Low Sugar Pumpkin Bread
Enjoy this perfectly spiced Low Sugar Pumpkin Bread as a celebration of fall! Made with Greek yogurt, it's incredibly moist and rich with a little extra protein.
Servings: 8
Calories: 182kcal
Equipment
- 8x4 or 9x5 loaf pan
- Measuring cups and spoons
- two large mixing bowls
- whisk or rubber spatula
- Fork
- handheld mixer (optional)
Ingredients
- 1 ripe banana
- ½ cup pumpkin canned
- 2 tbsp Greek yogurt
- ¼ cup maple syrup
- 1 egg
- 1 tsp vanilla extract
- 1 cup all purpose flour
- 1 tsp pumpkin pie spice
- ¼ tsp ground cinnamon
- pinch salt
- ½ tsp baking soda
- ½ tsp baking powder
- ½ cup chocolate chips
Instructions
- Preheat oven to 350°F.
- In a mixing bowl, mash 1 banana with a fork or handheld mixer. Use a rubber spatula to fold in canned pumpkin and Greek yogurt.
- Beat in maple syrup, egg, and vanilla extract.
- Then add dry ingredients (except chocolate chips): all purpose flour, pumpkin pie spice, ground cinnamon, salt, baking soda, and baking powder.
- Mix until combined and a batter forms.
- Fold in chocolate chips.
- Grease a 8x4 or 9x5 loaf pan. Pour batter into the loaf pan. Sprinkle more chocolate chips on top if desired.
- Bake for 30-35 minutes or until the toothpick comes out clean.
- Let your Yogurt Pumpkin Bread cool slightly before slicing and enjoying!
Notes
Store this low sugar pumpkin bread in the refrigerator for up to 1 week. You can also freeze it by the slice for up to 3 months.
Be sure to use a spotty banana! This is what will bring sweetness to the bread.
Nutrition
Serving: 1 slice | Calories: 182kcal | Carbohydrates: 32g | Protein: 3g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 23mg | Sodium: 116mg | Potassium: 83mg | Fiber: 1g | Sugar: 16g