As the crisp fall air rolls in, there’s something magical about the scent of cinnamon and nutmeg wafting through the kitchen. That’s why I adore making my Low Calorie Pumpkin Bread—an easy-to-follow recipe that’s not only a delightful tribute to autumn but also a healthy alternative to traditional sweets. Packed with wholesome ingredients and perfect for any diet plan, this gluten-free and low-carb bread won’t add guilt to your snacking routine. Here, you can relish a moist, fluffy slice for breakfast or enjoy a cozy afternoon treat without the worry of excess calories! Who can resist a warm slice topped with a little cream cheese or paired with a steaming cup of tea? Come join me in diving into this simple and satisfying recipe that will quickly become a staple in your kitchen!
Why Is This Pumpkin Bread So Special?
Deliciously Simple: This Low Calorie Pumpkin Bread combines ease and flavor without sacrificing nutrition. Wholesome Ingredients: Each slice is filled with healthy components like Greek yogurt and pumpkin puree, so you can indulge guilt-free. Versatility at Its Best: Enjoy it as a breakfast option or a mid-afternoon snack; it pairs beautifully with options ranging from a light spread of cream cheese to a dollop of yogurt. Crowd-Pleaser: Perfect for gatherings, everyone can savor this gluten-free, low-carb treat without worrying about dietary restrictions. You might also want to explore our Pumpkin Cheesecake Cinnamon Rolls for another delicious autumn-inspired recipe!
Low Calorie Pumpkin Bread Ingredients
For the Batter
- Greek Yogurt – Adds moisture and protein; substitute with any unsweetened yogurt for a lighter alternative.
- Applesauce – Natural sweetness and moisture; can be replaced with mashed banana for a different flavor profile.
- Honey – Sweetens the bread naturally; maple syrup serves as a vegan substitute.
- Eggs – Provides structure and moisture; for a vegan option, use flaxseed meal combined with water (1 tbsp flaxseed + 2.5 tbsp water = 1 egg).
- Pumpkin Puree – Main flavor and moisture source; canned or fresh puree works well, but ensure it’s smooth.
- Vanilla Extract – Enhances flavor; replace with almond extract for a nutty twist.
For the Dry Mix
- Gluten-Free Flour Blend – Provides structure; can substitute with whole wheat flour, but it may affect the bread’s texture.
- Baking Powder – Helps the bread rise; ensure it’s gluten-free if needed.
- Baking Soda – Adds lift and aids in browning.
- Salt – Balances sweetness.
- Cinnamon – Adds warmth; adjust to taste for personal preference.
- Turmeric – Provides earthy flavor and health benefits; optional but can enhance the bread’s hue and nutrition.
- Nutmeg – Adds a cozy spicy note; use freshly grated for a more intense flavor.
- Ginger – Introduces a zesty kick; customize the amount according to your taste.
Step‑by‑Step Instructions for Low Calorie Pumpkin Bread
Step 1: Preheat the Oven
Begin by preheating your oven to 350°F (175°C). While it’s warming up, grab a 9×5 inch loaf pan and line it with parchment paper. This will help your Low Calorie Pumpkin Bread release easily once it’s baked, giving you the perfect result without fuss.
Step 2: Mix Wet Ingredients
In a large mixing bowl, combine 1 cup of Greek yogurt, 1 cup of applesauce, 1/3 cup of honey, 2 eggs, 1 cup of pumpkin puree, and 2 teaspoons of vanilla extract. Whisk these ingredients together until the mixture is smooth and well-blended. This step ensures that your pumpkin bread will be moist and flavorful.
Step 3: Combine Dry Ingredients
In another bowl, sift together 1 ½ cups of gluten-free flour, 1 teaspoon of baking powder, 1/2 teaspoon of baking soda, 1/4 teaspoon of salt, and your chosen spices—1 teaspoon each of cinnamon, turmeric, nutmeg, and ginger. Mixing these elements separately helps to evenly distribute the leavening agents and spices, enhancing the flavor of the Low Calorie Pumpkin Bread.
Step 4: Blend Wet and Dry Mixtures
Slowly add the dry ingredients into the wet mixture, stirring gently using a spatula or wooden spoon. Keep mixing just until combined, avoiding overmixing to maintain the loveliness and fluffiness of your bread. You’ll want a thick, well-combined batter with no visible dry flour.
Step 5: Pour and Bake
Carefully pour the batter into the prepared loaf pan, spreading it evenly with your spatula. Place the pan in the oven and bake for 35-45 minutes. You’ll know it’s ready when a toothpick inserted in the center comes out clean or with just a few moist crumbs.
Step 6: Cooling Down
Once baked, turn off the oven and let the bread rest inside for about 10 minutes. This resting period helps the bread settle and makes removing it from the pan a breeze. After this time, use the parchment paper to lift it out and transfer it to a cooling rack to cool completely before slicing.
Step 7: Slicing and Storing
Once cooled, you can slice your Low Calorie Pumpkin Bread. This allows you to enjoy it plain or perhaps with a light spread of cream cheese. For storage, wrap it in cling film and keep it at room temperature for up to three days, or refrigerate for up to five days to maintain its delicious flavor.
How to Store and Freeze Low Calorie Pumpkin Bread
- Room Temperature: Keep the bread covered with a towel for up to 3 days. This helps retain moisture while preventing it from drying out too quickly.
- Fridge: Store in a sealed container for up to 5 days. This will keep your Low Calorie Pumpkin Bread fresh and flavorful for longer.
- Freezer: Wrap tightly in cling film or aluminum foil, then place in a freezer bag for up to 2 weeks. This ensures the bread remains protected against freezer burn.
- Reheating: To enjoy slices warm, simply microwave for 10-15 seconds or reheat in the oven at a low temperature until warmed through.
Expert Tips for Low Calorie Pumpkin Bread
- Check Flour Type: Ensure you’re using a gluten-free flour blend to keep the recipe inclusive for all diets, especially for those with gluten sensitivities.
- Moisture Matters: When substituting applesauce or yogurt, consider the moisture level; too little can lead to a dry loaf.
- Mix Gently: Avoid overmixing the batter to maintain a light, fluffy texture in your Low Calorie Pumpkin Bread.
- Test for Doneness: Use a toothpick to check if your bread is baked through; if it comes out wet, give it more time in the oven.
- Cool Properly: Allow the bread to cool completely before slicing; this ensures cleaner cuts and preserves moisture.
- Customize Spices: Feel free to adjust the spices to match your taste preference, making it uniquely yours and even more enjoyable!
What to Serve with Low Calorie Pumpkin Bread
Enjoying a warm slice of pumpkin bread is tempting, but it’s even better when paired with delightful accompaniments that elevate your experience.
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Cream Cheese Spread:
A light cream cheese spread complements the bread’s spices and adds a touch of creaminess, making each bite even richer. -
Chai Tea:
The warming spices in chai tea echo the flavors of the pumpkin bread, creating a cozy autumnal pairing you’ll adore. -
Greek Yogurt with Honey:
A dollop of Greek yogurt drizzled with honey creates a sweet and tangy contrast, enhancing the soft texture of the pumpkin bread. -
Mixed Berries:
Fresh berries offer a bright, fruity burst that lightens the dish, balancing the bread’s dense sweetness beautifully. -
Chopped Nuts:
Add crunch by sprinkling some toasted walnuts or pecans on top or mixing them in. Their nutty flavor contrasts perfectly with the softness of the bread. -
Sugar-Free Hot Chocolate:
A warm cup of sugar-free hot chocolate brings a comforting sweetness that pairs delightfully with the spiced notes of the pumpkin bread. -
Coconut Whipped Cream:
Light, fluffy coconut whipped cream provides a dreamy touch of sweetness, perfect for a luxurious slice of pumpkin bread. -
Apple Cider:
Hot apple cider offers a fruity warmth that enhances seasonal flavors, making it a wonderful drinkable companion to your pumpkin delight.
Low Calorie Pumpkin Bread Variations
Feel free to elevate your Low Calorie Pumpkin Bread experience with these delightful twists and substitutions!
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Nut-Free: Swap out nut-based additions like walnuts with seeds such as sunflower or pumpkin. This way, everyone can enjoy the bread without allergy concerns.
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Sweet Swap: Use agave nectar instead of honey for a different sweet flavor while still keeping it vegan-friendly. Agave also offers a smooth consistency that complements the bread beautifully.
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Spicy Kick: Add a pinch of cayenne pepper for a surprising heat that pairs wonderfully with the sweetness of pumpkin. Just a tiny amount can elevate the flavor profile, making each bite intriguing!
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Fruit Fusion: Toss in dried cranberries or chopped apples for a fruity contrast. The sweetness from the fruit adds bursts of flavor that are divine in every slice.
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Choco-Lover: For the chocolate enthusiasts, mix in semi-sweet chocolate chips! They melt wonderfully, creating little pockets of gooey goodness throughout the bread. Enjoying a warm slice with melty chocolate is pure joy!
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Oat Flour Replacement: If you’d like a different texture, try substituting part of the gluten-free flour with oat flour. Oat flour provides a hearty flavor, and it works well in retaining moisture while keeping the bread tender.
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French Toast Style: Slice the cooled bread and dip in an egg mixture for a twist on French toast! Cook on a skillet until golden brown for a delightful breakfast treat. Serve with maple syrup for a sweet finish.
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Pumpkin Spice Latte: Infuse some coffee flavor by adding a teaspoon of instant coffee powder to the batter. This little addition gives you a cozy pumpkin spice latte vibe right in the loaf, perfect for your fall mornings!
Explore these fun variations or embrace your creativity! And if you’re looking to complement your pumpkin love further, why not check out the tasty Cinnamon Toasted Pumpkin Pie Oatmeal for a breakfast idea that’s bursting with flavor? Enjoy your baking adventures!
Make Ahead Options
These Low Calorie Pumpkin Bread options are perfect for busy home cooks looking to save time during the week! You can pre-mix the dry ingredients (gluten-free flour, baking powder, baking soda, salt, and spices) and store them in an airtight container for up to 3 days. Additionally, the wet ingredients (Greek yogurt, applesauce, honey, eggs, pumpkin puree, and vanilla extract) can be combined and refrigerated for up to 24 hours. When you’re ready to bake, simply bring the wet mixture to room temperature, combine it with the dry ingredients, pour the batter into the loaf pan, and bake as directed. This preparation helps maintain the bread’s delightful texture and flavor, ensuring that your Low Calorie Pumpkin Bread turns out just as delicious even when prepped ahead!
Low-Calorie Pumpkin Bread Recipe FAQs
How do I select the best pumpkin puree for this recipe?
Absolutely! Look for a pumpkin puree that is smooth and creamy without added sugar or spices. Both canned and fresh purees work great; however, if using fresh, ensure the pumpkin is fully cooked and blended until smooth. Avoid any cans labeled “pumpkin pie filling,” as these contain added sweeteners and spices that can alter the flavor of your Low-Calorie Pumpkin Bread.
What is the best way to store leftover pumpkin bread?
I often recommend storing your Low-Calorie Pumpkin Bread in a sealed container in the fridge for up to 5 days. If you want to keep it at room temperature, cover it with a towel for up to 3 days to prevent it from drying out. Just make sure it’s completely cooled before storing to maintain the moist texture!
Can I freeze pumpkin bread, and how should I do it?
Certainly! To freeze your Low-Calorie Pumpkin Bread, first wrap it tightly in cling film or aluminum foil to prevent freezer burn. Then, place it in a freezer bag for additional protection. This way, it can last up to 2 months. When you’re ready to enjoy it, simply thaw it in the fridge overnight or at room temperature for a few hours.
What if my pumpkin bread comes out too dense?
Very common! A dense pumpkin bread usually indicates overmixing or not enough leavening agent. To avoid this, mix the wet and dry ingredients just until combined, and make sure your baking powder and baking soda are fresh. Test for doneness with a toothpick; if it comes out with wet batter, give it more time in the oven.
Is this recipe safe for those allergic to gluten?
Absolutely! This Low-Calorie Pumpkin Bread is designed to be gluten-free by using a gluten-free flour blend. Just double-check that all your ingredients, especially the baking powder, are certified gluten-free. If serving to individuals with gluten intolerance, always take care to avoid cross-contamination in your kitchen.
Can I substitute the eggs in this recipe?
Yes! For a vegan option, replace each egg with a flaxseed meal mixture. Use 1 tablespoon of flaxseed meal mixed with 2.5 tablespoons of water to substitute one egg. Allow the mixture to sit for a few minutes until it becomes gelatinous. This will provide moisture and binding just like eggs do in your Low-Calorie Pumpkin Bread.
Deliciously Easy Low Calorie Pumpkin Bread You'll Love
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C) and line a 9x5 inch loaf pan with parchment paper.
- In a large mixing bowl, combine Greek yogurt, applesauce, honey, eggs, pumpkin puree, and vanilla extract. Whisk until smooth.
- In another bowl, sift together gluten-free flour blend, baking powder, baking soda, salt, cinnamon, turmeric, nutmeg, and ginger.
- Slowly add the dry ingredients to the wet mixture, stirring gently until just combined.
- Pour the batter into the prepared loaf pan and bake for 35-45 minutes until a toothpick comes out clean.
- Let the bread rest in the oven for 10 minutes, then transfer to a cooling rack to cool completely.
- Once cooled, slice and enjoy plain or with a light spread of cream cheese.
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