Low Calorie Pumpkin Bread

Oct 24, 2025
2 min read

Pumpkin is so underrated. It is incredibly nutritious and so versatile! However, a lot of the pumpkin bread is pretty dense with calories so it is very easy to over eat. That's why I created this recipe so that you can have your cake and eat it too! Want to know what the secret is?

If you’re craving a cozy fall dessert without the heavy calories, this low calorie pumpkin bread is the perfect solution! It omits most of the oil, which significantly reduces the calories. However, fat typically works to keep baked goods moist. So how did I get it to stay moist without the calories?

The answer: Apple sauce and Xantham gum! These are the secret ingredients to keep the bread spongy and moist!

Health Benefits of Pumpkin

A single cup of pumpkin purée provides over 200% of your daily vitamin A, which supports a healthy immune system, vision, and skin health. It’s also rich in antioxidants like beta-carotene, which can help fight oxidative stress and chronic inflammation.

Beyond its vitamins, pumpkin is naturally low in calories (only about 50 per cup) and a good source of fiber, helping you stay full and satisfied! The fiber digest slowly, offering steady energy instead of the quick spikes you get from added simple sugars.

🍂 Why You’ll Love This Recipe

Nutrient dense thanks to the pumpkin!
Naturally sweetened and low in calories
Tastes like fall in every bite

Low Calorie Pumpkin Bread

Prep Time: 15 minutes

Total Time: 1.5 hours

Ingredients

(Yields 10 slices)

1 ¾ cups all-purpose flour

1 cup pumpkin puree

2 large eggs

½ cup unsweetened almond milk

⅓ cup unsweetened applesauce

¼ cup nonfat Greek yogurt

½ cup zero-calorie sweetener (allulose or monk fruit/erythritol blend)

2 tsp baking powder

1 tsp xanthan gum

1½ tbsp pumpkin pie spice

½ tsp salt

1 tsp vanilla extract

1/4 cup of walnuts or pecans (optional)

Directions:

Preheat oven to 350°F (175°C) and prepare a 9x5-inch loaf pan.
In a large bowl, whisk together pumpkin puree, eggs, almond milk, applesauce, Greek yogurt, and vanilla until smooth.
In another bowl, mix flour, sweetener, baking powder, xanthan gum, pumpkin pie spice, and salt.
Combine wet and dry ingredients, folding gently until just mixed; the batter should be thick but pourable. Careful not to overmix!
Pour into the loaf pan, top with optional nuts, and bake for 45–50 minutes, or until a toothpick comes out clean.
Allow to cool completely before slicing, as the bread firms up while cooling.