This Low Calorie Pumpkin Bread is a great recipe packed with pumpkin goodness and warm spices. It's simple, wholesome and a feel good recipe for the season.
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Check out my Low Calorie Pumpkin Overnight Oats and my Low Calorie Pumpkin Smoothie Recipe for more amazing pumpkin recipes!
Are you ready for pumpkin season? This low calorie pumpkin bread is a better way to enjoying pumpkin flavors!
It's an easy to follow recipe that's perfect for breakfast or snack, and it stores well for a few days.
How Many Calories Are In A Slice Of Pumpkin Bread?
The calorie count of a single slice of pumpkin bread can vary by recipe, typically ranging around 300 calories. However, this recipe has been designed to be more calorie-conscious, with just 97 calories per slice.
Why You'll Love This Recipe
- This pumpkin loaf is perfect for pumpkin spice season! Enjoy with your favorite cup of coffee!
- It's has fall flavors in every bite! The cinnamon, nutmeg, cloves, and ginger create an amazing taste. It's the best pumpkin bread for this time of year.
- Homemade pumpkin bread is made with simple ingredients and will quickly become one of your favorite quick bread recipes.
Ingredients You'll Need
- Pumpkin Puree: Brings rich pumpkin flavor and moisture to the bread without adding a ton of extra calories. You can also use a homemade pumpkin puree.
- Unsweetened Applesauce: The secret to keeping this bread moist without needing loads of vegetable oil or butter.
- Plain Non-Fat Greek Yogurt: Adds a nice texture and a touch of protein.
- Sugar Substitutes (Granulated and Brown): Brings the sweetness. You can also use pure maple syrup.
- Large Eggs: Binds everything together and adds structure to the bread.
- Vanilla Extract: Elevates the overall flavor profile.
- Whole Wheat Flour: A healthier choice compared to refined flour.
- Baking Soda & Baking Powder: These leavening agents give the bread that perfect rise.
- Salt: Just a pinch to balance out the sweetness and enhance the other flavors.
- Spices (Cinnamon, Nutmeg, Cloves, Ginger): This is where the autumn vibes kick in. These spices combine to give you that warm, cozy flavor.
Step-By-Step Instructions
Step 1: Preheat the oven to 350 °F. Grease a 9x5-inch loaf pan with nonstick cooking spray or line it with parchment paper.
Step 2: In a large bowl, combine the pumpkin, unsweetened applesauce, Greek yogurt, sugar substitutes, eggs, and vanilla extract. Mix well until the mixture is smooth and well combined.
Step 3: In a separate bowl, whisk together the whole wheat flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger.
Step 4: Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to overmix.
Step 5: Pour the batter into the prepared loaf pan and smooth the top.
Step 6: Bake for about 45-55 minutes, or until a toothpick inserted into the center of the bread comes out clean.
Step 7: Remove the bread from the oven and let it cool in the pan for about 10 minutes. Then, transfer the bread to a wire rack to cool completely.
Step 8: Once the bread is completely cooled, slice into individual slices and enjoy!
NOTE: You can print the FULL recipe with all ingredients & detailed instructions below!
Expert Tips
- For a smoother batter, use eggs at room temperature. If you forgot to take them out in advance, you can place them in a bowl of warm water for a few minutes.
- Using fresh spices, especially if they've been sitting in your pantry for a while, can make a big difference in flavor.
- Allow the bread to cool in the pan for about 10 minutes before transferring it to a cooling rack. This helps prevent it from falling apart when you remove it from the pan.
Variations
- Mini Loaves: Pour the batter in mini loaf pans. Watch the baking time, as it won't take as long for the mini loaf pans to cook.
- Protein: Add a scoop of your favorite vanilla or unflavored protein powder to increase the protein content of the bread.
- Chocolate Chips: Add some dark chocolate chips to the batter for a chocolate-pumpkin combination.
- Pumpkin Spice Latte: Add a shot of espresso or a tablespoon of instant coffee to the wet ingredients for a latte-inspired bread.
Storing & Freezing
Storing: Store the bread in an airtight container at room temperature for up to 3 days. For longer storage, place the bread in the fridge for up to a week.
Freezing: To freeze the entire loaf, let the bread cool completely. Wrap it tightly in plastic wrap, aluminum foil, or place it in a heavy duty freezer bag. It can be frozen for up to 2-3 months.
You can also slice the pumpkin bread into individual portions before freezing. Place parchment paper between the slices to prevent sticking. Wrap each slice or portion in plastic wrap or foil, and then store them in an airtight container or freezer bag. This makes it easier to thaw and enjoy a slice at a time.
Recipe FAQ's
Yes, you can use fresh pumpkin puree if you prefer. To make fresh pumpkin puree, roast or boil pumpkin until it's soft, then blend it until smooth. Make sure it's well-drained to achieve a similar consistency to canned pumpkin.
Yes, you can use this recipe to make a muffin recipe. Just fill greased muffin cups ⅔ full with the batter and adjust the baking time accordingly (usually shorter, around 20-25 minutes).
More Fall Recipes You'll Love
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Low Calorie Pumpkin Bread
Equipment
Ingredients
- 1 cup pumpkin purée
- ¼ cup unsweetened applesauce
- ¼ cup plain non-fat Greek yogurt
- ½ cup granulated sugar substitute I like Swerve Granular or Monk Fruit Sweetener
- ¼ cup brown sugar substitute I like Swerve Brown Sugar Replacement
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 ¾ cups whole wheat flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoon ground ginger
Instructions
- Preheat the oven to 350°F. Grease a 9x5-inch loaf pan with nonstick cooking spray or line it with parchment paper.
- In a large bowl, combine the pumpkin, unsweetened applesauce, Greek yogurt, sugar substitutes, eggs, and vanilla extract. Mix well until the mixture is smooth and well combined.
- In a separate bowl, whisk together the whole wheat flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to overmix.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for about 45-55 minutes, or until a toothpick inserted into the center of the bread comes out clean.
- Remove the bread from the oven and let it cool in the pan for about 10 minutes. Then, transfer the bread to a wire rack to cool completely.
- Once the bread is completely cooled, slice into individual slices and enjoy!
Notes
- For a smoother batter, use eggs at room temperature. If you forgot to take them out in advance, you can place them in a bowl of warm water for a few minutes.
- Using fresh spices, especially if they've been sitting in your pantry for a while, can make a big difference in flavor.
- Allow the bread to cool in the pan for about 10 minutes before transferring it to a cooling rack. This helps prevent it from falling apart when you remove it from the pan.
- Storing: Store the bread in an airtight container at room temperature for up to 3 days. For longer storage, place the bread in the fridge for up to a week.
- Freezing: To freeze the entire loaf, let the bread cool completely. Wrap it tightly in plastic wrap, aluminum foil, or place it in a heavy duty freezer bag. It can be frozen for up to 2-3 months.
- You can also slice the pumpkin bread into individual portions before freezing. Place parchment paper between the slices to prevent sticking. Wrap each slice or portion in plastic wrap or foil, and then store them in an airtight container or freezer bag. This makes it easier to thaw and enjoy a slice at a time.
Nutrition
All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.
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