally, the whole wheat flour, Greek yogurt, and pumpkin provide all kinds of health-promoting components. Basically, this pumpkin bread is sheer heaven wrapped in a healthy package of protein, fiber, Vitamin A, and a serious dose of beta-carotene and carotenoids.

Kids love pumpkin bread. They can’t help it. It’s yummy like cake, and then there’s mom trying to ruin it by saying “It’s good for you” and kids are like “Well, okay then, if I have to…” with a little glint in their eyes. Truly it’s one of the meanest mom tricks ever (aside from hiding spinach in smoothies and black beans in brownies).

Pumpkin bread, like other quick breads, can be stored in the freezer for up to 3 months if wrapped in heavy-duty foil or a freezer bag. While I’m not one to rush the arrival of the holidays, I bet you’ll be extra thankful come Thanksgiving if you were to make a couple of loaves of this bread now and pop them in the freezer.

Just a thought 🙂

Best Ever Low Fat Pumpkin Bread
Makes 1 loaf

Prep time: 15 minutes     Bake time: 60-70 minutes

Preheat oven to 350 degrees Fahrenheit. Prepare a standard loaf pan (9′ x 5″ x 2.5″)

1 cup whole wheat flour
1 cup all-purpose flour
¾ cup granulated sugar
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 teaspoon ground cinnamon
½ teaspoon allspice
2 eggs
½ cup canola oil
½ cup plain non-fat Greek yogurt
1-15 oz can pumpkin purée
1/3 c chopped walnuts (optional)

In a large mixing bowl, combine all the dry ingredients (flours through allspice). Mixed thoroughly with a whisk or fork. In a separate bowl, beat together the eggs, oil, yogurt, and pumpkin puree. Add the wet ingredients to the dry, and stir just until moistened.

Pour the batter into the prepared loaf pan. Sprinkle the chopped walnuts across the top. Bake at 350 degrees Fahrenheit for 60-70 minutes. The bread is done when a toothpick inserted into the center comes out clean. Allow the bread to cool in the pan for 10 minutes, before removing it to complete cooling on a wire rack. Once cool, keep tightly wrapped at room temperature, or in the freezer for up to 3 months.

~ENJOY~