When autumn breezes start whispering hints of cinnamon and nutmeg, there’s no better way to celebrate the season than with a slice of guilt-free goodness. This low calorie pumpkin bread blends warm spices and wholesome ingredients, resulting in a delightful treat that’s healthy yet satisfying, ideal for breakfast, dessert, or a midday pick-me-up. The whole wheat flour lends a hearty texture and extra fiber, while the canned pumpkin puree and unsweetened applesauce keep every bite moist without piling on the calories. Whether you’re an experienced baker or a total beginner, you’ll appreciate how straightforward this recipe is—just fifteen minutes of prep, fifty minutes of baking, and ten minutes of cooling, and you’ve got twelve generous slices at roughly 160 calories each.
What really makes this bread stand out is its balance between taste and nutrition. Greek yogurt and a touch of vegetable oil team up to deliver richness without overindulgence, while a pinch of baking soda and powder ensure a light, tender crumb. The comforting duo of cinnamon and nutmeg wraps you in that classic fall flavor, but this loaf is so versatile you can enjoy it any time of year. Serve it with your morning coffee, pack it for an afternoon snack, or slice off a piece to accompany your evening tea. As a beginner-level bake that still feels like an indulgence, this pumpkin bread proves that healthy baking can be both simple and supremely delicious.
KEY INGREDIENTS IN LOW CALORIE PUMPKIN BREAD
Every ingredient in this loaf has a purpose, coming together to create a moist, flavorful slice that won’t weigh you down. From the fiber-rich base to the warm spices, here’s what you’ll need:
- Whole wheat flour
Adds a nutty flavor, hearty texture, and valuable fiber, making this bread more filling and nutritious than its refined-flour counterparts.
- Granulated sugar
Provides just enough sweetness to highlight the natural sugars in pumpkin and applesauce, without turning this loaf into a dessert bomb.
- Baking soda
Acts as a leavening agent that helps the bread rise, giving it a tender, airy crumb structure.
- Baking powder
Works alongside the baking soda to deliver an even lift and a light, springy texture.
- Ground cinnamon
Delivers warmth and depth, pairing perfectly with pumpkin for that quintessential fall flavor profile.
- Ground nutmeg
Offers a subtle, earthy spiciness that complements the cinnamon, rounding out the seasonal spice blend.
- Salt
Enhances all the flavors, preventing the sweetness from tasting flat and keeping the spices bright.
- Canned pumpkin puree
Provides moisture, a rich, orange hue, and that unmistakable pumpkin taste—make sure it’s pure pumpkin, not pie filling.
- Unsweetened applesauce
Replaces a portion of the fat while adding natural sweetness and extra moisture, keeping the loaf wonderfully tender.
- Vegetable oil
Contributes to a soft, moist crumb without overpowering the delicate spice balance.
- Non-fat Greek yogurt
Adds tanginess and protein, boosting the nutritional profile and keeping the bread luscious and moist.
- Large eggs
Bind ingredients together, support structure, and enrich the loaf with their natural fats.
- Vanilla extract
Rounds out the flavor with a gentle sweetness and aromatic depth that lingers on the palate.
HOW TO MAKE LOW CALORIE PUMPKIN BREAD
Baking this loaf is as simple as combining dry and wet ingredients, pouring into a pan, and letting the oven work its magic. Follow these steps to achieve a perfectly moist and fluffy pumpkin bread every time:
1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan or line it with parchment paper to ensure easy removal once baked.
2. 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’re completely blended and uniform in color.
3. In a separate bowl, mix together the pumpkin puree, unsweetened applesauce, vegetable oil, non-fat Greek yogurt, eggs, and vanilla extract. Stir gently until the mixture is smooth and free of lumps.
4. Gradually add the wet ingredients to the dry ingredients, folding with a spatula until just combined. Be careful not to overmix—a few streaks of flour are okay and help keep the crumb tender.
5. Pour the batter into the prepared loaf pan, using a spatula to spread it evenly and smooth the top for uniform baking.
6. Bake for 45 to 55 minutes, or until a toothpick inserted into the center comes out clean and the top is lightly golden.
7. Allow the bread to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely before slicing.
SERVING SUGGESTIONS FOR LOW CALORIE PUMPKIN BREAD
Whether you’re enjoying this loaf fresh from the oven or savoring leftovers, there are countless ways to elevate each slice into a memorable treat. From simple spreads to creative toppings, here are four ideas to make your serving truly shine:
- Toasted with Greek yogurt
Lightly toast a slice until the edges are golden, then spread a dollop of Greek yogurt and a drizzle of honey on top. The contrast between the crispy edges and creamy topping is heavenly.
- Nut-butter swirl
Warm a slice for a few seconds in the microwave, then swirl a tablespoon of almond or peanut butter into the top. The slight melt adds a rich nuttiness that pairs beautifully with pumpkin.
- Spiced cream cheese frosting
Whip together a small amount of low-fat cream cheese with a pinch of cinnamon and a splash of vanilla extract. Spread it over cooled slices for a decadent yet still relatively light treat.
- Fruit-and-nut topping
Press chopped walnuts, pecans, or dried cranberries into the surface of the batter before baking, or sprinkle them on top of each slice. The extra texture and flavor take your loaf from good to spectacular.
HOW TO STORE LOW CALORIE PUMPKIN BREAD
Keeping your pumpkin bread fresh and moist is key, especially if you want to enjoy slices throughout the week or freeze some for later. Here are a few tried-and-true methods to preserve that just-baked charm:
- Room Temperature Storage
Once completely cooled, wrap the loaf tightly in plastic wrap or place it in an airtight container. Store at room temperature for up to three days, ensuring it stays soft and flavorful without drying out.
- Refrigeration
If you prefer cold, store sliced bread in an airtight container in the fridge for up to five days. Keep a folded paper towel inside the container to absorb any excess moisture and prevent sogginess.
- Freezing Whole Loaf
Wrap the entire loaf in two layers of plastic wrap, then in aluminum foil. Freeze for up to three months. Thaw overnight in the refrigerator or at room temperature before serving.
- Freezing Individual Slices
Lay slices flat on a baking sheet and freeze until firm. Transfer to a freezer-safe bag, separating layers with parchment paper. Pull out a slice whenever you need a quick snack, and toast or microwave directly from frozen.
CONCLUSION
From the moment you mix the first spoonful of pumpkin puree with spices to the satisfying crackle of the crust as you slice into a fresh loaf, this low calorie pumpkin bread recipe is all about celebrating wholesome flavors without guilt. We’ve explored how whole wheat flour, applesauce, and Greek yogurt team up to create a moist, tender crumb that’s rich in nutrients yet light on calories. You’ve learned the key ingredients, detailed step-by-step instructions, creative serving ideas, and smart storage tips—all in one place. Whether you’re baking a loaf for yourself, gifting slices to friends, or planning ahead by freezing individual portions, this bread fits seamlessly into your busy lifestyle. Its beginner-level difficulty and clear timelines (15 minutes prep, 50 minutes bake, 10 minutes rest) make it accessible even if you’re new to baking. And at around 160 calories per slice, you can enjoy a piece any time of day—morning, noon, or night—while still feeling good about what’s on your plate.
Feel free to print this article and save it for future baking adventures. You’ll also find a FAQ section below to address any questions or baking hurdles you might encounter. Share your thoughts, ask for clarification, or let us know about fun twists you’ve tried—your feedback helps everyone in our home-cooking community grow. If you need help with any step or simply want to swap stories about that first glorious taste of warm pumpkin goodness, leave a comment. Baking should be as communal as it is comforting, and I can’t wait to hear how your low calorie pumpkin bread turns out!
Low Calorie Pumpkin Bread
Description
This low calorie pumpkin bread blends warm spices and wholesome ingredients, resulting in a delightful treat that's healthy yet satisfying, ideal for breakfast or a snack.
Ingredients
Instructions
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Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan or line it with parchment paper.
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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.
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In a separate bowl, mix together the pumpkin puree, unsweetened applesauce, vegetable oil, Greek yogurt, eggs, and vanilla extract until smooth.
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Gradually add the wet ingredients to the dry ingredients, stirring gently until just combined. Be careful not to overmix the batter.
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Pour the batter into the prepared loaf pan, spreading it evenly with a spatula.
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Bake for 45 to 55 minutes or until a toothpick inserted into the center comes out clean.
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Allow the bread to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
Note
- Whole wheat flour adds more fiber and nutrients to the bread, making it a healthier choice.
- You can add chopped nuts or raisins to the batter for added texture and flavor.
- This bread is perfect for breakfast or as a snack, and pairs nicely with coffee or tea.
- Store the bread in an airtight container at room temperature for up to 3 days, or freeze it for longer storage.
