Print coupons for the products you love and watch your savings grow.

Your health. Your taste buds. Here are a few products that serve both masters.

Fiber One®

57% Daily Value of Fiber

Join us... for free! Let's take small, doable steps to eat—and live—better. Step one? Sign up today for free coupons, expert articles, healthy simple recipes, and friendly advice from other folks like you.

A thinner waist and a fatter wallet with coupons and recipes delivered right to your inbox!

Yummy new
recipes delivered
to your inbox when
you register—FREE!

In Eat Better America’s new video series, BAAAD HABITS!, we document a real family’s eating habits with a hidden camera and hold a healthy eating intervention to help the family healthify their food choices.

Want to see how we healthified this recipe? Click and view the before and after for the healthified recipe.

print the recipe, share it with friends, or sign up and log in to save it.

already a member? log in

join now!

rant, rave, & review this recipe

Confirm Delete

Are you sure you want to delete your recipe review?
Yes | No

already a member? log in

join now!

rant, rave, & review this recipe

Thanks for letting us poll your palate!

Your recipe rating, out of 5 stars, has been saved. Rate more recipes and help your fellow foodies find new favorites.

"Healthified" Pumpkin Bread

What is “Healthified”?

We've replaced ingredients with great-tasting alternatives to create better-for-you recipes that are just as yummy as the originals.

Substitution

You can substitute 1/2 cup ground flaxseed for 1/2 cup of the whole wheat flour if desired.

Review write a review

reviews

click stars to rate

Based on 13 ratings

50% less fat • 29% fewer calories • 50% more fiber than the original recipe—see the comparison. We’ve scooped out some of the fat from this popular bread and spooned in whole wheat flour. Delicious! From eatbetteramerica.

Prep Time:20 min

Start to Finish:2 hr 40 min

makes:2 loaves (12 slices each)

2	cups Gold Medal® all-purpose flour
1 1/2	cups Gold Medal® whole wheat flour
2	cups sugar
2	teaspoons baking soda
1	teaspoon baking powder
1	teaspoon salt
1	teaspoon ground cinnamon
1	teaspoon ground nutmeg
1	teaspoon ground allspice
1/2	teaspoon ground cloves
1	can (15 oz) pumpkin (not pumpkin pie mix)
1	cup fat-free (skim) milk
3/4	cup fat-free egg product
1/2	cup canola oil

1.	Heat oven to 350°F. Spray bottoms only of two 9x5-inch loaf pans with cooking spray. In large bowl, mix flours, sugar, baking soda, baking powder, salt, cinnamon, nutmeg, allspice and cloves until well blended.
2.	In medium bowl, mix pumpkin, milk, egg product and oil until well blended. Stir into flour mixture until well blended. Spoon batter evenly into pans.
3.	Bake 1 hour to 1 hour 10 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen sides of loaves from pans; remove from pans to cooling racks. Cool completely, about 1 hour.
High Altitude (3500-6500 ft): Decrease baking soda to 1 1/2 teaspoons.

Nutritional Information

1 Slice: Calories 190 (Calories from Fat 45); Total Fat 5g (Saturated Fat 0g, Trans Fat 0g); Cholesterol 0mg; Sodium 240mg; Total Carbohydrate 32g (Dietary Fiber 2g, Sugars 18g); Protein 3g Percent Daily Value*: Vitamin A 60%; Vitamin C 0%; Calcium 4%; Iron 6% Exchanges: 1 Starch; 1 Other Carbohydrate; 0 Vegetable; 1 Fat Carbohydrate Choices: 2
*Percent Daily Values are based on a 2,000 calorie diet.

7 Reviews

print review with recipe

Love it!

I used this recipe all fall/winter when I needed to bring something to work for a party or 'just because'...everyone loved it! It makes 2 loaves so I would have another for my husband who also loved it!
Posted at 2:59 PM on March 19 2010 by

print review with recipe

Makes Good Muffins too

I used this recipe to make muffins this weekend. (Since there are 12 servings in a loaf, I thought this would work nicely). I like the way the muffins turned out. I baked for about 15-17 minutes (until tester came out clean). The only issue is that they stick a bit to the paper liners. I might use non-stick cooking spray and bake directly in the muffin pan next time. I will almost definitely be trying this again.
Posted at 11:15 PM on December 1 2009 by Andrea S

print review with recipe

good

I love pumpkin break and this healthy version is great! Just be sure you mix completely so that the taste is consistent.
Posted at 5:14 PM on November 9 2009 by switch0veride

print review with recipe

Excellent and moist

I am always on the lookout for a good pumpkin recipe this time of year and this one is the one I will stick with in the future! It is moist and flavorful. My husband needed a dish to pass at a work party and I had just made this (two loafs). He took one and it was gone in minutes. Everyone raved about it. You would never know it was healthy!!!
Posted at 5:12 PM on November 9 2009 by Navagg

print review with recipe

healified pumpkin bread review

This bread was absolutely delicious! It will become a fall tradition in our family!
Posted at 5:11 PM on November 9 2009 by Florida Dot

print review with recipe

very yummy and moist

I love the how moist it is and the whole wheat flavor. I didn't have any oil so I used apple sauce and it worked great. 4 stars because the pumpkin flavor was a little weak for me. However, I really like pumpkin, so few things do have enough pumpkin flavor.
Posted at 9:32 AM on March 25 2009 by kvoskuil

print review with recipe

Great flavor, less grease

This recipe is an improvement over the original. Noticeably less grease on the hands! I compared the original, healthified, and optional flaxseed versions side by side and I enjoyed both of the healthier versions best. The flaxseed added a pleasant nutty flavor and changed the texture. I wouldn't add the flaxseed, though, if your family is wary of "healthy" foods.
Posted at 10:07 AM on November 24 2008 by spunkygirl