31 comments already!


This recipe is very dear to me – it’s the 2nd recipe I ever posted on iFOODreal. You can laugh or fall sleep as much as you want on my last year writing, but the bread is soooooo good and it’s a walk down the memory lane. There is also a video recipe if you really dig on YouTube. And that’s how I am, I change my own recipes. So, here we go.

How many times have you looked at Starbucks pumpkin loaf and wished you could have it?! Now you can stop dreaming and start eating! With almost twice less calories, fat and sugar than Starbucks recipe this bread is so healthy you can have it for breakfast! It’s so skinny and still so moist!

I remember first seeing it at Starbucks this fall and thinking “This is so beautiful…Probably around 400-500 calories?!”. I’ll admit Starbucks food looks awesome but the nutrition facts just kill me. I never eat at Starbucks with the exception when I have an obsession to recreate a healthier version of one of their products.


So I rushed home and surprisingly for myself came up with this amazing pumpkin bread recipe from the first try. As you remove vegetable oil, shortening or butter from most baking recipes the concern always is the dish to come out too dry. As I cut the first slice and put it in my mouth I was in heaven or it was a heaven in my mouth. It was so moist, sweet enough, it was just right. I ate the whole piece without any guilt, then clicked it into My Fitness Pal and was under the daily calorie intake. Great success!



Use your imagination and add some pepitas, walnuts or raisins. You can roast the nuts too for the extra crunch. Nuts add a whole different dimension to any dish once they are roasted.

Pumpkin Seeds


You can also add dark chocolate chips or carob chips. My kids ate it without any extra chocolate. Carob chips are similar in appearance and texture to chocolate chips with no sugar added to the chips during manufacture. Keep in mind the nutritional values of the recipe will change.

Carob Chips


Let the bread cool completely before slicing otherwise it will fall apart and be less fluffy.

Store cooled down bread in a ziploc bag for up to 3 days in a dark place.

Moist Skinny Pumpkin Bread

Moist Skinny Pumpkin Bread


    Dry Ingredients:
  • 1 + 1/2 cup white whole wheat flour (or use half whole wheat + half white flour)
  • 1 + 1/2 cup oat flour
  • 1/2 cup wheat bran (or 1/4 cup ground flax seed)
  • 1/2 tsp baking soda
  • 1 + 1/2 tbsp baking powder, aluminum free
  • 2 tsp pumpkin pie spice
  • 1/2 tsp salt
  • 1/2 cup walnuts
  • Wet Ingredients:
  • 3 eggs or 6 egg whites
  • 1 cup applesauce, unsweetened
  • 15 oz or 2 cups pumpkin puree, canned
  • 3/4 cup honey or maple syrup
  • 1/2 cup pumpkin seeds
  • Other:
  • Cooking spray (I use Misto)


  1. Preheat oven to 350 degrees F, line 9 x 5 loaf pan with parchment paper and spray with cooking spray. Set aside.
  2. In a large mixing bowl, combine dry ingredients and mix.
  3. In a medium mixing bowl, whisk eggs. Add remaining wet ingredients and mix to combine. Add to the bowl with dry ingredients and mix just enough to combine. Be careful not to over mix. Pour the batter into prepared loaf pan and sprinkle with pumpkin seeds, pressing lightly on the seeds. Bake for 60-70 minutes our until the toothpick inserted in the middle, till the very bottom comes out clean. Remove from the oven and transfer to a cooling rack. 5 minutes later, remove the parchment paper and let the bread cool completely before slicing.
  4. Storage Instructions: Store in a cool dry place, in a tightly sealed Ziploc bag, for up to 3-4 days. Freeze for up to 3 months in a tightly sealed Ziploc bag.

Nutritional Info

Servings Per Recipe: 16 slices

Amount Per Serving = 1 slice:
Calories: 173.8
Total Fat: 4.2 g
Cholesterol: 0.0 mg
Sodium: 282.7 mg
Total Carbs: 31.2 g
Dietary Fiber: 5.2 g
Sugars: 11.7 g
Protein: 5.7 g
WW Points+: 5

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    • Olena (iFOODreal)

      It did. Hey I don’t post not yummy recipes.:) You definitely can veganize it! Thanks Melissa!

  1. afi

    Hi Olena,
    I love your recipes. I’ve recently joined WW and I usually look for points at the end of your nutritional values chart. This one doesn’t have any. Do you happen to know how many points does one serving have? If you don’t, it doesn’t matter at all. i’ll count them into my extra points of the week.
    Thanks a lot.

    • Olena (iFOODreal)

      Yes. Either 1/2 cup sugar and a bit more applesauce. Like 1/4 -1/3 cup. Just to make a thick dough. Or use the same amount of honey as agave.

      • Lisa

        Made this today and found it not sweet enough … but then I noticed in the comments about agave syrup … I don’t see that on the recipe, so perhaps it was removed from the recipe? I used 3/4 c honey, but that was the only sweetener. Is it supposed to have both?

        • Olena

          I used to use agave syrup before but then because it has been reportedly found to be highly processed I replaced it with honey or maple syrup. 3/4 cup is the right amount. I do not like overly sweet desserts and find this amount of sugar perfect for my tastebuds. However, you could add a bit of organic cane sugar or coconut palm sugar w/o throwing off the recipe.

  2. Miroslava

    Thanks for a great recipe! I made it today and it took me less than 10 minutes to get it in the oven. I did not have any apple sauce on hand, but substituted with blended bananas 1:1. Bananas did not overpower at all and i could definitely taste the pumpkin flavor. I also used 1/3 cup of coconut sugar instead of agave. I mixed it in 1/2 cup of warm water and added to wet ingredients. If i was using apple sauce and not bananas, i would probably go up to 1/2 cup of coconut sugar. This bread is a keeper!

    • Olena (iFOODreal)

      You are welcome.:) Great substitutions, I’ll keep that in mind. Did you manage to find BPA free organic pumpkin puree?

  3. Miroslava

    Community Health Store now carries the “Farmer’s Market” brand that you had in your picture. With BPA free liner. And they were on sale for Thanksgiving, so I stocked up. I am going to try the crumb muffin next. I am taking a “staycation-vacation” week, so cooking and freezing treats. I cannot stick to any healthy eating plan if I don’t have a treat, so just with this bread I am set for a few weeks of treats 🙂

    • Olena (iFOODreal)

      Oh, cool. I hear you. I do the same. I’d rather bake healthy treats and stock up on organic dark chocolate, than reach for cr@p. And we know, the sweet tooth devil moment will come.:) Have fun!:)

  4. Shobelyn

    Yu know what Olena, I am reading your blog the whole day today, and I am so impress on the effort you are investing in it. I will do the same as you. TY.

    • Olena (iFOODreal)

      Thank you so much! Nice to hear that on a day when my kitchen looks like a war zone and I’m running between my camera and computer like a crazy food blogger.:)

  5. Melinda

    I just made this pumpkin bread and it cooked perfectly & right on time. I had to substitute the oat flour and wheat bran and decided to use some oat bran hot cereal which I had on hand. Instead of using parchment paper, I sprayed the pan with cooking spray and then floured the pan. It came out of the pan easily. One thing I would do next time is make it sweeter. It is fine for my taste, but others in the family may not be so easily convinced! Thank you for the recipe!

    • Olena (iFOODreal)

      Haha, yes for some people out there with not so cleaned up taste buds it might be not sweet enough.;) I feel like you though.:) Glad you liked it.:)

  6. Lana

    I just finished off the last of this bread – it was perfect! I was looking for a recipe to use up some halloween pumpkin puree and found this one. It is absolutely delicious and I feel good about giving it to my family. Thank you! I love the blog and will be coming back often for inspiration ; )

  7. Spencer Miller

    For a lot of your recipes I notice that you use agave. Could I sub powdered stevia and add more liquid? Thanks

    • Olena (iFOODreal)

      Yes, I do. Honey would work too. When it comes to stevia, I heard liquid stevia doesn’t leave an aftertaste as the powdered one does. You could use powdered stevia and add just enough pumpkin puree to bring the batter to thick consistency but I’m not sure if it would taste that great. Have you ever baked with large amount of powdered stevia?



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