I’m excited to share a moist, warmly spiced pumpkin bread recipe that delivers satisfaction without sabotaging my calorie goals—each slice comes in at just about 73 calories.

73 Calorie Pumpkin Bread

Why You’ll Love This Recipe

I love how this bread feels like an indulgent breakfast or dessert treat, yet keeps the calorie count low. Thanks to stevia or another zero‑calorie sweetener, full‑fat yogurt, and no added fats or oils, it stays moist, flavorful, and just sweet enough. It’s an effortless one‑bowl recipe that proves you don’t need excess calories to enjoy fall flair.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
– pumpkin puree
– large egg
– full‑fat yogurt
– stevia or granulated sweetener
– vanilla extract
– self‑raising flour
– baking powder
– spices: ground cinnamon, ground ginger, ground nutmeg, ground cloves, all‑spice or mixed‑spice
– optional: chocolate chips

directions

I begin by pre‑heating the oven to 180 °C (356 °F). In a bowl, I whisk together the egg, yogurt, pumpkin puree, stevia (or sweetener), and vanilla until smooth. Then, I add the flour, baking powder, and spices, whisking until fully combined. If I’m feeling indulgent, I fold in chocolate chips. I pour the batter into a lined loaf tin and bake for about 45–55 minutes—until a knife inserted in the center comes out with just a few moist crumbs. If the top browns too fast before the center is done, I cover it with foil and continue baking. Once done, I let the bread cool in the tin for about 10 minutes before removing and slicing.

Servings and timing

This recipe yields 10 slices.

  • Prep time: about 10 minutes

  • Cook time: 45–55 minutes

  • Total time: approximately 1 hour and 5 minutes

Variations

I’ve tried different tweaks to suit my dietary needs. For a gluten‑free version, I substitute self‑raising flour with a blend of gluten‑free flour plus baking powder (and a pinch of salt and soda). To boost warmth, I sometimes increase cinnamon or add a hint of cardamom. If I’m avoiding grains, I experiment with oat flour or a nut‑based mix—just watching that textures stay moist.

storage/reheating

I store leftover slices in an airtight container at room temperature and they stay soft for up to 4 days, especially if I include a paper towel to maintain moisture. If I want to freshen them up, I briefly toast or warm them, and they regain that just‑baked feel.

FAQs

Can I use all-purpose flour instead of self-raising?

Yes—I’ve replaced self-raising flour with all-purpose flour plus 1 tsp baking powder, ¼ tsp baking soda, and ¼ tsp salt to mimic the rising action.

What sweetener can I use if I don’t have stevia?

I usually use stevia, but erythritol or sugar-free blends work well too. If using regular sugar, I double the quantity—about 150 g—to balance sweetness.

Does adding chocolate chips significantly affect calories?

Yes—30 g of chocolate chips adds approximately 150 calories to the whole loaf, or about 15 calories per slice. I’ll skip them when I’m sticking strictly to the 73‑calorie goal.

Can I reduce calories further?

I’ve tried swapping full-fat yogurt for low-fat or Greek yogurt and it still stays moist, though slightly denser. You could also scale down the slice size for fewer calories per serving.

Can I freeze this bread?

Absolutely—I’ve frozen slices in a sealed bag. To serve, I thaw overnight or toast directly from frozen to enjoy it warm.

Why does it stay moist without oil or butter?

I love that the pumpkin puree and yogurt provide enough moisture and fat to keep it tender, even without added fats. It’s one of the reasons this recipe is such a standout.

What if my loaf is too dense or underbaked in the center?

Sometimes my oven racks run hot—so I tent foil over the top mid‑bake if the crust is getting too dark, and extend baking just until a toothpick comes out clean.

Is this recipe kid-friendly?

Definitely. I find the gentle spices and soft texture make it a favorite with kids. I often pack slices in lunchboxes as a low‑calorie treat.

Can I use non-dairy yogurt?

Yes—I’ve used coconut or soy‑based full‑fat yogurts, and the bread still turns out moist and flavorful.

Does this really come in at 73 calories per slice?

Yes—when using the ingredients as listed and cutting into 10 evenly sized slices, each slice is approximately 72.8 kcal

Conclusion

I feel so happy to enjoy something that tastes like cozy fall in every bite, yet fits perfectly into my calorie-conscious routine. This 73 Calorie Pumpkin Bread recipe delivers flavor, texture, and satisfaction with minimal effort. Whether morning, snack time, or dessert, I reach for this loaf again and again.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
73 Calorie Pumpkin Bread

73 Calorie Pumpkin Bread


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Alice
  • Total Time: 1 hour
  • Yield: 10 slices

Description

This lightened-up pumpkin bread is perfectly moist, warmly spiced, and just 73 calories per slice. Ideal for anyone watching their intake while still craving a comforting, seasonal treat.


Ingredients

250g pumpkin puree

1 large egg

75g full-fat yogurt

75g stevia or granulated sweetener

1 tsp vanilla extract

130g self-raising flour

1 tsp baking powder

Spices:

2 tsp ground cinnamon

1/2 tsp ground ginger

1/2 tsp ground nutmeg

1/4 tsp ground cloves

1/4 tsp allspice or mixed spice

Optional:

30g chocolate chips


Instructions

Preheat oven to 180°C (356°F). Line a loaf tin with parchment paper.

In a medium bowl, whisk together egg, yogurt, pumpkin puree, stevia, and vanilla until smooth.

Add flour, baking powder, and all spices. Mix until just combined.

Fold in chocolate chips if using.

Pour batter into the prepared loaf tin and smooth the top.

Bake for 45–55 minutes, or until a knife inserted in the center comes out mostly clean.

If the top browns too quickly, cover with foil and continue baking.

Let cool in the tin for 10 minutes before transferring to a wire rack.

Slice, serve warm, and enjoy!

  • Prep Time: 10 minutes
  • Cook Time: 50 minutes
  • Category: Bread

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star