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
Ingredients
- 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
Instructions
- 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.