Salt Air Exchange

A Healthy & Easy Way to Eat Pumpkin

It’s that time of year. You know, the time of year where everything comes flavored in pumpkin. Coffee, cookies, candy and yep, even gum. But how much of that stuff is actually made of ‘real’ pumpkin? Probably not so much and truth be told, I really don’t like it. Why? Because the fake flavoring is usually too strong for me and it lacks any nutritional value. So, if you want to really enjoy the taste of pumpkin, there’s a healthy and easy way to enjoy it – Pumpkin Bread.

gourdsAs someone who likes pumpkin, but is married to someone who really doesn’t, I wanted to find a recipe that was not only healthy, but ‘light’ enough (in flavor) that the hubby would be willing to try it. Luckily, I stumbled across this very simple recipe of Pumpkin Bread by EatingWell Magazine from their holiday issue 1995. Provided at the time by Patsy Jamieson, an EatingWell Recipe Contributor, this pumpkin recipe is obviously a favorite since it wasn’t too hard to find.


Follow along to read how you can make a tasty but healthy option for eating your beloved pumpkin.

(Healthy) Pumpkin Bread

Ingredients – 1 Serving:

2 ½ cups all-purpose flour

2 cups whole-wheat flour, preferably white whole wheat

2 large eggs

2 large egg whites

2 cups packed light brown sugar

3 cups canned unseasoned pumpkin puree

1 tablespoon baking powder

2 teaspoon baking soda

2 teaspoon salt

½ canola oil

*If you like the flavor of pumpkin pie spice, add a pinch or two to season the bread.

Prep Work:

Prep time – 15 minutes

Ready in 3 hours

1.     Preheat oven to 350 degrees.

2.     Coat two 9 by 5 inch loaf pans with cooking spray.

3.     Stir all-purpose flour, whole-wheat flour, baking powder, baking soda and salt in a large bowl. Whisk eggs, egg whites, brown sugar, pumpkin and oil in another large bowl. Add the pumpkin mixture to the dry ingredients and mix until just combined. Scrape the batter into the prepared pans and smooth the tops.

4.     Bake the loaves until the tops are golden brown and a use a cake tester inserted in the center comes out clean, 50-60 minutes. Cool the pans for 10 minutes. Turn the loaves out onto a wire rack to cool completely.

Nutritional Information:

Serving Size – 1/12 slice

Per serving:

210 calories, 5 g fat (1 g saturated fat), 2 g fiber, 38 g carbohydrates, 4 g protein, 44 mcg folate, 16 mg cholesterol, 19 g sugars, 18 g added sugars, 377 mg sodium, 62 mg calcium

Carbohydrate servings – 2 1/2

 Well, there you have it. Doesn’t that look incredibly easy? And chances are, you probably have most of the ingredients in your pantry except for the pumpkin puree and whole-wheat flour.

Pumpkins & Mum_SAESo, delight yourself and your family with a taste of the fall with this easy AND HEALTHY option for eating pumpkin.

Question – Do you have a favorite pumpkin recipe? Please share it with me and the other readers because I would love to share it.

Tag me in your Twitter or Instagram post!


Pics – Bread by EatingWell, gourds by Pixabay, pumpkins & mum by SAE


Would love to hear your thoughts & exchange ideas.

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