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Low Calorie Pumpkin Bread with Greek Yogurt & Applesauce Recipe

Low Calorie Pumpkin Bread with Greek Yogurt & Applesauce Recipe
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★★★★★

5.3 from 21 reviews

This Low Calorie Pumpkin Bread is a moist and flavorful quick bread made with Greek yogurt and unsweetened applesauce for added moisture without the extra calories. Sweetened with monk fruit sweetener, it offers a healthier option that’s perfect for fall or anytime you crave a cozy, nutritious treat. Made with a blend of all-purpose and almond flours and warm pumpkin pie spice, this bread is easy to prepare and optionally topped with a creamy vanilla Greek yogurt frosting for extra indulgence.

Ingredients

Scale

Dry Ingredients:

  • 1 ½ cups all-purpose flour (180g)
  • ½ cup almond flour (60g)
  • ½ tsp salt
  • 3 tsp baking powder
  • ½ cup sugar of choice (100g), use monk fruit sweetener for a low calorie option
  • 1 tsp pumpkin pie spice powder or cinnamon powder

Wet Ingredients:

  • ½ cup pumpkin puree (122g), from canned
  • ½ cup Greek yogurt (120g)
  • ⅓ cup unsweetened applesauce (113g / 4 oz)
  • 3 Tbsp light olive oil (42g)
  • 2 Tbsp unsweetened almond milk or milk of choice

Frosting (Optional):

  • 1 Recipe vanilla Greek yogurt frosting (see linked recipe)

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a loaf pan, or line it with parchment paper to ensure easy removal of the bread after baking.
  2. Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, almond flour, salt, baking powder, sugar or monk fruit sweetener, and pumpkin pie spice powder until well combined and uniform in texture.
  3. Combine Wet Ingredients: In a separate bowl, thoroughly mix the pumpkin puree, Greek yogurt, unsweetened applesauce, light olive oil, and almond milk until the mixture is completely smooth and homogenous.
  4. Combine Wet and Dry Ingredients: Pour the wet mixture into the dry ingredients bowl, stirring gently but thoroughly until you achieve a smooth batter with no lumps. Avoid overmixing to keep the bread tender.
  5. Transfer to Pan: Pour the batter into the prepared loaf pan, smoothing out the top evenly with a spatula to ensure even baking.
  6. Bake: Place the pan in the preheated oven and bake for 50 to 60 minutes. Check doneness by inserting a toothpick into the center of the bread; it should come out clean or with a few moist crumbs but no wet batter.
  7. Cool: Remove the bread from the oven and let it cool in the pan for about 10 minutes. Then transfer the bread to a wire rack to cool completely to room temperature before slicing.
  8. Serve: Enjoy the bread plain or optionally spread with the vanilla Greek yogurt frosting for added flavor and creaminess. Slice and serve as desired.

Notes

  • Calories provided reflect the pumpkin bread made with monk fruit sweetener and without any frosting.
  • Use monk fruit sweetener or another low-calorie sugar substitute to keep the bread low calorie.
  • The bread can be stored in an airtight container at room temperature for up to 3 days or refrigerated up to a week.
  • For a vegan version, substitute Greek yogurt with a plant-based yogurt and use a vegan milk alternative.
  • Make sure to check the baking time, as oven temperatures can vary; start checking at 50 minutes.

Nutrition

Keywords: pumpkin, quick bread, low calorie, healthy pumpkin bread, Greek yogurt bread, autumn baking

Find it online: https://messykitchenmagic.com/low-calorie-pumpkin-bread-with-greek-yogurt-and-applesauce-recipe-2/