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 ½ 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!
All recipes by Erin Morrissey and Photos by Sierra Inn
If you tried this recipe or any other recipes on my blog, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Follow @erinliveswhole on Instagram and tag me in any of the recipes you make so I can repost them!
Healthy Pumpkin Bread
Ingredients
Method
- Preheat oven to 350F and line bread loaf pan (I used 8x4) 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.
Nutrition
Notes
- Use white whole wheat flour, not regular whole wheat. Regular whole wheat will make the bread dry and dense, while white whole wheat gives you that fiber boost without sacrificing moisture.
- Use refined coconut oil if you don't want coconut flavor. It's my fat of choice for this bread, but using unrefined will leave a noticeable coconut taste.
- Bake 45-50 minutes and test with a toothpick. It's done when there are moist crumbs visible but no wet batter.
Tanya says
Hi! Can I make this as pumpkin bars? Like cut into squares rather than a loaf?
Erin says
Hi Tanya, sure! It will probably have less bake time though, so just keep an eye on it. Let me know how it comes out!!
sophie says
This tastes so amazing, if you didn’t know it was sugar free you wouldn’t be able to tell! I ended up subbing honey for maple syrup and added a little bit of oat milk for consistency!
Erin says
Hi Sophie, so happy you loved it and made it your own! 🙂
Lucy says
I had to use regular flour and added raisins and walnuts instead of chocolate chips. It came out delicious. Thank you for the great recipe!
Erin says
Hi Lucy, so happy you loved it and made it your own! 🙂
Amber R Rogers says
I didn’t have whole wheat so I used reg all purpose and I used monk fruit maple syrup. I added pecans and cranberries in the batter and pepitas on top. And I made it in mini bunt cakes. Took 20 mins to cook. LOVED the recipe!
Erin says
Hi Amber, so happy you loved it and made it your own! 🙂
Tracey says
so good
Erin says
Hi Tracey, so glad you loved it!
Maria says
I use bobs red mill gluten free 1 to 1 and sometimes add a little clove powder. 1 cup enjoy life chunks.
Erin says
Hi Maria, thanks for sharing! 🙂
Bryaunna says
Hi! Can I sub the flour with oat flour? & would that change the measurement? Thank you in advance!
Erin says
Hi Bryaunna, hmm I am not sure. I haven't tried that sub and oat flour has a different absorption. You can feel free to check the ratio and give it a try and let me know how it comes out!
Candice says
So delicious, thanks for this recipe!
Erin says
Hi Candice, so glad you loved it!!
Jaclyn Wright says
My favorite healthy pumpkin bread recipe! So delish! Perfect texture!
Erin says
Hi Jaclyn, so happy you loved it! 🙂
MaryRose says
AMAZING! I’ve made this twice now and my friends have loved it. I experimented a bit with the pumpkin ratios and I can’t believe how tasty this is! Thank you Erin for another great recipe 🙂
Erin says
Hi MaryRose, so glad you loved it!! 🙂
Alexis says
I’m so excited to make this! Is the pumpkin puree the same thing as using the “pure pumpkin” from a can?
Erin says
Hi Alexis, yes and let me know how yours comes out!!
Alexa Baily says
This is delicious bread!! I love the wholesome ingredients, too. My very picky 2.5 year old loved it and I felt great about feeding it to her. Thanks, Erin 🙂
Leah says
This recipe looks to be updated as of June, this recipe is different than the one from a couple years back, the picture is even different, What changed?
Erin says
Hi Leah, the recipe is the exact same. It just got updated photos! 🙂
Sam says
Awesome recipe! I made it with my toddler in mind and he loved. Will definitely be making this again in a few days because my 2 year old ate half the loaf already
Erin says
Hi Sam, so happy it was a hit! 🙂
Beth Doherty says
Hi there- I would like to make a gluten free version of this. What do you mean by 1:1 gluten free flour? Also do I use same amount as the regular flour? Thank you!!
Amber says
Do I melt the coconut oil? Then measure? Or measure then melt? I haven’t baked with coconut oil thank you!
Erin says
Hi Amber, yes! It should ALWAYS be measured melted!
Claudia Bigalke says
I made this the other week and after having tried a few different pumpkin bread recipes from other sites, this one is my favorite! SO good and dense! The perfect morning treat
Erin says
Hi Claudia, so happy you loved it so much!! 🙂
Cherie says
This healthy pumpkin bread was insanely delicious!!! Easy to make and all good quality ingredients. Will make this again and again and again... Thank you for sharing with us.
Erin says
Hi Cherie, so happy you loved it so much! 🙂
Lara Denbow says
Absolutely delicious. Great moist texture. I added 2 tbsp extra brown sugar into mine and a streusel pecan topping.
Erin says
Hi Lara, so glad you liked it and made it your own!!
morgan says
the BEST pumpkin bread! so moist and flavorful without all the sugar! the only one i make in the fall!
Erin says
Hi Morgan, so happy you loved it! 🙂
Mikaila says
This bread is delicious! The texture is perfect (not too dry or crumbly) and it’s not overly sweet. Definitely will make again!!
Erin says
Hi Mikaila, so glad you loved it! 🙂