Does anything scream fall more than a moist piece of homemade pumpkin bread? I doubt it! This low calorie pumpkin bread is the perfect way to indulge this fall whilst staying within your calorie deficit. It is ultra moist, spiced to perfection and contains just 73 calories per slice!
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I don’t think I’ve ever had anything as moist, soft and flavourful as this pumpkin bread! I am being so genuine when I say, this is by far the BEST pumpkin bread I have ever had and, it is low in calories too which is just the cherry on top! One slice of traditional pumpkin bread is around 179 calories, for a 28 gram or 1 ounce slice! Now I don’t know about you, but one ounce is definitely not a serving I would give myself when it comes to pumpkin bread! Each of my low calorie pumpkin bread slices come in at just under 80g or 3 ounces for 73 calories! That’s equivalent to 537 calories of traditional pumpkin bread!
Pumpkin season is most definitely the best season, at least for me. From pumpkin muffins, to pumpkin spice lattes and pumpkin pies, there’s just nothing more comforting and cozy to enjoy during the fall than pumpkin! This recipe is the perfect way to indulge when you’re in a calorie deficit, each slice of this heavenly low calorie pumpkin bread is just 73 calories! It is super filling and will last you a while so you can get all the cozy fall vibes!
I know how everyone feels about that word but it’s the only one that can describe how perfect this recipe is so I’m gonna say it. Moist. This recipe is soooo moist and soft it’ll melt in your mouth! It’s very simple and easy to make too. I like to enjoy my pumpkin bread with a generous dollop of butter and a cup of Joe in hand.
Low calorie pumpkin bread
My favorite part about this recipe is that you can enjoy multiple slices of delicious, moist and perfectly spiced pumpkin bread for the same amount of calories as just a single small serving of regular pumpkin bread!
Why you’ll love this recipe:
- Delicious, moist and perfectly spiced pumpkin bread for just 73 calories!
- This low calorie pumpkin bread is naturally sweetened and contains no added sugars!
- Comes together in just 1 bowl!
- This recipe requires no butter or oil.
- Requires just 8 ingredients!
- This recipe can easily be made gluten-free.
- The BEST low calorie pumpkin bread recipe ever!
Ingredients
Exact ingredient quantities can be found at the bottom of this page.
To make this low calorie pumpkin bread you will need:
Pumpkin purée – A staple in any pumpkin bread recipe. There are a few ways to go about pumpkin puree, you can either use a canned pumpkin puree or make your own from fresh pumpkins. I went with canned pumpkin purely for the convenience, just make sure it is 100% pumpkin puree!
Egg – This recipe calls for just 1 large egg. Make sure that your egg is room temperature and not cold. You can set an egg on your kitchen counter for 30 minutes to get it to room temperature if it’s been in the fridge.
Full-fat greek yogurt – This recipe is very low in fat and doesnt require any oil or butter so full-fat yogurt is the way to go. It will add some fat to help bind everything together as well as adding some moisture for extra soft and moist pumpkin bread. You can use greek yogurt or regular yogurt here but my preference is greek yogurt.
Stevia or 0 calorie granulated sweetener – Any 0 calorie sweetener will work for this recipe but stevia is my go-to for baking.
Vanilla extract – No pumpkin bread recipe is complete without a dash of vanilla!
Self-raising flour – This recipe calls for self-raising flour as apposed to all-purpose. This is because self-raising flour contains a combination of baking soda and baking powder for the perfectly risen pumpkin bread. You can substitute for all-purpose flour plus 1 tsp baking powder, 1/4 tsp salt and 1/4 tsp baking soda here.
Baking powder – Extra leavening agent to help the pumpkin bread rise to perfection.
Pumpkin spice mix – A delicious blend of nutmeg, cloves, all spice, ginger and cinnamon to really bring out the pumpkin flavor.
Chocolate chips (optional) – I love white chocolate chips in my pumpkin bread but this is completely optional. I went with 30g of regular white chocolate chips and that added a total of 150 calories to the entire recipe or 15 calories per slice.
How to make low calorie pumpkin bread
- Pre-heat oven to 180ºC/356ºF.
- In a medium bowl, whisk together the egg, yogurt, pumpkin puree, stevia and vanilla until well combined.
- Add the flour, baking powder and spices and whisk to combine. Add chocolate chips here if you’d like or you can skip them. Be careful not to over-mix here as that can lead to dry, rubbery pumpkin bread. Whisk enough to combine everything and no more!
- Transfer the batter to a lined loaf tin and bake in the middle shelf for 45-55 minutes, or until a knife inserted into the center comes out with just a few crumbs. Keep an eye on the pumpkin bread once it’s been about 45 minutes. If the top is browning too quickly whilst the center looks underdone, cover with foil and set back in the middle shelf to finish baking.
- Cool the pumpkin bread in the loaf tin for a few minutes before removing and transferring to a cooling rack.
- Cut into the pumpkin bread, serve and enjoy!
Storage
You can store any leftover pumpkin bread in an airtight container. To keep it super moist, place a paper towel in the container, then place the pumpkin bread on the paper towel and add another paper towel on top of the bread before closing with the lid. This pumpkin bread will stay fresh at room temperature for up to 4 days.
more pumpkin recipes…
73 calorie pumpkin bread
Ingredients
- 250 g pumpkin puree
- 1 large egg
- 75 g full-fat yogurt
- 75 g stevia or granulated sweetener*
- 1 tsp vanilla extract
- 130 g self-raising flour*
- 1 tsp baking powder
Spices:
- 2 tsp ground cinnamon
- ½ tsp ground ginger
- ½ tsp ground nutmeg
- ¼ tsp ground cloves
- ¼ tsp all-spice / mixed-spice
Optional
- 30 g chocolate chips
Instructions
- Pre-heat oven to 180°C/356°F.
- In a medium bowl, whisk together the egg, yogurt, pumpkin puree, stevia and vanilla until well combined.
- Add the flour, baking powder and ground spices and whisk until smooth. Fold in the chocolate chips if you would like to add them.
- Transfer the batter to a lined loaf tin and bake for 45-55 minutes or until a knife inserted into the center comes out with very few crumbs. Keep an eye on the pumpkin bread once it's been about 45 minutes. If the top is browning too quickly whilst the center looks underdone, cover with foil and set back in the middle shelf to finish baking.
- Allow the pumpkin bread to cool for 10 minutes in the loaf tin before removing.
- Serve warm and enjoy!
Video
Notes
Nutrition
Can i also use soja yoghurt?
Hi, I’m not sure what soja yogurt is to be honest, unless thats a typo and you meant soya in which case you can!
The taste is delicious, but my version won’t ‘rise’. It’s very dense and still a bit wet. I did put it in the oven for over 60 minutes (after once taking it out). I might have used to less baking powder. If you don’t use self raising baking flower, is the total of baking powder then 2 tsp? And is it okay to put the bread out of the oven and then put it back or is that the thing that went wrong?
Hi Miriam, if you don’t use self raising flour you would need to increase the baking powder yes, and you would also need to add a little baking soda to help it rise. If you’re using all-purpose flour, you will need to add 1 tsp baking powder, 1/4 tsp salt and 1/4 tsp baking soda as well. So thats a total of 2 tsp baking powder, and 1/4 tsp salt and 1/4 tsp baking soda. Hope that helps!