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One-Bowl Skinny Pumpkin Bread

One-Bowl Skinny Pumpkin Bread

Author Turnip the Oven


  • 1 cup granulated sugar
  • 2 large eggs
  • 1/4 cup melted butter or vegetable, coconut, or olive oil
  • 1/3 cup orange juice or apple cider, or water
  • 1/4 cup low-fat buttermilk or plain yogurt thinned with a little milk
  • 3/4 cup canned pumpkin
  • 1 cup all-purpose flour
  • 3/4 cup whole wheat flour
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon Kosher salt
  • 1 1/2 teaspoons pumpkin pie spice
  • 2 tablespoons turbinado sugar optional


  1. Preheat the oven to 350°F. Grease and flour a 9-x-5-inch loaf pan and line the bottom with a rectangle of parchment.
  2. In a large bowl, whisk the sugar, eggs, melted butter, orange juice, and buttermilk until smooth. Whisk in the pumpkin. Sift the all-purpose flour, whole wheat flour, baking powder, baking soda, salt, and pumpkin pie spice over the surface and stir with a wooden spoon just until combined.
  3. Pour into the prepared pan and sprinkle the top with the turbinado sugar (if using). Bake until a toothpick inserted in the center comes out clean and the edges are just starting to pull away from the sides of the pan, 45 to 50 minutes. Cool the bread in the pan for 20 minutes, then turn out and cool completely on a wire rack.

Recipe Notes

If you cut this loaf into 10 slices, each piece has about 230 calories and 6 grams of fat.