Lightened-Up Pumpkin Bread

This lightened-up pumpkin bread is made with honey, olive oil, and walnuts for a soft, spiced loaf that’s about half the calories of classic pumpkin bread.

Course Breakfast, Dessert

Cuisine American

Keyword lightened up pumpkin bread, lower calorie pumpkin bread, pumpkin bread with honey, pumpkin walnut bread, reduced calorie pumpkin bread, whole wheat pumpkin bread

Prep Time 15

Cook Time 45

Total Time 1

Servings slices

Calories 237kcal

Author Cathy Pollak

Equipment

loaf pan 8x4 (20x10 cm) The right size for a tall loaf.
mixing bowls Large enough for all ingredients.
hand mixer or whisk. To blend the batter.
parchment paper Makes it easy to lift out the loaf.

Ingredients

cooking spray
¾ cup (90 g) whole wheat flour
⅔ cup (83 g) all-purpose flour
1 tsp (4 g) baking soda
1 tsp (4 g) baking powder
1 tsp (3 g) ground cinnamon
½ tsp (1 g) ground nutmeg
¼ tsp (0.5 g) ground ginger
¼ tsp (0.5 g) ground allspice
¼ tsp (0.5 g) ground cloves
¼ tsp (1.5 g) table salt
2 large eggs
1 cup (245 g) pumpkin puree
⅓ cup (113 g) clover honey
⅓ cup (80 ml) extra virgin olive oil
¼ cup (36 g) packed brown sugar Splenda do not sub if you want a lower calorie version
1 cup (120 g) chopped walnuts
2 tbsps (18 g) pepitas (pumpkin) seeds

Instructions

Preheat the oven to 350°F (175°C). Spray an 8x4-inch (20x10 cm) loaf pan with cooking spray and line with parchment paper for easy removal.
cooking spray
In a large bowl, mix together the whole wheat flour, all-purpose flour, baking soda, baking powder, cinnamon, nutmeg, ginger, allspice, cloves, and salt.
¾ cup (90 g) whole wheat flour, ⅔ cup (83 g) all-purpose flour, 1 tsp (4 g) baking soda, 1 tsp (4 g) baking powder, 1 tsp (3 g) ground cinnamon, ½ tsp (1 g) ground nutmeg, ¼ tsp (0.5 g) ground ginger, ¼ tsp (0.5 g) ground allspice, ¼ tsp (0.5 g) ground cloves, ¼ tsp (1.5 g) table salt
Add the eggs, pumpkin puree, honey, olive oil, and brown sugar Splenda. Blend until smooth.
2 large eggs, 1 cup (245 g) pumpkin puree, ⅓ cup (113 g) clover honey, ⅓ cup (80 ml) extra virgin olive oil, ¼ cup (36 g) packed brown sugar Splenda
Stir in the chopped walnuts.
1 cup (120 g) chopped walnuts
Pour the batter into the prepared loaf pan. Sprinkle the pepitas over the top.
2 tbsps (18 g) pepitas (pumpkin) seeds
Bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean.
Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Notes

For a nut-free version, leave out the walnuts and pepitas.
To cut calories further, leave out the honey. The loaf will still bake with a hint of sweetness and a soft texture.
Stick to brown sugar Splenda for this recipe. Substitutions won’t give the same lightened-up result.

If you’re making this lightened-up pumkin bread, check out the full post. That’s where I keep extra tips, FAQs, and details that don’t always make it into the recipe card.

Nutrition info is an estimate and will vary depending on the brands you use.

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Nutrition