You’ll want the smaller 15-ounce can of pumpkin purée. That’s the one that measures out to about 1 cup, which is what this recipe uses.

If you added in real brown sugar, you’d add about 40–50 extra calories per slice. That pushes it closer to the range of regular pumpkin bread, so it wouldn’t really qualify as “lightened-up” anymore. Still delicious, just not in the low-calorie lane this version was designed for.

Spelt flour can work here, but it’s a little lower in gluten, so the loaf may be more crumbly. Calorie-wise it’s pretty close to whole wheat, so you’d still be in the lighter range.

Almond or coconut flour won’t work here as a straight sub for the wheat and AP flour. They behave really differently in baking, so the bread wouldn’t hold together the same way. Almond flour also packs in a lot more calories per cup than wheat flour, so it would actually take this out of the “lightened-up” category pretty quickly. If you want to keep this bread lighter, stick with the flour combo as written.