This healthy pumpkin bread is perfect for breakfast, afternoon coffee, and just a feel-good snack. This recipe uses stevia to keep things Weight Watchers-friendly while cinnamon, cloves, and nutmeg give it a warm, comforting flavor.
This recipe is perfect for those who enjoy indulging in bread but don’t want to blow their point budget on empty carbs. The pumpkin adds great nutritional value, color, and moisture to this taste and guiltless treat.
Why you should try Pumpkin Bliss Bread?
Imagine enjoying a slice of pumpkin bread that rivals Starbucks, but with a guilt-free twist. That’s exactly what this recipe delivers. At just 2 Weight Watchers points per serving, it’s a treat you can indulge in without derailing your health goals.
What sets this bread apart is its simplicity. With just a handful of affordable ingredients, you can whip up this delicious loaf in your own kitchen. This no-fuss recipe requires just a bowl and spoon are all you need to mix up this tasty treat.
The best part? You’ll save both money and calories compared to the coffee shop version. It’s a win-win situation that’ll have you reaching for another slice.
Prep Time: 15 minutes
Cook Time: 45-50 minutes
Servings: 8
Serving Size: 1 slice (about 2 inches thick)
2 WW Points Per Serving. You can view the recipe on the WW App here. (WW login required.)
Ingredients:
- 2 cups pumpkin puree (480 g)
- 2 large eggs
- 1 teaspoon oil (5 ml)
- 1 teaspoon baking powder (4 g)
- 1 cup whole wheat flour (120 g)
- 1 cup rolled oats (80 g)
- 1 teaspoon ground cinnamon (2 g)
- ¼ teaspoon ground cloves (0.5 g)
- 4 packets stevia (or to taste)
- 1 teaspoon vanilla extract (5 ml)
Instructions:
- Preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan with a small amount of oil or line it with parchment paper for easy removal.
- In a large mixing bowl, combine the pumpkin puree and eggs. Whisk them together until smooth and well blended. This creates the base of your bread’s moisture and structure.
- Add the teaspoon of oil and vanilla extract to the pumpkin mixture. Stir to incorporate these flavors evenly throughout the batter.
- In a separate bowl, mix the dry ingredients: whole wheat flour, rolled oats, baking powder, cinnamon, and ground cloves. Whisk these together to ensure even distribution of the spices and leavening agent.
- Gradually add the dry ingredients to the wet pumpkin mixture. Stir gently after each addition, mixing just until no dry streaks remain. Be careful not to overmix, as this can lead to tougher bread.
- Taste the batter and add stevia to your desired level of sweetness. Remember, the natural sweetness of the pumpkin will come through during baking.
- Pour the batter into your prepared loaf pan, smoothing the top with a spatula for even baking.
- Bake in the preheated oven for 45-50 minutes. The bread is done when a toothpick inserted into the center comes out clean or with just a few moist crumbs.
- Allow the bread to cool in the pan for about 10 minutes before transferring to a wire rack to cool completely.
- Once cooled, slice into 8 even pieces and enjoy your homemade, healthier version of pumpkin bread!
Storage: This bread is best stored in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. You can also freeze individual slices for a quick and easy breakfast or snack later on.
Variations and Substitutions
As I mentioned, I make this bread by memory, so I’ve tried some variations:
- Sometimes I want to eat more, so I adjust the recipe by using only a quarter cup of whole wheat flour and adding three parts of pumpkin. This gives it a pudding-like texture with fewer points, a worthwhile option.
- I add vanilla, ground cloves, and cinnamon, but when I’m short on time, I use a good tablespoon of pumpkin spice.
- I’ve also added grated carrot, replacing part of the pumpkin, giving the bread a more orange color and a firmer texture.
- For toppings and additions, you can add raisins and top with whole oats and various nuts. The nuts toast during baking, giving the bread an extra texture that’s very welcome.
Tips and Tricks for Making Pumpkin Bread
- You can mix this bread by hand; first, integrate the wet ingredients: eggs and pumpkin puree, then add the dry ingredients, starting with the whole wheat flour. This way, you’ll quickly spot any lumps and eliminate them.
- Add the baking powder last.
- Moist breads tend to stick to the mold, so make sure to grease and flour the mold, use parchment paper, or a silicone mold.
- Preheating the oven is essential for this recipe; good baking gives these soft-textured breads the perfect texture.
Pumpkin Bread
Ingredients
- 2 cups pumpkin puree, 480 g
- 2 large eggs
- 1 teaspoon oil, 5 ml
- 1 teaspoon baking powder, 4 g
- 1 cup whole wheat flour, 120 g
- 1 cup rolled oats, 80 g
- 1 teaspoon ground cinnamon, 2 g
- ¼ teaspoon ground cloves, 0.5 g
- 4 packets stevia, or to taste
- 1 teaspoon vanilla extract, 5 ml
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan with a small amount of oil or line it with parchment paper for easy removal.
- In a large mixing bowl, combine the pumpkin puree and eggs. Whisk them together until smooth and well blended. This creates the base of your bread’s moisture and structure.
- Add the teaspoon of oil and vanilla extract to the pumpkin mixture. Stir to incorporate these flavors evenly throughout the batter.
- In a separate bowl, mix the dry ingredients: whole wheat flour, rolled oats, baking powder, cinnamon, and ground cloves. Whisk these together to ensure even distribution of the spices and leavening agent.
- Gradually add the dry ingredients to the wet pumpkin mixture. Stir gently after each addition, mixing just until no dry streaks remain. Be careful not to overmix, as this can lead to a tougher bread.
- Taste the batter and add stevia to your desired level of sweetness. Remember, the natural sweetness of the pumpkin will come through during baking.
- Pour the batter into your prepared loaf pan, smoothing the top with a spatula for even baking.
- Bake in the preheated oven for 45-50 minutes. The bread is done when a toothpick inserted into the center comes out clean or with just a few moist crumbs.
- Allow the bread to cool in the pan for about 10 minutes before transferring to a wire rack to cool completely.
- Once cooled, slice into 8 even pieces and enjoy your homemade, healthier version of pumpkin bread!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
