This pumpkin bread is made with whipped egg whites and greek yogurt, making it lighter — in texture, taste, and calories — than most recipes out there. It’s not too sweet so, while you could enjoy it on its own as a breakfast treat or a healthy dessert, it also pairs nicely with a fresh salad.

A Note About the Recipe: To get my batter super fluffy, I’ve used 4 egg whites and have replaced traditional white sugar with Stevia in the Raw. I experimented with different sugar substitutes as well as traditional sugar and the Stevia is what gave me the best (fluffiest) results. If you’re looking to create a sweeter, more dense pumpkin bread, replace the egg whites with 2 whole eggs and the Stevia with the same amount of traditional sugar.


Leave a Reply