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

Prep Time: 10 minutes

Cook Time: 50 minutes

Servings: 1 loaf

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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