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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.

Ingredients

Scale

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

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