Healthy pumpkin bread is the ultimate cozy treat for fall mornings or anytime you’re craving something warm, spiced, and satisfying. This version keeps things light with wholesome ingredients like whole wheat flour, pure pumpkin purée, and natural sweeteners. You won’t find any refined sugar or butter here—just real, nourishing ingredients that create a soft, moist loaf bursting with autumn flavor.
Table of Contents
Why You’ll Love This Recipe
- Naturally sweetened with maple syrup or honey
- Uses heart-healthy oils and whole grains
- Moist and fluffy texture with no refined flour
- Easily customizable for gluten-free or vegan diets
- Freezer-friendly and great for make-ahead breakfasts
Ingredients
- ⅓ cup melted coconut oil or light olive oil
- ½ cup maple syrup or honey
- 2 large eggs (or flax eggs for vegan option)
- 1 cup canned pumpkin purée (not pumpkin pie mix)
- ¼ cup unsweetened almond milk or any milk of choice
- 1½ tsp pumpkin pie spice
- 1 tsp baking soda
- 1 tsp vanilla extract
- ½ tsp sea salt
- 1¾ cups white whole wheat flour (or oat flour for gluten-free)
- Optional add-ins:
- ½ cup chopped walnuts or pecans
- ½ cup dark chocolate chips
- ¼ tsp cinnamon for topping
Instructions
- Preheat & Prep: Preheat oven to 325°F (165°C). Lightly grease a 9×5-inch loaf pan or line with parchment paper.
- Whisk Wet Ingredients: In a large bowl, whisk together oil and maple syrup. Add eggs and beat until smooth. Stir in pumpkin purée, milk, vanilla, and pumpkin spice.
- Add Dry Ingredients: Sprinkle baking soda and salt over the mixture. Add flour and mix gently with a spatula until just combined. Don’t overmix.
- Fold in Mix-Ins: If using nuts or chocolate chips, fold them in now.
- Transfer to Pan: Pour batter into the loaf pan. Optional: sprinkle cinnamon on top for a light swirl.
- Bake: Bake for 55–60 minutes, or until a toothpick comes out clean.
- Cool: Let loaf cool in the pan for 10 minutes. Transfer to a wire rack to cool for 20 more minutes before slicing.
Recipe Details
- Prep Time: 10 minutes
- Cook Time: 55–60 minutes
- Servings: 10 slices
Nutrition Facts (Estimated per slice)
- Calories: ~210
- Carbs: 28g
- Protein: 4g
- Fat: 9g
- Fiber: 3g
- Sugar: 9g
Tips & Variations
- Make it Vegan: Use flax eggs and maple syrup
- Make it Gluten-Free: Use oat flour or a gluten-free blend
- Lower the Fat: Swap half the oil for unsweetened applesauce
- Add More Texture: Stir in dried cranberries, seeds, or shredded coconut
- Storage: Keeps 2–3 days at room temp, 7 days refrigerated, 3 months frozen
Healthy Pumpkin Bread
Ingredients
Equipment
Method
- Preheat oven to 325°F. Grease a 9×5-inch loaf pan.
- In a large bowl, whisk oil and maple syrup. Add eggs and beat well.
- Stir in pumpkin, milk, vanilla, and spices.
- Sprinkle in baking soda and salt. Add flour, mixing just until combined.
- Fold in optional mix-ins.
- Pour batter into the pan. Sprinkle cinnamon on top if desired.
- Bake for 55–60 minutes. Cool before slicing.
Notes
– For vegan: Use flax eggs and maple syrup
– For low-fat: Substitute applesauce for half the oil
FAQs
Can I use all-purpose flour instead of whole wheat?
Yes! Swap 1:1 if desired. The texture will be slightly lighter.
Can I double the recipe?
Absolutely. Bake in two loaf pans or make muffins (bake ~22 mins at 350°F).
Is canned pumpkin the same as pumpkin purée?
Yes—just make sure it’s unsweetened and not “pumpkin pie filling.”
Conclusion
This healthy pumpkin bread is proof that indulgent fall flavors don’t require refined sugar or processed ingredients. Whether you’re meal prepping, baking for guests, or simply cozying up with a cup of tea, this loaf delivers comfort and nutrition in every bite.