460x533 MarisaChurchillPumpkinBread 1

Pumpkin Bread Recipe with Truvía® Brown Sugar Blend and Pepita Seed Topping

Made with Truvía® Brown Sugar Blend, this moist bread created by celebrity chef Marisa Churchill makes for the perfect fall or winter treat. This recipe has 18% fewer calories* and 52% less sugar* than the regular brown sugar-sweetened version. Makes one 5x9 loaf (18 servings).

  • Serving Size: 1 slice (50g)
130 calories

Nutrition Per Serving

Calories 130
Total Fat 6g
Saturated Fat 3g
Trans Fat 0g
Cholesterol 35mg
Sodium 100mg
Total Carbohydrate 24g
Dietary Fiber 1g
Sugars 10g
Erythritol 5g
Protein 2g
Vitamin A 50% DV
Vitamin C 0% DV
Calcium 0% DV
Iron 6% DV

Ingredients

  • 1-34 cup all-purpose flour

  • 1 cup Truvía® Brown Sugar Blend, packed

  • 1 tsp baking soda

  • 14 tsp baking powder

  • 14 tsp salt

  • 12 tsp cinnamon

  • 14 tsp nutmeg

  • Pinch of clove

  • 12 cup butter

  • 13 cup milk

  • 1-14 cup canned pumpkin

  • 2 eggs

  • 12 teaspoon vanilla extract

  • 12 cup finely chopped dates, optional

  • 13 cup shelled pepita seeds

  • Non-stick cooking spray

Directions

  1. Preheat the oven to 350°F with a rack in the center position.

  2. Grease a 5” x 9” loaf pan with non-stick cooking spray, set aside.

  3. Combine the flour, Truvía® Brown Sugar Blend, baking soda, baking powder, salt, cinnamon, nutmeg and clove in a large mixing bowl and whisk to combine.

  4. In a pot, or in the microwave, gently melt the butter with the milk. Pour the butter and milk into a second large mixing bowl. Whisk the pumpkin, eggs, and vanilla into the milk mixture. Once combined, pour the pumpkin mixture into the flour mixture. Whisk until thoroughly combined.

  5. If using dates, fold in the chopped dates at this point. Transfer the batter to the prepared loaf pan. Sprinkle the pepita seeds on top of the pumpkin bread and bake for 40 minutes.

  6. After 40 minutes, carefully tent a piece of aluminum foil over the pumpkin bread, to prevent the pepita seeds from becoming too toasted. Rotate the loaf pan, front to back, to ensure even baking. Continue to bake with the foil tented on top, for an additional 30 minutes, or until a knife inserted into the center comes out clean.

  7. Remove the loaf from the oven and cool in the pan for several hours. Once the loaf pan has cooled sufficiently for you to touch it, remove the pumpkin bread from the loaf pan and continue to cool for two hours before slicing.

  8. Serve the pumpkin bread at room temperature. Leftovers can be stored, tightly wrapped, at room temperature for two days, or refrigerated for up to five days.

*This bread has 130 calories and 10 grams of sugar per serving (including dates) compared to the brown sugar-sweetened version which has 160 calories and 21 grams of sugar.

Pumpkin Bread with Pepita Seed Topping is rated 4.8 out of 5 by 4.
Rated 5 out of 5 by from So tasty I made this today and it is delicious. I cut the sugar a little because the dates make it so sweet. It is a very solid loaf and will make a fast breakfast choice with a glass of milk. I used pumpkin that I roasted and mashed since there were so many at the market.
Date published: 2016-10-02
Rated 4 out of 5 by from perfect. tells you what to expect This is a great recipe. I subbed out the pepita for pumpkin seeds and some shelled sunflower seeds but it is very tasty and different from other breads. also a great dense bread so it frys well in a little olive oil
Date published: 2015-04-11
Rated 5 out of 5 by from Great quick bread I baked this yesterday and it turned out great. I have been looking for a low sugar pumpkin bread and this is definitely It. Thanks for sharing.
Date published: 2015-09-16
Rated 5 out of 5 by from Great Bread Lots of flavor. easy to make. Didn't last long in our house. The kids loved it.
Date published: 2016-02-20
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