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Low Calorie Pumpkin Bread

Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 8 slices
Calories 150
This Low Calorie Pumpkin Bread is a deliciously moist treat that captures the essence of fall with every bite.

Ingredients

Dry Ingredients

  • 1.5 cups all-purpose flour (sifted for a lighter texture)
  • 1 teaspoon baking soda (to help it rise without extra calories)
  • 0.5 teaspoon baking powder (for that perfect lift)
  • 1 teaspoon ground cinnamon (for warm, cozy vibes)
  • 0.5 teaspoon ground nutmeg (‘cause it just screams fall)
  • 0.25 teaspoon ground cloves (a little goes a long way)
  • 0.25 teaspoon salt (to balance the sweetness)

Wet Ingredients

  • 1 cup canned pumpkin puree (not pumpkin pie filling, trust me)
  • 0.5 cup granulated sugar (i usually go with a trusted brand like domino)
  • 0.25 cup brown sugar (packed, for a hint of molasses depth)
  • 0.33 cup unsweetened applesauce (my secret for cutting fat)
  • 2 large eggs (at room temp for better mixing)
  • 1 teaspoon vanilla extract (pure if you’ve got it, for extra flavor)
  • 0.25 cup skim milk (or any low-fat milk you prefer)

Instructions 

  • Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
  • Whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, cloves, and salt in a medium bowl.
  • In a larger bowl, mix the pumpkin puree, granulated sugar, brown sugar, applesauce, eggs, vanilla, and skim milk.
  • Slowly add the dry mix to the wet mix, stirring just until combined.
  • Pour the batter into the loaf pan and bake for 50-60 minutes, or until a toothpick comes out clean.
  • Let it cool in the pan for about 10 minutes before transferring to a wire rack.

Notes

For extra moisture, consider adding a few chopped nuts or raisins.
Calories: 150kcal
Cost: $8.00
Course: Dessert
Cuisine: American
Keyword: Pumpkin