Healthy Pumpkin Bread Recipe - Clean Eating Magazine

Nutmeg-Infused Pumpkin Bread

Eating a slice of our moist, slow-cooker pumpkin bread may actually improve your energy, thanks to its hearty dose of potassium.
Nutmeg-infused pumpkin bread

Nutmeg-infused pumpkin bread

Nutritional Bonus: The potassium found in pumpkins aids in balancing fluid levels in the body and is necessary for energy production. But a pumpkin's health benefits don't end there: The gourd-like squash also contains a good dose of magnesium, which promotes a healthy immune system, contributes to bone strength and helps maintain normal heart function.

  • Duration
  • Cook Time
  • Prep Time
  • 16Servings


  • Olive oil cooking spray
  • 3/4 cup 100% apple juice
  • 1/2 cup dried apple juice-sweetened cranberries
  • 1 3/4 cups white whole-wheat flour
  • 1/2 cup maple sugar flakes
  • 2 tsp baking powder
  • 1/4 tsp baking soda
  • 1 tsp ground nutmeg
  • 1/4 tsp ground allspice
  • 1/4 tsp sea salt
  • 1 cup canned organic solid pumpkin or cooked and puréed pumpkin
  • 1/2 cup nonfat plain Greek yogurt
  • 4 egg whites
  • 1/4 cup safflower oil
  • 1 tbsp pure vanilla extract
  • 2 oz unsalted pecan pieces, toasted


  1. Lightly mist an 8 1/2 x 4 1/2-inch nonstick loaf pan with cooking spray; set aside.
  2. In a small saucepan, combine apple juice and cranberries. Place on high heat and bring to a boil; remove from heat and let sit for 10 minutes to cool slightly.
  3. In a large bowl, whisk flour, maple sugar flakes, baking powder, baking soda, nutmeg, allspice and salt until combined; set aside.
  4. In a medium bowl, stir cranberry mixture, pumpkin, yogurt, egg whites, oil and vanilla until well combined. Add cranberry-pumpkin mixture and pecans to flour mixture and stir until just moistened but no flour is visible; don't over-mix. Spoon into pan, gently smoothing top with back of spoon or a rubber spatula.
  5. Place a rack in the bottom of a 6-qt slow cooker to elevate pan from bottom; place pan on top. (Alternatively, form 3 or 4 12-inch pieces of foil into balls and place in bottom of slow cooker to elevate pan.) Cover and cook on high for 2 hours and 45 minutes or until a wooden toothpick inserted in the center comes out clean. Transfer pan to a cooling rack and let cool for 10 minutes. Loosen bread from pan by running a spatula around inside edges. Invert onto cooling rack and let cool completely. Slice into 16 pieces.

Nutrition Information

  • Serving Size: about 1/2 inch slice
  • Calories: 159
  • Carbohydrate Content: 21 g
  • Fat Content: 6.5 g
  • Fiber Content: 3 g
  • Protein Content: 4 g
  • Saturated Fat Content: 1 g
  • Sodium Content: 70 mg
  • Sugar Content: 8 g