If you’re on the hunt for a delicious treat that feels indulgent but won’t weigh you down, this Low Calorie Pumpkin Bread Recipe is your new best friend. Imagine the warm, cozy spices of pumpkin and cinnamon wrapped in a soft, moist loaf perfected with wholesome ingredients that keep calories in check. It’s the ultimate balance of flavor and health, delivering all the fall vibes without the guilt. Once you try this pumpkin bread, you’ll find yourself reaching for it again and again, whether for breakfast, a snack, or a comforting dessert.
Ingredients You’ll Need
The magic of this Low Calorie Pumpkin Bread Recipe lies in its simple yet essential ingredients. Each one plays a special role, whether it’s adding moisture, texture, or that unmistakable pumpkin flavor that makes this bread stand out.
- Whole wheat flour: Adds a nutty flavor and hearty texture while boosting fiber content.
- Granulated sugar: Just enough sweetness to enhance the spices without overpowering.
- Baking soda & baking powder: Provide the perfect rise, making the bread fluffy and light.
- Ground cinnamon and nutmeg: These warm spices give pumpkin bread its signature comforting aroma and taste.
- Salt: Balances and enhances all the other flavors.
- Canned pumpkin puree: The star ingredient that brings moisture and vibrant color.
- Unsweetened applesauce: Adds natural sweetness and moisture, swapping out heavier fats.
- Vegetable oil: Keeps the bread tender and moist without adding too many calories.
- Non-fat Greek yogurt: Boosts protein and helps create a creamy crumb texture.
- Large eggs: Bind everything together and add richness.
- Vanilla extract: Enhances aroma and deepens the overall flavor profile.
How to Make Low Calorie Pumpkin Bread Recipe
Step 1: Prepare Your Oven and Pan
Start by preheating your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper to make sure your bread comes out effortlessly. This step helps achieve that perfect crust and keeps your bread from sticking.
Step 2: Mix the Dry Ingredients
In a large bowl, whisk together whole wheat flour, granulated sugar, baking soda, baking powder, ground cinnamon, ground nutmeg, and salt. Blending the dry ingredients first ensures that your spices and leaveners are evenly distributed throughout the batter, giving consistent flavor and rise.
Step 3: Combine the Wet Ingredients
In a separate bowl, stir together canned pumpkin puree, unsweetened applesauce, vegetable oil, non-fat Greek yogurt, eggs, and vanilla extract until completely smooth. This mixture brings moisture and richness while keeping the calorie count low thanks to the applesauce and yogurt substitutes.
Step 4: Merge Wet and Dry Mixtures
Gradually pour the wet ingredients into the dry, stirring gently until just combined. Avoid overmixing here to keep your bread light and tender. A few lumps are totally fine and preferable to overworked batter.
Step 5: Transfer to Pan and Bake
Pour your batter into the prepared loaf pan, spreading it evenly. Pop it into the preheated oven and bake for 45 to 55 minutes. You’ll know it’s done when a toothpick inserted in the center comes out clean or with just a few moist crumbs.
Step 6: Cool and Enjoy
Let the bread cool in the pan for about 10 minutes to set before carefully transferring it to a wire rack. Cooling fully prevents sogginess and helps the flavors develop even further.
How to Serve Low Calorie Pumpkin Bread Recipe
Garnishes
Keep it simple or dress it up with a light spread of low-fat cream cheese or a dash of cinnamon on top. For an extra festive crunch, consider a sprinkle of crushed walnuts or pecans. These subtle touches add texture and pair perfectly with the warm spices in your pumpkin bread.
Side Dishes
This pumpkin bread pairs wonderfully with spiced teas, black coffee, or even a chilled glass of milk for a cozy morning or afternoon snack. You can also serve it alongside fresh fruit or a small salad if you want to create a balanced light meal.
Creative Ways to Present
Transform your loaf into delightful mini muffins for portion control and a cute presentation. You can even toast slices lightly and add a thin smear of natural peanut butter or almond butter for an extra protein boost that will fuel your day with flavor and nutrition.
Make Ahead and Storage
Storing Leftovers
Keep your Low Calorie Pumpkin Bread Recipe fresh by storing it in an airtight container at room temperature for up to 3 days. This maintains moisture while preventing it from drying out. If your kitchen is warm, a cool pantry spot or refrigerator is best.
Freezing
This bread freezes beautifully. Wrap it tightly in plastic wrap and then in aluminum foil or a freezer bag, and it can be frozen for up to 3 months. When you want some, simply thaw overnight in the fridge for the best texture.
Reheating
To enjoy your pumpkin bread warm, slice and toast individual pieces or gently microwave them for 15 to 20 seconds. You’ll bring back that freshly baked feel without sacrificing the moist crumb you love.
FAQs
Can I substitute the whole wheat flour in this Low Calorie Pumpkin Bread Recipe?
Yes, you can swap whole wheat flour for all-purpose flour if preferred, but whole wheat adds fiber and a nuttier flavor that pairs beautifully with pumpkin. Using all-purpose flour might result in a lighter texture but less nutrition.
Is it necessary to use Greek yogurt?
Greek yogurt adds protein and moisture while keeping it low fat, but you can replace it with plain low-fat yogurt or even sour cream if that’s what you have on hand. Just be sure to keep the quantities the same for best results.
How can I make this pumpkin bread even lower calorie?
Reducing the oil slightly or swapping it out entirely for unsweetened applesauce is a great trick. You can also cut sugar by a small amount or use a sugar substitute if you prefer, but keep in mind the texture might change a bit.
Can I add nuts or chocolate chips?
Absolutely! Adding a half cup of chopped walnuts, pecans, or mini chocolate chips can add delightful texture and flavor. Just be mindful that it will increase the calorie count slightly.
How long does this pumpkin bread stay fresh?
It’s best enjoyed within 3 days when stored properly at room temperature. If you want to stretch that, freezing leftover bread helps preserve freshness for months without sacrificing flavor.
Final Thoughts
This Low Calorie Pumpkin Bread Recipe is a total game-changer for anyone who wants to enjoy seasonal baked goods without the extra calories weighing them down. It’s moist, flavorful, and easy to make with ingredients you probably already have. Treat yourself and your loved ones to a slice or two—you deserve it. I can’t wait for you to fall in love with this recipe just like I have!
Print
Low Calorie Pumpkin Bread Recipe
- Prep Time: 0h 15m
- Cook Time: 0h 50m
- Total Time: 1h 5m
- Yield: 1 loaf (about 8 servings)
- Category: Baking
- Method: Baking
- Cuisine: American
- Diet: Low Calorie
Description
This Low Calorie Pumpkin Bread is a wholesome and delicious treat made with whole wheat flour, canned pumpkin puree, and natural sweeteners. It’s moist, flavorful, and perfect for a healthy snack or breakfast option.
Ingredients
Dry Ingredients
- 1 ½ cups whole wheat flour
- ½ cup granulated sugar
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
Wet Ingredients
- 1 cup canned pumpkin puree (not pie filling)
- ¼ cup unsweetened applesauce
- ¼ cup vegetable oil
- ¼ cup non-fat Greek yogurt
- 2 large eggs
- 1 teaspoon vanilla extract
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan or line it with parchment paper to prevent sticking.
- Mix Dry Ingredients: In a large mixing bowl, combine the whole wheat flour, granulated sugar, baking soda, baking powder, ground cinnamon, ground nutmeg, and salt. Whisk these dry ingredients together until they are well blended.
- Combine Wet Ingredients: In a separate bowl, mix together the pumpkin puree, unsweetened applesauce, vegetable oil, Greek yogurt, eggs, and vanilla extract until smooth and uniform.
- Blend Wet and Dry Ingredients: Gradually add the wet mixture to the dry ingredients, stirring gently until just combined. Take care not to overmix the batter to maintain a moist texture.
- Pour Batter into Pan: Transfer the batter into the prepared loaf pan, spreading it evenly with a spatula to ensure even baking.
- Bake: Bake the pumpkin bread for 45 to 55 minutes, or until a toothpick inserted into the center comes out clean, indicating it’s fully baked.
- Cool: Allow the bread to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely before slicing and serving.
Notes
- Do not overmix the batter to keep the bread tender and moist.
- Use canned pumpkin puree, not pumpkin pie filling, for the best results.
- You can substitute vegetable oil with a lighter oil like canola if preferred.
- Store the bread in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- This bread freezes well; wrap tightly and freeze for up to 2 months.
