I adore pumpkin bread (all things pumpkin). This recipe by our favorite healthy food blogger Gina of SkinnyTaste is fabulous, yet is Weight Watchers-friendly (just 3 PointsPlus per slice), which means I can include it as a regular breakfast item for my family (our kids love it too!) without feeling guilt. It has been a steady staple for us since 2010.
Nothing makes fall and winter mornings better than warm pumpkin bread with a hot cup of coffee. Bake this on a Sunday evening, slice it up for the work week, and reheat in the microwave for 30 seconds. And a full loaf makes a great gift!
Pumpkin Banana Bread
Weight Watchers Info: 3 PointsPlus per serving.
Ingredients
- Pam baking spray
- ¾ cup unbleached all purpose flour
- ½ cup white whole wheat flour
- ¾ tsp baking soda
- ½ tsp salt
- 1 tsp cinnamon
- ½ tsp ground cloves*
- ½ tsp ground nutmeg*
- 3 very ripe medium bananas, mashed
- ½ cup pureed pumpkin
- 2 tbsp butter, softened
- ½ cup light brown sugar, unpacked
- 1 large egg white
- 1 large egg
- 1 tsp vanilla extract
Instructions
- Preheat oven to 325°. Grease a 9x5 inch loaf pan with baking spray.
- In a medium bowl, combine flour, baking soda, pumpkin spice and salt with a wire whisk. Set aside.
- In a large bowl, cream butter and sugar with an electric mixer. Add egg whites, egg, bananas, pumpkin and vanilla, and beat at medium speed until thick. Scrape down sides of the bowl.
- Add flour mixture and nuts (if using), then blend at low speed until combined. Do not over mix.
- Pour batter into loaf pan and bake on the center rack for 60 minutes, or until a toothpick inserted in the center comes out clean.
- Let the pan cool at least 20 minutes, bread should be room temperature before slicing.
Notes
12 slices per loaf. 1 slice per serving.
