Swirl Pumpkin Spice Bread
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Nutrition Facts
Per 100g
About This Product
Swirl Pumpkin Spice Bread by Pepperidge Farm scores 9/10 for Heart Health based on very low saturated fat.
Swirl Pumpkin Spice Bread by Pepperidge Farm provides 289 calories, 7.9g protein, 2.6g fat, and 57.9g carbohydrates per 100g. That gives it a protein efficiency of 2.7g of protein per 100 calories. It scores well for Heart Health, Bone Health, Energy health goals.
- ✓Very low in saturated fat (0.0g per 100g), which is beneficial for cardiovascular health.
- ✓Classified as NOVA Group 4 (ultra-processed food). Consider less processed alternatives if clean eating is a priority.
Deep Analysis
Swirl Pumpkin Spice Bread by Pepperidge Farm sits near the middle of the bread category with 289 kcal per 100g (category avg: 297). Sugar is a concern at 18.4g per 100g (194% above category average).
Nutrition Breakdown
- •Calories: 289 kcal per 100g (category avg: 297)
- •Protein: 7.9g per 100g (category avg: 9.3g)
- •Sugars: 18.4g per 100g (category avg: 6.3g)
- •Fiber: 2.6g per 100g (category avg: 4.9g)
Who Should Eat This
Best suited for general healthy eating with moderate portions.
Watch Out
- ⚠Classified as NOVA Group 4 (ultra-processed). If clean eating matters to you, look for less processed options.
Better Alternatives
If Swirl Pumpkin Spice Bread doesn't perfectly fit your goals, consider looking for lower-sugar options in the same category, less processed alternatives (NOVA Group 1-2). Browse the bread category page on NutritionRanked to compare options side by side.
Ingredients
Enriched wheat flour (flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), pumpkin, sugar, yeast, wheat flour, wheat gluten, brown sugar (sugar, invert sugar, molasses), soybean oil, contains 2 percent or less of: dextrose, cinnamon, salt, monoglycerides, nonfat milk*, canola oil, wheat starch, spices, beta carotene for color, caramel color, natural flavors, vanilla extract, calcium propionate and sorbic acid to retard spoilage, butter*, malted barley flour, soy lecithin.