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–+ servings
Pumpkin bread cut in slices
Erin Antoniak

Healthy Pumpkin Bread

4.94 from 66 votes
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.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 8 servings
Course: Breakfast, nut-free, Snack
Cuisine: American
Calories: 348
Ingredients Method Nutrition Notes

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

Method
 

  1. Preheat oven to 350F and line bread loaf pan (I used 8x4) 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.

Nutrition

Calories: 348kcalCarbohydrates: 47gProtein: 5gFat: 17gSaturated Fat: 12gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 1gTrans Fat: 0.004gCholesterol: 41mgSodium: 255mgPotassium: 218mgFiber: 3gSugar: 26gVitamin A: 4828IUVitamin C: 1mgCalcium: 87mgIron: 1mg

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. 

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