Low Fat Sugar-Free Pumpkin Bread
Indulge guilt-free with this wholesome Low Fat Sugar-Free Pumpkin Bread, a perfect treat for fall or any time of year. Made with whole wheat flour, unsweetened pumpkin puree, and naturally sweetened with a sugar-free alternative, this recipe is a healthier twist on classic pumpkin bread without compromising on flavor. Aromatic spices like cinnamon, nutmeg, and ginger bring warm autumnal notes, while unsweetened applesauce and almond milk keep the loaf moist and tender. Packed with nutrients and low-fat ingredients, this easy-to-make bread comes together in just 15 minutes of prep and is perfect for breakfast, a midday snack, or dessert. Serve it plain, or add a sprinkle of walnuts or pumpkin seeds for extra texture and taste. Enjoy this healthy pumpkin bread fresh or store it for up to a week—it’s a cozy, better-for-you indulgence everyone will love!
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Recipe Information
Ingredients
- 1.5 cups Whole wheat flour
- 2 teaspoons Baking powder
- 1 teaspoon Baking soda
- 1 teaspoon Ground cinnamon
- 0.5 teaspoons Ground nutmeg
- 0.5 teaspoons Ground ginger
- 0.25 teaspoons Salt
- 1 cup Unsweetened pumpkin puree
- 0.5 cup Unsweetened applesauce
- 2 large Egg whites
- 1 teaspoon Vanilla extract
- 0.5 cup Sugar-free sweetener (e.g., erythritol or stevia)
- 0.5 cup Unsweetened almond milk (or any low-fat milk alternative)
- 0.25 cup Chopped walnuts or pumpkin seeds (optional)
Instructions
Preheat your oven to 350°F (175°C) and lightly grease a 9x5-inch loaf pan or line it with parchment paper.
In a large mixing bowl, whisk together the whole wheat flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt until well combined.
In a separate bowl, mix the pumpkin puree, unsweetened applesauce, egg whites, vanilla extract, sugar-free sweetener, and almond milk until smooth.
Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Be careful not to overmix—the batter should be slightly thick.
If using walnuts or pumpkin seeds, gently fold them into the batter.
Pour the batter into the prepared loaf pan and spread it evenly.
Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center of the bread comes out clean.
Remove the loaf from the oven and let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Slice and enjoy! Store any leftovers in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.
Nutrition Facts
Calories |
1028 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.1 g | 33% | |
| Saturated Fat | 2.4 g | 12% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2966 mg | 129% | |
| Total Carbohydrate | 296.0 g | 108% | |
| Dietary Fiber | 34.2 g | 122% | |
| Total Sugars | 22.2 g | ||
| Protein | 39.6 g | 79% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 407 mg | 31% | |
| Iron | 12.0 mg | 67% | |
| Potassium | 1645 mg | 35% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
