Healthy Pumpkin Bread
This post may include affiliate links. Thank you for your support.
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!
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!
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 :).
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!
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.
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!
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!
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!
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!
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 :).
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!