Moist Pumpkin Bread

with No Comments

This is one of my all-time favorite pumpkin bread recipes, lightened up to make it more Weight Watchers Friendly.


  • 1 can (15 ounces) pumpkin puree (not pumpkin pie filling)
  • 4 eggs
  • 1/2 cup vegetable oil
  • 1/2 cup low-fat buttermilk
  • 2/3 cup water or apple cider
  • 1-1/2 cups sugar
  • 3-1/2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1-1/2 teaspoons ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1/2 teaspoon ground cloves
  • 1/4 teaspoon ground allspice


  1. Preheat oven to 350F degrees. Grease and flour 2 9×5-inch loaf pans.
  2. In a large bowl, mix together pumpkin puree, eggs, oil, buttermilk, water and sugar until well blended.
  3. In a separate bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves and allspice.
  4. Stir the dry ingredients into the pumpkin mixture until just blended. Pour batter into the prepared pans.
  5. Bake for 60 to 70 minutes in the preheated oven. (Loaves are done when toothpick inserted in center comes out clean.)
  6. Remove from the oven and place on a wire rack to cool. After about 10 minutes, remove the pumpkin breads from their pans and place on wire racks to cool completely.
  7. Yield: Makes 2 loaves. 14 slices per loaf.
READ ALSO  Chicken and Asparagus Teriyaki Stir Fry

Recipe Notes

Weight Watchers PointsPlus: *4
Weight Watchers Freestyle SmartPoints: *5
Nutrition FactsFavorite Pumpkin Bread Recipe


Amount Per Serving (1 slice)
Calories  148 Calories from Fat 43
% Daily Value*
Total Fat 4.8g 7%
Total Carbohydrates 24g 8%
Dietary Fiber 1g 4%
Protein 2.7g 5%