Healthy Low Sugar Pumpkin Bread

Sweetened only with maple syrup, this delicious healthy low sugar pumpkin bread is made with whole wheat flour and it’s vegan!

If there’s one thing I love making during the fall months it’s pumpkin bread! It’s loaded with pumpkin flavor, spices and tastes so good with a cup of hot coffee on a crisp fall morning.

Sliced low sugar pumpkin bread on a cutting board.

That said, 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 found it!

Ingredients and Substitutions

This recipe calls for whole wheat pastry flour, which offers a lighter texture than regular whole wheat, only 1/4 cup of maple syrup for the whole batch and if you use a flaxseed egg, it’s totally vegan too.

  • 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. If you can’t find whole wheat pastry flour you can also use white whole wheat flour or 1 cup all-purpose and 2/3 cup regular whole wheat or 1 2/3 cup all-purpose.
  • baking powder and baking soda
  • cinnamon and pumpkin pie spice
  • sea salt
  • pumpkin puree – use canned pumpkin or make your own pumpkin puree
  • maple syrup
  • vanilla
  • coconut oil
  • unsweetened applesauce
  • flaxseed egg
  • coconut sugar

Three slices of low sugar pumpkin bread stacked.

The coconut sugar and cinnamon topping does add a bit of sugar to the recipe so if you’re really look to keep sugar in check you can omit the topping, but it’s pretty darn tasty and makes for a pretty crust on top of the bread so I wouldn’t recommend skipping it.

Sliced low sugar pumpkin bread loaf on a cutting board.

I am honestly so excited with how great this bread turned out — it took several test batches to finally land on this recipe but it’s perfect.  The bread is  moist, fluffy, flavorful and not too sweet. Perfect for breakfast or mid-day snacking. I love putting a slice in our toaster oven (the actual oven part, not the bread slot) to reheat and topping it with a little nut butter. Such a good combo!

And if you’re gluten-free or grain-free I have a couple other pumpkin bread options for you — these flourless pumpkin muffins (they’re made with almond butter and SO amazing) along with this quinoa flour pumpkin bread with chocolate chips. It’s so hearty, plus pumpkin and chocolate is basically the best combo ever!

Loaf of low sugar pumpkin bread in a baking tin with parchment paper.

Use Your Leftover Pumpkin With These Recipes

More Delicious Quick Bread Recipes

If you make this low sugar pumpkin bread be sure to leave a comment and star rating below. Your feedback means the world to me and is so helpful for other EBF readers who are thinking about making the recipe. 

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Sliced low sugar pumpkin bread on a cutting board, photographed from above.

Low Sugar Pumpkin Bread

  • Author: Brittany Mullins
  • Prep Time: 15 minutes
  • Cook Time: 60 minutes
  • Total Time: 1 hour 15 minutes
  • Yield: 10
  • Diet: Vegan


Sweetened only with maple syrup, this delicious healthy low sugar pumpkin bread is made with whole wheat flour and it’s vegan!


  • 1 2/3 cups whole wheat pastry flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1 1/2 teaspoons pumpkin pie spice
  • 1/2 teaspoon sea salt
  • 1 cup canned pumpkin puree
  • 1/4 cup maple syrup*
  • 1/2 teaspoon vanilla
  • 1/4 cup melted coconut oil
  • 1/4 cup unsweetened applesauce
  • 1 flax egg (1 Tablespoon ground flaxseed + 3 Tablespoons water)*


  • 2 Tablespoons coconut sugar
  • 1/2 teaspoon cinnamon


  1. Preheat oven to 350° F. Prepare 1 regular sized loaf pan (8.5 X 2.5 X 2) by spraying it with cooking spray.
  2. Whisk together ground flaxseed with water in a small bowl with a fork and let it sit for a few minutes until an gel like consistency forms.
  3. In a large bowl, combine the dry ingredients (flour, baking powder, baking soda, cinnamon pumpkin pie spice and salt). Combine the wet ingredients (pumpkin, maple syrup, vanilla, oil, apple sauce and flax egg) in a medium-sized mixing bowl and blend well. Add the liquid mixture to the dry and stir well.
  4. In a small bowl mix coconut sugar and cinnamon for the topping.
  5. 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.
  6. Allow to cool before removing from pan.
  7. Storage: 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.



  • For a sweeter pumpkin bread, feel free to use 1/2 cup maple syrup.
  • A regular egg can be used in place of the flax egg if you don’t need the recipe to be vegan.
  • Category: Breakfast
  • Method: Bake
  • Cuisine: American


  • Serving Size: 1 slice
  • Calories: 165
  • Sugar: 11g
  • Sodium: 225mg
  • Fat: 7g
  • Saturated Fat: 5g
  • Carbohydrates: 27g
  • Fiber: 5g
  • Protein: 2g
  • Cholesterol: 0mg

Keywords: healthy pumpkin bread

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  1. I’m really excited to try this! I’m just wondering if I can use regular ol flour instead of ww pastry flour? And also do you have any subs for applesauce?


    • Hey Anna! Yes, you can totally use purpose flour to replace the ww pastry flour. For the applesauce, you could do an extra 1/4 cup of coconut oil or 1/4 cup mashed banana. I haven’t tried either of these so I can’t say for sure but I think they should work just fine! Let me know if you try the recipe.

  2. Wow! Just made this. 1) I am not a baker and ruin everything. 2) I am also not a vegan. BUT wow! Super easy, quick and soooo stinking good. I will be making this atleast once a week!

  3. Hi!
    This recipe sounds and looks delicious. I can’t find any whole wheat pastry flour these days due to the pandemic, so I’m wondering if you think whole grain spelt flour will work? I was also thinking about subbing the remaining oil for applesauce. Additionally, do you think I could make these into muffins? I can’t eat a whole loaf myself, but my family won’t eat pumpkin bread without chocolate chips, so muffins would make it easier to throw chocolate chips into half the batch lol! How long would I bake for if I made into muffins?

    • Hey Michaela – I haven’t tried using whole grain spelt flour before, but feel free to experiment! I think it’d work just fine as a sub. Applesauce should also work just fine as a sub for the oil. I’m not sure on the timing for the muffins, I’d maybe start with 15 minutes and just keep an eye on them. Also, I do have these flourless pumpkin muffins that you could try! They call for chocolate chips, but could always take out the chocolate chips in half of them. 🙂

  4. Once again, wow. I love every recipe I have tried, feeling like such a fangirl, but seriously everything is sooooo tasty ! I had only All purpose wheat flour and it turn out really good ! Thanks again !

  5. I really like to bake with whole grains and I loved that the applesauce replaced some of the oil. I wonder what it would taste like to add more applesauce and cut out the oil entirely. I also like that it wasn’t so sweet which brought out the spices. Have made it twice already!

    • Yay!! I’m so glad you enjoy this recipe, Barbara. I think it would turn out just fine if you sub the oil for more applesauce. Definitely let me know if you end up making it that way and how it turns out. 🙂

  6. So easy to make and I used white whole wheat, ran out of ww pastry flour. It was very good and almost omitted the topping, glad I didn’t. This recipe is a keeper. Do I need to refrigerate?

    • So glad that you enjoyed this recipe, Lynda! Thank you so much for coming back to leave a comment and star rating as well! I so appreciate the feedback. In terms of storing the bread, it should last 3-4 days at room temp but if you’d like to keep it longer I do recommend storing it in the fridge. It should last at least 7 days in the refrigerator. For longer storage, you can freeze it!

  7. This was so easy to make and delicious! I added 1/3 cup of maple syrup and used a regular egg and it was perfect! Will definitely make again!

    • I haven’t tried the recipe with oat flour so I’m not 100% sure how it will turn out, but I have a feeling it will work fine. That said, I think oat flour might make it a bit more dense so you may need to add more liquid to the batter. Let me know if you try it.

  8. Made it today – love it! I’m often looking for an afternoon treat that isn’t loaded with sugar. I used a regular egg too as I’m not vegan. I decided not to omit the sugar topping. Glad I didn’t – that crust was yum – and really not much extra sugar as I only used about a tablespoon.

  9. I made this recipe today and it came out fantastic! I used a regular egg, 1/4 cup maple syrup, and no added sugar on top. The texture of the bread was great (not too dense), and the flavor of the pumpkin and spices really shines through without all the sugar overpowering it. This one is a keeper!

  10. I appreciate the fact that so many people think the pumpkin bread recipe sounds great (which it does), but wish more people would write what it tasted like and adaptations for it they made. For me that would be more helpful, and encouraging me to try ip.

  11. I realize this is an odd question, but were there food vendors at the Montpelier races or is it all tailgate? What kind of food is available to buy?

  12. Hi Brittany, I made the pumpkin gingerbread recipe Wednesday night and it was THE HIT of Thanksgiving! My husband’s family can’t stop thinking about it and want it for Christmas too! I’m making it again tomorrow, doubling it so I can share with a new mom to share a meal. I was also going to make a big hot dish but now that I see your quinoa salad, I might just do that too…Thank you!!!

  13. I am glad you reposted this quinoa recipe. I love quinoa but think it is best as a salad and am always on the lookout for a good quinoa salad and a carb that can sit in the fridge for a couple of days so that I can have it for lunch or dinner to mix up my meal plan. I will definately try this one.

  14. Two lovely recipes full of seasonal goodness and nutrition. Thank you for sharing these treats…and your life! Don’t you love the fall months? I hope you are having a blessed week.

  15. Both of those recipes look amazing! I just opened a can of pumpkin for a recipe using up 1 tbsp… so I was trying to think of what to do with the rest! That looks awesome!

    And of course I love quinoa! such a protein powerhouse!

  16. Mmm, they both look so good! I’ve had my fair share of unhealthy pumpkin breads this season, I hope I have some time to try this one! Oh, and I LOVE your jacket.

  17. Both of these recipes look delicious! I’m really excited to try the Southwestern Quinoa! I’m always looking to incorporate more fiber into my day and looking for creative recipes to help me do just that.

  18. I saw your recipe for Southwestern Quinoa and it was all I could think about during my BodyPump class yesterday (bad that I think about food while I am working out? Oops)! I came home and made it, only changing it up in subbing cilantro for the parsley and adding a couple cloves of minced garlic. Oh, and a couple shakes of Goya Adobo with Cumin seasoning because I am obsessed with it. This recipe was SO GOOD! I brought the leftovers for lunch today. Even my mom liked it a lot, and when I cook Southwestern/Mexican, it is usually not her forte.

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