Healthy Pumpkin Bread
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This healthy pumpkin bread is made with whole wheat flour and naturally sweetened. It’s delicious, perfectly moist and makes for the perfect fall treat.
If there’s one 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 I Love This 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!
- This loaf is naturally sweetened with pure maple syrup instead of refined sugar.
- 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.
// ★★★★★ Review //
“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!” – Kate
Ingredients Needed
- whole wheat pastry flour – whole wheat pastry flour works better than regular whole wheat flour if you’re looking for that light texture 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.
- pumpkin pie spice – you can make homemade pumpkin pie spice with just cinnamon, ginger, cloves and nutmeg or use a store-bought spice blend.
- 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. I’ve tested this with and without eggs, and the eggs really help the bread hold together.
- maple syrup – a natural sweetener that pairs perfectly with the spices and pumpkin. I recommend pure maple syrup, not pancake syrup, for best flavor.
- 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!
Find the full ingredient list with measurements in the recipe card below.
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!
- 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: I haven’t tested this recipe with GF flour, but if you do I’d love to hear how it turned out! 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 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 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
- Healthy Pumpkin Muffins
- Pumpkin Baked Oatmeal
- Soft Pumpkin Cookies
- Better Than Starbucks Pumpkin Bread
- Pumpkin Icebox Cake
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.
Like This Recipe? Rate & Comment Below!
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.