This Low Calorie Pumpkin Bread is light, moist, and bursting with pumpkin flavor! Made with simple ingredients like pumpkin puree and spices, it’s a tasty treat that won’t break your diet.
I love enjoying a slice with my morning coffee. It feels like a cozy hug in bread form! Plus, it’s guilt-free, so I can have seconds without the worry. 😄
Key Ingredients & Substitutions
Whole Wheat Flour: This flour adds fiber and nutrients. But you can swap it with all-purpose flour if needed. Just know it may change the bread’s texture slightly.
Greek Yogurt: This ingredient keeps the bread moist while lowering calories. If you prefer dairy-free options, use coconut or almond yogurt instead. Just ensure it’s unsweetened.
Canned Pumpkin Puree: Stick to 100% pumpkin for the best flavor! If you don’t have canned, you can roast and puree fresh pumpkin as an alternative.
Sugar Substitute: I recommend erythritol, but you can use any baking-friendly sweetener you prefer, just check the conversion ratio since some are sweeter than sugar.
How Can I Ensure My Pumpkin Bread is Perfectly Moist?
To achieve moist pumpkin bread, following the mixing steps correctly is key! Don’t overmix the batter, or it can become dense. Mix until just combined, and let the oven do the work.
- Make sure your ingredients are at room temperature. This helps them mix more easily.
- Use canned pumpkin puree rather than pie filling; it’s pure pumpkin without added sugars and spices.
- For even moisture, let your bread cool completely to prevent steam buildup in the container.
Low Calorie Pumpkin Bread
Ingredients You’ll Need:
- 1 ¾ cups whole wheat flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1 cup canned pumpkin puree (100% pumpkin, no sugar)
- 1/2 cup plain nonfat Greek yogurt
- 1/4 cup unsweetened applesauce
- 1/2 cup granulated sugar substitute (like erythritol or a blend suitable for baking)
- 1/4 cup egg whites (about 2 large egg whites)
- 1 teaspoon vanilla extract
- Optional: 2 tablespoons pumpkin seeds for topping
How Much Time Will You Need?
This delightful pumpkin bread takes about 15 minutes to prep and around 50-60 minutes to bake. Afterward, allow for some cooling time. In total, you’re looking at about 1 hour and 15 minutes to enjoy this tasty treat!
Step-by-Step Instructions:
1. Prepping the Oven and Pan:
First things first, preheat your oven to 350°F (175°C). While it’s warming up, grab a 9×5 inch loaf pan and lightly grease it or line it with parchment paper to prevent sticking. This sets you up for sliceable success!
2. Mixing the Dry Ingredients:
In a large mixing bowl, whisk together the whole wheat flour, baking soda, baking powder, salt, ground cinnamon, nutmeg, and ginger. Make sure everything is nicely combined so every bite of your bread has that lovely pumpkin spice flavor!
3. Combining Wet Ingredients:
Now, in a separate bowl, mix your pumpkin puree, Greek yogurt, applesauce, sugar substitute, egg whites, and vanilla extract. Stir it well until it’s smooth and creamy. This will add all the moisture and flavor to your bread!
4. Mixing It All Together:
Slowly fold the wet mixture into the dry ingredients. Be gentle! You want to combine them just until everything is mixed, but don’t overdo it, or your pumpkin bread could end up dense.
5. Getting Ready to Bake:
Pour the batter into the prepared loaf pan and smooth the top with a spatula. If you want, sprinkle the pumpkin seeds on top for a little crunch and decorative touch.
6. Baking to Perfection:
Pop the loaf into your preheated oven and bake it for 50-60 minutes. Keep an eye on it! You’ll know it’s done when a toothpick inserted in the center comes out clean. If it starts browning too much on top, cover it with aluminum foil.
7. Cooling Down:
Once baked, take it out of the oven and let it cool in the pan for about 10 minutes. After that, transfer your beautiful bread to a wire rack to cool completely. This helps it set and makes it easier to slice!
8. Slice and Enjoy:
Finally, slice it up and enjoy! Store any leftovers in an airtight container at room temperature for up to 3 days, or pop it in the fridge for even more freshness!
This Low Calorie Pumpkin Bread is not only healthy but bursting with flavor—perfect for the fall season or any time you crave something cozy and delicious!
Can I Substitute the Whole Wheat Flour?
Yes, you can use all-purpose flour if you prefer! Just keep in mind that the texture may be slightly different, and it won’t have the same nutritional benefits as whole wheat flour.
How Should I Store Leftover Pumpkin Bread?
Store any leftover pumpkin bread in an airtight container at room temperature for up to 3 days. If you want it to last longer, refrigerate it, where it can stay fresh for up to a week.
Can I Make This Recipe Vegan?
Absolutely! You can replace the egg whites with a flaxseed meal (1 tablespoon flaxseed mixed with 2.5 tablespoons water is a great substitute!). Just let it sit for a few minutes to thicken before adding it to your wet ingredients.
Is There a Way to Add More Flavor or Texture?
Definitely! Consider adding chopped nuts, chocolate chips, or dried fruits like cranberries for added texture and taste. Just remember to adjust the sugar substitute if you add sweet ingredients!
