It’s pumpkin season and I love it.
I’ve been wanting to try pumpkin bread, but I also wanted it to be fairly low fat and sugar.
A search for “low fat pumpkin bread” on Google came up with many recipes, one of which called for applesauce and would make two loaves from two cups of pumpkin.
Hokaido pumpkins are very tasty and I didn’t want my bread to have a too overwhelming flavor.
Anyway, I made the bread. It took forever to bake through, and the result was not what I had expected. It’s too heavy, and doesn’t have enough flavor.
Next time I’ll add salt and replace the 2/3 cups of water with 1/2 cup oil. Still low fat, but hopefully more flavorful!

The bread made a yummy bread pudding….

Ingredients:
- 5 slices low-fat pumpkin bread
- 1 1/2 cups milk ( or half milk and half evaporated milk)
- 2 eggs
- 1 Tablespoon light brown sugar
- 1 teaspoon vanilla
- pinch of salt
- handfull of raisins
- butter to grease the dish.

Preheat oven to 200c
Grease baking dish and arrange bread slices in it. Sprinkle raisins over the bread.
Whisk together milk, eggs, sugar, vanilla and salt. Pour over the bread and raisins.
Bake in the oven until set, about 25 minutes.

It was delicious! Spicy, juicy, and very satisfying!