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.
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 the 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 and that makes 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 the way 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
- Pumpkin Puree
- Brown Sugar
- Fat-Free Yogurt
- Lowfat Milk
- Vanilla Extract
- Raw Pepita Seeds
HOW TO MAKE WEIGHT WATCHERS PUMPKIN BREAD
I wish this bread was 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 Freestyle SmartPoints. That isn't too bad for comfort food like pumpkin bread.
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 make sure 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 from the oven and let 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 how to make 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
Preheat oven to 350 F and spray a 9 x 5 inch loaf pan with baking spray.
In a medium bowl, sift together the flour, baking powder, baking soda, pumpkin spice, and salt. Set aside.
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.
Add flour mixture, then gently fold it in. Do not over mix.
Pour batter into the prepared loaf pan.
Sprinkle the top with pepitas.
Bake on the center rack for 50 minutes, or until a toothpick inserted in the center comes out clean.
Let it cool in the pan for 20 minutes and finish cooling on a cooling rack.
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 Freestyle SmartPoints.
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!