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. It’s been a challenge to find the time to do everything (from being a wife, a new mother, a full-time employee), but I find joy in the kitchen.
I don’t traditionally make too many breads because they could be loaded with WW points, but this pumpkin bread has been lightened up (it’s only 4 Freestyle points per slice) but it doesn’t taste like it’s been lightened up.
And while I don’t eat a ton of breads (and make them even more rarely), I have made a chocolate-chip zucchini bread WW friendly and 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. 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.
There are some savings in terms of points by using sugar free maple syrup. If you don’t want to use something sugar free, you can omit this ingredient. If you end of omitting the sugar free maple syrup, I would add some cinnamon and nutmeg to the batter.
To make this pumpkin bread recipe:
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.
Pumpkin Bread
Pin
Ingredients
- 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
Instructions
- Preheat the oven to 350 degrees. Coat a 9x5 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.
Tried this recipe?Mention @dashofherbs or tag #dashofherbsrecipes!
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!