Low-Calorie Pumpkin Bread Recipe

Introduction

This low-calorie pumpkin bread is a delicious and guilt-free treat that’s perfect for the fall season. Moist and flavorful, it uses wholesome ingredients to keep it light without sacrificing taste. It’s an easy recipe that home bakers will love.

Ingredients

• 3/4 cup pumpkin puree
• 1/2 cup unsweetened apple sauce
• 1/4 cup raw organic honey
• 1/4 cup non-fat plain Greek yogurt
• 2 large eggs (at room temperature)
• 1 teaspoon vanilla extract
• 2 cups almond flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• A pinch of salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon turmeric
• 1/2 teaspoon ground ginger

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). Line a 9×5 inch loaf pan with parchment paper and set it aside.
2. Step 2: In a large bowl, whisk together the Greek yogurt, apple sauce, honey, eggs, pumpkin puree, and vanilla extract until smooth and even.
3. Step 3: In a separate bowl, combine the almond flour, baking powder, baking soda, salt, cinnamon, turmeric, nutmeg, and ground ginger. Whisk these dry ingredients together well.
4. Step 4: Gradually add the dry ingredients to the wet mixture, gently stirring until just combined. Avoid overmixing the batter.
5. Step 5: Pour the batter into the prepared loaf pan and bake for 35 to 45 minutes. Check doneness by inserting a toothpick in the center; it should come out clean.
6. Step 6: Turn off the oven and let the bread rest inside for 10 minutes. Then transfer it to a cooling rack and allow it to cool completely before slicing and serving.

Tips & Variations

• Add a cream cheese topping or mix in semi-sweet chocolate chips for added richness and flavor.
• Sprinkle chia seeds, pumpkin seeds, or flaxseeds on top for a nutritious crunch.
• Consider mixing in nuts or raisins, but keep in mind this will increase the calorie content.
• Make sure your eggs are at room temperature for better mixing and texture.
• Do not overmix the batter to keep the bread light and tender.

Storage

Once completely cooled, you can store the pumpkin bread covered with a towel on the kitchen counter for up to 3 days. Alternatively, place it in a plastic container with a lid and refrigerate for up to 5 days. For longer storage, wrap it tightly in cling film or aluminum foil and freeze for up to 2 weeks. Reheat slices gently in a toaster or oven before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Why did my pumpkin bread come out raw in the middle?

This often happens if the oven temperature is too low or uneven. Make sure your oven is properly preheated to 350°F and consider using an oven thermometer to check accuracy. Baking times can vary depending on your oven, so testing with a toothpick is important.

Can I substitute almond flour with regular flour?

You can use regular flour, but it will change the texture and nutrition of the bread. Almond flour adds moisture and a subtle nuttiness while keeping it low-carb and gluten-free. If you substitute, expect a denser crumb and adjust baking time accordingly.

Low-Calorie Pumpkin Bread Recipe

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★★★★★

4.9 from 59 reviews

This Low Calorie Pumpkin Bread recipe is a healthy, guilt-free treat perfect for fall or any time you crave a warm, spiced bread. Made with pumpkin puree, almond flour, unsweetened applesauce, and Greek yogurt, it’s rich in flavor yet low in calories and fat. With warming spices like cinnamon, nutmeg, turmeric, and ginger, it delivers comforting autumn flavors without the extra sugar or unhealthy fats.

• Author: Dana
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour 5 minutes
• Yield: 12 servings 1x
• Category: Bread
• Method: Baking
• Cuisine: American
• Diet: Low Calorie

Ingredients

Scale 1x2x3x

Wet Ingredients

• 3/4 cup pumpkin puree
• 1/2 cup unsweetened apple sauce
• 1/4 cup raw organic honey
• 1/4 cup non-fat plain Greek yogurt
• 2 large eggs (at room temperature)
• 1 teaspoon vanilla extract

Dry Ingredients

• 2 cups almond flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• A pinch of salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon turmeric
• 1/2 teaspoon ground ginger

Instructions

1. Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper and set aside to prevent sticking and ensure easy removal of the bread after baking.
2. Mix Wet Ingredients: In a large bowl, whisk together the non-fat Greek yogurt, unsweetened apple sauce, raw honey, eggs, pumpkin puree, and vanilla extract until smooth and fully combined.
3. Combine Dry Ingredients: In a separate bowl, whisk together almond flour, baking powder, baking soda, salt, ground cinnamon, turmeric, ground nutmeg, and ground ginger to evenly distribute the leavening agents and spices.
4. Incorporate Dry into Wet: Gradually add the dry ingredient mixture into the wet ingredients, gently stirring with a spatula until just combined. Be careful not to overmix to keep the bread tender.
5. Pour Batter and Bake: Pour the batter into the prepared loaf pan. Bake in the preheated oven for 35 to 45 minutes. Test doneness by inserting a toothpick into the center—if it comes out clean, the bread is ready.
6. Rest and Cool: Turn off the oven and allow the bread to sit inside for 10 minutes to finish setting. Then transfer the bread to a cooling rack and let it cool completely before slicing and serving.

Notes

• Ensure your eggs are at room temperature for better mixing and texture.
• Do not overmix the batter to avoid dense bread; mix just until combined.
• Use parchment paper to prevent the bread from sticking to the pan.
• Letting the bread cool completely before slicing helps it hold its shape better.
• To store, keep the bread covered at room temperature for up to 3 days, refrigerate up to 5 days, or freeze for up to 2 weeks.
• Optional additions: cream cheese topping, semi-sweet chocolate chips, chia seeds, pumpkin seeds, flaxseeds, nuts, or raisins. Note these will increase calorie count.
• If your bread turns out raw in the middle, check your oven temperature accuracy and baking time.

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