Want all the fall flavor with none of the guilt? This delicious skinny pumpkin bread is so moist & amazing–you’ll never believe it is only 125 calories per slice!

There is just something about fall.

Come September I am ready for boots and sweaters and a whole lot of coziness. I crave maple syrup and hot apple cider and soup of all kinds.

And pumpkin. Oh, how I crave pumpkin!

This year, since I am still *trying* to be good, I thought I would forgo my favorite Starbucks Pumpkin Loaf for a skinnier, healthier version. My expectations weren’t actually that high, but it was a fun Saturday project for the girls and I, and amazingly enough, our skinny pumpkin bread was incredible! Moist, delicious, with awesome texture and flavor and only 125 calories per slice (at 12 slices per loaf). What more could you want?

Skinny Pumpkin Bread

Assemble your ingredients for the skinny pumpkin bread: Whole wheat flour, baking soda, baking powder, salt, cinnamon, nutmeg, ground ginger, ground cloves, eggs, sugar, ripe bananas mashed, vanilla, coconut oil, unsweetened almond milk and pureed pumpkin.

Here is what you need:

6 cups whole wheat flour
1 tablespoon baking soda
1 tablespoon baking powder
2 teaspoons salt
1 1/2 teaspoons cinnamon
1 teaspoon nutmeg
1/2 teaspoon ground ginger
1/2 teaspoon ground cloves
5 eggs
2 cups sugar
1 1/2 cups very ripe banana, mashed
1 tablespoon vanilla
2/3 cup coconut oil
1 1/3 cups Unsweetened Silk Almond Milk 
2 cans pumpkin
 

Mix flour, baking soda, baking powder, salt, and spices in large bowl.

Step 1:  Mix flour, baking soda, baking powder, salt, and spices in large bowl; set aside.

Beat eggs & sugar on low until mixed.

Step 2: Beat eggs & sugar on low until mixed, then on high for 30 seconds.

Add banana, vanilla, coconut oil, and almond milk to mixer and blend.  

Step 3:  Add banana, vanilla, coconut oil, and Silk Unsweetened Almond Milk. Blend for one minute. In a pinch the sweetened almond milk will work too, it will just make the bread slightly sweeter and slightly higher in calories. (The unsweetened almond milk contains only 30 calories per cup!)

Add 2 cans pumpkin of pumpkin and mix until blended.

Step 4: Add 2 cans pumpkin; mix until blended.

With mixer on low, slowly add flour mixture to wet ingredients.

Step 5:  With mixer on low, slowly add flour mixture to wet ingredients.

Blend pumpkin mixture until combined well.

Step 6:  Blend until mixed well, but do not over stir!

Divide pumpkin bread batter into four reusable loaf pans.

Step 7:  Grease or spray 4 loaf pans with cooking spray. (I like the size of the disposable ones, which I wash and reuse every time. ) Divide the batter into the four pans. Tap each one gently on counter to remove air bubbles.

Let baked pumpkin bread loafs cool on rack.

Step 8:  Bake at 350 degrees for 45-50 minutes, until knife inserted in the middle of the loaf comes out clean. Let cool on wire rack for 10 minutes, then remove from pan and let cool completely. Makes 4 loaves.

Once cooled, slice and serve pumpkin bread to enjoy.

Skinny Pumpkin Bread | Healthy Pumpkin Bread Recipe | Breakfast Meal | Holiday Food | Vegetarian Food Choices | Eat Healthy | Pumpkin Bread | Healhty Bread Recipe | Low Calorie Pumpkin Bread
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Skinny Pumpkin Bread

So moist & delicious and full of pumpkin flavor...you'll never believe it has only 125 calories per slice!
Course Dessert
Cuisine American
Keyword Skinny Pumpkin Bread
Prep Time 20 minutes
Cook Time 50 minutes
Cooling Time 10 minutes
Total Time 1 hour 10 minutes
Servings 48 people

Ingredients

  • 6 cups whole wheat flour
  • 1 tablespoon baking soda
  • 1 tablespoon baking powder
  • 2 teaspoons salt
  • 1 1/2 teaspoons cinnamon
  • 1 teaspoon nutmeg
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground cloves
  • 5 eggs
  • 2 cups sugar
  • 1 1/2 cups very ripe banana mashed
  • 1 tablespoon vanilla
  • 2/3 cup coconut oil
  • 1 1/3 cups Unsweetened Silk Almond Milk
  • 2 cans pumpkin

Instructions

  1. Mix flour, baking soda, baking powder, salt, and spices in large bowl; set aside.
  2. Beat eggs & sugar on low until mixed, then on high for 30 seconds.
  3. Add banana, vanilla, coconut oil, and Silk Almond Milk. Blend for 30-60 seconds.
  4. Add 2 cans pumpkin; mix until blended.
  5. With mixer on low, slowly add flour mixture to wet ingredients. Blend until mixed well, but do not over stir!
  6. Grease or spray 4 loaf pans with cooking spray. (I like the size of the disposable ones, which I wash and reuse every time. ) Divide the batter into the four pans. Tap each one gently on counter to remove air bubbles.

  7. Bake at 350 degrees for 45-50 minutes, until knife inserted in the middle of the loaf comes out clean. Let cool on wire rack for 10 minutes, then remove from pan and let cool completely. 

Recipe Notes

Recipe makes 4 loaves. 

Want a less “skinny” version? Try our easy pumpkin bread recipe!

Other pumpkin recipes you have to try:

PIN FOR LATER

Ruth Soukup

Ruth Soukup

Founder at Living Well Spending Less
Ruth Soukup is dedicated to helping people everywhere create a life they love by follwing their dreams and achieving their biggest goals. She is the host of the wildly popular Do It Scared podcast, as well as the founder of Living Well Spending Less® and Elite Blog Academy®. She is also the New York Times bestselling author of six books, including Do It Scared®: Finding the Courage to Face Your Fears, Overcome Obstacles, and Create a Life You Love, which was the inspiration for this book. She lives in Florida with her husband Chuck, and 2 daughters Maggie & Annie.
Ruth Soukup

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