This Low Calorie Pumpkin Bread recipe is the best pumpkin bread recipe is just 167 calories and 100% all-natural! I even shared tips on making this healthy pumpkin bread vegan, gluten-free, with nuts, and chocolate chips too.
Ingredients You’ll Need:
- ¼ cup coconut oil
- ¼ cup honey
- ¼ cup unsweetened apple sauce
- 2 eggs
- 1 cup pumpkin purée
- ¼ cup Almond milk
- 1 ½ teaspoons pumpkin spice blend
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 1 ¾ cups flour
Low Calorie Pumpkin Bread
Healthy Pumpkin Bread Meal Prep and Storage
Meal Prep: You can make the healthy pumpkin bread ahead of time and bake completely then cover and store for later. You can also store unbaked just cover well, and store for later.
Storage: Will hold for 6 days in the fridge baked, or 2 days unbaked. Or one month in the freezer (baked or unbaked).
Reheating: You can reheat (or if stored unbaked follow directions below to bake) in an oven at 200-250 degrees until warmed through.
Low Calorie Pumpkin Bread
More Yummy Low Calorie Recipes:
Low Calorie Pumpkin Bread
Equipment
Ingredients
Pumpkin Bread Recipe
- ¼ cup coconut oil melted
- ¼ cup honey
- ¼ cup unsweetened apple sauce
- 2 eggs
- 1 cup pumpkin purée
- ¼ cup Almond milk
- 1 ½ teaspoons pumpkin spice blend
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 1 ¾ cups flour
Make it a Gluten-Free Pumpkin Bread Recipe
- 1 ¾ cup Gluten-Free flour in place of 1 3/4 cups flour
Make it a Vegan Pumpkin Bread Recipe
- ¼ cup Maple Syrup in place of 1/4 cup honey
- 2 tablespoons egg replacer prepared (in place of 2 eggs)
Make it a Chocolate Chip Pumpkin Bread Recipe
- ⅓ cup semi-sweet chocolate chips fold in after flour is mixed in
Make it a Nutty Pumpkin Bread Recipe
- ⅓ cup chopped walnuts or pecans fold in after flour is mixed in
Instructions
- Preheat oven to 325 degrees, and line a 9×5-inch loaf pan with parchment paper.
- In a large bowl, use a whisk to beat the oil and honey together together.
- Whisk in the eggs. Add the pumpkin purée, milk, pumpkin spice, baking soda, vanilla and salt, and mix together.
- Stir in the flour, just until combined. If you’re adding in chocolate chips or nuts, mix them in now.
- Pour the pumpkin bread batter into the prepared loaf pan and place in the oven.
- Bake for 55 to 60 minutes, or until a toothpick inserted into the center comes out clean.
- Cool in the loaf pan for 10 minutes, then lift up on the parchment paper to carefully transfer the bread to a cooling rack. Let cool for an additional 15-20 minutes before slicing.
Nutrition
About the Author
Hi, my name is Audrey Johns and I am a 4 time best selling cookbook author! All 4 of my low calorie cookbooks are published by HarperCollins (the oldest publishing house in the US!) and have been featured on prominent TV shows like The Today Show, Rachael Ray and The Doctors. I am a low calorie and healthy recipe authority and my delicious recipes are tried and loved by thousands of readers.
After a one year 150 pound weight loss (and I’ve kept it off for 13 years!) I started sharing all of my low calorie recipes with the world. They are always all-natural and geared around weight loss and weight management. I have even made some of these recipes with my Biggest Loser pal Bob Harper! Check out my weight loss story, my best selling cookbooks, and my numerous TV appearances by clicking here.
Nutrition and Calories in Pumpkin Bread
More Weight Loss Recipes:
Lose Weight By Eating Cookbooks
Share This Healthy Pumpkin Bread Recipe:
Article History:
- Originally written and published November 11, 2020 by Audrey Johns
- Updated on August 24, 2023 buy Audrey Johns