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Non-Fat Pumpkin Bread

A delicious, macro friendly pumpkin bread. Since it's almost little to no fat, it pairs well with a little slather of butter on top.

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

Macros for 1/12 of a piece of bread are 0F/30.6C/2.2P. 
To log a piece on MyFitnessPal search for "How We Macro Pumpkin Bread."
Remember, to get the most accurate macros, I recommend creating your own recipe in MyFitnessPal using the exact ingredients you used to create your recipe. If you are looking for a ballpark macro count, this one will work. 
Also, please note how to correctly measure the flour and sugars using measuring cups, as mentioned in this post. If it is not done correctly, you could be using too much of these ingredients, causing your bread not to be as delicious as it could be!