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.
Lighter Pumpkin Bread
Because this recipe isn't too sweet, it can be enjoyed its own for breakfast treat, as a healthy dessert, or paired with a simple, fresh salad.
- 3/4 cup nonfat greek yogurt
- 3/4 cup pumpkin puree
- 3/4 cup Stevia in the Raw
- 3/4 cups all-purpose flour
- 1 teaspoon pumpkin pie spice
- 1 teaspoon salt
- 1 teaspoon baking powder
- 4 egg whites
- Preheat oven to 350F and prepare a loaf pan by spraying with non-stick oil spray.
- In a small bowl mix together the greek yogurt and the pumpkin puree. Set aside.
- In a separate, larger bowl, sift together the Stevia, flour, pumpkin pie spice, salt, and baking powder. Set aside.
- In a large bowl of a stand mixer, whip egg whites together with the yogurt-pumpkin mixture. Mix on high until frothy and foamy (about 3 - 5 minutes).
- By hand, slowly fold in the flour mixture, making sure all the dry ingredients are completely incorporated but keeping the fluffiness of the eggs in tact.
- Pour the batter into the prepared loaf pan.
- Bake at 350F for 45 to 50 minutes, or until an inserted toothpick comes out clean.
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