Why You’ll Love This Healthy Pumpkin Bread
- It’s incredibly moist without being oily. Thanks to the natural moisture from the pumpkin purée and a touch of Greek yogurt or applesauce, this bread stays tender for days. You won’t find any dry, crumbly slices here.
- The spice level is just right. We’re using a warm, aromatic blend of cinnamon, ginger, and a hint of nutmeg that complements the pumpkin instead of overwhelming it. It’s cozy and comforting in every single bite.
- It’s sweetened the smart way. We’re using a combination of maple syrup and a modest amount of coconut sugar for a deep, caramel-like sweetness that doesn’t spike your blood sugar like refined white sugar can. It tastes rich and complex, not just plain sweet.
- It’s wonderfully versatile. Feel like adding chocolate chips? Go for it. Walnuts or pecans? Absolutely. This recipe is a fantastic base that welcomes your personal touches, making it a little different every time you bake it.
Ingredients & Tools
- 1 ¾ cups whole wheat pastry flour or white whole wheat flour
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp fine sea salt
- 1 ½ tsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp ground nutmeg
- 1 cup pure pumpkin purée (not pumpkin pie filling)
- ½ cup maple syrup
- ⅓ cup coconut sugar or brown sugar
- 2 large eggs, at room temperature
- ½ cup plain Greek yogurt or unsweetened applesauce
- ⅓ cup melted coconut oil or avocado oil
- 1 tsp pure vanilla extract
Tools: 1 loaf pan (8.5 x 4.5 or 9×5 inch), parchment paper, two mixing bowls, a whisk, a spatula.
The ingredients here are really chosen for both flavor and function. Using whole wheat pastry flour gives you the nutritional benefits of whole grains without the heaviness, and the combination of Greek yogurt and oil ensures a fantastic, moist crumb. Honestly, using pure pumpkin purée is non-negotiable—it’s the star of the show!
Serves: 10 | Prep Time: 15 minutes | Cook Time: 55-65 minutes | Total Time: about 1 hour 20 minutes
Before You Start: Tips & Ingredient Notes
- Room temperature eggs are key. If your eggs are cold, they can cause the melted coconut oil to solidify on contact. To quickly bring them to room temp, just place them in a bowl of warm water for 5-10 minutes before you start.
- Don’t overmix the batter. This is the golden rule of quick breads! Once you add the dry ingredients to the wet, switch to a spatula and fold gently until the flour is *just* incorporated. A few lumps are totally fine—overmixing leads to a tough, dense loaf.
- How to check for doneness properly. Ovens vary, so start checking at the 50-minute mark. The classic toothpick test works, but I also gently press the top—it should spring back. The edges will also be pulling away from the sides of the pan slightly.
- Let it cool completely. I know, it’s the hardest part. But slicing into warm pumpkin bread, while tempting, can make it gummy. Allowing it to cool in the pan for 15 minutes, then on a wire rack completely, gives the structure time to set for perfect slices.
How to Make Healthy Pumpkin Bread
Step 1: First, preheat your oven to 350°F (175°C). This is crucial for an even bake from the get-go. Then, grab your loaf pan and line it with parchment paper, letting some hang over the sides. This little trick is a lifesaver—it creates a sling that makes removing the baked bread absolutely effortless. No more struggling to get it out in one piece!
Step 2: Now, let’s whisk the dry ingredients. In a medium bowl, add the whole wheat pastry flour, baking soda, baking powder, salt, cinnamon, ginger, and nutmeg. Whisk them together really well until everything is evenly distributed. You’ll notice the color becomes uniform. This ensures you won’t get a bitter pocket of baking soda in one bite—we want the spices to be perfectly blended throughout.
Step 3: In a larger bowl, it’s time for the wet ingredients. Whisk together the pumpkin purée, maple syrup, coconut sugar, eggs, Greek yogurt (or applesauce), melted coconut oil, and vanilla extract. Whisk until the mixture is completely smooth and glossy. The sugar should be fully dissolved into the wet ingredients. This is your flavor base, and it should smell amazing already.
Step 4: Here’s the important part: combining wet and dry. Pour the dry ingredient mixture into the bowl with the wet ingredients. Now, put the whisk away and grab your spatula. Gently fold the two together. You’re not beating it, just folding until you no longer see streaks of flour. The batter will be thick, but that’s exactly what we want. A few lumps are perfectly fine, I promise!
Step 5: Transfer the batter into your prepared loaf pan. Use the spatula to spread it evenly into all the corners and smooth the top. You can give the pan a gentle tap on the counter to release any large air bubbles. If you’re adding any mix-ins like chocolate chips or nuts, now is the time to sprinkle them over the top before baking.
Step 6: Carefully place the loaf pan in the center of your preheated oven. Bake for 55 to 65 minutes. You’ll know it’s done when the top is golden brown and a toothpick inserted into the very center comes out clean or with just a few moist crumbs attached. The sides of the bread will have started to pull away from the pan, too.
Step 7: Once baked, take the loaf out of the oven and place the pan on a wire rack. This is the first cooling phase. Let it sit right in the pan for about 15 minutes. This allows the structure to firm up a bit so it doesn’t collapse when you move it. Then, using the parchment paper sling, lift the bread out of the pan and place it directly on the wire rack to cool completely. This patience is rewarded with the perfect texture!
Serving Suggestions
Complementary Dishes
- A warm bowl of soup — A thick, creamy butternut squash or lentil soup makes this a wonderfully balanced and cozy autumn meal. The savory notes of the soup contrast beautifully with the subtly sweet bread.
- A simple green salad with a tangy vinaigrette — For a lighter lunch, a crisp salad cuts through the richness of the bread perfectly. Think mixed greens, a few apple slices, and a sharp apple cider vinegar dressing.
Drinks
- Hot chai tea or a pumpkin spice latte — Honestly, it’s a match made in heaven. The warm spices in the drink echo the spices in the bread, creating a deeply comforting experience.
- A glass of cold milk or a dairy-free alternative — Sometimes, the classic is best. The creaminess is the perfect partner for a slice of this moist bread, especially for breakfast or an afternoon snack.
Something Sweet
- A dollop of vanilla bean Greek yogurt — Instead of heavy frosting, this adds a tangy creaminess and a bit of protein. It feels indulgent but keeps things firmly in the “healthy” territory.
- A light drizzle of almond butter — For a more decadent treat, a little warm almond butter over a toasted slice is just incredible. The nutty flavor complements the pumpkin and spices so well.
Top Mistakes to Avoid
- Mistake: Using pumpkin pie filling instead of pure pumpkin purée. This is probably the number one error! Pumpkin pie filling is pre-sweetened and spiced, which will throw off the entire balance of our recipe and make it far too sweet. Always check the can label for “100% pure pumpkin.”
- Mistake: Overmixing the batter. I’ve messed this up before too, eager to get every last lump out. But overmixing develops the gluten in the flour, leading to a tough, chewy bread instead of a soft, tender crumb. Fold gently and walk away when the flour disappears.
- Mistake: Not letting it cool completely before slicing. I know the temptation is real, but cutting into a warm loaf steams the interior and can make it gummy. The bread continues to cook and set as it cools. Waiting ensures those perfect, clean slices.
- Mistake: Incorrectly measuring the flour. Scooping the measuring cup directly into the flour bag packs it down, leading to too much flour and a dry bread. Instead, spoon the flour into the measuring cup and level it off with a knife for accuracy.
Expert Tips
- Tip: Toast your slices. If you have any left after a day or two, toasting a slice brings out a whole new depth of flavor. It caramelizes the sugars slightly on the outside while warming the inside, making it taste freshly baked all over again.
- Tip: Add an extra textural element. Before baking, sprinkle the top with a tablespoon of rolled oats or a sprinkle of coarse sugar. This gives the crust a delightful crunch that contrasts beautifully with the soft interior.
- Tip: Make mini loaves or muffins. This batter is perfect for adapting! For mini loaves, bake for 30-35 minutes. For muffins, fill liners ⅔ full and bake for 18-22 minutes. It’s a great way to have portion-controlled treats ready to go.
- Tip: For an even moister loaf, try mashed banana. If you don’t have applesauce, half a cup of mashed ripe banana works wonderfully and adds a subtle, complementary flavor that pairs really well with the pumpkin and spice.
FAQs
Can I make this pumpkin bread gluten-free?
Absolutely! You can substitute the whole wheat pastry flour with an equal amount of a 1:1 gluten-free baking blend. I’ve had great success with brands like Bob’s Red Mill. The trick is to make sure your blend contains xanthan gum, which helps bind the ingredients together in place of gluten. The texture might be a tiny bit more delicate, but it will still be deliciously moist.
How should I store this bread, and how long will it last?
Once completely cool, store the bread in an airtight container at room temperature for up to 3 days. For longer storage, I highly recommend wrapping it tightly in plastic wrap and then foil and freezing it for up to 3 months. You can thaw it overnight on the counter or slice it frozen and pop a slice right into the toaster.
My bread is browning too quickly on top! What should I do?
Ovens can have hot spots. If you notice the top getting dark brown before the center is cooked, simply tent a piece of aluminum foil loosely over the top for the remaining baking time. This will shield it from direct heat and allow the inside to finish cooking without burning the crust.
Can I reduce the sugar even more?
You can, but be cautious. The sugar doesn’t just add sweetness; it also contributes to moisture, tenderness, and browning. I wouldn’t recommend reducing the total sweetener by more than a couple of tablespoons, or the texture and color might be affected. If you try it, maybe add a few more chocolate chips for a burst of sweetness in each bite.
Why did my bread sink in the middle?
A sunken middle usually points to two potential issues: either the bread was underbaked, or there was too much leavening (baking soda/powder) causing it to rise too quickly and then collapse. Double-check that your baking soda is fresh and that you’re using the exact measurements listed. And always do the toothpick test to ensure it’s fully cooked in the center.
Healthy Pumpkin Bread
Whip up my incredibly moist & flavorful healthy pumpkin bread! Made with whole wheat flour, Greek yogurt, and natural sweeteners for a guilt-free treat. Easy recipe with pro tips!
Ingredients
Ingredients
-
1 ¾ cups whole wheat pastry flour or white whole wheat flour
-
1 tsp baking soda
-
½ tsp baking powder
-
½ tsp fine sea salt
-
1 ½ tsp ground cinnamon
-
½ tsp ground ginger
-
¼ tsp ground nutmeg
-
1 cup pure pumpkin purée (not pumpkin pie filling)
-
½ cup maple syrup
-
⅓ cup coconut sugar or brown sugar
-
2 large eggs (at room temperature)
-
½ cup plain Greek yogurt or unsweetened applesauce
-
⅓ cup melted coconut oil or avocado oil
-
1 tsp pure vanilla extract
Instructions
-
First, preheat your oven to 350°F (175°C). This is crucial for an even bake from the get-go. Then, grab your loaf pan and line it with parchment paper, letting some hang over the sides. This little trick is a lifesaver—it creates a sling that makes removing the baked bread absolutely effortless. No more struggling to get it out in one piece!01
-
Now, let's whisk the dry ingredients. In a medium bowl, add the whole wheat pastry flour, baking soda, baking powder, salt, cinnamon, ginger, and nutmeg. Whisk them together really well until everything is evenly distributed. You'll notice the color becomes uniform. This ensures you won't get a bitter pocket of baking soda in one bite—we want the spices to be perfectly blended throughout.02
-
In a larger bowl, it's time for the wet ingredients. Whisk together the pumpkin purée, maple syrup, coconut sugar, eggs, Greek yogurt (or applesauce), melted coconut oil, and vanilla extract. Whisk until the mixture is completely smooth and glossy. The sugar should be fully dissolved into the wet ingredients. This is your flavor base, and it should smell amazing already.03
-
Here's the important part: combining wet and dry. Pour the dry ingredient mixture into the bowl with the wet ingredients. Now, put the whisk away and grab your spatula. Gently fold the two together. You're not beating it, just folding until you no longer see streaks of flour. The batter will be thick, but that's exactly what we want. A few lumps are perfectly fine, I promise!04
-
Transfer the batter into your prepared loaf pan. Use the spatula to spread it evenly into all the corners and smooth the top. You can give the pan a gentle tap on the counter to release any large air bubbles. If you're adding any mix-ins like chocolate chips or nuts, now is the time to sprinkle them over the top before baking.05
-
Carefully place the loaf pan in the center of your preheated oven. Bake for 55 to 65 minutes. You'll know it's done when the top is golden brown and a toothpick inserted into the very center comes out clean or with just a few moist crumbs attached. The sides of the bread will have started to pull away from the pan, too.06
-
Once baked, take the loaf out of the oven and place the pan on a wire rack. This is the first cooling phase. Let it sit right in the pan for about 15 minutes. This allows the structure to firm up a bit so it doesn't collapse when you move it. Then, using the parchment paper sling, lift the bread out of the pan and place it directly on the wire rack to cool completely. This patience is rewarded with the perfect texture!07
