It’s pumpkin season again and I know…It’s really pumpkin everything again!  When it comes to lowfat baking, you can’t go wrong with pumpkin!  It can take the place of butter, eggs or oil in a recipe to lighten it up.  1 cup of puree = 1 cup of oil,  3/4 cup of puree = 1 cup butter and 1/4 cup puree = 1 egg.

In this pumpkin bread recipe I didn’t use any oil (except for preparing the pan), butter or eggs.  (I added a little bit of white chocolate chips for my hubby, but he’s spoiled!)



2 Cups whole wheat flour – I used 1 cup spelt and 1 cup whole wheat flours

1/2 tsp baking powder

1 tsp baking soda

1 tbls cinnamon

1/4 tsp ground ginger

1/4 tsp ground cloves

1/8 tsp salt

1 cup brown sugar

1 15 oz. can pumpkin puree

1 tsp vanilla

1/4 cup unsweetened almond milk

1/4 cup shelled unsalted pumpkin seeds (pepitas)

1/2 cup white chocolate chips (very optional!)


Preheat oven 350 degrees F.  Spray a loaf pan with cooking spray of choice. In a medium bowl, sift together flour, baking soda, baking powder, cinnamon, ginger, cloves and salt, set aside.

In a mixer, cream together pumpkin and sugar. Add vanilla. Gradually, add in the dry ingredients alternating with the almond milk.  Fold in pumpkin seeds and if you have a spoiled person you’d like to accommodate, by all means add in 1/2 cup of white chocolate or caramel chips!

Pour into prepared pan and bake for about 55 minutes, bread will be done when the enter springs back to the touch. Its a good idea to tent with foil for the first 40 minutes and then uncover for the rest of the baking time to prevent the top from getting overly browned.

Cool completely on a rack if you can wait!