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Overhead shot of four slices of pumpkin bread, resting on parchment paper on a cutting board.
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4.74 from 50 votes

Healthy Pumpkin Bread

Sweetened only with maple syrup, this delicious healthy pumpkin bread is low in sugar, vegan and made with fiber-rich whole wheat flour!
Prep Time15 mins
Cook Time1 hr
Total Time1 hr 15 mins
Course: Breakfast
Cuisine: American
Keyword: healthy pumpkin bread
Servings: 10
Calories: 146kcal

Ingredients

  • 1 ⅔ 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
  • ¼ cup maple syrup
  • ½ teaspoon vanilla
  • ¼ cup melted coconut oil
  • ¼ cup unsweetened applesauce
  • 1 flax egg (1 Tablespoon ground flaxseed + 3 Tablespoons water)

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.
  • 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.
    Ground flax and water combined with a fork.
  • In a large bowl, combine the dry ingredients (flour, baking powder, baking soda, cinnamon, pumpkin pie spice and salt).
    A bowl of dry ingredients. A whisk is pictured, ready to mix them together.
  • Combine the wet ingredients (pumpkin, maple syrup, vanilla, oil, applesauce and flax egg) in a medium-sized mixing bowl and blend well.
    A bowl containing the ingredients for pumpkin bread. They are ready to be mixed together.
  • Add the liquid mixture to the dry and stir well until just combined.
    A bowl with the ingredients for pumpkin bread all mixed together.
  • 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.
    Batter for healthy pumpkin bread in a bread loaf pan, ready to be baked.
  • 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 cup regular whole wheat or 1 cup all-purpose. For a gluten-free option, you could try a gluten-free 1:1 flour blend.
  • Maple syrup: For a sweeter pumpkin bread, feel free to use ½ cup maple syrup.
  • Flax egg: A regular egg can be used in place of the flax egg if you don't need the recipe to be vegan.

Nutrition

Serving: 1slice with topping | Calories: 146kcal | Carbohydrates: 23g | Protein: 2g | Fat: 6g | Saturated Fat: 5g | Sodium: 258mg | Potassium: 47mg | Fiber: 2g | Sugar: 9g