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A loaf of healthy pumpkin bread on parchment paper on a cutting board. There's three slices of bread near the loaf with a cutting knife, three cinnamon sticks, and small pumpkins also nearby.
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4.62 from 131 votes

Healthy Pumpkin Bread

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.
Prep Time15 minutes
Cook Time1 hour
Total Time1 hour 15 minutes
Course: Breakfast/Snack
Cuisine: American
Keyword: healthy pumpkin bread
Servings: 10
Author: Brittany Mullins

Ingredients

Topping

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).
    A woman's hand uses a whisk to mix the dry ingredients for the healthy pumpkin bread.
  • Combine the wet ingredients (pumpkin, eggs, maple syrup, oil, applesauce and vanilla) in a medium-sized mixing bowl and blend well.
    A woman's hand uses a whisk to mix the wet ingredients for the healthy pumpkin bread in a large bowl.
  • Add the liquid mixture to the dry and stir well until just combined.
    A woman's hand uses a silicone spatula to combine the wet and dry ingredients for the healthy pumpkin bread in a large mixing bowl.
  • In a small bowl mix coconut sugar and cinnamon for the topping.
    Ground cinnamon and coconut sugar in a small bowl.
  • 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.
    Healthy pumpkin bread in a loaf pan after being 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 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

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