Healthy Version Of Holiday Pumpkin Bread

sumitaThomas's picture

Jun. 21, 2013

This sweet pumpkin bread is a perfect snack that is best enjoyed with tea. It is very easy to make and has a lovely spicy note.


Whole wheat flour 1 1/2 Cup (24 tbs)
Low sodium baking powder 1/4 Teaspoon
Pumpkin pie spice 1 Teaspoon
Baking soda 1 Teaspoon
Raisins 1/3 Cup (5.33 tbs)
Pecans 1/3 Cup (5.33 tbs)
Sugar free applesauce 1/4 Cup (4 tbs)
Splenda no calorie sweetener 1 Cup (16 tbs)
Eggs 3
Canned pumpkin 1 Cup (16 tbs)
Sugar free orange juice 1/4 Cup (4 tbs)
Vanilla essence 1/2 Teaspoon
Butter 1 Teaspoon



1. Preheat the oven at 350 degrees F.

2. Grease a loaf pan with butter and set aside.


2. In a mixing bowl, stir together the flour, baking soda, pumpkin pie spice, baking powder and salt. Set aside.

3. In another bowl, add in the raisins and pecans. Mix with 1 tablespoon of the flour mixture. Set aside.

4. In a large mixing bowl, at medium speed, beat together the applesauce and splenda until light and fluffy.

5. Add in the eggs, while stirring continuously. Then add canned pumpkin, orange juice and vanilla essence.

6. Stir in the remaining flour mixture to pumpkin mixture and beat at low speed until thoroughly blended. Stir in reserved pecans and raisins.

7. Pour in batter to the prepared loaf pan.

8. Bake for 60 – 70 minutes at 350 degrees F, or until lightly browned.

9. Cool on a wire rack for 10 minutes.


10. Serve Pumpkin Bread along with tea, or as toasted slices at breakfast

Recipe Summary

Difficulty Level: Medium
Cook Time: 60 Minutes
Ready In: 60 Minutes
Servings: 10

Nutrition Facts

Serving size

Calories 154Calories from Fat 47

 % Daily Value*

Total Fat 6 g9.2%

Saturated Fat 1 g5%

Trans Fat 0 g


Sodium 161 mg6.71%

Total Carbohydrates 23 g7.7%

Dietary Fiber 3 g12%

Sugars 5 g

Protein 5 g10%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet