Healthy Pumpkin Bread
Posted Oct 22, 2021, Updated Feb 22, 2024
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This healthy pumpkin bread is tender and moist with a beautiful crumb. It’s naturally sweetened, perfectly spiced and made with whole wheat flour but you’d never guess it’s good for you!
Fall baking season is my favorite, I love all things pumpkin and apple! So naturally I
This healthy pumpkin bread is tender and moist with a beautiful crumb, naturally sweetened, perfectly spiced and made with whole wheat flour but you’d never guess it’s good for you!
Healthy Pumpkin Bread: Ingredients & Substitutions
- Pumpkin Puree. Be sure to use pure pumpkin puree (not pumpkin pie filling). Fresh or canned both work well.
- Salted Butter. Unsalted butter, coconut oil, ghee, etc. can be used in place of salted butter if desired.
- Greek Yogurt. Any yogurt works well in this recipe, you could use vanilla Greek yogurt for extra sweetness.
- Maple Syrup. I’ve used honey in place of maple syrup with great results, however I prefer syrup because of the fall flavor.
- Whole wheat pastry flour. All-purpose, spelt, whole wheat flour, white whole wheat flour, etc. can be used in place of whole wheat pastry flour.
- Pumpkin pie spice. I suggest making your own homemade pumpkin pie spice.
- Raw sugar. This is optional, but I love the extra shine and crunch a sprinkle of raw sugar gives to the tops of these healthy pumpkin muffins.
- Mix-ins. You can add up to 1 cup of mix-ins of your choice. Suggestions: white chocolate chips, chocolate chip, nuts (pecans, walnuts, etc.) dried fruit (dried cranberries, raisins, cherries, etc.).
How to Make Healthy Pumpkin Bread
This healthy pumpkin bread recipe is easy to make – no mixer required. As always, we’ll walk through the recipe step-by-step, and don’t forget to watch the video.
To begin, combine the dry ingredients: whole wheat flour, cinnamon, pumpkin pie spice, baking powder, baking soda and sea salt in a medium bowl. Set aside.
Next, whisk together pumpkin puree, melted butter, Greek yogurt, maple syrup, eggs and vanilla in a large bowl until smooth.
Add dry ingredients and stir until mixture is smooth and there are no lumps. If desired, add mix-ins, here are some suggestions :
- white chocolate chips
- chocolate chips
- nuts (pecans, walnuts, etc.)
- dried fruit (dried cranberries, raisins, cherries, etc.)
Next, evenly spread the healthy pumpkin bread batter into prepared loaf pan. If desired, sprinkle the top with raw sugar.
Bake on the lower rack in the preheated oven for 55-65 minutes, or until the top is set and a toothpick inserted in the center of the bread comes out clean or with a few moist crumbs.
Let the healthy pumpkin bread cool in the pan for 1 hour. Then transfer to a wire rack to cool completely.
Serve
Once fully cooled, slice the healthy pumpkin bread and serve it with a generous slather of cinnamon honey butter, homemade peanut butter, or homemade vanilla almond butter.
Store/Freeze
Store in an airtight container in the refrigerator for 5-7 days. To freeze, I suggest wrapping individual slices or the entire loaf in plastic wrap then put in in an airtight container and freeze for up to 2 months.
Reheat
Reheat the healthy pumpkin bread in one of three ways:
- Warm in the microwave for about 20 seconds per slice.
- Remove from the freezer and let them thaw to room temperature overnight.
- Warm in the oven preheated to 325 degrees F for about 5-10 minutes or until warmed through.
Healthy Pumpkin Bread Recipe FAQs
I like to serve this bread with a slather of homemade cinnamon butter, and on the side of a savory dish like this egg casserole. Always with a warm cup of coffee!
Yes, you can leave it out in an airtight container (or in the loaf pan) overnight.
I haven’t tried replacing the eggs, but if you’d like to try use an egg replacer, chia egg or flax egg.
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Healthy Pumpkin Bread Recipe
Ingredients
- 15 Ounces pumpkin puree (1 ½ cups)
- ¼ cup salted butter melted
- ¼ cup Greek yogurt
- ¾ cup pure maple syrup
- 2 eggs
- 1 teaspoon pure vanilla extract
- 1 ½ cups whole wheat pastry flour
- 2 teaspoons ground cinnamon
- 2 teaspoons pumpkin pie spice
- 1 teaspoon baking soda
- ½ teaspoon fine sea salt
- 4 Tablespoons raw sugar (for sprinkling on top – optional)
- 1 cup mix-ins (optional)
Instructions
- Preheat oven to 350 degrees F. Lightly grease a 9×5” loaf pan. Set aside.
- In a medium bowl, combine whole wheat pastry flour, cinnamon, pumpkin pie spice, baking soda and sea salt. Set aside.
- In a large bowl, whisk together pumpkin puree, melted butter, Greek yogurt, maple syrup, eggs and vanilla until smooth.
- Add dry ingredients and stir until mixture is smooth and there are no lumps.
- If desired, add mix-ins (chocolate chips, nuts, seeds, etc.).
- Evenly spread batter into prepared loaf pan. If desired, sprinkle the top with raw sugar.
- Bake on the lower rack in the preheated oven for 55-65 minutes, or until the top is set and a toothpick inserted in the center of the bread comes out clean or with a few moist crumbs.
- Let cool in the pan for 1 hour. Then transfer to a wire rack to cool completely.
- Serve!
Video
Notes
- 1 ½ tsp cinnamon
- ½ tsp nutmeg
- ½ tsp cloves
- ½ tsp allspice
- Pumpkin Puree. Be sure to use pure pumpkin puree (not pumpkin pie filling). Fresh or canned both work well.
- Salted Butter. Unsalted butter, coconut oil, ghee, etc. can be used in place of salted butter if desired.
- Greek Yogurt. Any yogurt works well in this recipe, you could use vanilla Greek yogurt for extra sweetness.
- Maple Syrup. I’ve used honey in place of maple syrup with great results, however I prefer syrup because of the fall flavor.
- Whole wheat pastry flour. All-purpose, spelt, whole wheat flour, white whole wheat flour, etc. can be used in place of whole wheat pastry flour.
- Pumpkin pie spice. See recipe notes for how to make your own pumpkin pie spice.
- Raw sugar. This is optional, but I love the extra shine and crunch a sprinkle of raw sugar gives to the tops of these healthy pumpkin muffins.
- Mix-ins. You can add up to 1 cup of mix-ins of your choice. Suggestions: white chocolate chips, chocolate chip, nuts (pecans, walnuts, etc.) dried fruit (dried cranberries, raisins, cherries, etc.).
- Warm in the microwave for about 20 seconds per slice.
- Remove from the freezer and let them thaw to room temperature overnight.
- Warm in the oven preheated to 325 degrees F for about 5-10 minutes or until warmed through.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
