Healthy pumpkin bread is the cozy treat your fall baking lineup has been waiting for. Moist, lightly spiced, and naturally sweetened, this bread is made with whole wheat flour, real pumpkin puree, and just the right amount of sweetness from maple syrup or honey. Whether you’re pairing it with a hot cup of coffee or sneaking a slice as a midday snack, this nourishing recipe brings all the autumn feels—without the guilt.
This version is kid-friendly, freezer-friendly, and incredibly simple to make in just one bowl. Let’s bake some better-for-you pumpkin bread you’ll crave all season long!
Table of Contents
Why You’ll Love This Recipe
- Made in one bowl – Easy cleanup!
- Wholesome ingredients – No refined sugar or flour
- Perfectly moist – Thanks to pumpkin puree and oil
- Flexible – Easily vegan or gluten-free with swaps
- Freezer-friendly – Make-ahead and reheat as needed
- Crowd-pleasing – Great for kids and adults alike
Ingredients
- ⅓ cup melted coconut oil (or olive oil)
- ½ cup maple syrup or honey
- 2 large eggs
- 1 cup pumpkin puree (not pumpkin pie mix)
- ¼ cup milk of choice (dairy or non-dairy)
- 1 ½ tsp pumpkin spice blend
- 1 tsp baking soda
- 1 tsp vanilla extract
- ½ tsp sea salt
- 1¾ cups white whole wheat flour
- (Optional) ½ cup add-ins: chocolate chips, chopped nuts, or raisins
- Pinch of cinnamon, for topping
Instructions
- Preheat oven to 325°F (165°C). Lightly grease a 9×5″ loaf pan.
- In a large mixing bowl, whisk together oil and maple syrup (or honey).
- Add the eggs and whisk until smooth.
- Stir in the pumpkin puree, milk, spices, baking soda, vanilla, and salt.
- Using a large spoon or spatula, gently fold in the flour until just combined. A few lumps are fine.
- If using add-ins, fold them in now.
- Pour the batter into the prepared pan. Sprinkle with a pinch of cinnamon.
- Bake for 55–60 minutes, or until a toothpick comes out clean.
- Let cool in pan for 10 minutes. Then transfer to a wire rack to cool completely before slicing.
Recipe Details
- Prep Time: 10 minutes
- Cook Time: 55–60 minutes
- Total Time: ~1 hour 10 minutes
- Servings: 1 loaf (8–10 slices)
- Difficulty: Easy
Nutrition Facts (Per Slice – Approximate)
- Calories: ~190
- Carbs: 25g
- Protein: 3g
- Fat: 8g
- Fiber: 3g
- Sugar: 10g
Note: May vary based on sweetener and milk used.
Tips & Variations
- Make it vegan: Use flax eggs (1 tbsp ground flax + 2.5 tbsp water per egg) and maple syrup.
- Make it gluten-free: Sub with 1:1 gluten-free baking flour or 2½ cups oat flour.
- Oil alternatives: Olive oil or neutral oils like grapeseed work well.
- Lower fat version: Swap half the oil for unsweetened applesauce.
- Add-ins to try: Dark chocolate chips, walnuts, pecans, dried cranberries.
Storage
- Room temp: 2–3 days in airtight container
- Fridge: Up to 7 days
- Freezer: Up to 3 months (slice before freezing for easy reheating)
Healthy Pumpkin Bread
Equipment
- Mixing bowl
- Whisk
- – Loaf pan
- Cooling rack
Ingredients
- – ⅓ cup melted coconut oil or olive oil
- – ½ cup maple syrup or honey
- – 2 large eggs
- – 1 cup pumpkin puree
- – ¼ cup milk of choice or water
- – 1½ tsp pumpkin spice blend
- – 1 tsp baking soda
- – 1 tsp vanilla extract
- – ½ tsp salt
- – 1¾ cups white whole wheat flour
- – Optional: ½ cup mix-ins nuts, chocolate chips, raisins
- – Pinch of cinnamon for topping
Instructions
- Preheat oven to 325°F. Grease a 9×5” loaf pan.
- Whisk oil and maple syrup in a large bowl.
- Add eggs and mix well.
- Stir in pumpkin, milk, spices, baking soda, vanilla, and salt.
- Gently fold in flour and optional mix-ins.
- Pour batter into pan, top with cinnamon.
- Bake 55–60 minutes. Cool in pan 10 min, then on rack.
Notes
– Gluten-free? Use GF flour blend or oat flour.
– Store in fridge up to 7 days or freeze up to 3 months.
FAQs
Can I use canned pumpkin pie mix instead of puree?
No, pumpkin pie mix contains added sugar and spices. Use pure pumpkin puree only.
Is this bread sweet enough for kids?
Yes! It’s naturally sweetened and kid-approved, especially with chocolate chips.
How do I know it’s fully baked?
A toothpick inserted in the center should come out clean. If it has wet batter, bake for 5 more minutes and recheck.
Can I make muffins instead?
Absolutely! Pour the batter into a greased muffin tin and bake at 325°F for 20–22 minutes.
Conclusion
This healthy pumpkin bread is everything you love about fall—wrapped up in one easy, wholesome loaf. It’s nutritious enough for breakfast but tasty enough for dessert. Keep a loaf in the fridge, slice it up for snacks, or gift it to friends. Once you try it, you’ll come back to this recipe every pumpkin season!