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!
Preheat oven to 350 degrees F. Lightly grease a 9x5” 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!
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Notes
Homemade Pumpkin Pie SpiceUse this recipe to make your own homemade pumpkin pie spice! Or, to make only 1 tablespoon of pumpkin pie spice combine:
1 ½ tsp cinnamon
½ tsp nutmeg
½ tsp cloves
½ tsp allspice
Ingredient 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. 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.).
ServeOnce fully cooled, slice the healthy pumpkin bread and serve it with a generous slather of cinnamon honey butter.Store/FreezeStore 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.ReheatReheat 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.