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.

A photo of the pumpkin bread in a read loaf pan with a napkin underneath it.

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.

An overhead shot of pumpkin bread in a red loaf pan. The pumpkin loaf is sitting on a colorful napkin with blues and pinks.

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.

A slice of pumpkin bread with a bite on a fork. The slice of pumpkin bread is sitting on a light blue small plate with the loaf pan in the background.

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.

Substitutions

If you end of omitting the sugar free maple syrup, I would add some cinnamon and nutmeg to the batter.

A slice of pumpkin bread is sitting on a light blue small plate with the loaf pan in the background.

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?

Pumpkin Bread

Dash of Herbs

This recipe is 4 Freestyle points on Weight Watchers.

3.34 from 3 votes

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Prep Time 15

Cook Time 1 15

Total Time 1 30

Course Breakfast

Cuisine American

Servings servings

Calories 197 kcal

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 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.

Nutrition

Calories: 197kcalCarbohydrates: 22gProtein: 3gFat: 11gSaturated Fat: 1gCholesterol: 36mgSodium: 175mgPotassium: 173mgFiber: 2gSugar: 9gVitamin A: 3295IUVitamin C: 1.1mgCalcium: 66mgIron: 1.8mg

Tried this recipe?Mention @dashofherbs or tag #dashofherbsrecipes!