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This pumpkin bread is moist and tender with a hint of cinnamon and nutmeg in every bite. I always have a couple of mini loaves in the freezer that I can pull out on the spur of the moment for Sunday brunch or a mid afternoon snack.

Pumpkin bread is one of our favorites. Addition of raisins or chocolate chips adds another layer of goodness. If you are counting points and have some wiggle room, walnuts is another great addition.

While pumpkin is traditionally made in the fall and is a staple on Thanksgiving tables, canned pumpkin makes it a year round staple.

Please see the recipe card below for exact amounts and directions.

Ingredient Round Up

  • Canned pumpkin
  • All purpose flour
  • Monk fruit or equivalent sweetener of your choice
  • Egg whites or whole eggs – I use egg whites.
  • Plain non fat yogurt
  • Vanilla
  • Baking soda
  • Baking powder
  • Cinnamon
  • Nutmeg
  • Raisins – Chocolate chips can be substituted but make sure you adjust the points.
  • Salt
  • Water

Making the Bread

  • Place the flour, baking powder, baking soda and spices into a bowl and stir them together. Set aside.

  • In another mixing bowl, add the egg whites, sweetener, vanilla, yogurt, pumpkin and water.

  • Combine all the wet ingredients with a hand or stand mixer. Add the dry ingredients to the wet ingredients and mix to thoroughly combine them.
  • Add the raisins to the batter and fold them in.

  • Divide the batter into four greased and floured mini loaf pans and place in the oven to bake.

  • Remove the bread from the oven when it is done. Let it sit for 15 min and then remove it from the pans. Place the bread on a cooling rack and let it cool completely.

  • Slice one of the breads and serve. Wrap the other breads in plastic wrap, place in a freezer bag and freeze for later use.

Serving Ideas

  • Pumpkin bread can be served for dessert or a mid morning or afternoon snack.
  • It is a great addition to a Sunday brunch buffet.
  • Pumpkin bread is great spread with some cream cheese or apple butter.
  • For Thanksgiving or Christmas, bake the batter in a large loaf and serve on your holiday table.

WW 2 pt per slice, makes 16 slices

Pumpkin Bread

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Prep Time: 20 minutes
Cook Time: 30 hours
Cooling Time: 2 hours
Total Time: 32 hours 20 minutes
Course: Bread & Muffins, Dessert
Cuisine: American
Servings: 16 slices
Calories: 94.4kcal

Equipment

  • hand or stand mixer
  • mixing bowls
  • measuring cups and spoons
  • mini loaf pans or a regular size loaf pan (9"x5")
  • cooling rack

Ingredients  

  • 1 c pumpkin pureé, Libby
  • 2½ c all purpose flour
  • ⅔ c Monk fruit or equivalent sweetener
  • 1 tsp vanilla
  • ⅓ c plain non fat yogurt
  • 4 egg whites or 2 whole eggs
  • 1 tsp baking soda
  • 2 tsp baking powder
  • ½ tsp salt
  • 1 tsp cinnamon
  • ½ tsp nutmeg
  • ⅓ c raisins
  • ¼ c water

Instructions

  • Preheat oven to 350℉.
  • Place dry ingredients (flour, baking powder, baking soda, salt, cinnamon, nutmeg) into a mixing bowl and stir together. Set aside.
  • In another mixing bowl, add pumpkin pureé, egg whites, Monk fruit vanilla, plain non fat yogurt and water. Combine all these ingredients with a hand or stand mixer.
  • Add a third of the dry ingredients at a time to the wet ingredients and combine. Continue this process until all the dry ingredients have been incorporated into the wet ingredients.
  • Add the raisin to the batter and fold them in.
  • Divide the bread batter between the 4 min loaf pans. Place in the oven to bake. See notes at end.
  • Check the breads after 25 min in the oven. You are looking for a toothpick inserted in the center to come out clean or the top to spring back when lightly pressed. If the breads aren't quite done, continue to bake for another 5 min and check again. My breads were in the oven for a total of 30 min.
  • Remove the breads from the oven and let sit for 10 min. Remove the breads from the loaf pans and transfer to a cooling rack to completely cool.
  • Slice a cooled mini loaf and serve. Wrap the remaining breads in plastic wrap, place inside of a freezer bag and freeze for later use.
  • I cut each mini loaf into 4 piece for a decent size serving.

Notes

If you make one large bread in a 9" x 5" loaf pan, they will need to bake for 45-55 min.

Nutrition

Serving: 1slice | Calories: 94.4kcal | Carbohydrates: 19.1g | Protein: 3.5g | Fat: 0.3g | Sodium: 227mg | Fiber: 1.4g | Sugar: 3.3g
Tried this recipe?Let us know how it was!
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