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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!
Recipe by Erin Morrissey and Photography by Moriah Sawtelle
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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Jenna Adamik says
Such a simple recipe, I already made a second loaf this week because it’s SO good!
★★★★★
Erin says
Hi Jenna, I am so glad you loved the bread!! 🙂
Kristin McKenna says
Just made this with my daughter and they are so good. We turned it into mini bread muffins and cooked for about 20 minutes. Delicious!
★★★★★
Erin says
Hi Kristin, so glad you both loved them and great idea making them into muffins!!
Cheyenne says
Pumpkin bread heaven!! I have made this 3 times recently and am in love 💕I have so many food allergies and love when I find recipes I can sub with safe for me ingredients. This is it!!!
I use Kings gf flour and it turns out amazing!! One loaf I subbed applesauce for coconut oil and it was amazing!! I added 2 T dark chocolate chips to the third loaf; that was amazing! Next loaf I’m going to add cranberries. These loafs also freeze well which makes it even more versatile! I can bake ahead and take out what I need the night before and fresh bread is ready to be served 🙌🏻 Keep up the amazing work Erin!! I’ve tried and love many of your dishes and can’t wait to see what you create next ✨
★★★★★
Erin says
Hi Cheyenne, I am so happy you love the bread so much!! Thanks for sharing and making it your own! 🙂
Anna says
Delicious and so so easy! I used half maple syrup and half coconut sugar because I have super high quality expensive maple syrup, so using 1/2 cup seemed like a lot. It still came out amazing!
★★★★★
Erin says
Hi Anna, so glad you loved it so much and made it your own!
Linda says
This bread is delicious! Used your homemade pumpkin pie spice blend and the pumpkin bread has amazing flavor! A new fall recipe I’m excited to make again!
★★★★★
Erin says
Hi Linda, so happy you loved it! Thanks for your kind words!
Steph says
So good! Moist and delicious!
★★★★★
Erin says
Hi Steph, happy you enjoyed the bread!
Lexy Ritz says
LOVE. This recipe. I’m a huge fan of pumpkin bread but always fine traditional recipes feel heavy and leave my stomach not feeling great. This is the best recipe for people like me who want to eat it for breakfast or a snack too!
★★★★★
Erin says
Hi Lexy, so glad you liked it!!
Kara says
One of my favorite recipes. I make muffins instead, makes 12 and bake about 20-22 minutes. My husband loves these as well.
★★★★★
Erin says
Hi Kara, great idea and glad you both love them!!
Maria says
To those who keep requesting subs:
Used flax egg (2 tbsp flax, 5 tbsp warm water, set 10 min)
Used Bob’s red mill 1 to 1 GF flour
Enjoy Life Mega Chunks in and on top.
Kids LOVE this, requested often. Easy and fail proof.
47 min bake time.
★★★★★
Erin says
Hi Maria, thank you SO much for sharing these! So so helpful! 🙂
Janet says
Still too much sugar!
Erin says
Hi Janet, sorry about that! Hope you can find another recipe that is better for you.
Leah says
Amazing! We have made this recipe so many times, and it is always a hit.
★★★★★
Erin says
Hi Leah, so glad you loved it!!
Leire says
This is simply delicious and super easy! Erin, thanks for sharing 🙂
I substituted coconut oil for olive oil and maple syrup for 60 gr of coconut sugar (I don’t really like things that are too sweet)
★★★★★
Erin says
Hi Leire, I am so happy you enjoyed it so much and made it your own!
Jeanne says
This pumpkin bread could not be more perfect! The only change I made was 2 flax eggs instead of regular eggs, and it came out beautifully! I used a mix of chocolate chips and craisins. One comment/question: do you melt the coconut oil first? I did melt it but was uncertain at first since it didn’t specify. Thank you so much! Can’t wait to make more of your recipes <3
★★★★★
Erin says
Hi Jeanne, so happy you liked it and made it your own. The coconut oil is always melted first. Hope this helps!
Meri says
Love this pumpkin bread! Some subs I’ve done is swapping in 1/2 c of almond flour, and using apple sauce or creamy almond butter for the coconut oil 🙂
★★★★★
Erin says
Hi Meri, so glad you love it and make it your own!!
HD says
This was such a staple during fall months! It was super easy to make, and was definitely a crowd pleaser!
★★★★★
Erin says
Hi! So glad you enjoyed it!!
Rachel S says
So easy and delish! Added some chopped walnuts for texture and it turned out great! Can’t stop cutting off pieces from the loaf… might be gone sooner than expected.. oopsies!
★★★★★
Erin says
Hi Rachel, I am so glad you loved it and great addition!!
Krista says
A fall staple for me! Made a bunch of these around thanksgiving and stored in freezer to take out for friends, family, and gatherings. SO good!
★★★★★
Erin says
Hi Krista, I am so glad you loved them!
Nichole says
Made this for my family for Thanksgiving morning and it was a big hit! Replaced the eggs with two over ripe bananas since my sister is allergic and I thought it still turned out perfect. Also loved the flavor of your pumpkin pie spice recipe in it!
★★★★★
Erin says
Hi Nichole, I am so happy everyone liked it and you made it your own! 🙂
Krissi says
My boyfriend liked this healthy recipe even better than my usual Rachael Ray recipe-despite him not liking maple syrup-love that it’s a healthy alternative that tastes great, too!
★★★★★
Erin says
Hi Krissi, I am so glad that you both liked it!
Danielle says
This is the best healthier pumpkin bread I have ever tried. I used whole wheat flour because it was all I had. It tastes even better than what I grew up eating, without all of the junk ingredients. THANK YOU, Erin!!! You have never disappointed me with your recipes or your recommendations. You’re the best! I wish I could give this 10 stars!
★★★★★
Erin says
Hi Danielle, ah this made my day! Thank you so much for sharing! I am so happy you loved it! 🙂