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.
Prep Time5 minutes mins
Cook Time35 minutes mins
Total Time40 minutes mins
Course: Breakfast, Dessert, Snack
Cuisine: bakery
Servings: 8
Calories: 182kcal
- 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
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!
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.
Serving: 1 slice | Calories: 182kcal | Carbohydrates: 32g | Protein: 3g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 23mg | Sodium: 116mg | Potassium: 83mg | Fiber: 1g | Sugar: 16g