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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.
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.
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.
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.
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!
Photos by Moriah Sawtelle and recipe by Erin Antoniak.
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.
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
- Preheat oven to 350F and line bread loaf pan (I used 8×4) with non-stick spray and parchment paper.
- In a large bowl, whisk together eggs, oil, and maple syrup.
- Add in pumpkin puree and vanilla. Set aside.
- In a smaller bowl, mix together flour, baking soda, baking powder, salt, and pumpkin pie spice.
- Add dry ingredients to wet ingredients and stir until combined.
- Stir in any mix-ins that are desired, saving a few to sprinkle on top before baking.
- Pour into greased baking dish and place in oven.
- Bake for 45-50 minutes or until toothpick inserted in middle comes out clean.
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jess says
I made this recipe and doubled the ingredients on the first attempt. I didn’t have any flour (womp womp) but made due by making my own oat flour and using that in instead. Despite having to improvise, the bread turned out SO WELL. I shared one loaf with my neighbors and took the other on a strenuous hike… it was the perfect treat after a long day! I will absolutely be making this again and it’s my new favorite fall recipe. Thanks so much, Erin! 🙂
★★★★★
Erin says
Hi Jess, I am so happy to hear that and love you made your own oat flour. So glad everyone enjoyed it and what a nice hike snack. 🙂
Kimberly Schoenfeld says
Ok I’ve jumped right into the comment section because I need to tell everyone that this IS A BANGER!!!
I’m from Germany and we don’t really have a lot of pumpkin spiced sweets ( we don’t even have canned pumpkin 😂) I’ve never tried pumpkin bread but I thought i should give it a try. I’ve made so many recipes of yours so I kinda new this would be a good one. AND WOWW!!
Super easy to make, smells like straight from heaven and the taste!!! Really moist and just the right amount of sweetness. I’m on my 3rd. Slice and I will probably have another one 🥳.
Will make this recipe definitely again.
★★★★★
Erin says
Hi Kimberly, thank you so much for your kind words! I am so happy to hear how much you enjoyed my bread!! 🙂
Jen says
If you don’t have pumpkin you can sub sweet potatoes! Same taste!
Erin says
Hi Jen, I haven’t tried that sub but feel free to give it a try! Please let me know how it comes out!!
Minerva says
Hi,
Would it be ok if I used normal whole wheat flour? Also, do you have any baking recipes that are sugar and flour free?
Thank you! I love your website btw 🙂
Erin says
Hi Minerva, yes, you can definitely use normal whole wheat flour instead. Thanks so much for your kind words! I am very excited about the new design. It now has the ability to search by diet. I don’t have a flour and sugar free categories, but I do have a gluten-free option here: https://www.erinliveswhole.com/category/by-diet/gluten-free/ Hope this helps for now!
Katie says
Hi! Is there something else I could use as a substitute for coconut oil? Thanks!
Erin says
Hi Katie, yes, you can use any other type of oil you prefer. Let me know how your bread comes out!
Amy says
Very good..tried another healthy version.not great..
I would maybe bake few minutes less next time or add another egg for heavier moister bread? I did add dark chocolate chips..+1/2 cup. I baked only 40 min but still feel a bit too long! Overall tasty..satisfying..nummy!
★★★★★
Erin says
Hi Amy, I am so glad you enjoyed it and great addition with the chocolate chips!!
Charissa says
Can I use homey instead of maple syrup?
Erin says
Hi Charissa, yes that should be fine! Let me know how your bread comes out!
Brittany says
I used regular white flour instead and it still came out great! Will definitely make it again! 🙂
Erin says
Hi Brittany, thanks for sharing! I am so glad you enjoyed it!
Livia says
This pumpkin bread was delicious. Although I ran out of maple syrup so I used agave for the remainder. Also replaced the eggs with a half of a smashed banana.
★★★★★
Erin says
Hi Livia, thanks for sharing! I am so glad you enjoyed it!
Emma says
This is truly the best! I’ve made so many “healthy” versions trying to find one that tastes like the classic and this one is the ONLY one that lives up.
Erin says
Hi Emma, thank you so much! I am so happy you loved it!
Denise says
Thank you for the recipe! I used only 1/3 cup of maple syrup and it was still deliciously sweet!
★★★★★
Erin says
Hi Denise, I am so glad you enjoyed it!!
Kayla says
First I have to say I’ve been silently following you on Instagram for a while and am a huge fan!! I made this pumpkin bread gluten free by using 1-1 gf flour and it came out great! Also baked it in a bundt pan for a little extra razzle dazzle. Thank you for the recipe and all your other amazing baked good recipes!! Can’t wait to see what you come up with next!
★★★★★
Erin says
Hi Kayla, thank you so much for your kind words! You’re so sweet. I am so happy you enjoyed the bread and made it your own!!
Annette says
Hi, if I were to use almond flour what would be the measurement and would I need to change anything?
Erin says
Hi Annette, it should be a 1:1 conversion. I haven’t tried the recipe with almond flour, so let me know how it comes out for you!
Niyah Phillips says
In the photo there’s a yummy look spread on the slice of bread. What is that and is there a recipe for it? Thank you so much in advance!
Erin says
Hi Niyah, it is peanut butter! Let me know how your bread comes out!
Chris says
Is there any way to make these into muffins? Does anything need to be changed?
Erin says
Hi Chris, yes of course! I haven’t made them as muffins, so I’d maybe set my timer for 20 minutes and check them with a toothpick and keep an eye on them until the middle is done. Let me know how they come out!
Megan says
Thank you so much Erin for this recipe! I made this yesterday and it is delicious! I subbed coconut oil for applesauce – it turned out perfectly. It’s very moist and has great flavor.
Erin says
Hi Megan, I am so happy to hear this!! Love that you made it your own too!
Ellen says
We love pumpkin bread in our household, but the regular recipes have so much sugar. This is a delightful alternative that tastes incredible and offers the wonderful pumpkin flavor!
★★★★★
Erin says
Hi Ellen, I am thrilled you like it!!
Stella says
Hi Erin, I absolutely love your recipes and particularly this one.
I just wanted to let you know that I tried a choco version: no spices, 3 tsp cocoa and swapped the maple syrup with 5 big dates smashed with a little bit of hot water (to make a sort of cream).
Awesome!
★★★★★
Erin says
Hi Stella, thanks for your kind words!! I am so happy you enjoyed them!
Mahea says
Could you use coconut and almond flour in this recipe? If so what ratio would you use? Also, could I use flux egg?
Erin says
Hi Mahea, yes, you can definitely do all of those substitutions. I haven’t tried it, so be sure to look up the flour ratios since most aren’t 1:1 depending on which flour you decide to use. Yes, you can also use a flux egg. I would try one and see how the consistency is. Let me know how it comes out!
Julianne says
SO delicious! Moist, filling, not too sweet. Yum!
★★★★★
Erin says
Thanks Julianne! Glad you’re enjoying it!
April Kegley says
Could we use any other kind of flour other then white whole wheat flour?
Erin says
Regular white flour or gluten free flour would work!
Alexandra says
Hi Erin! I’m a huge fan and am so excited to try this recipe! If you sub regular white flour, is it the same amount? Thanks so much!
Erin says
Hi Alexandra, yay and yes, it is a 1:1 ratio. Let me know how yours comes out!
Britt says
Could you sub oat flour? If so, is it the same amount?
Erin says
Hi Britt, I haven’t tried it with oat flour, but it looks like you can substitute up to 1/4 cup of whole wheat flour with oat flour. Let me know if you try it out and the ratio you used.
Tom says
My new fall favorite. I could eat this breakfast, lunch, and dinner!
★★★★★
Erin says
Hi Tom! Yay! I am so happy you like it!