25+ Healthy Low Fat Pumpkin Bread Recipes for Every Craving

Fall is here, and that means pumpkin bread season is in full swing!

There’s something about the cozy aroma of pumpkin, cinnamon, and nutmeg wafting through the house that just feels like autumn.

But what if you could enjoy all that deliciousness without worrying about the extra calories? This collection of 25+ low-fat pumpkin bread recipes lets you savor every bite guilt-free.

Whether you’re looking for a classic pumpkin loaf, a nutty twist, or something with a bit of chocolate, there’s a recipe here to satisfy every pumpkin lover.

Each recipe is carefully crafted to be low in fat without sacrificing the moist texture and rich flavor that make pumpkin bread so irresistible.

With options like vegan, gluten-free, and even high-protein pumpkin bread, these recipes cater to a variety of dietary needs.

Perfect for breakfast, snacks, or even dessert, these low-fat pumpkin breads will be your go-to treats this season.

So, grab a can of pumpkin puree, warm up the oven, and get ready to bake some delicious low-fat pumpkin breads that the whole family will enjoy!

25+ Healthy Low Fat Pumpkin Bread Recipes for Every Craving

With these 25+ low-fat pumpkin bread recipes, enjoying fall flavors has never been easier—or healthier!

From traditional favorites to creative combinations, these recipes prove that you don’t need a lot of fat to make pumpkin bread that’s soft, moist, and full of flavor.

The best part? Many of these breads are made with wholesome ingredients like applesauce, Greek yogurt, and whole grains, so you can feel great about each slice you indulge in.

Whether you’re baking for a cozy fall gathering or just looking for a healthy snack, these low-fat pumpkin breads are sure to become seasonal staples in your kitchen.

Try out different recipes, add your own twists, and discover new favorites.

This autumn, treat yourself to the comforting flavors of pumpkin without compromising on health.

Low-Fat Pumpkin Spice Oat Bread

This Low-Fat Pumpkin Spice Oat Bread is a wholesome take on classic pumpkin bread. Incorporating oats not only enhances the texture but also adds fiber, which helps to keep you fuller for longer. With just a hint of warm spices and a dash of maple syrup, this loaf is perfect for a cozy morning or an afternoon snack.

Ingredients

• 1 cup pumpkin puree
• 1/2 cup unsweetened applesauce
• 1/4 cup maple syrup or honey
• 1/4 cup nonfat Greek yogurt
• 2 large egg whites
• 1 cup whole wheat flour
• 1 cup rolled oats
• 1 tsp baking soda
• 1 tsp baking powder
• 1/2 tsp salt
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1/2 tsp ground ginger

Instructions

1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
2. In a large bowl, whisk together the pumpkin puree, applesauce, maple syrup, Greek yogurt, and egg whites until well combined.
3. In a separate bowl, mix the whole wheat flour, rolled oats, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger.
4. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
5. Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
6. Bake for 50-55 minutes or until a toothpick inserted into the center comes out clean.
7. Allow the bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

This Low-Fat Pumpkin Spice Oat Bread combines nutritious ingredients like oats and whole wheat flour, providing a boost of fiber and heart-healthy benefits. Each slice brings a perfect balance of pumpkin flavor and warm spices, making it a guilt-free choice for pumpkin lovers.

Skinny Pumpkin Chocolate Chip Bread

Skinny Pumpkin Chocolate Chip Bread is a delightful way to enjoy a sweet treat without the extra fat. This version uses nonfat Greek yogurt and egg whites to create a moist and tender loaf with fewer calories. The addition of dark chocolate chips gives it just the right amount of indulgence, and it’s sure to become a favorite for any time of day.

Ingredients

• 1 cup pumpkin puree
• 1/2 cup unsweetened applesauce
• 1/4 cup nonfat Greek yogurt
• 1/4 cup brown sugar
• 1/4 cup maple syrup
• 2 large egg whites
• 1 cup all-purpose flour
• 3/4 cup whole wheat flour
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp salt
• 1 tsp cinnamon
• 1/2 cup dark chocolate chips

Instructions

1. Preheat the oven to 350°F (175°C) and grease a 9×5-inch loaf pan or line it with parchment paper.
2. In a large bowl, mix the pumpkin puree, applesauce, Greek yogurt, brown sugar, maple syrup, and egg whites until smooth.
3. In another bowl, combine the all-purpose flour, whole wheat flour, baking soda, baking powder, salt, and cinnamon.
4. Gently fold the dry ingredients into the wet mixture until just combined. Be careful not to overmix.
5. Stir in the dark chocolate chips.
6. Pour the batter into the prepared pan and spread it evenly.
7. Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean.
8. Cool the bread in the pan for 10 minutes before transferring it to a wire rack to cool completely.

With the natural sweetness of pumpkin and the indulgent taste of chocolate, this Skinny Pumpkin Chocolate Chip Bread offers a healthier twist on a beloved classic. Each slice is soft, tender, and brimming with flavors, perfect for those moments when you crave something sweet yet light.

Low-Fat Pumpkin Banana Bread

This Low-Fat Pumpkin Banana Bread combines the best of both worlds, blending the sweetness of ripe bananas with the warmth of pumpkin spice. Bananas add natural moisture and sweetness, so this recipe doesn’t need much added fat. This easy-to-make bread is soft, perfectly spiced, and ideal for breakfast or a snack.

Ingredients

• 1 cup pumpkin puree
• 2 ripe bananas, mashed
• 1/4 cup unsweetened applesauce
• 1/4 cup nonfat Greek yogurt
• 1/4 cup honey
• 1 large egg
• 1 cup whole wheat flour
• 1 cup all-purpose flour
• 1 tsp baking soda
• 1 tsp baking powder
• 1/2 tsp salt
• 1 tsp cinnamon
• 1/2 tsp ground cloves
• 1/2 tsp ground nutmeg

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan or line it with parchment paper.
2. In a large bowl, combine the pumpkin puree, mashed bananas, applesauce, Greek yogurt, honey, and egg, mixing until well combined.
3. In a separate bowl, whisk together the whole wheat flour, all-purpose flour, baking soda, baking powder, salt, cinnamon, cloves, and nutmeg.
4. Gently fold the dry ingredients into the wet mixture until just incorporated.
5. Pour the batter into the prepared loaf pan and spread it evenly.
6. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
7. Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This Low-Fat Pumpkin Banana Bread is packed with wholesome ingredients and layers of flavor from the pumpkin, banana, and warm spices. The result is a moist, satisfying bread that’s naturally sweetened and perfect for anyone seeking a healthier fall-inspired treat.

Low-Fat Pumpkin Cranberry Bread

This Low-Fat Pumpkin Cranberry Bread is a festive and flavorful choice, combining the tangy burst of cranberries with the rich warmth of pumpkin. Perfect for holiday gatherings or cozy mornings, this bread uses applesauce and Greek yogurt to keep it moist and low-fat, while the cranberries add a refreshing contrast to the sweetness of the pumpkin.

Ingredients

• 1 cup pumpkin puree
• 1/2 cup unsweetened applesauce
• 1/4 cup nonfat Greek yogurt
• 1/4 cup honey or maple syrup
• 2 large egg whites
• 1 cup whole wheat flour
• 1 cup all-purpose flour
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp salt
• 1 tsp cinnamon
• 1/2 cup fresh or dried cranberries

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan or line it with parchment paper.
2. In a large bowl, combine the pumpkin puree, applesauce, Greek yogurt, honey, and egg whites, mixing until smooth.
3. In a separate bowl, mix together the whole wheat flour, all-purpose flour, baking soda, baking powder, salt, and cinnamon.
4. Fold the dry ingredients into the wet mixture until just combined, then gently stir in the cranberries.
5. Pour the batter into the prepared loaf pan and smooth the top.
6. Bake for 50-55 minutes or until a toothpick inserted in the center comes out clean.
7. Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

The Low-Fat Pumpkin Cranberry Bread is a delightful addition to your fall baking lineup. Each bite offers a balance of tart cranberries and pumpkin, delivering a moist and flavorful loaf that’s perfect for breakfast or a snack.

Low-Fat Pumpkin Coconut Bread

Bring a tropical twist to pumpkin season with this Low-Fat Pumpkin Coconut Bread. Coconut milk adds a subtle richness, while shredded coconut enhances both texture and flavor. This recipe is perfect for those who love coconut and want to enjoy the classic taste of pumpkin in a whole new way.

Ingredients

• 1 cup pumpkin puree
• 1/2 cup light coconut milk
• 1/4 cup unsweetened applesauce
• 1/4 cup nonfat Greek yogurt
• 1/3 cup brown sugar
• 1 large egg
• 1 cup all-purpose flour
• 3/4 cup whole wheat flour
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp salt
• 1 tsp cinnamon
• 1/2 cup unsweetened shredded coconut

Instructions

1. Preheat the oven to 350°F (175°C) and grease a 9×5-inch loaf pan or line it with parchment paper.
2. In a large bowl, mix together the pumpkin puree, coconut milk, applesauce, Greek yogurt, brown sugar, and egg until well combined.
3. In another bowl, whisk the all-purpose flour, whole wheat flour, baking soda, baking powder, salt, and cinnamon.
4. Fold the dry ingredients into the wet mixture until just incorporated, then gently stir in the shredded coconut.
5. Pour the batter into the loaf pan and smooth the top.
6. Bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

The Low-Fat Pumpkin Coconut Bread brings a unique blend of tropical coconut and earthy pumpkin flavors, making it a moist and satisfying treat. It’s a great choice for a healthier, slightly exotic fall loaf that’s still comforting and delicious.

Low-Fat Pumpkin Chia Seed Bread

Loaded with nutritious chia seeds, this Low-Fat Pumpkin Chia Seed Bread is as healthy as it is tasty. Chia seeds not only add fiber and healthy fats but also a delightful crunch to each bite. With a blend of whole wheat and all-purpose flours, this bread is hearty, filling, and low in fat.

Ingredients

• 1 cup pumpkin puree
• 1/2 cup unsweetened applesauce
• 1/4 cup nonfat Greek yogurt
• 1/4 cup honey or maple syrup
• 2 large egg whites
• 1 cup all-purpose flour
• 1 cup whole wheat flour
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp salt
• 1 tsp cinnamon
• 1/2 tsp ground ginger
• 2 tbsp chia seeds

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan or line it with parchment paper.
2. In a large bowl, mix the pumpkin puree, applesauce, Greek yogurt, honey, and egg whites until smooth.
3. In a separate bowl, whisk together the all-purpose flour, whole wheat flour, baking soda, baking powder, salt, cinnamon, and ginger.
4. Fold the dry ingredients into the wet mixture until just combined, then stir in the chia seeds.
5. Pour the batter into the prepared loaf pan, spreading it evenly.
6. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

This Low-Fat Pumpkin Chia Seed Bread combines the wholesome flavors of pumpkin with the nutritional benefits of chia seeds, creating a hearty and healthy loaf that’s low in fat and high in fiber. Perfect as a snack or breakfast option, this bread is a nourishing treat that’s easy on the waistline.

Low-Fat Pumpkin Walnut Spice Bread

This Low-Fat Pumpkin Walnut Spice Bread brings the best of fall flavors with a nutty twist. Walnuts add crunch and healthy fats, while spices like cinnamon, cloves, and ginger make each slice warm and fragrant. With minimal added fat, this bread is ideal for a healthy autumn snack.

Ingredients

• 1 cup pumpkin puree
• 1/2 cup unsweetened applesauce
• 1/4 cup nonfat Greek yogurt
• 1/4 cup honey
• 2 large egg whites
• 1 cup all-purpose flour
• 1 cup whole wheat flour
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp salt
• 1 tsp cinnamon
• 1/2 tsp ground cloves
• 1/2 tsp ground ginger
• 1/2 cup chopped walnuts

Instructions

1. Preheat the oven to 350°F (175°C) and grease a 9×5-inch loaf pan or line it with parchment paper.
2. In a large bowl, whisk together the pumpkin puree, applesauce, Greek yogurt, honey, and egg whites.
3. In a separate bowl, mix the all-purpose flour, whole wheat flour, baking soda, baking powder, salt, cinnamon, cloves, and ginger.
4. Gently fold the dry ingredients into the wet mixture until just combined, then stir in the walnuts.
5. Pour the batter into the loaf pan and smooth the top.
6. Bake for 55-60 minutes, or until a toothpick inserted in the center comes out clean.
7. Cool the bread in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This Low-Fat Pumpkin Walnut Spice Bread is perfect for anyone looking for a healthy, hearty pumpkin bread. The combination of walnuts and spices gives each slice a satisfying flavor and texture, making it a wholesome, low-fat treat that’s great any time of day.

Low-Fat Pumpkin Maple Pecan Bread

For those who enjoy the classic fall pairing of maple and pecans, this Low-Fat Pumpkin Maple Pecan Bread is a treat. The natural sweetness of maple syrup complements the pumpkin, while pecans add a delightful crunch. This bread is as nourishing as it is delicious, with minimal fat but maximum flavor.

Ingredients

• 1 cup pumpkin puree
• 1/2 cup unsweetened applesauce
• 1/4 cup nonfat Greek yogurt
• 1/4 cup maple syrup
• 1 large egg
• 1 cup all-purpose flour
• 1 cup whole wheat flour
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp salt
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1/2 cup chopped pecans

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan or line it with parchment paper.
2. In a large bowl, mix the pumpkin puree, applesauce, Greek yogurt, maple syrup, and egg until well blended.
3. In another bowl, combine the all-purpose flour, whole wheat flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
4. Gently fold the dry ingredients into the wet mixture until just combined, then fold in the pecans.
5. Pour the batter into the prepared pan and spread it evenly.
6. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
7. Cool the bread in the pan for 10 minutes, then transfer to a wire rack to cool completely.

The Low-Fat Pumpkin Maple Pecan Bread brings a hint of maple sweetness and a delicious crunch from pecans to every slice. This bread is an excellent, healthier way to indulge in the flavors of fall, whether as a snack, breakfast, or dessert.

Low-Fat Pumpkin Zucchini Bread

This Low-Fat Pumpkin Zucchini Bread offers a delicious way to enjoy both pumpkin and zucchini in one nutritious loaf. The zucchini adds moisture and nutrients while keeping the bread low in fat. With warm spices and just the right touch of sweetness, this bread is an ideal treat for health-conscious pumpkin lovers.

Ingredients

• 1 cup pumpkin puree
• 1/2 cup shredded zucchini (excess water removed)
• 1/2 cup unsweetened applesauce
• 1/4 cup nonfat Greek yogurt
• 1/4 cup honey or maple syrup
• 1 large egg
• 1 cup whole wheat flour
• 1 cup all-purpose flour
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp salt
• 1 tsp cinnamon
• 1/2 tsp ground nutmeg

Instructions

1. Preheat the oven to 350°F (175°C) and grease a 9×5-inch loaf pan or line it with parchment paper.
2. In a large bowl, combine the pumpkin puree, shredded zucchini, applesauce, Greek yogurt, honey, and egg, mixing until smooth.
3. In another bowl, whisk together the whole wheat flour, all-purpose flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
4. Gently fold the dry ingredients into the wet mixture until just combined.
5. Pour the batter into the prepared pan and spread it evenly.
6. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
7. Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This Low-Fat Pumpkin Zucchini Bread is both nutritious and flavorful, combining the goodness of pumpkin and zucchini for a moist, satisfying loaf. Perfect for a healthy snack or breakfast, this recipe is a delicious way to sneak in extra vegetables while indulging in seasonal pumpkin flavors.

Low-Fat Pumpkin Oatmeal Bread

This Low-Fat Pumpkin Oatmeal Bread combines the hearty texture of oats with the smooth richness of pumpkin. With fiber-packed oats and a hint of cinnamon and nutmeg, this bread is satisfying and flavorful, yet low in fat. It’s perfect for a wholesome breakfast or snack that will keep you full and energized.

Ingredients

• 1 cup pumpkin puree
• 1/2 cup unsweetened applesauce
• 1/4 cup nonfat Greek yogurt
• 1/3 cup honey or maple syrup
• 2 large egg whites
• 1 cup all-purpose flour
• 1 cup old-fashioned oats (plus extra for topping)
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp salt
• 1 tsp cinnamon
• 1/2 tsp ground nutmeg

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan or line it with parchment paper.
2. In a large bowl, combine the pumpkin puree, applesauce, Greek yogurt, honey, and egg whites until smooth.
3. In another bowl, whisk together the flour, oats, baking soda, baking powder, salt, cinnamon, and nutmeg.
4. Gently fold the dry ingredients into the wet mixture until just combined.
5. Pour the batter into the prepared pan, and sprinkle a handful of oats on top for added texture.
6. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
7. Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

The Low-Fat Pumpkin Oatmeal Bread is a cozy and hearty option, combining the flavors of pumpkin and oats for a nourishing treat. Each slice offers a tender crumb with a slightly chewy bite from the oats, making it an ideal breakfast loaf or mid-morning snack.

Low-Fat Pumpkin Banana Bread

This Low-Fat Pumpkin Banana Bread combines two favorite flavors—pumpkin and banana—for a moist and naturally sweet bread. The bananas add sweetness and depth, while the pumpkin provides warmth and richness. This low-fat recipe is a great way to use up ripe bananas and enjoy a satisfying, flavorful loaf.

Ingredients

• 1 cup pumpkin puree
• 2 ripe bananas, mashed
• 1/4 cup unsweetened applesauce
• 1/4 cup nonfat Greek yogurt
• 1/3 cup honey or maple syrup
• 1 large egg
• 1 cup all-purpose flour
• 1 cup whole wheat flour
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp salt
• 1 tsp cinnamon

Instructions

1. Preheat the oven to 350°F (175°C) and grease a 9×5-inch loaf pan or line it with parchment paper.
2. In a large bowl, combine the pumpkin puree, mashed bananas, applesauce, Greek yogurt, honey, and egg until smooth.
3. In another bowl, whisk together the all-purpose flour, whole wheat flour, baking soda, baking powder, salt, and cinnamon.
4. Gently fold the dry ingredients into the wet mixture until just combined.
5. Pour the batter into the loaf pan and smooth the top.
6. Bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

The Low-Fat Pumpkin Banana Bread is a deliciously moist and naturally sweetened option, bringing together the best of both pumpkin and banana flavors. Ideal for a comforting snack or breakfast, this bread is low in fat and big on taste.

Low-Fat Pumpkin Chocolate Chip Bread

Who says you can’t have chocolate while keeping things low-fat? This Low-Fat Pumpkin Chocolate Chip Bread is lightly sweet and packed with rich, melty chocolate chips. The pumpkin keeps it moist, while the chocolate adds an indulgent touch, making this bread perfect for a treat that doesn’t feel overly heavy.

Ingredients

• 1 cup pumpkin puree
• 1/2 cup unsweetened applesauce
• 1/4 cup nonfat Greek yogurt
• 1/3 cup honey or maple syrup
• 1 large egg
• 1 cup all-purpose flour
• 1 cup whole wheat flour
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp salt
• 1 tsp cinnamon
• 1/2 cup mini dark chocolate chips

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan or line it with parchment paper.
2. In a large bowl, mix together the pumpkin puree, applesauce, Greek yogurt, honey, and egg until smooth.
3. In a separate bowl, combine the all-purpose flour, whole wheat flour, baking soda, baking powder, salt, and cinnamon.
4. Gently fold the dry ingredients into the wet mixture until just combined, then stir in the chocolate chips.
5. Pour the batter into the prepared pan and smooth the top.
6. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow the bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

The Low-Fat Pumpkin Chocolate Chip Bread is a delightful way to enjoy pumpkin with a touch of chocolatey indulgence. Perfect for dessert or an afternoon pick-me-up, this bread is a healthier way to enjoy a sweet treat that’s both satisfying and low in fat.

Low-Fat Pumpkin Almond Bread

This Low-Fat Pumpkin Almond Bread brings the smooth, nutty flavor of almonds to classic pumpkin bread. Made with almond flour and almond extract, this loaf has a tender crumb and delicate flavor. It’s a great low-fat, gluten-free option for those who want a lighter bread with a hint of nuttiness.

Ingredients

• 1 cup pumpkin puree
• 1/4 cup unsweetened applesauce
• 1/4 cup nonfat Greek yogurt
• 1/3 cup honey or maple syrup
• 1 large egg
• 1 cup almond flour
• 1 cup oat flour (or finely ground oats)
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp salt
• 1 tsp cinnamon
• 1/2 tsp almond extract
• 1/4 cup sliced almonds (for topping)

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan or line it with parchment paper.
2. In a large bowl, mix the pumpkin puree, applesauce, Greek yogurt, honey, egg, and almond extract until well combined.
3. In a separate bowl, whisk together the almond flour, oat flour, baking soda, baking powder, salt, and cinnamon.
4. Gently fold the dry ingredients into the wet mixture until just combined.
5. Pour the batter into the prepared pan and sprinkle the top with sliced almonds.
6. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
7. Cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

This Low-Fat Pumpkin Almond Bread offers a nutty, gluten-free alternative to traditional pumpkin bread. The almond flavor pairs beautifully with pumpkin, making each slice rich in flavor yet low in fat. Perfect for breakfast or as a healthy snack.

Low-Fat Pumpkin Cranberry Bread

If you love the tartness of cranberries, this Low-Fat Pumpkin Cranberry Bread is for you. The cranberries add a burst of flavor and color, contrasting beautifully with the soft pumpkin bread. Light and tangy, this low-fat bread is ideal for holiday gatherings or as a festive snack.

Ingredients

• 1 cup pumpkin puree
• 1/2 cup unsweetened applesauce
• 1/4 cup nonfat Greek yogurt
• 1/3 cup honey or maple syrup
• 1 large egg
• 1 cup whole wheat flour
• 1 cup all-purpose flour
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp salt
• 1 tsp cinnamon
• 1/2 cup fresh or dried cranberries (unsweetened)

Instructions

1. Preheat the oven to 350°F (175°C) and grease a 9×5-inch loaf pan or line it with parchment paper.
2. In a large bowl, combine the pumpkin puree, applesauce, Greek yogurt, honey, and egg until smooth.
3. In another bowl, whisk together the whole wheat flour, all-purpose flour, baking soda, baking powder, salt, and cinnamon.
4. Fold the dry ingredients into the wet mixture until just combined, then gently stir in the cranberries.
5. Pour the batter into the prepared pan and smooth the top.
6. Bake for 55-60 minutes, or until a toothpick inserted in the center comes out clean.
7. Cool the bread in the pan for 10 minutes, then transfer to a wire rack to cool completely.

This Low-Fat Pumpkin Cranberry Bread combines the warmth of pumpkin with the tartness of cranberries for a festive, colorful bread. It’s low in fat and high in flavor—a perfect addition to your holiday spread or a vibrant snack for any fall day.

Low-Fat Pumpkin Carrot Bread

This Low-Fat Pumpkin Carrot Bread is like a blend of pumpkin bread and carrot cake, but with a lighter, healthier twist. The carrots add a natural sweetness and keep the loaf extra moist. Infused with warm spices, this low-fat bread is both nutritious and satisfying—perfect for breakfast or an afternoon treat.

Ingredients

• 1 cup pumpkin puree
• 1/2 cup finely grated carrots
• 1/4 cup unsweetened applesauce
• 1/4 cup nonfat Greek yogurt
• 1/3 cup honey or maple syrup
• 1 large egg
• 1 cup all-purpose flour
• 1 cup whole wheat flour
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp salt
• 1 tsp cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp ground cloves

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan or line it with parchment paper.
2. In a large bowl, mix together the pumpkin puree, grated carrots, applesauce, Greek yogurt, honey, and egg until well combined.
3. In another bowl, whisk together the all-purpose flour, whole wheat flour, baking soda, baking powder, salt, cinnamon, ginger, and cloves.
4. Gently fold the dry ingredients into the wet mixture until just combined.
5. Pour the batter into the prepared pan and smooth the top.
6. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

The Low-Fat Pumpkin Carrot Bread is moist, flavorful, and packed with nutritious ingredients like pumpkin and carrots. With the warmth of spices and a hint of sweetness, this bread is a wonderful way to enjoy a guilt-free, veggie-filled snack or breakfast.

Note: More recipes are coming soon!