It is the time of the year for pumpkins and this Weight Watchers Pumpkin Bread smells and tastes divine. This is going to be one of those Weight Watchers recipes you make over and over again.
Table of Contents
ALL ABOUT PUMPKINS
I love how versatile pumpkins can be in cooking. Pumpkins are full of vitamins, minerals, and antioxidants.
Some people think pumpkins fall into the category of a superfood thanks to iron, zinc, fiber, vitamin C and beta-carotene. I love how nutrient-dense this fruit is. Yes..some people consider pumpkins vegetables! Either way, they are great!
They are also low in calories, making them great for Weight Watchers.
Pureed pumpkin is a good way to add moisture to baked goods without adding a lot of calories or oil.
INGREDIENTS FOR WW PUMPKIN BREAD
I love pumpkin bread and how it makes my whole house smell like fall. By tweaking the ingredients on traditional pumpkin bread recipes I have been able to make this healthier and lowered the points to a more reasonable amount.
- White Whole Wheat Flour
- Baking Powder
- Baking Soda
- Pumpkin Pie Spice
- Salt
- Pumpkin Puree
- Eggs
- Brown Sugar
- Fat-Free Yogurt
- Lowfat Milk
- Vanilla Extract
- Raw Pepita Seeds
HOW TO MAKE WEIGHT WATCHERS PUMPKIN BREAD
I wish this bread were only 1 point per serving, but it isn't! Sweets will never be extremely low in points on Weight Watchers. This Weight Watchers Pumpkin Bread makes a 9-inch loaf.
When you cut this loaf into 9 one-inch slices then, each slice is 4 points for all 3 myWW Plans. That isn't too bad for comfort food like pumpkin bread.
On the current WeightWatchers Program (2023) it is 4 points per serving.
STEP ONE: DRY INGREDIENTS
Start off by preheating the oven to 350 degrees F. Take a 9 x 5 inch loaf pan and spray it with nonstick cooking spray.
In a medium bowl, sift together the flour, baking powder, baking soda, pumpkin spice, and salt. Sifting these dry ingredients together will help ensure the dry ingredients are equally distributed in the bread. Set the bowl aside for now.
STEP TWO: WET INGREDIENTS
Now it is time to combine the wet ingredients in a large bowl. Add the pumpkin puree, eggs, yogurt, milk, and vanilla extract to the bowl and beat with an electric or stand mixer until the wet ingredients are smooth and well combined.
STEP THREE: COMBINE
Now you will add the dry ingredients to the wet ingredients. Fold the flour mixture into the wet ingredients gently and combine, but be sure not to overmix.
STEP FOUR: BAKE
Pour the batter into your prepared loaf pan. Sprinkle the pepitas over the top of the batter.
Place the loaf pan in the oven on the center rack and bake for approximately 50 minutes. You can check for doneness by sticking a toothpick into the center of the loaf. If it comes out clean the loaf is done.
When the pumpkin bread is done cooking, remove it from the oven and let it cool in the pan for about 20 minutes.
Store any leftover bread in an airtight container in the refrigerator for up to a week.
WEIGHT WATCHERS PUMPKIN BREAD RECIPE
This recipe makes a slightly dense but very moist loaf of sweet bread. I think you will love it! It goes perfectly with a cup of coffee or tea. You can print off the complete ingredients and instructions on making Weight Watchers Pumpkin Bread from the recipe card below.
This moist and delicious Weight Watchers Pumpkin Bread will get you in the mood for fall without all the added point!
- 1 cup White Whole Wheat Flour
- 1 teaspoon Baking Powder
- ½ teaspoon Baking Soda
- 2 teaspoon Pumpkin Pie Spice
- pinch Salt
- 1 cup Pumpkin Puree
- 2 Eggs
- ½ cup Brown Sugar
- ½ cup Fat Free Yogurt
- 1 teaspoon Vanilla Extract
- ½ cup Low Fat Milk
- 2 tablespoons Raw Pepita Seeds
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Preheat oven to 350 F and spray a 9 x 5 inch loaf pan with baking spray.
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In a medium bowl, sift together the flour, baking powder, baking soda, pumpkin spice, and salt. Set aside.
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In a large bowl combine the pumpkin puree eggs, yogurt, milk and vanilla extract. Beat with an electric beater on medium speed until smooth and thick.
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Add flour mixture, then gently fold it in. Do not over mix.
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Pour batter into the prepared loaf pan.
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Sprinkle the top with pepitas.
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Bake on the center rack for 50 minutes, or until a toothpick inserted in the center comes out clean.
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Let it cool in the pan for 20 minutes and finish cooling on a cooling rack.
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Slice and serve immediately or keep in an airtight container in the fridge for up to a week.
Slice the loaf into 9 equal one-inch slices. One slice is a serving. Each serving is 4 points on the blue, green and purple myWW plans.
On the current WeightWatchers Program (2023) it is 4 points per serving.
If you love all things pumpkin, be sure to check out these Weight Watchers Pumpkin Pie Tarts! They are a great alternative to traditional pumpkin pie for Thanksgiving.
Don't forget to PIN this recipe so you can come back and make it again and again!
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Jamie what can I use instead of the raw pepita seeds?
You can leave the seeds off and it will be just as good! The other idea would be nuts..but those will add more points!
Hi Jamie – can you tell me what we could use instead of the fat free yogurt. We have a dairy allergy. Thank you.
I am not sure Nickie. I know a lot of healthier sweet bread recipes use applesauce but I haven’t tried it with this one.
Try using vegan yogurt. I’m not sure what it does to the points but baking wise I’ve never had a problem. Don’t love the flavor of plain vegan yogurt on its own but in things it’s great.