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.
I make this recipe pumpkin bread healthy with the help of unsweetened apple sauce. Apple sauce acts as both oil and sugar in a baking recipe allowing us to cut the amount of oil and sugar needs by half!
Serve this healthy pumpkin bread recipe at holiday dinners, for breakfast in the fall, as a treat or dessert.
Low Calorie Pumpkin Bread
What You’ll Find in this Article:
Ingredients In Healthy Pumpkin Bread
Spiced pumpkin recipes are a great way to get in the Autumn mood. And thanks to canned pumpkin puree, you can make this healthy pumpkin bread recipe any time of the year!
What’s the difference between Pumpkin Puree vs Pumpkin Pie Filling? Pumpkin pie puree is simply cooked and pureed (blended) pumpkin. Pumpkin pie filling has spices, milk, eggs, and even other pureed squashes. It is NOT the same, so be sure to get pumpkin puree for this recipe.
The best way to keep your pumpkin bread moist and delicious is with apple sauce! Not only can I cut 1/2 of the oil and sugar from the recipe with this one low calorie ingredient swap, but it also yields a perfect pumpkin loaf.
Shopping List for Skinny Pumpkin Bread:
- Coconut oil
- Honey (or maple syrup for vegan pumpkin bread)
- Unsweetened apple sauce
- Eggs (or egg replacement for vegan pumpkin bread)
- Pumpkin purée
- Almond milk
- Pumpkin spice blend
- Baking soda
- Vanilla extract
- Salt
- Flour (or Gluten-Free flour)
- OPTIONAL: Chocolate Chips, Walnuts, or Pecans
The ingredients for pumpkin bread with chocolate chips is the same as the ingredients for pumpkin bread recipes. You’ll just add in semi-sweet chocolate chips. Same with a nutty pumpkin loaf recipe, you just need to fold in the nuts at the end.
How to Make Healthy Pumpkin Bread
If you don’t have parchment paper that’s ok. Just oil the loaf pan before adding in the batter so the bread doesn’t stick to the sides.
How to Make Skinny Pumpkin Bread:
- 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 (or maple syrup) together together.
- Whisk in the eggs (or egg replacement). Add the pumpkin purée, milk, pumpkin spice, baking soda, vanilla and salt, and mix together.
- Stir in the flour (or Gluten-free 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.
Low Calorie Pumpkin Bread Recipe
This low calorie pumpkin recipe can be made year round! All you need is to order (or stock up when it’s in the store) pumpkin puree and you’ll be all set to make this delicious, healthy pumpkin load recipe!
In the recipe card below you’ll find directions to make 5 different versions of this Healthy Pumpkin Bread Recipe. You’ll be able to make it gluten-free, vegan, with or without chocolate chips and or nuts.
More Low Calorie Pumpkin 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
Nutrition and Calories in Pumpkin Bread
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Article History:
- Originally written and published November 11, 2020 by Audrey Johns
- Updated on August 24, 2023 buy Audrey Johns
