Welcome to Week 3 of the 12 Weeks of Christmas Treats blog event hosted by Brenda at Meal Planning Magic! Check out the links in the hop below and head over to Meal Planning Magic to learn more about joining in the fun! I love pumpkin treats. Pumpkin is such a fantastic flavor and can be made so much more complex with seasoning and additions. Pumpkin bread is one of my favorite things to make. So easy to throw together, stick in the oven, and just walk away. It makes the house smell fantastic and makes a great gift. Quick breads are great because they can be frozen and pulled out to give away or grace a sweets table. To freeze just wrap the loaf thoroughly in plastic wrap and place in a zip top bag. Loaves thaw wonderfully and taste just as great as they did fresh. This recipe is great because it is low-fat but full of flavor. The original recipe covers the top with pepitas but I didn’t have any so I left them off. This bread is really moist and has a great deep flavor from the spices. I will definitely be making this again and again. Low Fat Pumpkin Bread From Skinnytaste 1 1/2 Cups Pumpkin Puree
1 1/4 Cups AP Flour
3/4 Cup Sugar
1 Tsp Baking Soda
2 Tsp Pumpkin Pie Spice
T1/2 Tsp Nutmeg
1/4 Tsp Cinnamon
1/4 Tsp Salt
2 Tbsp Vegetable Oil
2 Egg Whites (large egg)
1 1/2 Tsp Vanilla Extract
Preheat oven to 350 degrees and spray a 9x5 inch bread pan. In a bowl combine flour, sugar, baking soda, pumpkin spice, nutmeg, cinnamon, and salt.
In another bowl combine oil, egg whites, pumpkin, and vanilla. Beat with a mixer until thick.
Add the flour mixture to the pumpkin mixture. Do not over mix.
Pour the mixture into the prepared pan. Top with 2 tablespoons pepitas if desired.
Bake for 50-55 minutes or until a toothpick comes out clean when inserted into the middle of the loaf.