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
Scale
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.
