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Home By Meal Breakfast

Healthy Pumpkin Bread

★★★★★ 47 Reviews Recipe Print
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By: Erin10/12/21

This post may contain affiliate links. Please read my disclosure policy.

Healthy Pumpkin Bread
Healthy Pumpkin Bread

A classic pumpkin bread, made healthier! This version of my healthy pumpkin bread uses white whole wheat flour as a base and is lightly sweetened with maple syrup. It’s completely dairy free, nut free, and refined sugar free.

slices of pumpkin bread

Can you tell that I really love fall baking? I don’t think I could ever get sick of the warming flavors of cinnamon, ginger, cloves, and nutmeg that make up the base of pumpkin pie spice. Or how good they make my apartment smell. OMGGGGGG.

I’ve made both a paleo pumpkin bread and pumpkin muffins with oat flour this year. But, I knew I wanted to recreate my favorite, classic pumpkin bread, in healthy form. Like the kind you get a thick, warm slice of at your favorite coffee shop.

This healthy pumpkin bread reminds me of the loafs of pumpkin bread my mom always made growing up.

She always made two loafs at Thanksgiving time. One would be eaten (quickly) the week of Thanksgiving. The other would go into the freezer for a later time. Once I moved out for college, she would start cutting the loaf in half and sending it back to school with me.

So, this is my take on my mom’s classic pumpkin bread. And while nothing can ever beat mom’s cooking, this healthy pumpkin bread is pretty dang close. It’s perfectly moist, slightly sweet, and pairs perfectly with your morning coffee.

slices of pumpkin bread

What makes this pumpkin bread healthy?

Often, you’ll find that quick breads (like banana or pumpkin bread) are loaded with sugars and oil. This really makes them end up tasting like cake, minus the frosting. And while I love a good slice of cake, I knew that I wanted this pumpkin bread to be healthy enough for breakfast.

  • White white whole wheat flour: Typical pumpkin bread recipes use all-purpose flour. I subbed in white whole wheat flour, which has a much higher fiber content than all-purpose flour. This will keep you feeling fuller longer! To make gluten free, use a 1:1 gluten free baking flour
  • Coconut oil: This healthy pumpkin bread uses coconut oil instead of vegetable oils. Coconut oil is considered to be a healthier option by many because the majority of saturated fat found in coconut oil is in the form of medium-chain triglycerides (MCTs) versus long-chain tryglicerdies (LCTs). MCTs are more easily digested by the body and burned for energy, which can aid in digestion. Be sure to use a refined coconut oil if you don’t want to taste the coconut flavor.
  • Maple syrup: You’ll find that many pumpkin bread recipes use over 1 cup of white and/or brown sugar. This recipe uses only 1/2 cup of maple syrup to keep it refined-sugar free!
  • Pumpkin (duh): Obviously found in all pumpkin breads, but you can’t ignore the health benefits that this ingredient provides! Pumpkin is a great source of antioxidents, including beta-carotine, which your body converts to Vitamin A, as well as Vitamin C.
  • Chopped pecans: Totally option, but I love to add some chopped pecans to my pumpkin bread. In addition to adding a nice crunch, they’re a great source of healthy fats and protein.
pumpkin bread

How should I serve pumpkin bread?

I love to keep quick breads and muffins on hand. They are great for breakfast, but are also a perfect mid-morning or afternoon pick-me-up, or even dessert.

Some of my favorite ways to eat this pumpkin bread are:

  • Warmed up and with a cup of coffee
  • Slathered with a thick layer of peanut butter (or your favorite almond butter)
  • Warmed up with a slab of ghee or butter 
  • Crumbled over yogurt
  • Crumbled over ice cream (because dessert every night!)

Storing your pumpkin bread

This pumpkin bread will stay fresh at room temperature for 3 to 4 days, or in the fridge for 5 days.

Once the bread is cooled, store in an air tight container or ziplop bag. I’d recommend slicing the bread as you go to keep it fresh longer.

This bread also freezes great! To freeze, wrap in aluminum foil and store in an airtight container. If you’d like to freeze individual slices, I’d recommend storing slices between parchment paper to keep them from sticking together. This bread can be frozen for up to six months.

making pumpkin bread

If you liked this recipe, you’ll want to try these!

  • Pumpkin oat bars
  • Healthy banana bread
  • Pumpkin chocolate chip muffins
  • Whole wheat zucchini chocolate chip bread

If you make this recipe, be sure to comment below and let me know how it was! Also tag @erinliveswhole on Instagram and use the hashtag #erinliveswhole so I can see it and feature you!

Recipe by Erin Morrissey and Photography by Moriah Sawtelle

slices of pumpkin bread
★★★★★ 4.9 from 47 reviews

Healthy Pumpkin Bread

A classic pumpkin bread, made healthier! This version of my healthy pumpkin bread uses white whole wheat flour as a base and is lightly sweetened with maple syrup. It’s completely dairy free, nut free, and refined sugar free.

Prep: 15Cook: 45Total: 1 hour
Yield 8 servings 1x
Print Pin it Rate

Ingredients

  • 2 eggs
  • 1/3 cup coconut oil
  • 1/2 cup maple syrup
  • 1 cup pumpkin puree
  • 1 tsp vanilla
  • 1 1/2 cups white whole wheat flour
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1 tbsp pumpkin pie spice
  • 1 cup chocolate chips/chopped pecans

Instructions

  1. Preheat oven to 350F and line bread loaf pan (I used 8×4) with non-stick spray and parchment paper.
  2. In a large bowl, whisk together eggs, oil, and maple syrup.
  3. Add in pumpkin puree and vanilla. Set aside.
  4. In a smaller bowl, mix together flour, baking soda, baking powder, salt, and pumpkin pie spice.
  5. Add dry ingredients to wet ingredients and stir until combined.
  6. Stir in any mix-ins that are desired, saving a few to sprinkle on top before baking.
  7. Pour into greased baking dish and place in oven.
  8. Bake for 45-50 minutes or until toothpick inserted in middle comes out clean.
Author: ErinCategory: nut-free, snack, breakfastMethod: bake
slices of pumpkin bread

Did you make this?

Leave a comment below and tag @erinliveswhole on social media!

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There may be affiliate links in this post! By purchasing a product I recommend, I may receive a small compensation. However, I only recommend products I absolutely love and use myself. Thank you for supporting Erin Lives Whole, it helps keep this blog afloat 🙂

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chocolate chip cookies
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Have a question? Use the form below to submit your question or comment. I love seeing what you made!

Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

  1. Jennifer says

    Posted on 12/19 at 3:47 pm

    Great recipe! I used gluten free flour and it came out so good.

    ★★★★★

    Reply
    • Erin says

      Posted on 12/19 at 7:47 pm

      Hi Jennifer, so happy you loved it!! 🙂

      Reply
  2. Monica says

    Posted on 12/13 at 12:18 pm

    So easy and good!

    ★★★★★

    Reply
    • Erin says

      Posted on 12/13 at 4:04 pm

      Hi Monica, so happy you loved it!!

      Reply
  3. Camilla says

    Posted on 11/12 at 11:52 pm

    I swapped flour for 3/4 c almond flour and the other 3/4c flour was whole wheat. Used mini chocolate chips saving some to sprinkle on top. Made 12 cupcakes baked at 350 F for 26 minutes. Delicious!

    ★★★★★

    Reply
    • Erin says

      Posted on 11/14 at 7:56 pm

      Hi Camilla, so happy you loved it and made it your own!! 🙂

      Reply
  4. morgan says

    Posted on 11/5 at 8:12 am

    yummy and easy to make! used plant butter instead of coconut oil and turned out great!

    ★★★★★

    Reply
    • Erin says

      Posted on 11/6 at 5:22 pm

      Hi Morgan, so happy you loved it!! 🙂

      Reply
  5. Jess says

    Posted on 10/31 at 11:53 am

    Made this today since I had pumpkin left over from the pumpkin chocolate chip granola (which is fabulous, I’ve made it three times). It was so tasty! Light and fluffy – the perfect snack!

    ★★★★★

    Reply
    • Erin says

      Posted on 10/31 at 7:26 pm

      Hi Jess, so glad you loved it! 🙂

      Reply
  6. Elizabeth says

    Posted on 10/25 at 8:29 am

    Made this today! Subbed one banana for half the syrup and made a streusel topping instead of choc chips. Delicious!

    Reply
    • Erin says

      Posted on 10/25 at 3:19 pm

      Hi Elizabeth, so glad you liked it and made it your own!!

      Reply
  7. Laura says

    Posted on 10/10 at 9:57 pm

    I made this tonight and it came out great. I used coconut oil and didnt have real maple syrup so I used half honey and half cheapie syrup w sugar. I added a handful of chocolate chips and pecans. Baked for 50 mins in long thin ikea pan.

    ★★★★★

    Reply
    • Erin says

      Posted on 10/12 at 5:15 pm

      Hi Laura, so happy you loved it and made it your own! 🙂

      Reply
  8. Bridgette says

    Posted on 10/10 at 7:51 am

    Forgot to get coconut oil, used olive oil instead and still tasted amazing! Great recipe.

    ★★★★★

    Reply
    • Erin says

      Posted on 10/10 at 8:28 pm

      Hi Bridgette, so glad you enjoyed it!

      Reply
  9. Peggy says

    Posted on 9/22 at 8:00 pm

    I made this last week and my husband had no idea it was a healthy version, shhh don’t tell:)
    Another perfect recipe!

    ★★★★★

    Reply
  10. Melissa says

    Posted on 11/24 at 11:52 pm

    Welp, it’s baking. Bringing it to Thanksgiving dinner tomorrow.
    I can report that the batter is super duper tasty 😋. I am sure the finished product will be numnums.

    ★★★★★

    Reply
    • Erin says

      Posted on 11/26 at 12:24 pm

      Hi Melissa, yay how did it come out?

      Reply
  11. BBM says

    Posted on 11/16 at 12:55 am

    Made this because I had a can of pumpkin puree and more importantly, a sweet tooth, and it did not disappoint. I added both chocolate chips and pecans because why not LOL. Also used Erin’s recipe for pumpkin pie spice. Needed closer to an hour to bake but every oven is different. Def going to need to buy another can of puree because this is so good!

    ★★★★★

    Reply
    • Erin says

      Posted on 11/16 at 8:56 am

      Hi, I am so happy you loved the bread and spice recipe too!! Thanks for sharing! 🙂

      Reply
  12. Rachel says

    Posted on 11/9 at 2:34 pm

    Added some dark chocolate chips and absolutely loved it! Brought this to work and received compliments from team members as well!

    ★★★★★

    Reply
    • Erin says

      Posted on 11/10 at 9:32 am

      Hi Rachel, so happy you and your team loved the bread!!

      Reply
  13. Diana says

    Posted on 10/26 at 6:30 pm

    3 words: YES. YES. YESSS!
    I subbed 2 VERY ripe bananas for 🍁 Syrup and homemade Vitamixed Oat Flour All In!
    Didn’t have pecans in pantry but walnuts made this recipe CHEF’S Kiss!!

    You Understood The Assignment! BRAVO, Erin! Always, Bravo!

    ★★★★★

    Reply
    • Erin says

      Posted on 10/27 at 3:11 pm

      Hi Diana, I am so happy you loved the bread and made it your own!! Thank you for your support!!

      Reply
  14. Amy says

    Posted on 10/25 at 7:38 am

    So bland 🙁

    ★

    Reply
    • Erin says

      Posted on 10/25 at 3:10 pm

      Hi Amy, I’m sorry that you did not like the recipe! I’ve heard tons of good things about this one, bummed it didn’t work out for you!

      Reply
  15. lynn edwards says

    Posted on 10/24 at 2:01 pm

    I swapped in almond flour and it was delicious!

    ★★★★★

    Reply
    • Erin says

      Posted on 10/25 at 2:58 pm

      Hi Lynn, so glad you made it your own and loved it!!

      Reply
  16. Allison says

    Posted on 10/20 at 7:49 pm

    Fantastic recipe! I ran out of whole wheat flour so I used regular flour and it still turned out great. Will definitely make again this fall!

    ★★★★★

    Reply
    • Erin says

      Posted on 10/20 at 8:32 pm

      Hi Allison, so glad you loved it and made it your own with what you had!!

      Reply
  17. Kari Woodin says

    Posted on 10/18 at 3:24 pm

    This bread is fabulous! I added dark chocolate chips and it was delicious. I love everything pumpkin and will keep this recipe as a staple to make year round!

    ★★★★★

    Reply
    • Erin says

      Posted on 10/18 at 6:25 pm

      Hi Kari, I am so glad you loved it and great idea! 🙂

      Reply
  18. Alaina says

    Posted on 10/17 at 3:20 pm

    Excellent fall recipe!!

    ★★★★★

    Reply
    • Erin says

      Posted on 10/18 at 6:08 pm

      Hi Alaina, so happy you loved it!!

      Reply
  19. Libby says

    Posted on 10/17 at 12:54 pm

    Delicious, as always!

    ★★★★★

    Reply
    • Erin says

      Posted on 10/18 at 6:01 pm

      Hi Libby, so happy you loved the bread!!

      Reply
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I’m Erin. Creator of Erin Lives Whole, a food blog with delicious and easy healthy recipes that will leave you feeling good. We’ve got everything from wholesome baked goods to comforting savory dishes. I can’t wait to see what you whip up! Read More...

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