1can(15 ounces) pumpkin puree (not pumpkin pie filling)
4eggs
½cupvegetable oil
½cuplow-fat buttermilk
⅔cupwater or apple cider
1-½cupssugar
3-½cupsall-purpose flour
2teaspoonsbaking soda
½teaspoonbaking powder
½teaspoonsalt
1-½teaspoonsground cinnamon
1teaspoonground nutmeg
½teaspoonground cloves
¼teaspoonground allspice
Instructions
Preheat oven to 350F degrees. Grease and flour 2 9x5-inch loaf pans.
In a large bowl, mix together pumpkin puree, eggs, oil, buttermilk, water and sugar until well blended.
In a separate bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves and allspice.
Stir the dry ingredients into the pumpkin mixture until just blended. Pour batter into the prepared pans.
Bake for 60 to 70 minutes in the preheated oven. (Loaves are done when toothpick inserted in center comes out clean.)
Remove from the oven and place on a wire rack to cool. After about 10 minutes, remove the pumpkin breads from their pans and place on wire racks to cool completely.
Yield: Makes 2 loaves. 14 slices per loaf.
Recipe Notes
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Nutrition Facts
Favorite Pumpkin Bread Recipe - Lightened Up
Amount Per Serving (1 slice)
Calories 148Calories from Fat 43
% Daily Value*
Fat 4.8g7%
Carbohydrates 24g8%
Fiber 1g4%
Protein 2.7g5%
* Percent Daily Values are based on a 2000 calorie diet.