Light Pumpkin Bread

Today, I propose a recipe for Pumpkin Bread, the famous American pumpkin cake.

The traditional American recipe is a little too hot. This excellent cake deserves to be discovered in its light version. I tested several recipes but this one is excellent. I just slightly modified the recipe and removed the chocolate chips to get a Pumpkin Bread with the minimum of syn.

You can do it at the slowcooker or without any robot.

If you are a SW or WW fan, the part is worth 4 syns.

Ingredients for 12 slices:

2 eggs

2 tsp oil

400 g pumpkin

40 g sugar

40 g maple syrup

220 g flour

1 packet of dry yeast


Cook 400 g pumpkin with steam or water.

You will get about 260 g of pumpkin puree.

Preheat the oven to 180 ° C.

In the bowl of the Companion with the knife knead / crush or in a bowl incorporate the eggs, sugar, flour and yeast. Mix V 10/30 sec.

Add the pumpkin puree and the oil. Mix again 20 sec.

Pour the mixture into a cake tin. Bake for about 30 minutes

Let cool before unmolding.