This Healthy Pumpkin Bread is naturally sweetened, made with whole grains and is full of warm cozy spices. Easy, moist and fluffy, this pumpkin bread recipe uses an entire can of pumpkin puree!
Want more recipes that capture the essence of autumn? You’ll love this almond flour pumpkin bread, pumpkin banana bread and healthy chocolate chip pumpkin bread.
I started dreaming about my favorite healthy pumpkin bread this August. And you know what is the best part? It has been tested like 50 times by now. So, be sure you are getting the best of the best!
One bowl and 8 simple ingredients – less mess, less kitchen to clean! It is fall baking dream come true full of pumpkin flavor!
You can make it plain or add in some crunch with nuts, chocolate chips or dried fruit. It’s delicious all ways!
Why You’ll Love This Recipe
- Uses a whole can of pumpkin: It makes this pumpkin bread moist, low fat and a healthier option. Not to mention there is no leftover pumpkin to deal with.
- Made with whole wheat flour: Makes it hearty, and full of fiber and complex carbohydrates. I love quick breads with whole grain flour as it gives them the best texture too!
- Lower fat and low calorie: Only 2 tablespoons of oil is used compared to 1/2 cup in the classic version. Also coffee shop version runs at 410 calories a slice compared to this one at only 234 calories.
- Naturally sweetened: Not only maple syrup or honey contain vitamins and nutrients, but each individual slice has 23 grams of sugar compared to high 30s in other recipes.
Ingredients for Healthy Pumpkin Bread
Here is a quick look at key ingredients for this recipe and possible substitutions:
- Pure pumpkin puree: When buying in a can, do not confuse with pumpkin pie filling that has added sugar and flavors. Can also use an equal amount of your own homemade pumpkin puree.
- Whole grain flour: Regular whole wheat flour, spelt flour, whole wheat pastry flour and white whole wheat flour will work. These are the only flours I tested this pumpkin bread with. I have not tested it with all-purpose flour.
- Liquid sweetener: You can use any liquid sweetener like pure maple syrup, honey, brown rice syrup, date syrup, agave etc. The goal is to keep liquids and dry ingredients ratio the same. So, coconut sugar, cane sugar, brown sugar or any sugar will not work.
- Eggs: 2 large. Flax eggs or chia eggs may work although it has not been tested. Please let me know if you try.
- Oil: Any mild tasting oil like avocado oil, melted coconut oil or grapeseed oil works. You can use olive oil as its taste is not prominent in this bread.
- Spices: Pumpkin pie spice, baking powder, baking soda and salt. I use a homemade pumpkin pie spice substitute but store bought is OK.
How to Make Healthy Pumpkin Bread
The best part about this pumpkin bread is that there is no need for a bowl with wet ingredients and another bowl with dry ingredients. One bowl, 10 minutes and it totally works!
- Combine liquids and spices. Grab a large bowl. You need to whisk eggs, pumpkin purée, maple syrup, oil, pumpkin pie spice, baking powder and soda, salt at same time. Whisk well, pause and make sure there are no small lumps of leavening agents left.
- Add flour and mix ins. Stir gently with a spatula until combined. A few flour patches are fine and actually desirable because last thing is you want to overmix your bread.
- Bake: Transfer pumpkin bread batter into greased loaf pan. I also sprinkled 1/4 cup raw pumpkin seeds on top. Then bake the bread for 50-60 minutes at 350 degrees F.
- Let it cool: Cool for about 30-60 minutes to help bread hold nicely. Then slice with a serrated knife.
Tips for Best Results
- Don’t over mix: If you do, bread will come out dense. Just give the batter a few stirs until most flour is mixed in but a few patches of white are even desirable.
- Don’t overbake: Your bread is ready when the toothpick comes out clean when inserted in the middle. Remove it from the oven then, otherwise bread will be dry.
- Cool properly: Make sure to remove pumpkin bread from the loaf pan onto a wire rack after cooling in it for 10 minutes. Otherwise, hot bread pan keeps baking it and bread might be dry. Cool bread completely.
- All ovens vary: If you find your bread comes out dry or starts burning outside, next time try to lower the oven temperature by 15 F. And vice versa.
- To make lower sugar or more sweet: Some readers have reduced the liquid sweetener to 1/2 cup and then added 1/4 cup plain Greek yogurt or unsweetened applesauce. If you love a sweeter taste, increase the liquid sweetener to 1 cup.
- If your bread is browning too quickly: Cover it loosely with foil or parchment paper and continue baking.
Optional Add-Ins
I kept bread simple and basic but you can totally jazz it up with any of these mix-in’s based on your personal preference and what you have on hand.
You can add up to 1/2 cup of:
- Chopped walnuts, pecans or hazelnuts
- Pumpkin seeds
- Chocolate chips or chopped dark chocolate bar
- Raisins, dried cranberries, fresh or even chopped dates
- Fresh blueberries
How to Store
Store day 1-2: Place cooled healthy pumpkin bread back into the loaf pan and keep covered with a towel on the counter. Sliced bread dries out faster.
Store day 3-5: If you have any bread left at this point, for longer storage refrigerate it tightly wrapped in plastic wrap or in a plastic bag.
Freeze: Freeze baked and cooled bread in an airtight container for up to 3 months. Thaw on a counter for 3-4 hours. Again, it’s better to freeze bread whole and not sliced.
Serving Ideas
My family loves this bread with just a slight spread of real butter or plain cream cheese.
Toast in the toaster and spread almond butter or nut butter and add a drizzle of honey.
Enjoy warm with a cup of tea, coffee or pumpkin spice latte. It definitely satisfies a sweet tooth and can be served for breakfast, snack or dessert.
FAQs
If you have followed this recipe exactly, your pumpkin bread will turn out moist! Dry bread is usually because it is over baked. All ovens vary, make sure to check at 50 minutes and remove bread from a loaf pan for cooling off on a wire rack. It also could be that you have not measure flour correctly. To do so, scoop flour with a spoon into a measuring cup and level off the top with a knife.
To avoid gummy bread, please follow the recipe without liquid substitutions and let it cool completely. Also be sure to measure flour correctly by scooping into a measuring cup rather than dunking into a bag with flour.
You might be able to use all-purpose gluten free flour but a tad less, as it is more absorbing. I like this Bob’s Red Mill 1:1 gluten-free baking blend. Coconut flour will not work for this recipe. I also have not made it with oat flour, so can’t vouch for results. If you want to use almond flour, try my almond flour pumpkin bread.
More Healthy Pumpkin Recipes
- Healthy pumpkin bars
- Healthy pumpkin muffins
- Almond flour pumpkin muffins
- Pumpkin banana muffins
- Pumpkin chocolate chip muffins
- Pumpkin cream cheese muffins
More Quick Bread Recipes
Also be sure to browse through all of my quick bread recipes and pumpkin recipes. Enjoy!
Healthy Pumpkin Bread
Equipment
Ingredients
- 2 large eggs
- 15 ounces can pumpkin puree not pumpkin pie filling
- 3/4 cup maple syrup or honey
- 2 tablespoons avocado or olive oil
- 2 tablespoons pumpkin pie spice
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 1/4 cups spelt or whole wheat flour
- 1/4 cup pumpkin seeds
- Cooking spray I use Misto
Instructions
- Preheat oven to 350 degrees F and spray loaf pan with cooking spray. Set aside.
- In a large mixing bowl, add eggs, pumpkin puree, maple syrup, oil, pumpkin pie spice, baking powder, baking soda, salt and whisk until combined.
- Add spelt or whole wheat flour and stir gently just enough to combine. Be careful not to over mix. Add desired mix ins like walnuts, raisins, pumpkin seeds, chocolate chips etc. and give a few more gentle stirs.
- Pour batter into prepared loaf pan and level gently with spatula. Sprinkle with pumpkin seeds on top, if you wish. Bake for 50-60 minutes our until the toothpick inserted in the middle comes out clean.
- Remove from the oven and let cool for 10 minutes. Then transfer to a cooling rack to cool off more. Cut into 10 slices with serrated bread knife and enjoy!
Video
Notes
- Store: Store covered in a cool dry place for up to 5 days. Refrigerate covered for up to 7 days. Freeze in an airtight container for up to 3 months.
Question:
Can I use a aluminum foil loaf pan with parchment paper or silicone pan instead instead of a ceramic loaf pan?
P.S.You have a new fan:)
I loved the zucchini brownies!
My friends and family enjoyed it as well! And I have since shared your recipes to three other people!
That is awesome, thank you for sharing the site/recipes with others! Yes, that is fine, keep an eye on the cooking time as the type of pan can alter that.
when you say ‘can pumpkin puree’, can you use cooked pumpkin instead ? I froze many portions of 2 cups when I last bought a pumpkin and I realize it’s very watery when it defrosts. Should I drain it before if I use it as a substitute ?
Yes you can use it and don’t drain, just stir.
Wonderful bread! Unlike another poster, I found it too sweet the first time and cut the honey to less that 1/2 cup, added a squirt of real maple syrup, and added 1/4 cup plain yogurt to make up for the missing moisture. I don’t keep pumpkin pie spice, so I used a riff on the spices I put in my own pumpkin pie recipe: 2 teaspoons cinnamon, 1/2 teaspoon each allspice and ginger, and 1/4 teaspoon each cloves and mace (nutmeg).
Made this way, it can be served spread with pumpkin or other fruit butter OR served alongside a savory dish such as stew or chili. Amazingly, it is also a great bread for pimento cheese sandwiches!
Thank you for sharing Rhonda!
Just made the pumpkin bread from my sweet pumpkin from the garden. Instead of pumpkin spice, I used 1 tsp cinnamon, 1/4tsp nutmeg, 1/4 tsp ginger and 1/8 tsp of cloves. I also added some chocolate chips. The bread is delicious. Next I will make it with some hubbard squash from the garden.
I love hearing that you made this bread from a pumpkin in your garden! Amazing Rose!
I just made the pumpkin bread. Very easy. I doubled the recipe, and made in smaller pans. I used local honey, threw in some oat bran and wheat germ. Very pleased with how it turned out.
I am so happy that you enjoyed the pumpkin bread Laurel!
This bread turned out great….. I used 1/2 cup honey and 1/4 applesauce (so it would be less sweet). Thanks so much for sharing this recipe.
You are very welcome!
Can I use fresh cooked pumpkin? I cooked a baking pumpkin in my Instapot and now need a recipe to use it in. Thanks for many great recipes!
You bet!
Very good, easy to make. I used half almond flour and half whole wheat flour. Used pure Vermont maple syrup for the sweetener.
No mixer needed, just a whisk & large spatula.
That’s awesome!
Would it be alright if I made it with agave syrup .Also, I have only metal non stick pans. In case I don’t have whole wheat flour, can I use white . I realize it is not as healthy but just in case. My husband is diabetic so I am h experimenting with agave
Agave is fine. And I have a few readers subbing white flour in my recipes and they say it works. 🙂 Enjoy, Carol!
Metal non-stick pans are what I used. Came out great! I was running low on whole wheat flour the last time I made it, so there was more plain white flour than whole wheat. It was still good, just not quite as healthy.
While we’re on the subject of health, are you sure that agave is safe for diabetics?
I have made four of these and given them as thank you gifts to people who have helped me. Rave reviews! There’s one baking right now, perfect for a lazy Sunday afternoon because they are so easy to whip up!
Fantastic! Glad everyone enjoyed my recipe.:)