GET FREE SHIPPING IN THE CONTINENTAL U.S. WITH $75 PURCHASE

RECENT BLOG POSTS

Skinny Pumpkin Bread

THE WAIT IS OVER!


Do it Scared® is finally here! Get the game-changing book everyone is talking about, plus get more than $50 in book bonuses when you order now.

GET ALL THE DETAILS HERE

Skinny Pumpkin Bread | Healthy Pumpkin Bread Recipe | Breakfast Meal | Holiday Food | Vegetarian Food Choices | Eat Healthy | Pumpkin Bread | Healhty Bread Recipe | Low Calorie Pumpkin Bread

There is just something about fall.

Come September I am ready for boots and sweaters and a whole lot of coziness.  I crave maple syrup and hot apple cider and soup of all kinds.

And pumpkin.  Oh, how I crave pumpkin!

This year, since I am still *trying* to be good, I thought I would forgo my favorite Starbucks Pumpkin Loaf for a skinnier, healthier version.  My expectations weren’t actually that high, but it was a fun Saturday project for the girls and I, and amazingly enough, our skinny pumpkin bread was incredible!  Moist, delicious, with awesome texture and flavor and only 125 calories per slice (at 12 slices per loaf).  What more could you want?

Assemble your ingredients for the skinny pumpkin bread: Whole wheat flour, baking soda, baking powder, salt, cinnamon, nutmeg, ground ginger, ground cloves, eggs, sugar, ripe bananas mashed, vanilla, coconut oil, unsweetened almond milk and pureed pumpkin.

Here is what you need:

6 cups whole wheat flour
1 tablespoon baking soda
1 tablespoon baking powder
2 teaspoons salt
1 1/2 teaspoons cinnamon
1 teaspoon nutmeg
1/2 teaspoon ground ginger
1/2 teaspoon ground cloves
5 eggs
2 cups sugar
1 1/2 cups very ripe banana, mashed
1 tablespoon vanilla
2/3 cup coconut oil
1 1/3 cups Unsweetened Silk Almond Milk 
2 cans pumpkin
 

Mix flour, baking soda, baking powder, salt, and spices in large bowl.

Step 1:  Mix flour, baking soda, baking powder, salt, and spices in large bowl; set aside.

Beat eggs & sugar on low until mixed.

Step 2: Beat eggs & sugar on low until mixed, then on high for 30 seconds.

Add banana, vanilla, coconut oil, and almond milk to mixer and blend.  

Step 3:  Add banana, vanilla, coconut oil, and Silk Unsweetened Almond Milk.  Blend for one minute.  In a pinch the sweetened almond milk will work too, it will just make the bread slightly sweeter and slightly higher in calories.  (The unsweetened almond milk contains only 30 calories per cup!)

 Add 2 cans pumpkin of pumpkin and mix until blended.

Step 4: Add 2 cans pumpkin; mix until blended.

With mixer on low, slowly add flour mixture to wet ingredients.

Step 5:  With mixer on low, slowly add flour mixture to wet ingredients.

Blend pumpkin mixture until combined well.

Step 6:  Blend until mixed well, but do not over stir!

Divide pumpkin bread batter into four reusable loaf pans.

Step 7:  Grease or spray 4 loaf pans with cooking spray. (I like the size of the disposable ones, which I wash and reuse every time. ) Divide the batter into the four pans. Tap each one gently on counter to remove air bubbles.

Let baked pumpkin bread loafs cool on rack.

Step 8:  Bake at 350 degrees for 45-50 minutes, until knife inserted in the middle of the loaf comes out clean.  Let cool on wire rack for 10 minutes, then remove from pan and let cool completely.  Makes 4 loaves.

Once cooled, slice and serve pumpkin bread to enjoy.

Skinny Pumpkin Bread

So moist & delicious and full of pumpkin flavor...you'll never believe it has only 125 calories per slice!
Course Dessert
Cuisine American
Keyword Skinny Pumpkin Bread
Prep Time 20 minutes
Cook Time 50 minutes
Cooling Time 10 minutes
Total Time 1 hour 10 minutes
Servings 48 people

Ingredients

  • 6 cups whole wheat flour
  • 1 tablespoon baking soda
  • 1 tablespoon baking powder
  • 2 teaspoons salt
  • 1 1/2 teaspoons cinnamon
  • 1 teaspoon nutmeg
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground cloves
  • 5 eggs
  • 2 cups sugar
  • 1 1/2 cups very ripe banana mashed
  • 1 tablespoon vanilla
  • 2/3 cup coconut oil
  • 1 1/3 cups Unsweetened Silk Almond Milk
  • 2 cans pumpkin

Instructions

  1. Mix flour, baking soda, baking powder, salt, and spices in large bowl; set aside.
  2. Beat eggs & sugar on low until mixed, then on high for 30 seconds.
  3. Add banana, vanilla, coconut oil, and Silk Almond Milk. Blend for 30-60 seconds.
  4. Add 2 cans pumpkin; mix until blended.
  5. With mixer on low, slowly add flour mixture to wet ingredients. Blend until mixed well, but do not over stir!
  6. Grease or spray 4 loaf pans with cooking spray. (I like the size of the disposable ones, which I wash and reuse every time. ) Divide the batter into the four pans. Tap each one gently on counter to remove air bubbles.
  7. Bake at 350 degrees for 45-50 minutes, until knife inserted in the middle of the loaf comes out clean. Let cool on wire rack for 10 minutes, then remove from pan and let cool completely. 

Recipe Notes

Recipe makes 4 loaves. 

Skinny Pumpkin Bread | Healthy Pumpkin Bread Recipe | Breakfast Meal | Holiday Food | Vegetarian Food Choices | Eat Healthy | Pumpkin Bread | Healhty Bread Recipe | Low Calorie Pumpkin Bread

33 Comments

  1. Caroline
    September 23 at 10:13AM

    This sounds so yummy! I love pumpkin anything! Thanks for the recipe.

    • Ruth Soukup
      September 23 at 11:37AM

      You’re welcome Caroline!

  2. Katharine
    September 23 at 11:13AM

    This looks great, I love pumpkin too. But with TWO cups of sugar, it’s actually not very “skinny”. I made this great spice loaf the other day, with only 1/2 cup of sugar, but you could also sweeten with a ripe banana.
    http://www.101cookbooks.com/archives/brown-butter-spice-cake-recipe.html

    • Ruth Soukup
      September 23 at 11:37AM

      Yes, I agree that 2 cups sounds like a lot until you consider that the recipe makes 4 full-size loaves of bread! That is only 1/2 cup per loaf–the same as the recipe you linked to. 1 1/2 cups ripe banana called for later in the recipe is for added sweetness as well. Hope that helps! 🙂

  3. September 26 at 08:47AM

    I love that your “skinny” bread uses coconut oil and real ingredients. So many times, skinny recipes have artificial ingredients or over-processed things. Then it kind of defeats the purpose.

    And I am reading your book and was thinking about the part where you kept making comments to one particular blogger. I just found your blog and was looking around last night. But after I left one comment I didn’t want to leave another and have you think I was a spam commenter. So I came back this morning to comment. 🙂

  4. Leah Marie
    October 7 at 04:06PM

    Should the coconut oil be in solid or liquid form?

    • Ruth Soukup
      October 8 at 03:24PM

      Liquid! 🙂

      • Leah Marie
        October 9 at 01:05PM

        Thanks so much! I can’t wait to try it!

  5. Kelly S
    October 17 at 10:27AM

    I can’t wait to try this! But quick question, what size cans of pumpkin are you using? I have the giant Sam’s Club size cans in my pantry right now, I’d imagine that’s not the size you were going for – please advise!

    • Ruth Soukup
      October 17 at 11:12AM

      My cans were the 15oz size.

  6. Kathleen
    October 22 at 08:48AM

    Can you use almond or coconut flour instead of wheat flour?

  7. Denise E
    May 15 at 01:03PM

    #GotItFree

  8. Anonymous
    September 10 at 09:15AM

    I’m allergic to nuts. Is there something I can substitute in place of the almond milk?

    • jfred
      September 13 at 04:48PM

      Reg milk, coconut milk, soy milk….or possibly water, apple juice…anything liquid would work.

  9. September 14 at 11:05PM

    Hi! Did you measure the oil when it was solid or melt it and then measure 2/3 cup? Thank you!

    • Ruth Soukup
      September 15 at 06:30AM

      I measured it when it was in liquid form.

  10. September 22 at 07:52PM

    Thanks for sharing your thoughts on skinny pumpkin bread.

    Regards

  11. September 28 at 04:05AM

    Regardless of all the excellent features SEnuke hadtheir blunders.

  12. Kayla
    September 26 at 08:45AM

    Can’t wait to try this! How do you store the bread?

  13. michele l ramirez
    September 26 at 10:24PM

    Is there anything I can use to substitute for the sugar?

Leave a Comment

COMMENT