If you have ever thought you couldn’t have bread while losing weight, you are wrong. This easy pumpkin bread recipe is only 4 Freestyle points per serving and fantastic. Wow your friends and family with this recipe.
During the holidays, I had time to finally get back in the kitchen. Which means that I finally was able to do some recipe development, and I have to say that I am so glad to be back in the groove.
If you need additional breakfast recipes, you should check out these 10 healthy breakfast recipes.
I don’t traditionally make too many breads because they could be loaded with WW points, but this pumpkin bread has been lightened up, but it doesn’t taste like it.
And while I don’t eat a ton of breads (and make them even more rarely), I have made a chocolate-chip zucchini bread – it’s also delicious!
One of my favorite things about this recipe is while it takes a minute to get all the ingredients in the pan, once it’s in the oven, you can relax.
This is also a great kid friendly breakfast or snack…my toddlers love it!
You don’t have to continue to cook something or worry about your loaf. After it’s in the oven, it’s basically done…I love that.
If you end of omitting the sugar free maple syrup, I would add some cinnamon and nutmeg to the batter.
There are some savings in terms of calories by using sugar free maple syrup. If you don’t want to use something sugar free, you can omit this ingredient.
What’s your favorite bread recipe?
- 3/4 cup buttermilk
- 1/2 cup quick-cooking oats
- 1 cup canned pumpkin puree
- 1/2 cup sugar free maple syrup
- 1/2 cup olive oil
- 1/4 cup brown sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 1 1/4 cups whole-wheat flour
- 2 Tablespoons pumpkin pie spice
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- Preheat the oven to 350 degrees. Coat a 9×5 loaf pan with cooking spray.
- In a small bowl, combine the buttermilk and oats. Stir to combine and let stand for 15 minutes.
- Mix together the pumpkin, maple syrup, olive oil, brown sugar, vanilla extract and eggs in a large bowl. Stir in the oat mixture and set aside.
- Mix together the flour, pumpkin pie spice, baking powder, salt and baking soda in a bowl. Add the flour mixture to the wet pumpkin mixture and mix until combined. Pour the batter in the prepared loaf pan.
- Bake for 65-75 minutes or until a toothpick can be inserted in the center and comes out clean. Allow to cool completely before you serve. Cut in 12 slices and serve.
Thank you – I hope you try it and enjoy it as much as I did.
MMM I love pumpkin bread! I will have to try this healthier version!