Low Calorie Pumpkin Bread Recipe

Introduction

This low calorie pumpkin bread is a moist and flavorful treat perfect for any season. Made with wholesome ingredients and warm spices, it offers a healthier twist on a classic favorite without sacrificing taste.

Ingredients

• 1 cup pumpkin puree
• 3/4 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
• 1 3/4 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 aside.
2. Step 2: In a large bowl, whisk together the pumpkin puree, apple sauce, honey, Greek yogurt, eggs, and vanilla extract until the mixture is smooth and even.
3. Step 3: In a separate bowl, combine the almond flour, baking powder, baking soda, salt, cinnamon, nutmeg, turmeric, and ground ginger. Whisk to mix well.
4. Step 4: Gradually add the dry ingredients into the wet ingredients, stirring gently to combine. Be careful not to overmix the batter.
5. Step 5: Pour the batter into the prepared loaf pan and smooth the top. Bake for 35 to 45 minutes, or until a toothpick inserted into the center comes out clean.
6. Step 6: Turn off the oven and let the bread rest inside for 10 minutes before removing it. Transfer the loaf to a cooling rack and allow it to cool completely before slicing.

Tips & Variations

• For a nut-free version, substitute almond flour with oat flour or whole wheat flour.
• Add chopped walnuts or pecans for extra texture and flavor.
• Use maple syrup instead of honey for a different natural sweetness.
• To enhance the spices, add a pinch of cloves or allspice.

Storage

Store the pumpkin bread in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to one week or freeze slices individually wrapped for up to 3 months. Reheat slices gently in a toaster or microwave before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned pumpkin instead of fresh pumpkin puree?

Yes, canned pumpkin puree works perfectly and provides consistent moisture and flavor for the bread.

Will this recipe work without the yogurt?

The Greek yogurt adds moisture and tenderness to the bread. You can substitute it with an equal amount of unsweetened applesauce or a dairy-free yogurt alternative, but the texture may be slightly different.

Low Calorie Pumpkin Bread Recipe

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★★★★★

4.5 from 98 reviews

This Low Calorie Pumpkin Bread is a moist, flavorful loaf perfect for a healthy snack or breakfast option. Made with nutrient-dense ingredients like pumpkin puree, almond flour, and natural sweeteners, this bread offers a delicious fall-inspired treat that’s both gluten-free and low in calories. The blend of warming spices adds depth while keeping the recipe wholesome and satisfying.

• Author: Mia
• Prep Time: 15 minutes
• Cook Time: 35-45 minutes
• Total Time: 50-60 minutes
• Yield: 12 servings 1x
• Category: Bread
• Method: Baking
• Cuisine: American
• Diet: Low Calorie, Gluten Free

Ingredients

Scale 1x2x3x

Wet Ingredients

• 1 cup pumpkin puree
• 3/4 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

• 1 3/4 cups almond flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• Pinch of salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon turmeric
• 1/2 teaspoon ground ginger

Instructions

1. Preheat the 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 to make removal easier.
2. Mix Wet Ingredients: In a large bowl, combine the pumpkin puree, unsweetened apple sauce, raw organic honey, non-fat plain Greek yogurt, eggs, and vanilla extract. Whisk thoroughly until the mixture is smooth and even.
3. Combine Dry Ingredients: In a separate bowl, whisk together almond flour, baking powder, baking soda, salt, ground cinnamon, turmeric, nutmeg, and ground ginger to evenly distribute the leavening agents and spices.
4. Incorporate Dry into Wet: Gradually add the dry mixture into the wet ingredients, stirring gently with a spatula or spoon. Avoid overmixing to ensure the bread turns out tender, stopping once the batter is just combined.
5. Transfer Batter and Bake: Pour the batter into the prepared loaf pan, smoothing the top gently. Bake in the preheated oven for 35-45 minutes. Check doneness by inserting a toothpick in the center; if it comes out clean, the bread is ready.
6. Rest the Bread: Turn off the oven and let the bread rest inside for 10 minutes. This helps the bread settle and slightly cool down.
7. Cool Completely: Remove the bread from the oven and transfer it onto a cooling rack. Allow it to cool completely before slicing to maintain its structure and moisture.
8. Serve and Enjoy: Slice the bread into 12 servings and enjoy this nutritious, low-calorie treat anytime!

Notes

• Use room temperature eggs to help the batter combine more smoothly.
• Do not overmix the batter to keep the bread moist and tender.
• Parchment paper makes removing the loaf easier and keeps the pan clean.
• Store leftover pumpkin bread in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
• You can freeze sliced bread for up to 2 months; thaw slices at room temperature before serving.

Keywords: low calorie pumpkin bread, gluten free pumpkin bread, healthy pumpkin loaf, pumpkin spice bread, almond flour bread recipe