Pumpkin Cake/Bread

Pumpkin Cake/Bread
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Nutritional Info
  • Servings Per Recipe: 24
  • Amount Per Serving
  • Calories: 79.8
  • Total Fat: 0.4 g
  • Cholesterol: 0.0 mg
  • Sodium: 239.9 mg
  • Total Carbs: 20.7 g
  • Dietary Fiber: 2.4 g
  • Protein: 2.6 g

View full nutritional breakdown of Pumpkin Cake/Bread calories by ingredient
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Yummy, moist pumpkin cake with a bold pumpkin pie spice flavor. Made with whole wheat flour & sugar free Yummy, moist pumpkin cake with a bold pumpkin pie spice flavor. Made with whole wheat flour & sugar free
Number of Servings: 24


    - 1 Cup 100% egg whites
    - 1.25 Cups Truvia zero calorie sweetener
    - 1 Cup unsweetened organic applesauce
    - 1 can (15 oz) of canned pumpkin (not pumpkin pie filling)
    - 1 tsp vanilla extract
    - 2 Cups whole wheat pastry flour
    - 2 Tbsp pumpkin pie spice
    - 2 Tbsp baking powder
    - 1 tsp baking soda
    - 1 tsp salt


Would be great with a cream cheese frosting or an apple cider glaze. Could add vanilla protein powder for extra nutrition.


1) Preheat oven to 350 F.
2) Grease or spray baking non-stick spray 9 x 13 pan and set aside.
3) In a small bowl, combine dry ingredients (except for the flour) and set aside.
4) In a medium bowl, whisk or mix with electric mixer on low sugar, applesauce, egg whites, pumpkin and extract until throughly blended.
5) Add a little at a time, the flour mixture to the pumpkin mixture until fully blended with whisk or low on electric mixture until it is cake batter.
6) Pour and spread into prepared pan and bake for 25-30 minutes depending on your oven or until knife comes out clean from center.
- or bake 20-25 minutes for regular sized muffins
- or bake 10-15 minutes for mini muffins
7) Cool and cut into squares or add your favorite icing when cake is cooled and serve immediately!

Serving Size: Makes 24 squares (use 9 x 13 pan) at 80 calories each, OR 24 regular sized muffins at 80 calories each, OR 53 mini muffins at 36 calories each

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