Low Sodium Low Fat Pumpkin Bread

Indulge in the perfect fall treat with this Low Sodium Low Fat Pumpkin Bread, a wholesome recipe that’s as delicious as it is nutritious. Crafted with a blend of whole wheat and all-purpose flour, this quick bread is naturally sweetened with honey and gets its moist texture from unsweetened applesauce and pumpkin puree—making it heart-healthy and guilt-free. Warm spices like cinnamon, nutmeg, ginger, and cloves infuse every slice with cozy autumnal flavor, while a touch of unsweetened almond milk keeps it light. With just 15 minutes of prep and no added butter or oils, this low-fat and low-sodium pumpkin bread is ideal for health-conscious bakers seeking a fall-inspired snack or breakfast option. Serve it as is, or pair it with your favorite tea or coffee for the ultimate seasonal comfort.

Nutriscore Rating: 75/100

Prep Time:15 mins

Cook Time:50 mins

Total Time:65 mins

Servings: 12

Ingredients

• 1.5 cups Whole wheat flour
• 0.5 cups All-purpose flour
• 2 teaspoons Baking powder
• 1.5 teaspoons Ground cinnamon
• 0.5 teaspoons Ground nutmeg
• 0.5 teaspoons Ground ginger
• 0.25 teaspoons Ground cloves
• 0.25 teaspoons Salt substitute (optional for taste)
• 0.5 cups Unsweetened applesauce
• 1 cups Canned pumpkin puree
• 1 large Egg
• 1 large Egg white
• 1 teaspoons Pure vanilla extract
• 0.5 cups Unsweetened almond milk (or any low-fat milk alternative)
• 0.5 cups Honey (or maple syrup)

Directions

Step 1

Preheat your oven to 350°F (175°C). Lightly grease a 9x5-inch loaf pan with nonstick spray or line it with parchment paper.

Step 2

In a large mixing bowl, sift together the whole wheat flour, all-purpose flour, baking powder, ground cinnamon, ground nutmeg, ground ginger, ground cloves, and salt substitute (if using). Set aside.

Step 3

In another bowl, whisk together the unsweetened applesauce, canned pumpkin puree, egg, egg white, vanilla extract, almond milk, and honey until smooth and well combined.

Step 4

Gradually add the wet ingredients to the dry ingredients, stirring gently until just combined. Be careful not to overmix to avoid a dense texture.

Step 5

Pour the batter into the prepared loaf pan and spread it out evenly.

Step 6

Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center of the loaf comes out clean.

Step 7

Remove the pumpkin bread from the oven and allow it to cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely before slicing.

Step 8

Slice and serve. Store leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.

Nutrition Facts

Serving size	(957.3g)

Amount per serving	% Daily Value*
Calories	1553.6

Total Fat 20.6g	0%
Saturated Fat 4.8g	0%
Polyunsaturated Fat 3.9g
Cholesterol 224.4mg	0%
Sodium 1200.2mg	0%
Total Carbohydrate 318.9g	0%
Dietary Fiber 34.8g	0%
Total Sugars 118.7g
Protein 44.5g	0%

Vitamin D 103.8IU	0%
Calcium 442.4mg	0%
Iron 15.6mg	0%
Potassium 1672.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 11.3%

Protein: 10.9%

Carbs: 77.8%