I love enjoying a slice of this pumpkin spice bread with a hot cup of coffee in the mornings. Sometimes I will have it as a snack with a cup of tea in the afternoons. It is so yummy and moist, and you would never, EVER guess that there is a healthy twist to this recipe.
Fall is my favorite season. And now that the mornings are turning cooler, cue pumpkin-flavored-everything!
This pumpkin spice bread cuts (but does not eliminate) the sugar and oil by using a mashed banana for natural sweetness and some greek yogurt for texture.
I also use half whole wheat flour and half white flour. The wheat gives is a tad more fiber and nutrition, while the white gives it a lovely texture and rise.
I have served this pumpkin spice bread to out-of-town company and to my Sunday School class with nothing but rave reviews. My toddler and husband give their stamp of approval too. So it officially passes ALL the taste tests. Because what good is making something a little healthier if you have to sacrifice the taste?
My Pumpkin Spice Bread Recipe
Pumpkin Spice Bread
Ingredients
- 3/4 cup whole wheat flour
- 3/4 cup unbleached all purpose flour
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 3/4 teaspoon pumpkin pie spice
- 3/4 cup sugar
- 1 medium banana mashed
- 1/8 cup canola oil
- 1/2 cup 2% Greek yogurt
- 1/2 can of 100% pureed pumpkin (7.5 ounces)
- 1 egg
- 1/2 teaspoon pure vanilla extract
- 1.5 tablespoon old fashion oats
Instructions
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Preheat the oven to 350 degrees.
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Mix the flours, salt, baking soda, baking powder and pumpkin pie spice in a medium bowl, and set aside.
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In a stand mixer bowl add the sugar, mashed banana, canola oil, Greek yogurt, pumpkin, egg and vanilla.
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Mix on low for about 2 minutes.
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Slowly incorporate the dry ingredients until well-combined.
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Spray a loaf pan with cooking spray.
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Pour the mixture into the pan, using a spatula to even out the batter.
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Top with the oats.
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Cook at 350 degrees for 60 minutes.
Recipe Notes
One slice is 4 PointsPlus on Weight Watchers. This recipe used the recipe builder to calculate Weight Watchers PointsPlus.
Did you try this recipe? I would love to hear what you think!
If you really like this recipe, please pin and share it!
Update: I have also used this recipe to make mini-muffins! I used the same ingredients listed above, and I baked in a mini muffin tin for 15 minutes.
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Margaret Mahony says
Love so many of your recipies- but several, like this one only list the points plus points?
And the nutritional values listed are limited so difficult to determine how many smart points there are?
thanks
Margaret
Marjorie @APinchOfHealthy says
Thanks for that feedback, Margaret! This is an old recipe, and there is clearly some kind of error going on with the nutritional info. I will see if I can fix that. Also, I used to publish WW info, and I no longer do that anymore. Still, there are some older recipes like this that have that info in them.
Carmen says
I just made this and it was fantastic! thanks for the recipe and including the points plus! I’m currently on week #3 of WW and have lost 7 pounds so far!
Marjorie@APinchOfHealthy says
I am so happy to hear that you enjoyed it Carmen! And that is great about losing 7 pounds. Congrats! 🙂
Mira L says
I have a similar recipe, but only use whole wheat flour and it works! Your bread looks amazing, thanks for sharing!
Marjorie@APinchOfHealthy says
I’ll have to try that. On several other recipes I have tried to go 100% whole wheat flour, and it has been disastrous. So it is customary for me to go halfsies. 🙂
Jessica Vaughn says
I am so happy to see this! I love love anything pumpkin. Do you think if I use non-fat greek yogurt, it would change the consistency? I buy Chobani nonfat plain yogurt for my smoothies, so I always have it on hand.
Marjorie@APinchOfHealthy says
Thanks Jessica! 🙂 I think non-fat Greek yogurt should work just fine. Let me know how it turns out if you try it.
Lynn says
Have you ever tried to make pumpkin pancakes? I had the BEST pumpkin pancakes in California and came home and tried for a solid week to make a healthy pumpkin pancake. Epic fail every time!
Marjorie@APinchOfHealthy says
I have never tried pumpkin pancakes! What a great idea.
Jessica Vaughn says
Pumpkin pancakes are AMAZING! I have had some success with a healthy recipe I played around with and my family loves them. I do not know how many PP they are. If Marjorie doesn’t mind, I would be happy to post the recipe in the comment section here.
Marjorie@APinchOfHealthy says
I don’t mind at all. 🙂 Please share!
Jessica Vaughn says
Pumpkin Pancakes – 1 1/2 Cups Whole wheat flour, 3 tsp baking powder, 2 Tbl sugar, 1/2 tsp salt, 1 tsp cinnamon, 1 Tbl pumpkin pie spice, 1 1/4 cup unsweetened vanilla almond milk, 1 egg or egg substitute, 1 cup pumpkin puree. The amount of cinnamon and pumpkin pie spice is entirely up to your taste. My family loves it so I tend to add more than what some recipes call for. Also, in the past I have used 1 cup whole wheat flour and 1/2 cup rolled oats. When I make this recipe, it makes 10 pancakes.
Marjorie@APinchOfHealthy says
This looks great! I may have to make these in the morning. I have not made any pancakes in forever! Thanks so much for sharing Jessica.