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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.

Ingredients

Scale

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.

Keywords: low calorie pumpkin bread, healthy pumpkin bread, pumpkin bread recipe, almond flour bread, low fat pumpkin bread, sugar conscious pumpkin bread

Find it online: https://dishedbydana.com/low-calorie-pumpkin-bread-recipe/