{Git in Mah Belly} Healthy Pumpkin Bread

By now, you clearly know how I feel about foods involving pumpkin, right? (No? Well get your pumpkin on here and here.) If pumpkin is on the menu, it’s going home with me…in mah belly!

A friend of mine gave me this recipe awhile back and I’ve been waiting for the official start of Fall to try it out. Good Housekeeping Institute (is that fancy-talk for ‘kitchen out back’?) tinkered with the traditional Pumpkin Bread Recipe to make this slimmed-down version, void of saturated fat and cholesterol. And since I’m going to eat the whole thing regardless, it might as well be healthier!


Gather your ingredients:


Healthy Pumpkin Bread

1 cup packed brown sugar
2 large egg whites
1 cup pure pumpkin (not pumpkin pie mix)
1/4 cup canola oil
1/3 cup low-fat plain yogurt
1 t. vanilla extract
1 cup all-purpose flour
3/4 cup whole wheat flour
1 1/2 t. baking powder
1 t. ground cinnamon
1/2 t. ground nutmeg
1/2 t. baking soda
1/2 t. salt

1) Preheat oven to 350 degrees and spray your metal loaf pan with cooking spray.

2) In large bowl, using a wire whisk, combine brown sugar and egg whites. Add pumpkin, oil, yogurt and vanilla. Stir to combine.

3) In medium bowl, combine all-purpose flour, wheat flour, baking powder, cinnamon, nutmeg, baking soda and salt. Add flour mixture to pumpkin mixture; stir until just combined. Do not over mix.

4) Pour batter into prepared pan. Bake 45-50 minutes, or until toothpick inserted in center of loaf comes out clean. Cool in pan 10 minutes before inverting bread onto wire cooling rack.

Git in Mah Belly!


I’m should be embarrassed to tell you that we went through THREE batches of this bread over the weekend! In fairness, I gave one loaf to some really helpful neighbors who happen to own some tools we need to borrow. A second loaf was devoured by us while it was still warm. I panicked about not having any more, so I made a third batch.

The third time, I made it in giant muffin tins…like over sized pumpkin bread cupcakes. Oh yeah! I also said screw it used the whole eggs, vanilla yogurt (because it’s what I had) and a huge amount of Pumpkin Pie Spice. They were a little better….two egg yolks can’t be that big of a deal, right?

(The recipe made more than what is shown…this is all that remained at picture time.)

Caught a bandit red-handed:


Can you blame her?! What is the first thing you cook once fall arrives?

Leave a Comment


  1. Katie wrote:

    mmm sounds delicious! I think I might need to make this!

    Posted 10.19.10 Reply
  2. Cfycup wrote:

    I will definitely be making these and taking them to work for breakfast! How long did the muffins need to bake?

    When fall arrives the first thing I do is grab a few different coffeemate creamers from the grocery. I really love the caramel apple flavor and the pumpkin spice is numero dos in my book. I also like to make coffee cake in the fall for some reason. Yum!

    Posted 10.19.10 Reply
  3. Simply LKJ wrote:

    We've already devoured one loaf of Pumpkin bread and let's just say, it wasn't the healthy version! Love those pumpkin spice lattes too!!

    Posted 10.19.10 Reply
  4. Lauren wrote:

    definitely making these asap, might even do a little cream cheese frosting for the muffin shaped versions 🙂

    Posted 10.19.10 Reply
  5. Seems like fall and holidays bring out the baker in all of us! I love your glass cake stand too:)

    Posted 10.19.10 Reply
  6. Michaela wrote:

    Looks delicious! I love baking peach cobbler and also pumpkin bread! Yum! I may have to try this recipe (:

    Posted 10.19.10 Reply
  7. I die for anything and everything pumpkin. Adding this recipe to my arsenal!!

    Posted 10.19.10 Reply
  8. emily wrote:

    Thanks for stopping by my blog! I am now a follower! I am super excited to check out your blog. I am loving it so far.

    And making anything and everything with pumpkin is my favorite part of fall. I will definitely have to try this one out (hopefully it will balance out all the unhealthy pumpkin goodies I bake).

    Posted 10.20.10 Reply
  9. Leah wrote:

    This sounds wonderful!!! I must try asap!!


    Posted 10.20.10 Reply
  10. Wow – this really does look yummy. we dont use pumpkin much in the uk so i'll need to hunt down that pumpkin in a tin – but i'm not going to let that stop me!!

    Rachie xo

    Posted 10.20.10 Reply
  11. Anonymous wrote:

    So like you to be doing so many wonderful, thoughtful things for your precious family…I know firsthand how incredibly busy you are being an amazing wife, mother, daughter, friend, cousin, employee, niece etc etc…but it reminds me of the old saying "you always have time for the things you put first" – you've got your priorities so in order…I'm proud and happy to be a part of your sweet life! Ali

    Posted 10.22.10 Reply
  12. robyn wrote:

    I am soooo going to make this!
    thank you!

    Posted 10.26.10 Reply
  13. Definitely going to make this! Thanks for sharing. It looks delish and I like pumpkin anything!
    Hope you will stop by my blog. If you like what you see, subscribe for more!

    Posted 11.5.10 Reply
  14. Looks delish!

    Posted 11.10.10 Reply
  15. traceyf68 wrote:

    I finally got around to making the pumpkin bread on Saturday. I made two loaves with the intention of giving one to a friend. Well, my friend never got hers…oops! Before we knew what hit us we lost all control and sliced right into that second loaf. Thanks for posting that recipe Cassie, it is already a favourite around here. Btw, I took my friend out to lunch to ease my guilty conscience 🙂

    Posted 4.20.11 Reply
  16. No WAY! I loooove pumpkin bread, and the idea of a healthified version totally appeals to me. The pictures make it look absolutely scrumptious, too. Thanks for sharing!

    (Visiting from Centsational Girl!) 🙂

    Posted 10.4.11 Reply
  17. Sarah wrote:

    Thanks for this! My kids have been begging me to make some! 🙂

    Posted 10.6.11 Reply