Pumpkin Bread
This pumpkin bread is a lower‑calorie fall treat that’s perfect for a quick breakfast or snack. It’s sweetened with brown sugar and honey‑free, using applesauce and Greek yogurt to keep it moist and nutritious.
Instructions
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Preheat the oven to 350°F. Grease a standard 9×5‑inch loaf pan or line it with parchment.
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In a large bowl whisk together the flour, baking soda, baking powder, nutmeg, cinnamon, cloves, and salt.
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In another bowl beat the eggs, then stir in the brown sugar, vanilla, pumpkin puree, applesauce, Greek yogurt, and oil until smooth.
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Combine the wet ingredients with the dry, mixing just until incorporated; avoid over‑mixing.
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Pour the batter into the prepared loaf pan, spreading evenly.
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Bake for 45–50 minutes, or until a toothpick inserted into the center comes out clean.
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Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Tips
For extra moisture, add a tablespoon of honey or maple syrup to the wet mixture. The loaf freezes well—wrap slices tightly and store for up to 2 months.
Video
“4 EASY & HEALTHY Fall Treat Recipes For Weight Loss | Low Calorie Baking | Weightwatchers Points” by Nikki Gets Fit, watch on YouTube.
About this recipe
The loaf is spiced with nutmeg, cinnamon, and cloves, giving it a classic autumn flavor without excess sugar. Each slice is about 138 calories and 5 Weight Watchers points, making it a guilt‑free option for weight‑watching cooks. Serve it warm with a smear of butter or a dollop of low‑fat cream cheese for extra indulgence.
The recipe yields 12 generous slices, ideal for meal‑prepping or sharing at gatherings. Its simple ingredient list and straightforward method make it a reliable go‑to for anyone seeking a healthy baked treat during the cooler months.
