Recipe Summary

Yield: 24 servings

Ratings & Reviews

User rating: rating
Rated by 3 visitors

Meet Pete

Sign up for FoodFit's FREE newsletters

Get healthy recipes, nutrition information and fitness tips!

privacy policy Submit
Spiced Pumpkin Bread
This recipe serves: 24  
1/2 cup butter, unsalted
2 large eggs
nonstick cooking spray
1 cup brown sugar, firmly packed
1 cup canned pumpkin puree
1 teaspoon freshly grated ginger root
2 cups flour
1/2 teaspoon baking soda
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon allspice
1/2 cup low-fat buttermilk

Cooking Instructions
1. Remove the butter and the eggs from the refrigerator to allow them to come to room temperature. Preheat the oven to 350F and coat two 9" loaf pans with nonstick spray.

2. Place the butter in a mixing bowl and beat at high speed with an electric mixer for 30 seconds. Gradually add the sugar and continue to beat until the mixture is very fluffy.

3. On low speed, add the eggs one at a time. Add the pumpkin puree and ginger and mix again.

4. Sift the flour, baking soda, baking powder, salt, cinnamon, nutmeg and allspice together.

5. Fold in half of the flour mixture. Stir in the buttermilk. Fold in the rest of the flour mixture. The batter should be smooth, be careful to not overmix.

6. Pour the batter into the prepared pans.

7. Bake until the loaves are golden brown and set in the center, about 40 to 45 minutes. Check for doneness by inserting a paring knife into the center of each bread; if the blade comes out dry, the bread is done.

Serving Size: 1 slice

Nutritional Information
Number of Servings: 24
Per Serving
Calories 125 Carbohydrate 20 g
Fat 4 g Fiber 0 g
Protein 2 g Saturated Fat 2 g
Sodium 139 mg


This recipe can be personalized for your nutritional needs when you join the FoodFit Plan -- our healthy lifestyle program for lasting weight-loss.

FoodFit is a part of HealthCentral
© 1999- The HealthCentral Network, Inc., Copyright All Rights Reserved. Privacy Policy and Terms of Use