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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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★★★★★

4.7 from 22 reviews

This Low Calorie Pumpkin Bread combines the moistness of pumpkin puree, Greek yogurt, and unsweetened applesauce for a healthier, guilt-free quick bread option. Lightly sweetened with monk fruit sweetener, it offers a perfect blend of spice from pumpkin pie seasoning and a tender crumb, ideal for a nutritious snack or breakfast treat.

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):

  • Vanilla Greek Yogurt Frosting (1 recipe, see link in original recipe)

Instructions

  1. Prepare the Pan: Preheat your oven to 350°F (175°C). Grease and flour a loaf pan or line it with parchment paper for easy removal 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.
  3. Mix Wet Ingredients: In a separate bowl, combine the pumpkin puree, Greek yogurt, unsweetened applesauce, light olive oil, and unsweetened almond milk. Stir until the mixture is smooth and fully incorporated.
  4. Combine Wet and Dry Mixtures: Pour the wet ingredients into the dry ingredients. Stir gently but thoroughly until you obtain a smooth, consistent batter without overmixing.
  5. Fill the Pan: Pour the batter evenly into the prepared loaf pan, spreading it to smooth the top.
  6. Bake: Place the loaf pan in the preheated oven and bake for 50 to 60 minutes. Test for doneness by inserting a toothpick into the center of the bread—if it comes out clean, the bread is done.
  7. Cool the Bread: Remove the bread from the oven and allow it to cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely.
  8. Serve: Slice and enjoy the pumpkin bread as is or top with the optional Greek yogurt frosting.

Notes

  • Calories stated reflect the pumpkin bread made with monk fruit sweetener and without any frosting.
  • For a lower calorie option, substitute sugar with monk fruit sweetener or another low calorie sugar substitute.
  • You can use canned pumpkin puree; avoid pumpkin pie filling which contains added sugars and spices.
  • The optional frosting adds richness but also calories; omit for a lighter bread.
  • Use parchment paper to ensure easy removal and to avoid greasing hassles.
  • Store leftover bread in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.

Nutrition

Keywords: pumpkin, quick bread, low calorie, healthy dessert, fall recipe, Greek yogurt, applesauce, gluten free option

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