Healthy Pumpkin Bread
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Published Oct 05, 2023, Updated Oct 04, 2024
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This healthy pumpkin bread is made with whole wheat flour and naturally sweetened. It’s moist, fluffy and makes for the perfect fall treat.
If there’s on thing I absolutely love making during the fall months, it’s this healthy pumpkin bread!
It’s loaded with pumpkin flavor, warm spices and tastes so good with a cup of hot coffee on a crisp fall morning. Pair it with my pumpkin spice latte for the ultimate fall experience.
Table of Contents
Why You’ll Love This Healthy Pumpkin Bread
Most pumpkin breads are far from being a health food. They’re loaded with sugar and lack fiber, so I set out to create a pumpkin bread recipe that’s lower in sugar and made with a higher-fiber flour, but still tasty and satisfying. And I finally nailed it!
- We’re using fiber-rich whole wheat pastry flour instead of traditional all-purpose flour
- Coconut oil and applesauce are used in place of butter
- This loaf is naturally sweetened with pure maple syrup instead of refined sugar.
Ingredients Needed
- whole wheat pastry flour – whole wheat pastry flour works better than regular whole wheat flour if you’re looking for the light and fluffy bread that regular all-purpose flour provides, but still want the nutrients of whole wheat flour. My favorite brand is Bob’s Red Mill Whole Wheat Pastry Flour.
- baking powder and baking soda – to help the bread rise.
- cinnamon – the perfect spice pairing for this bread.
- pumpkin pie spice – you can make homemade pumpkin pie spice with just cinnamon, ginger, cloves and nutmeg or use a store-bought spice blend.
- sea salt – to bring all of the flavors together.
- pumpkin puree – use canned pumpkin or make your own pumpkin puree. If you use canned pumpkin from the store, make sure the ingredient list is just pumpkin – don’t accidentally buy pumpkin pie filling! It’s loaded with added sugar.
- eggs – gives the loaf structure.
- maple syrup – a natural sweetener that pairs perfectly with the spices and pumpkin.
- vanilla extract – a delicious flavor enhancer.
- coconut oil – helps bind the wet and dry ingredients together and add some richness.
- unsweetened applesauce – keeps this bread moist without adding extra oil!
- cinnamon sugar topping – optional but highly recommend adding a coconut sugar and cinnamon mixture before baking to create a delicious, sweet crust!
Substitutions & Notes
- Flour – If you can’t find whole wheat pastry flour you can also use white whole wheat flour, 1 cup all-purpose and 3/4 cup regular whole wheat or 1 3/4 cup all-purpose. Lots of options!
- Coconut oil – Melted butter or any neutral oil like olive oil or avocado oil will work as a substitute for the coconut oil.
- Maple syrup – Feel free to swap the maple syrup with honey or agave.
- Vegan – Swap 2 flax eggs for the regular eggs to make this loaf vegan. Just a note that if you use flax eggs the loaf might not rise as much.
- Gluten-free – You can try using a gluten-free flour blend in place of the whole wheat pastry flour. I haven’t tested it myself, but Bob’s Red Mill Gluten-Free 1-to-1 Baking Flour would be a good option. The bread might not rise as much, but I’m sure it will still taste delicious! I also have a couple grain-free pumpkin options for you! These flourless pumpkin muffins are made with almond butter and SO amazing. Or this quinoa flour pumpkin bread with chocolate chips is another delicious, hearty option.
How to Make
Step 1: In a large bowl, combine flour, baking powder, baking soda, cinnamon, pumpkin pie spice and salt.
Step 2: In a medium bowl whisk together pumpkin, eggs, maple syrup, oil, applesauce and vanilla until smooth and combined.
Step 3: Add the wet ingredients to the dry ingredients and stir well until just combined.
Step 4: In a small bowl mix together coconut sugar and cinnamon for the topping.
Step 5: Pour batter into the loaf pan and top with coconut sugar cinnamon topping and place on the center rack of oven.
Step 6: Bake for 60 minutes or until a toothpick inserted in the middle comes out clean. Allow to cool before removing.
Tips for Success
- Don’t over-mix: One of the key steps to achieving fluffy, tender bread is to avoid over-mixing the batter otherwise you’ll end up with pumpkin bread that is dense and gummy. Stir until just combined for the best texture. It’s okay if there are a few streaks of flour left.
- Let cool completely: I know it may be tempting to dig into this loaf right away, but trust me when I say you’ll want to let your loaf cool completely before slicing. The loaf continues to bake as it cools and if you cut it too soon it might seem undercooked or fall apart.
How to Serve Pumpkin Bread
This healthy pumpkin bread is arguably delicious for any part of the day! I would eat this for breakfast, a mid-day snack or even dessert! I love putting a slice in our toaster oven to reheat and topping it with a little nut butter. Here are more ideas:
- toast the pumpkin bread and spread on coconut butter or traditional butter
- cream cheese – plain, vanilla or cinnamon cream cheese would be delicious spread on top a slice of this pumpkin bread
- warm up a slice and top with apple butter or pumpkin butter
- toast a slice and serve with a spread of butter and drizzle of honey on top
How to Store Leftovers
After allowing your pumpkin bread to cool completely, store it in an airtight container at room temperature for up to 3 days. For longer storage, store in the refrigerator for up to a week or in the freezer for 1-2 months.
If you freeze this loaf I recommend slicing it into individual pieces before freezing so you can easily pull one slice out at a time. To defrost, place the bread in the fridge overnight to thaw.
Frequently Asked Questions
Yes, you can make this vegan! Swap the eggs for flax eggs (1 tablespoon flaxseed meal mixed with 3 tablespoons water per egg), and use a plant-based oil or butter instead of coconut oil.
This recipe is so versatile! You can add chocolate chips, chopped nuts, or even dried fruit for a little extra flavor and texture.
More Pumpkin Recipes
- Pumpkin Pie Smoothie
- Healthy Pumpkin Muffins
- Pumpkin Baked Oatmeal
- Soft Pumpkin Cookies
- Pumpkin Spice Donuts
- Pumpkin Oatmeal Bars
More Quick Bread Recipes
- Chocolate Banana Bread
- Vegan Apple Bread
- Zucchini Bread
- Vegan Banana Bread
- Healthy Lemon Loaf (Starbucks Copycat)
- Pumpkin Banana Bread
- Oat Flour Banana Bread
Be sure to check out the full collection of healthy pumpkin recipes and all my quick bread recipes here on EBF.
If you enjoyed this recipe, please consider leaving a ⭐ star rating and let me know how it went in the 📝 comments below.
Healthy Pumpkin Bread
Ingredients
- 1 ¾ cups whole wheat pastry flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1 ½ teaspoons pumpkin pie spice
- ½ teaspoon sea salt
- 1 cup canned pumpkin or homemade pumpkin puree
- 2 large eggs
- ½ cup maple syrup
- ⅓ cup melted coconut oil
- ⅓ cup unsweetened applesauce
- ½ teaspoon vanilla
Topping
- 2 Tablespoons coconut sugar
- ½ teaspoon cinnamon
Instructions
- Preheat oven to 350°F. Prepare 1 regular sized loaf pan (8.5 inch) by spraying it with cooking spray or lining it with parchment paper.
- In a large bowl, combine the dry ingredients (flour, baking powder, baking soda, cinnamon, pumpkin pie spice and salt).
- Combine the wet ingredients (pumpkin, eggs, maple syrup, oil, applesauce and vanilla) in a medium-sized mixing bowl and blend well.
- Add the liquid mixture to the dry and stir well until just combined.
- In a small bowl mix coconut sugar and cinnamon for the topping.
- Pour batter into the loaf pan and top with coconut sugar cinnamon topping and place on the center rack of oven. Bake for 60 minutes or until a toothpick inserted in the middle comes out clean.
- Allow to cool before removing from pan.
- Bread should keep at room temperature for at least 3 days. For longer storage, keep in the fridge for up to a week or in the freezer for 1-2 months.
Video
Notes
- Whole wheat pastry flour: If you can’t find whole wheat pastry flour you can also use white whole wheat flour, 1 cup all-purpose and ¾ cup regular whole wheat or 1¾ cup all-purpose. For a gluten-free option, you could try a gluten-free 1:1 flour blend.
- Eggs: Flaxseed eggs can be used to replace the regular eggs to make this loaf vegan.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This was soo good!! i love how its not overly sweet and cant lie and say i didnt have 2 slices when it was done 🤣
Yay! So glad you loved this recipe. Thanks for making it and for coming back to leave a review. I so appreciate it!
This was delish and I love that it’s a healthier recipe. The topping adds a nice little crunch to each bite. Is now my go to pumpkin bread recipe!
WOO! This is so great to hear, Sherry! I am so glad you are loving this recipe and it turned out great for you. Thank you for sharing your review + star rating, I really appreciate it!
Soo good! Question, how many slices per loaf for the nutritional facts included?
Hi Anna! I am so glad you are loving this bread. You should get 12 slices from one loaf and 1 slice is a serving size. Thank you for your review & star rating, I really appreciate it!
Can I sub applesauce with pumpkin butter?
Hi Lola – I have not tried it, but it should work. It will be a little sweeter and will change the nutrition info a bit. Let me know how it turns out for you! Enjoy!
Delicious! Thank you for a fantastic (and easy!) recipe. I’m always on the hunt for a healthy pumpkin bread that actually tastes good — and now I can stop searching! I had it this morning with your homemade pumpkin latte — both were perfect!
WOO! I am so glad you are loving this recipe, Leah. Thank you for taking the time to share your review + star rating, I really appreciate it!
This is my favorite pumpkin bread recipe of all time! I make it so much during the fall and even other times of the year as well. I love it so much. I wish I could leave it 10 stars!
Ahh this is so great to hear, Kate! I am so glad you are loving this pumpkin bread and it is a hit for you. Thank you for sharing your review + star rating, I really appreciate it!
Thank you so much for the recipe ! Can’t wait to cook 🧑🍳
Of course! I hope it turns out great for you. Enjoy! 🙂
with all the interrupting ads on this page.. somehow I left a review on the muffins instead of the bread. too much to click and close to find the right thing. yikes
I make this into muffins and it is so good. This is the best healthy pumpkin bread/muffin recipe ever. I bake the muffins in a regular muffin pan at the same temp and they are done in about 25 minutes. They are the perfect amount of sweetness and so moist! Thanks so much for sharing this recipe!
Ah this is amazing, Christy! I am so glad these turned out great for you as muffins and you are loving them. Thank you so much for giving this recipe a try and for coming back and sharing your review & star rating, it means so much to me!
can I substitute the applesauce with Greek yogurt?
Hi Christine – I haven’t tried it, so I am not sure how it would change the texture or consistency of the bread. If you give it a try, let me know how it turns out.