This Low Calorie Pumpkin Bread is tasty and comforting! It’s made with pumpkin puree and spices that fill the kitchen with wonderful smells. Plus, it’s lighter on calories, so you can enjoy more slices!
Every bite feels like fall, and it’s super easy to whip up. I love having a piece with my coffee in the morning. It’s the perfect way to welcome the day with a smile! ☕🎃
Key Ingredients & Substitutions
Whole Wheat Flour: This is great for fiber! You can use regular all-purpose flour if you want a lighter texture, but it won’t be as healthy. I like the nuttiness of whole wheat.
Oat Flour: This gives a nice texture. You can easily make your own by grinding rolled oats in a blender. If you’re out of oats, any flour works, just adjust the liquid slightly.
Sweetener: I recommend erythritol for low calories, but coconut sugar or honey can be used for a more natural sweetness. Just remember honey is higher in calories!
Pumpkin Puree: Canned pumpkin works well and is convenient. If you’re using fresh pumpkin, just make sure it’s cooked and pureed smoothly. You can substitute with applesauce too for more moisture.
Egg Whites: To keep calories down, egg whites are great. For a vegan option, use flaxseed meal: mix 1 tablespoon flaxseed with 2.5 tablespoons water and let it sit for a few minutes.
How Do I Ensure My Pumpkin Bread is Moist?
The key to moist pumpkin bread is balancing the wet ingredients. Pumpkin puree and applesauce keep it soft, while the eggs provide structure. Here are tips for success:
- Blend your wet ingredients until smooth to avoid lumps.
- Don’t overmix when combining wet and dry; this helps maintain a tender crumb.
- Check for doneness with a toothpick; it’s okay if it’s moist but not gummy.
- Let it cool before slicing—this helps the texture set properly!
Enjoy every slice of your delicious, low-calorie pumpkin bread! It’s great as a breakfast treat or afternoon snack. Happy baking!
Low Calorie Pumpkin Bread
Ingredients You’ll Need:
For the Bread:
- 1 3/4 cups whole wheat flour
- 1/2 cup oat flour (or ground oats)
- 1/2 cup sweetener of choice (like erythritol or coconut sugar)
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 2 tsp pumpkin pie spice (or a mix of cinnamon, nutmeg, ginger, and cloves)
- 1 cup pumpkin puree (canned or fresh)
- 1/2 cup unsweetened applesauce
- 2 large egg whites
- 1 tsp vanilla extract
- 1/4 cup unsweetened almond milk (or other milk of choice)
- Optional: 1/4 cup chopped nuts or pumpkin seeds for topping or mixing in
How Much Time Will You Need?
This delicious pumpkin bread takes about 15 minutes to prepare and 50-60 minutes to bake. Allow an additional 10 minutes to cool in the pan and another 30 minutes on a wire rack before slicing. Altogether, plan for about 1 hour and 15 minutes to enjoy this moist and tasty treat!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). While it’s warming up, prepare your loaf pan by lightly greasing it or lining it with parchment paper. This will help the bread come out easily after baking!
2. Mix the Dry Ingredients:
In a large bowl, combine the whole wheat flour, oat flour, your chosen sweetener, baking soda, baking powder, salt, and pumpkin pie spice. Whisk them together until everything is well mixed. This will ensure even flavor and texture throughout the bread.
3. Combine the Wet Ingredients:
In a separate bowl, mix together the pumpkin puree, unsweetened applesauce, egg whites, vanilla extract, and almond milk. Stir it until the mixture is smooth and creamy—this will be the base for your moist bread!
4. Combine Wet and Dry Ingredients:
Pour the wet ingredients into the bowl with your dry mix. Using a spatula or wooden spoon, gently fold the mixture until just combined—be careful not to overmix; some lumps are perfectly fine. If you like nuts or pumpkin seeds, now’s the time to fold them in or sprinkle them on top!
5. Transfer to the Loaf Pan:
Carefully pour your batter into the prepared loaf pan, using the spatula to spread and smooth the top. If you haven’t added any nuts or seeds yet, sprinkle some on top for a crunchy texture!
6. Bake:
Place the loaf pan in the preheated oven and bake for 50-60 minutes. You’ll know it’s done when a toothpick inserted into the center comes out clean. If you notice the top getting too brown, feel free to cover it with foil!
7. Cool the Bread:
Once baked, take the bread out of the oven and let it cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely. This helps keep the bottom from getting soggy.
8. Slice and Enjoy:
After it’s completely cool, slice your pumpkin bread and enjoy! It’s perfect for breakfast or as a snack any time of the day. It’s moist, flavorful, and guilt-free!
This recipe keeps the bread moist using pumpkin puree and applesauce instead of oil, and it uses a low-calorie sweetener to reduce sugar. With the addition of whole wheat and oat flours, you get a wholesome treat that’s simply delicious!
img src=”https://lucyslunchbox.com/wp-content/uploads/2025/09/low-calorie-pumpkin-bread.webp” alt=””>
Can I Use Regular All-Purpose Flour Instead of Whole Wheat and Oat Flour?
Yes, you can substitute all-purpose flour for both whole wheat and oat flour, but keep in mind it will be less nutritious. You might need to adjust the liquid slightly as all-purpose flour absorbs moisture differently.
What Can I Use Instead of Sweetener?
If you prefer natural options, you can use honey or maple syrup. Just remember that these substitutes are higher in calories, so adjust the amount according to your taste. About 1/3 cup of honey or maple syrup should work well!
How Should I Store Leftover Pumpkin Bread?
Store any leftovers in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and refrigerate for up to a week or freeze for up to 3 months. Make sure it’s fully cooled before wrapping!
Can I Add Other Mix-Ins?
Absolutely! Feel free to add chocolate chips, dried fruit, or even chopped apples for extra flavor and texture. Just be mindful that additional ingredients may slightly alter the baking time or moisture content.
