This low-calorie pumpkin bread is so easy to make and absolutely delicious! It’s one of my favorite fall recipes that I make every year. This pumpkin bread is also gluten-free, low-carb, and has almost 0 saturated fat. In my opinion, this is the lowest-calorie pumpkin bread you will ever make.
Why You’ll Love This Recipe
Healthy – first off, this recipe is extremely healthy and great for almost all diet plans. I say almost because it has a wee bit of cholesterol so it may not be suitable for those on a low-cholesterol diet.
Easy to make – yes, you heard that right, even though it takes up to an hour to make, most of that time is spent in the oven. Simply mix all of your ingredients and pop this gal in the oven. No messy work like my cream cheese pumpkin muffins.
Anti-inflammatory – so you know I am always on the hunt for anti-inflammatory recipes thanks to my RA, so it’s only natural that this bread is on the list. Last but certainly not least, this pumpkin bread is a healthy breakfast or mid-day snack option.
Low-Calorie Pumpkin Bread Recipe
Ingredients For 12 Servings | Total time: 1 hour
- 1 cup of pumpkin puree
- 3/4 cup of unsweetened apple sauce
- 1/4 cup of raw organic honey
- 1/4 cup of non-fat plain Greek yogurt
- 2 large eggs (at room temp)
- 1 teaspoon of vanilla extract
- 1 3/4 cups of almond flour
- 2 teaspoons of baking powder
- 1/2 teaspoon of baking soda
- a pinch of salt
- 1 teaspoon of ground cinnamon
- 1/2 teaspoon of ground nutmeg
- 1/2 teaspoon of turmeric
- 1/2 teaspoon of ground ginger
How To Make Low-Calorie Pumpkin Bread
Always start by heating your oven, for this pumpkin bread recipe, preheat your oven to 350 degrees. Next, line a 9×5 inch loaf pan with parchment paper and set it aside.
Now it’s time to mix the wet ingredients, in a large bowl, combine the yogurt, applesauce, honey, eggs, pumpkin, and vanilla, and whisk until you have an even mixture.
Mix the flour, baking powder, baking soda, salt, cinnamon, turmeric, nutmeg, and ginger in a separate bowl, and whisk together.
Now gradually add the dry ingredients into the wet ingredients and gently stir the batter. Make sure not to overmix your batter.
Finally, pour the batter into your prepared loaf pan and bake for 35-45 minutes. Insert a toothpick; if it comes out clean, your bread is done.
Cut off the oven and let the bread sit in the oven for ten minutes to rest before transferring it onto a cooling rack. Let it cool completely before slicing it. Enjoy.
Low-Calorie Pumpkin Bread Nutrition Facts
Each serving of this pumpkin bread has | 54 calories | 2.8g total fat | 0.4g saturated fat | 31mg cholesterol | 145mg sodium | 4.9g total carbs | 1g dietary fiber | 3.1g total sugars | 2.3g protein | 3mcg vitamin D | 19mg calcium | 2% iron | 52mg potassium | These facts are based on a 2000-calorie diet |
How To Store Your Pumpkin Bread
To store your bread, you have 3 options, 1, when cooled completely, cover it with a towel and leave it on your kitchen counter for up to 3 days.
Your second option is to put your bread in a plastic container with a lid and place it in the fridge for up to 5 days. Finally, you can wrap this bad boy up with some cling film or aluminum foil and freeze it for up to 2 weeks.
Variations
You can make this pumpkin bread taste even better by adding some cream cheese topping or throwing in some semi-sweet chocolate chips.
I also love topping my pumpkin bread with some seeds like chia seeds, pumpkin seeds, or flaxseeds. You can also go crazy and throw in some nuts and even raisins. Just know that adding any other ingredients will increase the calorie count.
Want More Pumpkin Recipes?
- Pumpkin Chocolate Chip Muffins | Healthy | Low-Calorie
- Pumpkin Cream Cheese Muffins | Healthy | Low-Calorie
- Low Calorie Pumpkin Pancakes
Conclusion
I hope you try this delicious low-calorie pumpkin bread recipe, it’s very easy to make and 100% guilt-free. Make sure to share this recipe or save it for later. You can find me on Pinterest, Facebook, and even threads. Until next time, stay awesome mamas!
