Ingredients for Low Sodium Low Fat Pumpkin Bread
- All Purpose Flour
- Canned Pumpkin Puree
- ¾ cup granulated sugar
- Vegetable Oil
- Egg Whites
- Pumpkin Pie Spice
- 1 teaspoon baking soda
- Low Sodium Salt
- Sodium Free Baking Powder
- ½ cup chopped walnuts or pecans (optional)
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How to Make Low Sodium Low Fat Pumpkin Bread
- Preheat oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan.
- In a large bowl, whisk together 1 ½ cups all-purpose flour, ½ teaspoon salt, ¾ cup granulated sugar, 1 teaspoon baking soda, and 1 teaspoon baking powder.
- In a separate bowl, whisk together 1 (15 ounce) can pumpkin puree, ¼ cup unsweetened applesauce (in place of oil for reduced fat), 2 large eggs, 1 teaspoon ground cinnamon, ½ teaspoon ground ginger, ½ teaspoon ground cloves, and ¼ teaspoon ground nutmeg.
- Gently fold the wet ingredients into the dry ingredients until just combined. Be careful not to overmix.
- If desired, gently fold in ½ cup chopped walnuts or pecans.
- Pour batter into the prepared loaf pan and spread evenly.
- Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean. Start checking around the 50-minute mark.
- Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
104g
Fat
9g
Carbs
15g
