Recipe by JJOHN32
"This is a lower calorie quick bread that does not skimp on flavor. Buttermilk guarantees a moist crumb, too. Great for afternoon snack."
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1 1/2 cups
1 1/4 teaspoons
solid pack pumpkin puree
packed brown sugar
This was a great lower-calorie bread - I was very impressed. I did add about 1/4 to 1/2 tsp. ground ginger, which made for a nice addition. I had no complaints about the lack of pumpkin taste - let's face it, pumpkin by itself just doesn't have that strong of a taste. If that's really what you're aiming for, make a pumpkin pie instead.
Very flat tasting.
This is fantastic pumpkin bread. I'm bringing the recipe to my next weight watchers meeting! I followed other reviewers' advice and doubled the pumpkin, adjusting the cooking time accordingly. I also used freshly baked pumpkin instead of canned. (Slice wedges and bake for at least an hour or until soft. Puree with a hand mixer) This freezes well in individual portions and reheats well. Wrap one piece in a paper towel and pop it in the microwave for half a minute. Yummy!
Yummy! I tried this recipe to use up some extra fresh pumpkin puree, and it turned out great! I added sliced almonds to the first batch and chopped pecans to the second. Also, I used 1/2 tsp. cloves and 1/2 tsp. ginger in the first batch to replace the nutmeg (still used cinnamon), and 1-1/2 tsp. pumpkin pie spice in the second batch to replace the cinnamon and nutmeg. I also added 1 tsp. vanilla to the second batch. Both batches were great! Pumpkin doesn't have much flavor, so it's all in the spices!
I realize that there's a lot of opposition to rating a recipe to which you have made significant changes, and I understand why. However I enjoy reading about what changes other cooks have made, it gives me inspiration. If you don't agree you may want to stop reading now (no hard feelings, I swear). I substituted half of the white flour with wheat flour. I used about 1 and 1/3 cups of real pumpkin puree, substituted 2/3's of a cup of Agave Nectar in place of the 1 cup of brown sugar and used 2 tsps of pumpkin pie spice instead of the individual spices. I made buttermilk from 1% milk by adding one half a tbsp of white vinegar to the 1/2 cup of milk, stirred and let sit for five minutes. I baked the bread in muffin tins at 325 for 25 minutes. Yes the five stars are based on my version but I have no doubt the original recipe was just as yummy, and by making these simple changes the calorie count was further reduced to about 110 calories per serving.
This is an easy and delicious recipe. My husband especially loved it, because it's not too sweet. It sort of tastes like gingerbread. We ate it warm with a little whipped cream on top and it was great.
This tasted good, but I did have some problems with the baking time. I baked it for about 20 minutes longer than recommended, and it was still slightly undone in the center. We could still eat it - the problem was slight, but be prepared to adjust the baking time.
This is a very moist light quick bread. It was very easy to make and the family just loved it. I think next time I might add some chopped nuts and/or raisins for just a little more flavor and texture. This is great for afternoon snacks and school lunches. Thanks bunches!
* Percent Daily Values are based on a 2,000 calorie diet.
Baked Pumpkin Bread
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 24
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