Picture the comforting aroma of pumpkin and spices wafting through your kitchen.
This low-calorie pumpkin bread is a cozy treat that’s surprisingly simple to make, offering a slice of warmth and indulgence without the guilt.
As you mix the wholesome ingredients, watch them transform into a beautifully golden loaf, brimming with fall flavors.
Let’s bring this delightful bread to life and enjoy a taste of the season.
Kitchen Tools Required
- 1 mixing bowl
- 1 whisk
- 1 loaf pan
- 1 measuring cup
- 1 measuring spoon set
- 1 spatula
Ingredients
- 1 cup whole wheat flour
- 1/2 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1 cup pumpkin puree
- 1/4 cup unsweetened applesauce
- 1/4 cup honey
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup skim milk
Cook & Prep Time
To efficiently manage your time while preparing and baking Low Calorie Pumpkin Bread, follow this timeline:
- Reading the Recipe and Gathering Ingredients (5 minutes):
- Spend a few minutes reading through the entire recipe to understand the steps and gather all the necessary ingredients and equipment.
- Preheat the Oven (Start immediately):
- Preheat your oven to 350°F (175°C). This step should be done first as it takes time for the oven to reach the desired temperature.
- Prepare the Loaf Pan (2 minutes):
- Lightly grease the loaf pan to guarantee the bread doesn’t stick.
- Mix Dry Ingredients (3 minutes):
- In a mixing bowl, whisk together whole wheat flour, all-purpose flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves.
- Mix Wet Ingredients (2 minutes):
- In a separate bowl, blend pumpkin puree, applesauce, honey, eggs, and vanilla extract until smooth.
- Combine Ingredients (3 minutes):
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Stir in the skim milk until the batter is smooth.
- Pour Batter into Loaf Pan (2 minutes):
- Pour the batter into the prepared loaf pan, ensuring it’s distributed evenly.
- Bake the Bread (50 minutes):
- Place the loaf pan in the preheated oven and bake for 50 minutes, or until a toothpick inserted into the center comes out clean.
- Resting Time (10 minutes):
- Allow the bread to cool in the pan for 10 minutes after baking.
- Cooling Completely (Additional time):
- Remove the bread from the pan and let it cool completely on a wire rack before slicing.
- This step doesn’t have a fixed time but confirm it’s completely cool to maintain the texture.
Feel free to adjust the timeline as needed to suit your pace and kitchen setup.
Recipe Instructions
Preheat the oven to 350°F (175°C).
Grease the loaf pan lightly.
In a mixing bowl, whisk together whole wheat flour, all-purpose flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves.
In a separate bowl, mix pumpkin puree, applesauce, honey, eggs, and vanilla extract until smooth.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Stir in the skim milk until the batter is smooth.
Pour the batter into the prepared loaf pan.
Bake in the preheated oven for 50 minutes or until a toothpick inserted into the center comes out clean.
Allow the bread to cool in the pan for 10 minutes.
Remove from the pan and let it cool completely on a wire rack before slicing.
Serving Tips
- Whipped Cream or Greek Yogurt: Add a dollop on top for added creaminess and a touch of tang.
- Warm Apple Compote: Serve with a spoonful of apple compote for a fruity contrast to the pumpkin.
- Chopped Nuts: Sprinkle with pecans or walnuts for a crunchy texture and nuttiness.
- Drizzle of Honey or Maple Syrup: A light drizzle enhances the sweetness and adds a sticky, luscious finish.
- Hot Beverage: Pair with a hot cup of coffee or tea to complement the warm spices in the bread.
Storage
To store low-calorie pumpkin bread, wrap it tightly in plastic wrap or aluminum foil.
Keep it in an airtight container.
Refrigerate for up to one week.
Or freeze for three months.
Freezing
To freeze low calorie pumpkin bread, first wrap it tightly in plastic wrap.
Then, wrap it in foil.
Store in the freezer for up to three months.
Thaw before serving for best texture.
Reheating
To reheat low calorie pumpkin bread, wrap slices in foil and warm in a preheated 300°F oven for 10 minutes.
Alternatively, microwave for 15-20 seconds on a microwave-safe plate.
Final Thoughts
This Low Calorie Pumpkin Bread is a delicious and healthy dessert option for those looking to enjoy the flavors of fall without the extra calories.
Its moist and tender crumb is achieved by using pumpkin puree and unsweetened applesauce, which also add natural sweetness.
The combination of warm spices like cinnamon, nutmeg, and cloves enhances the pumpkin flavor, making this bread a comforting treat.
Enjoy it as a snack, dessert, or even breakfast. For best results, follow the recipe closely, and remember to let the bread cool completely before slicing to maintain its texture.
This recipe isn’t only easy to make but also perfect for freezing, allowing you to enjoy it at a later date.
Frequently Asked Questions
Can I Substitute a Different Flour for Whole Wheat Flour?
You can substitute whole wheat flour with almond or oat flour for a nutrient-dense option. Almond flour boosts healthy fats and protein, while oat flour adds fiber. Adjust liquids slightly, as these flours absorb moisture differently.
Is It Possible to Make This Bread Vegan?
Yes, you can make it vegan by replacing eggs with flax eggs and honey with maple syrup. These substitutes maintain the bread’s nutrient density while aligning with a plant-based diet, providing fiber, omega-3s, and antioxidants.
Are There Any Gluten-Free Options for This Recipe?
You can make this recipe gluten-free by substituting the whole wheat and all-purpose flours with a gluten-free flour blend. Confirm the mix includes xanthan gum for structure. This maintains nutrient density while accommodating dietary restrictions.
How Can I Add More Sweetness to the Bread?
To add more sweetness, increase honey or applesauce slightly. You can also incorporate a natural sweetener like stevia. These options maintain low-calorie benefits, provide extra nutrients, and enhance the bread’s flavor without refined sugars.
What Are Some Alternative Spices I Can Use?
You can substitute or add ginger, allspice, or cardamom for a unique twist. These spices add antioxidants and depth to your bread while maintaining its nutrient density. Adjust quantities to taste for a personalized flavor profile.
Low Calorie Pumpkin Bread
Equipment
- 1 Mixing bowl
- 1 Whisk
- 1 Loaf pan
- 1 measuring cup
- 1 measuring spoon set
- 1 Spatula
Ingredients
- 1 cup whole wheat flour
- 1/2 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1 cup pumpkin puree
- 1/4 cup unsweetened applesauce
- 1/4 cup honey
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup skim milk
Instructions
- Preheat the oven to 350°F (175°C).
- Grease the loaf pan lightly.
- In a mixing bowl, whisk together whole wheat flour, all-purpose flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves.
- In a separate bowl, mix pumpkin puree, applesauce, honey, eggs, and vanilla extract until smooth.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Stir in the skim milk until the batter is smooth.
- Pour the batter into the prepared loaf pan.
- Bake in the preheated oven for 50 minutes or until a toothpick inserted into the center comes out clean.
- Allow the bread to cool in the pan for 10 minutes.
- Remove from the pan and let it cool completely on a wire rack before slicing.
Notes
