This low-calorie pumpkin bread is moist and full of cozy spices, perfect for fall! Made with pumpkin puree and wholesome ingredients, it’s a guilt-free treat.
Every bite is like a warm hug on a chilly day. I like to enjoy it with a cup of tea while snuggling on the couch—talk about cozy vibes! ☕️
It’s so easy to whip up, too! Just mix the ingredients, pour it in a pan, and let the oven do its magic. Enjoying a slice feels like a little celebration!
Key Ingredients & Substitutions
Whole Wheat Flour: This flour adds fiber and nutrients. If you need a gluten-free option, try using almond flour or a gluten-free flour blend instead.
Pumpkin Puree: Canned pumpkin puree is perfect for this recipe. If fresh pumpkin is available, you can roast and puree it yourself! Just remember, avoid pumpkin pie filling as it’s already sweetened.
Greek Yogurt: It keeps the bread moist and adds protein. For non-dairy, you can use almond or coconut yogurt, which will work well too!
Egg Whites: They help bind the bread and add fluffiness. You can substitute with flaxseed meal (1 tbsp mixed with 2.5 tbsp water = 1 egg white) for a vegan option.
Pumpkin Pie Spice: This gives that delicious fall flavor! If you don’t have it, mix 1 tsp cinnamon, 1/2 tsp nutmeg, and 1/4 tsp ginger for a similar taste.
How Can I Ensure My Pumpkin Bread Isn’t Too Dense?
To avoid dense pumpkin bread, a few techniques are key. First, make sure to measure your flour correctly—too much can weigh down the bread. Always spoon the flour into your measuring cup and level it off with a knife.
- Mix the wet and dry ingredients until just combined. Over-mixing can lead to tough bread.
- Incorporate air into the batter by using room-temperature ingredients, as they mix more easily.
- Don’t skip the baking soda; it’s essential for rising!
Lastly, keep an eye on the baking time. It may take longer in some ovens, but a toothpick should come out mostly clean when it’s done. Enjoy making your bread fluffy and delicious!
How to Make Low Calorie Pumpkin Bread
Ingredients You’ll Need:
For the Bread:
- 1 3/4 cups whole wheat flour
- 1 tsp baking soda
- 2 tsp pumpkin pie spice (or a mix of cinnamon, nutmeg, ginger, and cloves)
- 1/2 tsp salt
- 1/4 cup brown sugar or coconut sugar
- 1/4 cup unsweetened applesauce
- 1/4 cup plain nonfat Greek yogurt
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 2 large egg whites
- 2 tsp vanilla extract
- 1/2 cup unsweetened almond milk (or any low-calorie milk substitute)
Optional Ingredients:
- 2 tbsp maple syrup or honey (for a touch of extra sweetness)
- Raw pepitas (pumpkin seeds) for topping
How Much Time Will You Need?
This recipe will take you about 15 minutes to prep and 50-60 minutes to bake, for a total time of about 1 hour and 15 minutes. Allow another 10-15 minutes for cooling before slicing. Perfect for enjoying a slice or two while you relax!
Step-by-Step Instructions:
1. Prepare Your Oven and Pan:
Start by preheating your oven to 350°F (175°C). While that’s heating up, take a 9×5-inch loaf pan and lightly grease it with cooking spray or line it with parchment paper for easy removal later.
2. Mix the Dry Ingredients:
In a large mixing bowl, whisk together the whole wheat flour, baking soda, pumpkin pie spice, and salt. This will be your dry mixture that gives the bread structure and flavor.
3. Combine the Wet Ingredients:
In another bowl, mix together the brown sugar (or coconut sugar), applesauce, Greek yogurt, pumpkin puree, egg whites, vanilla extract, almond milk, and maple syrup (if using). Stir well until everything is smooth and combined.
4. Combine the Mixtures:
Now, pour the wet ingredients into the bowl with the dry ingredients. Gently stir the two together just until combined. Be careful not to overmix, as this can make the bread tough.
5. Prepare for Baking:
Pour the batter into your prepared loaf pan and use a spatula to smooth out the top. If you like, sprinkle some raw pepitas on top for a delicious crunch and extra pumpkin flair.
6. Bake Your Bread:
Place the loaf pan in the preheated oven and bake for about 50-60 minutes. To check if it’s done, insert a toothpick into the center of the loaf—if it comes out clean or with just a few crumbs, it’s ready!
7. Cool and Slice:
Once your pumpkin bread is baked, take it out of the oven and let it cool in the pan for about 10 minutes. After that, carefully transfer it to a wire rack to cool completely before slicing. This will help it firm up nicely.
8. Enjoy:
Slice your delicious low-calorie pumpkin bread, and enjoy it as a snack, breakfast, or dessert! If you have leftovers, wrap them up and store at room temperature for up to 3 days, or in the fridge for up to a week.
This pumpkin bread is sure to be a hit! It’s moist, lightly sweet, and filled with cozy spices—all while being lower in calories than traditional recipes. Perfect for the fall season! 🍂
img src=”https://stewandspice.com/wp-content/uploads/2025/09/low-calorie-pumpkin-bread.webp” alt=””>
Can I Use A Different Type of Flour?
Absolutely! While whole wheat flour is used for a healthier option, you can substitute all-purpose flour if you prefer. For a gluten-free option, almond flour or a gluten-free flour blend works well too!
Should I Use Pumpkin Pie Filling Instead of Pure Pumpkin?
No, it’s best to use pure pumpkin puree instead of pumpkin pie filling, as the latter is pre-sweetened and spiced, which can alter the taste and calorie content of the bread.
How Can I Make This Recipe Vegan?
To make the pumpkin bread vegan, substitute the egg whites with a flaxseed mixture. Combine 1 tablespoon of ground flaxseed with 2.5 tablespoons of water—let it sit for a few minutes until it thickens, and use this in place of the egg whites.
How Should I Store Leftovers?
Store any leftover pumpkin bread in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. You can also freeze slices, wrapped tightly in plastic wrap and placed in a freezer bag for up to 3 months. Just thaw at room temperature when you’re ready to enjoy them!