Low Fat, Sugar Free Pumpkin Bread

Total Time
Prep 10 mins
Cook 45 mins

The texture of this pumpkin bread is almost better than that of its full-fat version. Yum! Perfect for anytime of day. I guarantee you won't be able to tell it's low-fat OR sugar free!


  1. Preheat oven to 350°F.
  2. Combine whole grain pastry flour (Arrowhead Mills makes a great one), all-purpose flour, salt, spices, and baking soda in a small bowl; set aside.
  3. Combine egg substitute, olive oil, Splenda, pumpkin, and water in large bowl. Gradually add flour mixture.
  4. Pour into loaf pan and bake for approximately 45-50 minutes.
Most Helpful

Wow, this came out so good. I made a couple of changes, I only used 1 cup of splenda, I used 1 egg instead of the egg substitue, and I omitted the oil and water and used 1/2 cup unsweeted applesauce.....oh and I added raisins and nuts. I have a sugar free, fat free friend that will love this bread. Also it was very moist because I added the applesauce.

Oneredheadedlady December 18, 2009

I also loved it........with the changes of the first reviewer. My second and best one was 1/4 cup splenda, 1/2 cup more applesauce, and 10 minutes less on the baking time. I think my friend Carla will love it too!

ginger faye May 22, 2011

I'm sorry but this just did not work out for me. I went over the recipe many times after it came out bad and I could not see any mistakes I made. My bread did not rise at all and was bland and dry upon testing. I don't think I'll being trying this again. Sorry!

kumiko_aki October 17, 2009