Healthy Pumpkin Bread
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Published Oct 05, 2023, Updated Feb 08, 2024
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This healthy pumpkin bread is made with fiber-rich whole wheat flour, naturally sweetened with maple syrup and packed with warm spices. It’s moist, fluffy and makes for the perfect fall treat. Plus, it can easily be made vegan.
This healthy pumpkin bread is one thing that I absolutely love making during the fall months! 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.
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 nailed it!
What Makes This Pumpkin Bread Healthy?
As I mentioned above this pumpkin bread recipe is relatively healthy in comparison to traditional recipes…
- I used fiber-rich whole wheat pastry flour instead of traditional all-purpose flour.
- I used coconut oil and applesauce instead of butter
- It’s 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!
How to Make
Prep: Preheat oven to 350°F. Prepare your loaf pan by spraying it with cooking spray or lining it with parchment paper.
Mix dry ingredients: In a large bowl, combine flour, baking powder, baking soda, cinnamon, pumpkin pie spice and salt.
Mix wet ingredients: In a medium bowl whisk together pumpkin, eggs, maple syrup, oil, applesauce and vanilla until smooth and combined.
Combine: Add the wet ingredients to the dry ingredients and stir well until just combined.
Make topping: In a small bowl mix together coconut sugar and cinnamon for the topping.
Bake: 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.
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.
Optional Mix-ins
I didn’t add any extra mix-ins to this recipe because I love the texture and flavor without but if you want to take this pumpkin bread to the next level, feel free! Here are some ideas:
- chocolate chips – an obvious first choice! I recommend adding Lily’s chocolate chips to keep the sugar and carbs down while still adding decadent chocolate flavor.
- chopped nuts – if you like nuts in your quick breads, add a handful to this batter! I recommend walnuts or pecans, but any nut will do.
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.
- Line your loaf pan: Don’t forget to line your loaf pan with parchment paper for easy removal. I also recommend spraying the sides of the pan with cooking spray so the sides don’t stick to the pan.
- Don’t skip the topping: The cinnamon sugar topping is the best part, IMO! It results in a crispy, crunchy sweet topping that is simply irresistible!
- Test for doneness: Insert a toothpick into the center of the loaf to check if it’s done. If it comes out clean or with just a few crumbs, the loaf is ready to come out of the oven.
- 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.
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)
Be sure to check out the full collection of pumpkin recipes and all my quick bread recipes here on EBF.
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.
I love perfect fall weekends like that. Both recipes look fantastic!
Glad you enjoyed the weekend girl. 🙂
Ooooh, two recipes in one post?! Niiiice!
That pumpkin bread looks delicious!
Both of those recipes look great! Can’t wait to try the pumpkin bread – thanks for the recipe!
Sounds like a great Saturday…and the perfect fall day! The recipes deserve flagging for sure, i’m SO excited to start cooking for the holidays!
YUm! those recipes look amazing! Thank you for posting I can’t wait to give them a try!
Looks like a fun weekend! Thank you for sharing those recipes! Both sound amazing and look delicious!
Great recipes! I can’t wait to try both 😀
Mmmm. Both of these recipes sound delicious. I love the addition of the maple syrup in the pumpkin bread. Can’t wait to try making it! 🙂
Catching up with old friends is awesome – especially if it is a tradition that you guys do each year! Oh, and I think jello shooters can totally pull off the sophistication card!
Making similar quinoa for lunch now! thanks for the inspiration!
Thanks for the bread recipe. It looks great!
Quinoa and pumpkin bread…two of my favorite things. Perfect fall food!
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.
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.
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.
It was a spicy quinoa kind of night! I made such a similar dish last night and blogged about it! Yours is totally prettier though. I am such a fan of quinoa and its delicious versatility.
We missed you at Foodbuzz, Brittany! If you’re ever in LA, let me know, okay?
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!
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.
Thanks Monet, you are such a sweetheart!
That quinoa recipe looks AMAZING! Definitely bookmarking and trying it soon!
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.
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!!!
Hooray. I’m so glad that the pumpkin bread turned out and that your family enjoyed it. Thank you so much for coming back to this post and giving your feedback. 🙂
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?
I think there are a few vendors (food carts/trucks) with food but I’ve never purchased food because we always tailgate. Hope that helps.
That quinoa recipe looks AMAZING! Definitely bookmarking and trying it soon!
Quinoa and pumpkin bread…two of my favorite things. Perfect fall food!
Thank you for sharing these treats…and your life! Don’t you love the fall months? I hope you are having a blessed week.
My go-to flour is often white whole wheat, but now I’m excited to try whole-wheat pastry flour! 🙂
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.
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!
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.
Would oat flour work if I was to use it?
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.
I am also making this recipe for today. I like to eat a lot of eggs so I used 2 eggs, to balance for me to add powder so that I don’t get sticky. great. Thank you for your post
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!
This is delicious and my whole family loves it!!!!
Yay! I’m so excited to hear that, Jan! Thanks for coming back to leave a comment (and star rating) on the recipe. I so appreciate it and I know other EBF readers will too.
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!
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. 🙂
Made this pumpkin bread exactly as directed. Delicious!
Yay!! Thanks for trying this recipe and for coming back to leave a comment + star rating. The reviews are super helpful to other readers, so I appreciate it. <3
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 !
Ahh yay!! That makes me so happy to hear, Emilie!! I’m so glad you enjoyed this pumpkin bread. Thanks for coming back to leave a comment + star rating. It means the world to me. <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?
Thanks!
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. 🙂
So very yummy!
Just make it. It’s delicious and not overly sweet! I love toasting it and putting some butter on top.
So glad you loved this pumpkin bread, Hillary!! Thanks for making it and for coming back to leave a comment + star rating. I so appreciate it. 🙂
The recipe looks great and I love that they are low sugar. Do you think I could use honey instead of maple syrup?
Yes! I think honey should work just fine.
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!
Ahh yay, that makes me so happy to hear!! I’m so glad this bread turned out for you. Thanks for making it and for coming back to leave a comment + star rating. I so appreciate it!
If I only have a 9.5 in loaf pan, what should the baking time be?
Hey Summer, with the 9.5 inch pan the bread might be done faster. I would check it around the 40/45 min mark and add more time if needed.
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?
Thanks!!
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.
This is a great recipe! Healthy and tastes delicious! Thank you for such great recipes!
You’re so welcome, Lan! So glad this bread was a hit. 🙂
Absolutely delicious!!!
Made one with King Arthur gluten free (one to one) Added 1/3 c chocolate chips
The other used part Einkorn part unbleached all purpose and the chocolate chips.
Perfect!!!💕💕💕
Love all your recipes I’ve tried
Ahh yay!! So good to know this bread turned out with the different flours you used. 🙂 I’m so glad they’re a hit! Thanks for making this bread and for coming back to leave a comment + star rating. I so appreciate it!
I omitted the coconut oil because I wanted it to make even healthier, so I added some more milk and it turned out great! It wasn’t dry at all, it was the perfect snack to get me through the week!
So glad this pumpkin bread turned out for you, Bo! Thanks for making it and for coming back to leave a comment + star rating. It means the world to me. 🙂
I’m making this recipe for the third time! It’s great for breakfast, a snack, or dessert. I like to heat up a slice with some vegan butter.
I make a few alternations: For the spices, I do 1+ teaspoons cinnamon and 1+ teaspoons ground ginger (it’s what I have). I do a little less than 1/4 cup maple syrup to make it less sweet. And I do 1/4 cup avocado oil instead of coconut oil. 50 minutes in the oven seems to be the best baking time for my oven.
I’m so glad you’ve been loving this recipe, Tricia. Thanks for coming back to share the subs you made – it’s super helpful for other readers, so I appreciate it!
Followed the recipe except for the coconut oil which I replaced with applesauce and used whole wheat flour. I had to add around 15 mins additional cooking time, and the bread didn’t rise all that much. There’s a nice crack in the center, but the texture is chewy and rubbery with no crumb. Any idea what went wrong?
Oh no!! So sorry to hear that. Did you add the baking soda and baking powder?
Saw this today on Instagram and was happy to find that I had all of the ingredients in my pantry. Like all of her recipes, this one was a hit too!! Very delicious and made my house smell good while it baked!
Yay!! So happy to hear this pumpkin bread turned out so great, Lydia! Thanks so much for the review and star rating. I really appreciate it!
This was so simple, perfectly sweet, and loved by everyone in my house! Will definitely be making again, and it will be packed in my daughter’s lunch box tomorrow.
So glad you enjoyed this pumpkin bread, Kelly! Makes me so happy to hear! Thanks so much for the review :).
This is super yummy!! We made it with GF 1:1 flour, egg, lite olive oil, and regular sugar (1 tbl) just because that’s what we had on hand and it turned out really well! It’s got great flavor and texture without being too sweet. My three year old wanted to eat the whole thing. This will def be a fall staple at our house 🙂
Woo!! So pumped to hear this pumpkin bread was a hit, Sara! Thanks for making it and coming back to leave a review. I so appreciate it!
Love this! I love alll things pumpkin and this didn’t disappoint. Love how the sweetness is subtle but there. Great with afternoon tea, maybe I could eat it with your pumpkin smoothie recipe, pumpkin overload anyone? I think not! 😂
Yay!! So glad you enjoyed this pumpkin bread, Emily! Thanks so much for the review :).
Delicious! It’s a nice healthy pumpkin loaf recipe. It’s not sweet so you don’t feel guilty for eating a few slices. I altered the recipe to make it gluten free.
Fantastic! I used olive oil instead of coconut oil, and it was perfect. I also used up the rest of the can of pumpkin to make one of my all time favorite recipes: EBF Pumpkin Pie Overnight Oats. 😀
SO good… some ppl feel it’s too soon for pumpkin… I just think they hate happiness. 🤪 this recipe gives a perfect slice of happy 🙂 used a real egg bc I’m not vegan, the sweetness of the maple syrup was perfect. Will make this well passed fall!
Ah! This makes me so happy to hear, Jackie! So pumped you’re enjoying this pumpkin bread. Thank you so much for the review and star rating. I so appreciate it!!
Soooo delicious. Used a real egg and butter as substitutes and was amazing!!!!!!!
Yay!! So glad you enjoyed this pumpkin bread, Katie! Thanks so much for trying it out and coming back to leave a review. I really appreciate it!!
Great Healthy Option! I love pumpkin bread, and this did not disappoint. I love the topping and added some chocolate chips. My daughter loved it as well!
Ah yay!! So happy to hear this pumpkin bread was a hit! Thanks for the review, Nicole. I really appreciate it!
My daughter and I made this yesterday. It was so good. Although I don’t think I have ever made anything recipe of yours that wasn’t 5 star. So good. We try and make a recipe of your every week and usually a couple times a week
I made this bread yesterday, it’s exquisite!! I love everything pumpkin, so this recipe is from heaven! Thank you for creating such a healthy and delicious recipe!
So happy to hear you enjoyed this recipe, Abril. I so appreciate the review and star rating. Thank you!
Brittany does it again! Made this today but added Lily’s brand chocolate chips and it was *chef’s kiss*. 😋 So good, thank you for all your delicious recipes!
Aw yay! This makes me so happy to hear. I’m so pumped you enjoyed this pumpkin bread, Jennie! Thanks so much for the review :).
Delicious! Just the right amount of sweetness, and all of that yummy pumpkin flavor. I made i with the egg (and added the topping of course!) First flavor of fall
Yay!! I’m so pumped you enjoyed this pumpkin bread, Spencer. Thanks so much for the review and star rating. It means the world to me!
So so good! We LOVE homemade pumpkin bread and this was the jackpot! The house now smells incredible and bread in unbelievable! We topped ours off with some peanut butter and it’s amazing!
So pumped to hear you loved this pumpkin bread, Ashlee! Thanks so much for trying it out and coming back to leave a review. I really appreciate it!
The perfect fall recipe! I made it with gluten free flower. Will take with me to the hospital in 2 days for my husband and I, as I deliver our first child!
Yay!! So happy you’re loving this pumpkin bread, Kristen! Thanks so much for the review. I really appreciate it. And Congratulations as well!
Love love these! Made them with an egg (non-vegan version) and in muffins rather than bread, as muffins are preferred by my family and toddler. So yummy and perfect to welcome in fall!!
So happy to hear this recipe was a hit, Jenn! I love that you turned them in to muffins as well. Thanks so much for the review and star rating. It means so much to me!
This is delicious! It is moist & the subtle pumpkin flavor comes through after the first bite. The coconut sugar and cinnamon topping is perfect & gives the right amount of sweetness.
So pumped to hear you enjoyed this pumpkin bread, Susannah! Thanks so much for trying it out and I so appreciate the review and star rating.
This pumpkin bread is so delicious! It is the perfect texture and the cinnamon sugar topping is the cherry on top. Will definitely be making this one again and recommending it to EVERYONE! lol.
Woo!! So pumped to hear you loved this pumpkin bread, Cristi! Thanks so much for making it and coming back to leave a review and star rating. I really appreciate it!
Made this today and it was delish! My 1 year old twins enjoyed it too!
Yay!! So happy to hear this, Shannon! Thanks for the review :).
A-M-A-Z-I-N-G!!! I am starting to experiment with food blogging. The link to this recipe is for sure going into a Fall foods blog post! The texture is just perfect and the spice is spot on! One of my favorite fall treats! Thank you for creating such a healthy, tasty treat!
Happy to hear this pumpkin bread was a hit, Cheryl! Thanks so much for the review + star rating. It means so much to me!
highly recommended ! i made mine gluten free and it still came out with the best soft texture. i love how there is no granulated sugar in the recipe and it’s sweetened lightly with maple syrup. so delicious !! i made it twice already and it was a hit with my whole family.
Woo! So pumped to hear this pumpkin bread was a hit, Emily! Thanks so much for the review + star rating. I really appreciate it!
Brittany- this bread is so good! I baked the gluten free version and had to sub almond milk for the applesauce (the store was completely out of applesauce:( ). It still turned out great! Can’t wait to pair it with the pumpkin spice latte in the morning!
Woo!! So happy to hear this bread was a success even with the substitutions. Thanks so much for trying it out, Brittney! And I really appreciate the review + star rating.
This bread was so good! The topping is what really makes it for me! The only thing I would change next time is I will increase the amount of pumpkin pie spices because I prefer a stronger spice flavor to come through. Other than that it’s perfect, thank you!
So glad you enjoyed this pumpkin bread, Courtney! Thanks so much for the review. I really appreciate it!
Super easy to throw together. Flavorful without being too sweet. Perfect Fall treat.
Yay!! So happy to hear this pumpkin bread was a hit, Laura! Thanks for the review + star rating. It means so much to me!!
Indecisiveness is a good thing when you start with an amazing recipe!! I made this pumpkin bread recipe 5 different ways by adding chocolate chips, pecans, topping with granola, topping with oatmeal crumb topping and also the suggested way with cinnamon and coconut sugar…we really enjoyed the pumpkin flavor and how incredibly soft it baked up!!
Woo!! This makes me so happy to hear, Suzy! I love all the different variations you used. Thanks so much for the review. I really appreciate it!
This is the most delicious pumpkin bread I have ever tried. It reminded me of my childhood in NJ..my mom always made a similar one! I live in Peru now (because I’m Peruvian!) so this was a tasty trip to the past for me! Thanks for the recipe 🧡
Ah yay!! So happy to hear this pumpkin bread was a hit. Thanks so much for the review, Dominique! I really appreciate it.
Sooo good I don’t think it lasted a day in our house. I paired it with the pumpkin cold brew recipe for the perfect Starbucks at home breakfast.
Yay!! So happy to hear this pumpkin bread was a hit, Andrea! Thanks so much for trying it out and coming back to leave a review. I so appreciate it!
The best pumpkin loaf I’ve ever made. Not too sweet and full of pumpkin flavour! I’ve already made this recipe half a dozen times 🙂
Ah yay!! So happy to hear you’re loving this pumpkin bread, Alison! Thanks for the review + star rating. I really appreciate it!
If my 3 year old will eat it then you know it’s good! My house smells so lovely after baking this tasty bread. I love that this bread is vegan and the crunchy sugar topping is perfect since the bread itself isn’t so sweet which I prefer. For my next slice I am going to slather some peanut butter on top which I’m sure will be great. Perhaps a chocolate chip or two 🙂 .
Yay!! So pumped to hear this pumpkin bread has been a hit, Victoria! Thanks so much for the review and star rating. I really appreciate it!
I used einkorn flour and only about half the pumpkin pie spice and it still turned out great! I also felt like it rose a bit higher than the photos. Easy and delicious!
So pumped to hear this pumpkin bread was a hit, Charley! Thanks so much for the review. I really appreciate it!
This was so delicious! I love your recipes! They never fail!
Yay! So glad you enjoyed this pumpkin bread, Leea. Thanks for the review!!
Love all your recipes!
Thank you!!
Delicious! I didn’t have any applesauce so I made some homemade applesauce to use in the recipe! Turned out so yummy!
Yay!! So happy to hear this pumpkin bread was a success, Kelly! Love that you made your own applesauce. Thanks so much for the review!!
Super easy to follow and my whole family enjoyed it
Yay!! I’m so happy to hear you and your family loved this pumpkin bread, Amy! Thanks so much for the review. It means so much to me!
Smells good! But didn’t rise at all for me and batter was very thick, more like cookie dough than quick bread.
Oh no! I haven’t heard of anyone having any issues. Did you change anything about the recipe?
This recipe turned out so good!! Simple ingredients (I had them all in my pantry already!) and the perfect amount of sweetness. I turned the bread into mini pumpkin muffins and they were 12/10! so fluffy, moist, and very fall. 🤗
Woo!! So happy to hear this recipe was a hit, Michelle! I love that you turned them into mini muffins, so great! Thanks so much for the review + star rating. It means so much to me!
This pumpkin bread is so delicious and easy to make! I just made it twice this week. Made one with chocolate chips and 1 without.
I gave my daughter and her boyfriend a loaf and he has already eaten his half! They both loved it. In fact….she asked me for the recipe! Brittany…..thanks for the helpful tips in your recipes. I didn’t have wheat pastry flour and you give us substitutes! So awesome! And the crunchy topping of coconut sugar and cinnamon! So good! Will be making again!
Woo!! So happy to hear this pumpkin bread was a hit, Lucy! Thanks so much for making it and coming back to leave a review. It means the world to me!!
This pumpkin bread is a treat during its bake and in the final loaf – my house smelled amazing while it was doing its magic in the oven! This was my first time baking with a flax egg but it’s not so scary anymore! I used a larger loaf pan so I reduced the bake time to 45 minutes but otherwise followed the recipe. Really tender bread with a great balance. I’m glad I didn’t increase the maple syrup. I can’t wait to make it again to share!
Woo!! So pumped to hear this pumpkin bread was a hit, Chelsea! Thanks so much for trying it out and I really appreciate the review :).
Easy and yummy! Next time I might add chocolate chips or try the muffin version.
Happy to hear this pumpkin bread was a hit, Molly! Thanks so much for the review + star rating. I really appreciate it!
Made this today with gluten free flour and fresh pumpkin. It came together easily, and baked well. It has good pumpkin flavor, and I like that it is not real sweet.
So glad you enjoyed this pumpkin bread, Deb! Thanks for trying it out and for the review. I really appreciate it!
Was so good! Made it GF and it was a little more dense as you described but we loved the texture!! Thank you!
Yay!! Happy to hear this pumpkin bread was a hit, Anna! Thanks for the review + star rating. I so appreciate it!
Absolutely delicious! I used a ripe banana instead of apple sauce and an egg instead of flax egg. Turned out perfect!
Yeah!! So pumped you enjoyed this pumpkin bread, Nancy! Thanks for making it and coming back to leave a review. I really appreciate it!
Easy and tasty, especially second day 😉
Yay!! So happy to hear you enjoyed this pumpkin bread, Andrea! Thanks for the review and star rating. I really appreciate it!
Can I use oat flour as a sub? And how much is the ratio?
Hey Rachael – I am not sure as I haven’t tried this bread with oat flour. If you’re looking for a gluten-free sub I would use gluten-free all-purpose flour which can be used as a 1:1 ratio.
I love the fact that you used whole wheat flour..This bread is so moist and dense and has the best flavor! And the sugar topping?? Yum!!
Yay! So pumped you enjoyed this pumpkin bread, Angela! Thanks so much for the review :).
So excited when I saw this recipe. It was so easy to make and it was delicious. I added chocolate chips for an added treat!
Woo!! So pumped you enjoyed this pumpkin bread, Kerry. Thanks so much for trying it and for the review. I really appreciate it!
What do you think about subbing olive oil for coconut oil….to bring down the saturated far count?
I think that would be just fine!! 🙂
This is delicious! I used a regular egg as we did not need it to be vegan. It was just what we needed to hit the spot.
Woo!! So pumped to hear you enjoyed this pumpkin bread, Liz! Thanks for the review. I really appreciate the feedback!
Sounds delicious! I make something similar with mashed banana in place of the pumpkin.
Just made this~ Perfection! I used 1 cup all purpose flour and 2/3 cup whole wheat flour and subbed olive oil for coconut oil~ absolutely delicious! Moist, not too sweet and lots of cozy spices.
Best healthy pumpkin bread recipe yet! Thank you!
Yay! I’m so happy to hear this, Wendy. Thank you for leaving a review and star rating, it means so much to me.
Good Evening,
Just curious if you feel almond flour would be ok to substitute?
Thanks!!
Hi Brooke – I would not recommend almond flour. If you are trying to make this bread 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 really wanted to like this bread since I love so many of your recipes, but I was disappointed! It’s very dense since it didn’t rise at all in the oven. I followed the recipe exactly and it’s not very sweet at all and just too dense and dry for my liking. Oh well!
I am so sorry to hear that this recipe did not turn out as you had hoped, Joanna. It could be that the batter may have been over mixed since it was so dense. Did you use a mixer or did you hand blend everything?
This pumpkin bread is my new favorite way to use up all my frozen pumpkin puree. I made it with robin hood gluten free all purpose flour, and I added chopped pecans and a generous dollop of blackstrap molasses, Everyone couldn’t believe healthy bread could taste this good! Thank you!
Excellent! I am so glad that you are enjoying this recipe and that it turned out great for you, Ashley. Thank you so much for sharing your review + star rating, I appreciate it!
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.
How much. Not in the recipe
Hi Lynne – If you select the Flax Egg in the recipe list, it will take you to the full recipe, you will want to use 1 tbsp ground flaxseed + 3 tbsp water. Hope you enjoy this recipe!
Great flavor!! I pulled it out after 55 minutes and it was a little too done. I’ll definitely try again and bake less.
Hi Brittany – Glad to hear you’re enjoying this recipe. Every oven it different so your’s must cook a bit quicker than mine, thanks for this feedback, it is good to note. I appreciate your review & star rating, it means so much to me!
Hi
I was just wondering, is it possible to substitute whole wheat pastry flour in your recipes for any other flour?
Thank you!
Hi! It would definitely depend the recipe, but for this recipe specifically you can use white whole wheat flour, 1 cup all-purpose and 3/4 cup regular whole wheat or 1 3/4 cup all-purpose. Hope that helps and you enjoy this recipe!
I substituted the wheat flour with half oat and half 1-to-1 gluten free blend and its perfect. This is my favorite pumpkin bread recipe!
Ah this is great, Charlene. I am so glad this recipe turned out great for you using the subs. Thanks for coming back and sharing your review & star rating, I really appreciate it!
I was among the first to comment and beg for the recipe when you shared the YouTube short of you baking it. I finally got around to baking it and O.M.G, its fantastic. I followed the recipe closely with the only exception being that I did not have applesauce on-hand, so instead, I finely grated up two Gala apples and incorporated that into the batter. Fantastic. Delicious. Such a great treat without being overly sweet. most of all, I loved that the ingredients were clean enough that I felt comfortable serving it to my 14month old too. Thanks so much!
Ahh I am SO glad you gave this recipe a try and it worked out for you with you additions, thank you for your review + star rating, I so appreciate it!
It looks so short. How can I change it to be higher-rising?
Hi Becki – Not sure what you mean, this recipe is baked in a regular loaf pan and it rises all the same. Hope you enjoy this recipe.
This bread was delicious and perfect for our tea time. I like that it wasn’t overly sweet and the spices were perfect. I used spelt flour and the loaf turned out light and fluffy. Thanks for the recipe!
Ah yay! I am so glad you are loving this recipe and it turned out fabulous for you, Mary. Thanks for coming back and sharing your review & star rating, I truly appreciate it!
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.
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!
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
Thank you so much for the recipe ! Can’t wait to cook 🧑🍳
Of course! I hope it turns out great for you. Enjoy! 🙂