Yield
2 loaves; 12 servings per loaf (serving size: 1 slice)

This top-rated pumpkin bread offers great flavor without the extra fat and calories of traditional pumpkin bread recipes.  A sprinkling of chopped pecans on top adds great seasonal flavor as well.

How to Make It

Step 1

Preheat oven to 350°.

Step 2

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 6 ingredients (through allspice) in a bowl.

Step 3

Place sugar, egg substitute, oil, buttermilk, and eggs in a large bowl; beat with a mixer at high speed until well blended. Add 2/3 cup water and pumpkin, beating at low speed until blended. Add flour mixture to pumpkin mixture, beating at low speed just until combined. Spoon batter into 2 (9 x 5-inch) loaf pans coated with cooking spray. Sprinkle pecans evenly over batter. Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pans on a wire rack; remove from pans. Cool completely on wire rack.

Chef's Notes

This recipe makes two loaves. Freeze the extra bread, tightly wrapped in plastic wrap, for up to one month. Omit the nuts or substitute chopped walnuts, if you prefer. Check the bread after 50 minutes of baking--you may need to cover the loaves with aluminum foil for the last 10 minutes to prevent overbrowning.

Ratings & Reviews

rainsmom
October 29, 2015
I was thinking of the exact same substitutions.  I never buy buttermilk or egg substitute and use coconut oil in place of canola oil all the time!  Thanks for letting us know it's great with these subs!  Love the muffins idea as well!

hagrant2
December 09, 2015
I see that one serving is supposed to have 198 calories...but how big is the serving? thanks

rainsmom's Review

Katieann77
September 30, 2013
I made some changes - sub the buttermilk for 1/2 c yogurt. sub the egg sub for 2 eggs, making it 4 eggs total. sub the canola oil for coconut oil. used 1/2 the sugar and ditched the pecans. And i make muffins. 18min at the same temp and they make about 32 or so. They come out great!

sweetlilsheila's Review

SonyaME
March 31, 2012
I am so glad to have discovered this recipe. Each year around the holidays, I make pumpkin bread to give as gifts, using a recipe I've had for years. This year, I wanted a healthier version, hoping it would measure up, and this one certainly did! My old recipe called for 1 C oil, 3 C sugar, and 4 eggs, so you can imagine the calories and fat content. Everyone who received a loaf made using my new and improved recipe raved about how delicious it was. I think I may have substituted 1 C of brown sugar for a cup of the regular sugar (I just like the flavor brown sugar adds), but otherwise, followed the recipe. It was super moist and had wonderful flavor. I now consider this to be my traditional pumpkin bread recipe and am happy I can treat my family and friends to something they can enjoy without all the extra calories and fat.

Cprojex's Review

1NashvilleGal
March 05, 2013
I finally found a rainy day to dig for a pumpkin bread recipe to put my frozen roasted Halloween pumpkin to good use. Having no buttermilk I followed suggestions and used a Greek yogurt. I used 4 eggs and split the flour regular/whole wheat. For water I substituted apple juice, and halved the canola oil with some apple butter. I increased spices a bit, reducing the sugar amount almost by half using both raw and brown sugars. Finally I tossed lots of nuts and seeds into the batter: pumpkin, spicy sunflower, and walnuts. I followed the note to tent the loaves for the final 10 minutes. Results are exactly what I hoped for, rich flavor, light texture, not greasy, and full of surprise nutty-seedy bits. Delicious! Thanks for all the other cooks' notes!

stellacorona's Review

KathLee
October 21, 2013
very moist bread. everyone commented on that. added a little more of the spices, used 1/2 cup less sugar as some suggested. will be my go to recipe.

JKVansel's Review

MichT68
January 16, 2013
I used whole eggs and regular buttermilk, because that is what I had on hand. Delicious! I thought that the spices were fine as listed. No need to add extra, but I really enjoy the taste of pumpkin. I think it is a tad bit sweeter than it needs to be, so next time I will reduce the sugar a bit and try substituting applesauce for half of the oil. I really like the added flavor and texture of the pecans - would not omit them.

susieq1957's Review

KFranz
October 13, 2013
I substituted low fat sour cream for buttermilk. I used 7 small muffin tins and cooked it for 40 mounted. So moist and delicious.

JanineC's Review

Ann
November 20, 2013
Love this! Very, very moist. Used vanilla yogurt, and two more eggs since no egg sub. So healthy and yummy. Check after 50 min for sure, mine was done at 53. Next time will add cranberries and try and reduce sugar.

platypus's Review

culinaryclique
January 26, 2009
This is a family favorite. I've made it a number of times and have never had to cover with foil to prevent overbrowning. If we are feeling really decadent, we'll warm up the bread and slather some cream cheese on it.