When it comes to pumpkin-flavored treats, everyone loves to go to Starbucks for their Pumpkin Spiced Latte. Now, I know I’m in the minority, but the pumpkin-flavored latte is not my thing. I have tried it a few times, and every time I am so disappointed.
However, there is one pumpkin item from Starbucks I love: pumpkin bread. It used to be my “go-to” treat from there year around. It is so moist and yummy. Plus, they give you a nice thick slice! When it is heated up a little bit, it is to die for.
Now, my Starbucks pumpkin bread days are over. I have to pass because of my egg allergy.
However, I still think I’d say “no” now anyway based on the calories. For a slice, it is 410 calories. While that might be a nice treat every now and then, that’s more than I spend on a lot of full-sized meals these days! So, I decided to make my own macro-friendly version.
The Recipe
This recipe begins with pretty simple ingredients that you likely have in your pantry. Like my pumpkin oatmeal bars, the “weirdest” ingredient is pumpkin. If you wanted to make sure your recipe is non-fat, check the label on your pumpkin puree. Some of the ones I have found contain some fat (not much, just 0.5 g per serving), while others are fat-free. I used the Market Pantry brand for this recipe. Just wanted to let you know that they are not all the same!
Another bonus to this recipe is that it takes just one bowl to make! You’ll begin by blending the Greek yogurt and pumpkin until well combined. Then you’ll add in the sugar, pumpkin pie spice, and vanilla extract. Finally, you’ll add the remaining dry ingredients: flour, baking soda, baking powder, and salt.
After they are all combined, you’ll spread the thick batter into a loaf pan and bake it for under an hour. During that hour, your house is going to smell exactly like fall. The scent of pumpkin spice will fill your whole house, and it might be my favorite part!
Ok, fine, my favorite part is the taste! It is a super moist bread that has great pumpkin flavor, but also a great balance of spice. My family and I were all big fans. We served it for breakfast, as an after school snack, and as a little treat after dinner. In my humble opinion, pumpkin bread can be eaten at any point in a day.
The Macros
The macros for 1/12 of the bread are 0F/30.6C/2.2P, 132 calories. I promise it’ll really satisfy the craving for pumpkin bread with a little bit lighter alternative. Also, a little tip: since we are saving a lot of fat grams, spread a couple of grams of salted butter on your slice. You won’t be sorry!
Non-Fat Pumpkin Bread
Ingredients
- 90 g Non-Fat Greek Yogurt (6 tablespoons)
- 300 g pumpkin puree (1 and 1/4 cup)
- 2 tsp pumpkin spice
- 1/2 T vanilla extract
- 100 g brown sugar (1/2 cup)
- 125 g granulated sugar (1/2 cup + 2 tablespoons)
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 150 g flour (1 and 1/4 cup- spooned and leveled)
Instructions
- Preheat the oven to 350 degrees. Spray a 10" loaf pan with cooking spray, set aside.
- In a medium bowl, combine nonfat greek yogurt with the pumpkin puree. Stir until completely combined. Then, add in pumpkin spice, vanilla extract, and both sugars. Stir until combined and any of the brown sugar clumps are broken up. Finally, stir in remaining dry ingredients (baking powder, baking soda, salt, and flour). Stir until just combined.
- Pour the batter into the prepared loaf pan. Bake at 350 degrees for about 45 minutes, or until a toothpick inserted into the center comes out mostly clean with a few moist crumbs.
For Pumpkin Muffins
- Preheat the oven to 425 degrees. Spray a 12 count muffin tin with cooking spray.
- In a medium bowl, combine nonfat greek yogurt with the pumpkin puree. Stir until completely combined. Then, add in pumpkin spice, vanilla extract, and both sugars. Stir until combined and any of the brown sugar clumps are broken up. Finally, stir in remaining dry ingredients (baking powder, baking soda, salt, and flour). Stir until just combined.
- Divide batter into 12 muffins tins. Bake at 425 for 5 minutes, and then turn down the heat to 350 degrees without removing the muffins. Bake for an additional 7 minutes at 350, or until a toothpick inserted into the center comes out mostly clean with a few moist crumbs.
Notes
