Description of this recipe
This low-calorie pumpkin bread is a delightful and guilt-free way to enjoy the flavors of fall. It’s moist, subtly spiced, and perfect for breakfast, a snack, or even dessert. Made with whole wheat flour, pumpkin puree, and Greek yogurt, it’s a healthier twist on a classic autumn treat. This recipe is designed to be both delicious and nutritious, so you can indulge without compromising your health goals.
Why you will love this recipe
You will absolutely adore this low-calorie pumpkin bread because it allows you to savor the cozy, comforting taste of pumpkin spice without the guilt. It’s incredibly easy to make, requiring only a few simple steps and readily available ingredients. The combination of whole wheat flour, pumpkin puree, and Greek yogurt creates a moist and tender crumb, while the spices infuse every bite with warmth and flavor. Whether you’re watching your calorie intake or simply seeking a healthier alternative to traditional pumpkin bread, this recipe is a winner. It’s versatile enough to enjoy on its own, toasted with a smear of cream cheese, or alongside a warm cup of coffee or tea. Plus, the aroma that fills your kitchen as it bakes is simply irresistible, making it a delightful experience from start to finish.
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
- 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
Preparation:
Step 1: Preheat your oven to 350°F (175°C) and prepare your loaf pan. This step is crucial for ensuring even baking. Preheat the oven well in advance to allow it to reach the correct temperature. Grease a 9×5-inch loaf pan with cooking spray or butter, or line it with parchment paper. Using parchment paper makes it incredibly easy to remove the bread once it’s cooled, preventing it from sticking to the pan. This also simplifies cleanup.
Step 2: Combine the dry ingredients. In a large mixing bowl, whisk together the whole wheat flour, granulated sugar, baking soda, baking powder, ground cinnamon, ground nutmeg, and salt. Whisking is preferable to stirring as it ensures the ingredients are evenly distributed and any lumps are broken up. This uniform mixture is essential for consistent texture and flavor throughout the bread. The baking soda and baking powder act as leavening agents, helping the bread rise, while the spices provide that signature pumpkin spice flavor.
Step 3: Mix the wet ingredients. In a separate bowl, combine the pumpkin puree, unsweetened applesauce, vegetable oil, Greek yogurt, eggs, and vanilla extract. Whisk these wet ingredients together until smooth and well combined. Using a separate bowl ensures that the wet ingredients are properly emulsified, which contributes to the bread’s moist texture. The pumpkin puree provides moisture and pumpkin flavor, the applesauce adds natural sweetness and helps reduce the need for excess oil, the Greek yogurt adds a tangy flavor and contributes to the bread’s protein content, and the vanilla extract enhances the overall flavor profile.
Step 4: Combine wet and dry ingredients. Gradually add the wet ingredients to the dry ingredients, stirring gently until just combined. Be careful not to overmix the batter. Overmixing develops the gluten in the flour, which can result in a tough, dense bread. Instead, mix until the ingredients are just incorporated, leaving some small lumps in the batter. These will disappear during baking.
Step 5: Bake the bread. Pour the batter into the prepared loaf pan, spreading it evenly with a spatula. Bake for 45 to 55 minutes, or until a toothpick inserted into the center comes out clean. The baking time may vary depending on your oven, so it’s important to check for doneness using a toothpick. If the toothpick comes out with wet batter on it, continue baking for a few more minutes and check again. The bread should be golden brown and slightly firm to the touch when it’s done.
Step 6: Cool and serve. Allow the bread to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely. Cooling the bread in the pan allows it to firm up slightly before removing it, preventing it from breaking apart. Once it’s completely cool, slice and serve. Enjoy it on its own, toasted with a smear of cream cheese, or with your favorite toppings.
COOKING Rating:
Easy
Serving Suggestions:
- Serve warm with a pat of butter or a drizzle of honey.
- Toast slices and spread with cream cheese or nut butter.
- Enjoy alongside a cup of coffee, tea, or warm milk.
- Use it as a base for French toast or bread pudding.
- Crumble it over yogurt or oatmeal for added flavor and texture.
Tips:
- For a richer flavor, use pumpkin pie spice instead of cinnamon and nutmeg.
- Add chopped nuts, chocolate chips, or dried cranberries to the batter for extra texture and flavor.
- Store leftover bread in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
- Freeze slices of pumpkin bread for longer storage. Wrap tightly in plastic wrap and store in a freezer bag for up to 3 months.
- If the top of the bread starts to brown too quickly during baking, tent it with foil to prevent burning.
Prep Time:
15 minutes
Cook Time:
45-55 minutes
Total Time:
60-70 minutes
Nutritional Information (per slice, based on 12 slices):
Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.
- Calories: Approximately 150-180
- Protein: 4-5 grams
- Sodium: 150-200 mg
Conclusion
This low-calorie pumpkin bread is a fantastic way to enjoy the flavors of fall without derailing your healthy eating habits. It’s easy to make, delicious, and versatile, making it a perfect addition to your recipe collection. Whether you’re looking for a quick breakfast, a satisfying snack, or a guilt-free dessert, this recipe has you covered. So, preheat your oven, gather your ingredients, and get ready to bake a loaf of pumpkin perfection!
Questions and Answers about this recipe:
Q1: Can I use regular all-purpose flour instead of whole wheat flour?
A: Yes, you can substitute all-purpose flour for whole wheat flour in this recipe. However, keep in mind that using all-purpose flour will result in a slightly less dense and more tender bread. It will also have a lower fiber content. If you prefer a lighter texture, go ahead and use all-purpose flour. Just be sure not to overmix the batter, as this can lead to a tough bread.
Q2: Can I reduce the amount of sugar in this recipe?
A: Absolutely! You can certainly reduce the amount of granulated sugar in this recipe to suit your taste preferences. You could try using 1/4 cup of sugar instead of 1/2 cup. Alternatively, you could use a sugar substitute like stevia or erythritol. Just be sure to adjust the amount according to the package instructions, as different sugar substitutes have different sweetness levels. You can also add a touch more unsweetened applesauce to compensate for the reduced sweetness.
Q3: Can I make this recipe vegan?
A: Yes, you can adapt this recipe to be vegan with a few simple substitutions. Replace the eggs with flax eggs (mix 1 tablespoon of ground flaxseed with 3 tablespoons of water per egg and let it sit for 5 minutes to thicken). Use a plant-based yogurt instead of Greek yogurt. Ensure that your vegetable oil is vegan-friendly. With these changes, you can enjoy a delicious and completely vegan pumpkin bread.
Q4: How do I prevent the bread from becoming too dry?
A: To prevent the bread from becoming too dry, make sure not to overbake it. Check for doneness using a toothpick inserted into the center. If the toothpick comes out clean or with a few moist crumbs, the bread is done. Also, avoid overmixing the batter, as this can develop the gluten and result in a drier bread. Adding a bit more unsweetened applesauce or a tablespoon of olive oil can also help to keep the bread moist.
Q5: Can I add chocolate chips or nuts to this recipe?
A: Definitely! Adding chocolate chips or nuts is a great way to customize this pumpkin bread to your liking. You can add about 1/2 cup of chocolate chips (dark, milk, or white chocolate all work well) or chopped nuts (such as walnuts, pecans, or almonds) to the batter before pouring it into the loaf pan. This will add extra flavor and texture to the bread, making it even more delicious. You can also sprinkle some nuts on top of the bread before baking for a decorative touch.
