Mom’s Pumpkin Nonfat Milk Bread Recipe: A Healthier Twist on a Family Favorite
Pumpkin bread is a timeless treat, cherished for its rich, moist texture and comforting flavor. This version, passed down from my mom, is a healthier alternative to the traditional recipe. After years of experimenting, she developed a lower-fat pumpkin bread that still captures all the warm, spiced goodness of the original. This bread is not only lightened up with nonfat milk and reduced fat, but it also makes two loaves, perfect for large gatherings like Thanksgiving or Christmas, or for enjoying over several days. The addition of raisins provides natural sweetness, while the combination of baking soda, cinnamon, and nutmeg gives this bread a full-bodied flavor that everyone will love.
Key Ingredients
| Ingredient | Quantity |
|---|---|
| Eggs | 3 large |
| Pumpkin | 1 cup (canned or fresh puree) |
| White sugar | 1 1/2 cups |
| Brown sugar | 1 1/2 cups |
| Water | 1 cup |
| Flour (all-purpose) | 3 1/3 cups |
| Dry milk powder | 1/2 cup |
| Wheat germ | 1/2 cup |
| Baking soda | 2 teaspoons |
| Baking powder | 1/2 teaspoon |
| Ground cinnamon | 1 teaspoon |
| Ground nutmeg | 1/2 teaspoon |
| Salt | 1 teaspoon |
| Raisins | 1 cup |
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 193.7 |
| Fat | 4.8g |
| Saturated Fat | 1.1g |
| Cholesterol | 21.8mg |
| Sodium | 140mg |
| Carbohydrates | 35.7g |
| Fiber | 0.9g |
| Sugar | 23g |
| Protein | 3.2g |
Preparation Time
- Prep Time: 15 minutes
- Cook Time: 50-60 minutes
- Total Time: 1 hour 5 minutes
- Yield: Makes 2 loaves (32 servings)
Step-by-Step Instructions
1. Prepare Wet Ingredients
Start by beating the eggs in a large mixing bowl until they are frothy and well combined. This will create the base for your moist pumpkin bread. Once the eggs are ready, add the pumpkin puree, white sugar, brown sugar, water, and vegetable oil (if using). Beat everything together until it’s well incorporated. The pumpkin not only provides a deep, autumnal flavor but also helps maintain the bread’s moisture even with less fat.
2. Combine Dry Ingredients
In a separate large bowl, combine all the dry ingredients: flour, dry milk powder, wheat germ, baking soda, baking powder, cinnamon, nutmeg, and salt. Make sure everything is evenly mixed, as this will ensure that the leavening agents are properly distributed throughout the bread, resulting in a light and airy loaf.
3. Mix Wet and Dry Ingredients
Gradually add the dry ingredients to the wet mixture. Beat gently as you add them in, but be careful not to overmix. Stir in the raisins at the end. The raisins not only contribute a touch of sweetness but also offer a chewy texture that contrasts beautifully with the soft, spongy bread.
4. Prepare Loaf Pans
Grease two 9×5-inch loaf pans with a bit of butter or nonstick cooking spray. Pour the batter evenly into both pans. The batter will be thick, so use a spatula to spread it out evenly across the pan.
5. Bake the Bread
Place the pans in a preheated oven at 350°F (175°C). Bake for 50 to 60 minutes, or until a toothpick inserted into the center of the bread comes out clean. The top should be golden brown and slightly cracked. If you find that the bread is browning too quickly, you can tent it with aluminum foil towards the end of baking.
6. Cool the Bread
Once baked, allow the pumpkin bread to cool in the pans for about 10 minutes. This helps it set and prevents it from falling apart when you remove it from the pans. Afterward, remove the loaves from the pans and let them cool completely on a wire rack before slicing.
Serving Suggestions
Mom’s Pumpkin Nonfat Milk Bread is versatile and can be enjoyed in many ways. Slice it up for breakfast, serve it alongside a warm cup of coffee or tea, or enjoy it as a snack. It also makes a delightful addition to holiday tables, especially at Thanksgiving or Christmas. For an extra touch, serve it with a dollop of whipped cream cheese or a drizzle of honey for added flavor.
Tips for Success
- Use canned pumpkin puree for a quick and easy option, but fresh pumpkin puree will work beautifully too. Just make sure to remove as much moisture as possible if using fresh pumpkin.
- Raisins are optional but highly recommended—they add a burst of sweetness and texture. If you prefer a different dried fruit, feel free to substitute cranberries or chopped dates.
- For a vegan version, substitute the eggs with a flax egg and opt for a plant-based milk instead of the dry milk powder.
- Adjust the sweetness by reducing the sugar if you prefer a less sweet bread, though the amounts listed here yield a perfectly balanced loaf.
Why You’ll Love This Recipe
This pumpkin bread is a family favorite, not only because it’s healthier but also because it maintains all the beloved flavors of the original recipe. It’s the perfect balance of moistness, sweetness, and spice—without the guilt. The reduced fat content and use of nonfat milk make it a lighter option for those watching their calories, yet it still remains incredibly satisfying. Whether you’re serving it at a holiday gathering, a cozy breakfast, or as a simple afternoon treat, this pumpkin bread will definitely become a go-to recipe in your home.
