Healthy Pumpkin Bread: Moist & Delicious for a Healthier Fall Treat

Embrace the cozy flavors of autumn with our incredible healthy pumpkin bread recipe! This naturally sweetened, whole-grain loaf is perfectly moist and bursting with fall spices. It’s an easy, one-bowl bake simple enough for beginners and adaptable for various dietary needs. Get ready to enjoy a truly guilt-free autumn favorite that everyone will love.

Why You’ll Love This Healthy Pumpkin Bread

• Wholesome Ingredients: Whole wheat flour and natural sweeteners like honey or maple syrup.
• Moist & Fluffy: Tender crumb—never dry or dense.
• One-Bowl Ease: Minimal cleanup, maximum payoff.
• Flexible for Dietary Needs: Simple vegan, gluten-free, and lower-fat swaps.
• Perfectly Spiced: Classic pumpkin pie spice aroma and flavor.
• Better-for-You Treat: Whole grains = fiber and feel-good nutrition.

Research consistently highlights the significant health benefits of incorporating whole grains into your diet, including improved digestion and better heart health.

Ingredients

Gather these simple ingredients to create your moist and delicious healthy pumpkin bread. Each component plays a vital role in texture and flavor.

• ⅓ cup melted coconut oil or extra-virgin olive oil
• ½ cup honey or maple syrup
• 2 large eggs
• 1 cup pumpkin purée (not pumpkin pie filling)
• ¼ cup milk of choice or water
• 1 ½ teaspoons pumpkin spice blend (or ½ teaspoon cinnamon, ½ teaspoon ground ginger, ¼ teaspoon ground nutmeg, and ¼ teaspoon allspice or cloves)
• 1 teaspoon baking soda (NOT baking powder; they aren’t the same!)
• 1 teaspoon vanilla extract
• ½ teaspoon fine sea salt
• 1 ¾ cups white whole wheat flour or regular whole wheat flour
• Totally optional: ½ cup mix-ins like chopped walnuts or pecans, chocolate chips, raisins, chopped dried fruit…
• Pinch of ground cinnamon, for sprinkling on top

Pumpkin purée not only provides classic fall flavor but also contributes moisture and a wealth of nutrients, including vitamins and antioxidants, as detailed by Healthline’s overview of pumpkin’s benefits.

Notes & Substitutions

• Oil: Coconut oil gives a subtle sweetness; olive oil is a neutral alternative—use what you prefer.
• Sweetener: Honey or pure maple syrup both work (maple for vegan).
• Flour: White whole wheat flour offers whole-grain benefits with a lighter texture; regular whole wheat flour works too.
• Gluten-Free: Use a 1:1 gluten-free all-purpose blend (e.g., King Arthur, Bob’s Red Mill). Oat flour can work; avoid coconut flour.
• Vegan/Egg-Free: Replace 2 eggs with 2 flax eggs (2 Tbsp ground flax + 5 Tbsp water; rest 5 minutes).
• Dairy-Free: Use non-dairy milk (almond, soy, oat) or water.
• Lower-Fat: Replace half or all of the oil with unsweetened applesauce (texture slightly denser).
• Pumpkin Spice: Use a blend or the listed single-spice combo.

Equipment

You won’t need many specialized tools for this easy recipe. Here’s what you’ll need to make this delicious healthy pumpkin bread:

• 9×5-inch loaf pan
• Large mixing bowl(s)
• Whisk
• Rubber spatula or large spoon
• Measuring cups & spoons
• Wire cooling rack
• Toothpick

Instructions

Making this healthy pumpkin bread is truly a breeze, even for beginners. Just follow these simple steps!

1. Prep: Preheat oven to 325°F (165°C). Generously grease a 9×5-inch loaf pan.
2. Wet base: In a large bowl, whisk melted oil and honey (or maple syrup) until combined. Whisk in the eggs until smooth. (If coconut oil re-solidifies, warm the bowl briefly or let it rest in a warm spot.)
3. Add wet & spices: Whisk in pumpkin purée, milk (or water), pumpkin spice, baking soda, vanilla, and salt until smooth and fragrant.
4. Add flour: Switch to a spatula or large spoon. Gently stir in the white whole wheat flour (or regular whole wheat) just until combined—do not overmix. Fold in optional mix-ins if using.
5. Pan & top: Pour batter into the prepared pan and smooth the top. Sprinkle lightly with a pinch of cinnamon; for a swirl, drag a knife in a zig-zag pattern.
6. Bake: 55–60 minutes, or until a toothpick inserted in the center comes out clean (a few moist crumbs are fine). Loaves without mix-ins typically finish around 55 minutes; with mix-ins, closer to 60.
7. Cool: Let the loaf cool in the pan 10 minutes, then transfer to a wire rack. Cool at least 20 minutes before slicing to prevent crumbling.
8. Serve: Slice and enjoy warm or at room temperature.

Pro Tips & Troubleshooting

Achieving the perfect loaf of healthy pumpkin bread is easy with these simple tips. Avoid common baking mishaps.

• Don’t overmix: Mix just until the flour disappears for a tender crumb.
• Coconut oil set up? Briefly warm the bowl or microwave 10 seconds to re-liquefy.
• Check doneness: Toothpick should come out clean (no wet batter).
• Cooling matters: Proper cooling sets the structure for clean slices.
• Dense loaf? Common causes are overmixing or expired baking soda.
• Uneven baking: Rotate the pan halfway through if your oven runs unevenly.

Serving, Storage & Variations

This versatile healthy pumpkin bread is delicious in many ways and stores beautifully. Enjoy it for days!

• Serving: Delicious plain, toasted, or with cream cheese, butter, or a drizzle of maple syrup—perfect for breakfast, snack, or dessert.
• Storage: Airtight container 2–3 days at room temp; 5–7 days refrigerated.
• Freezing: Slice, wrap tightly, and freeze up to 3 months. Thaw at room temp or warm gently.
• Mix-ins: Try ½ cup chopped walnuts, pecans, dark chocolate chips, dried cranberries, or raisins.
• Muffins: Fill greased tins ¾ full; bake 20–25 minutes at 375°F (190°C) until a toothpick is clean.
• Glaze (optional): Maple glaze (powdered sugar + maple syrup + splash of milk) or a light cream cheese glaze.

Nutrition

This healthy pumpkin bread offers a more nutritious alternative to traditional recipes. It packs fiber from whole grains and beneficial fats. Remember, nutritional information is an estimate.

FAQ

Conclusion

You’ve got everything you need to bake a moist, wholesome pumpkin bread that tastes like fall in every bite. It’s perfect for breakfast, a satisfying snack, or a cozy dessert. Give it a try and let everyone enjoy the aroma of autumn at home!

Tried it? Rate the recipe ⭐⭐⭐⭐⭐ and drop a comment—your tips and tweaks help other readers!

Healthy Pumpkin Bread: Moist & Delicious for a Healthier Fall Treat

This recipe delivers a moist and delicious healthy pumpkin bread, perfect for a fall treat. It’s made with wholesome ingredients like coconut oil or olive oil, honey or maple syrup, and whole wheat flour.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 20 minutes mins

Servings 8 slices

Calories 185 kcal

Equipment

• 9×5-inch loaf pan
• Large bowl
• whisk
• big spoon
• Cooling rack
• Knife

Ingredients

  

Ingredients

• ⅓ cup coconut oil or extra-virgin olive oil melted
• ½ cup honey or maple syrup
• 2 eggs
• 1 cup pumpkin purée
• ¼ cup milk of choice or water
• 1 ½ teaspoons pumpkin spice blend or ½ tsp cinnamon, ½ tsp ground ginger, ¼ tsp ground nutmeg, and ¼ tsp allspice or cloves
• 1 teaspoon baking soda NOT baking powder
• 1 teaspoon vanilla extract
• ½ teaspoon salt
• 1 ¾ cups white whole wheat flour or regular whole wheat flour
• ½ cup mix-ins optional, e.g., chopped walnuts or pecans, chocolate chips, raisins, chopped dried fruit
• Pinch ground cinnamon for sprinkling on top

Instructions

 

Instructions

• Prep: Preheat oven to 325°F (165°C). Generously grease a 9×5-inch loaf pan.
• Wet base: In a large bowl, whisk melted oil and honey (or maple syrup) until combined. Whisk in the eggs until smooth. (If coconut oil re-solidifies, warm the bowl briefly or let it rest in a warm spot.)
• Add wet & spices: Whisk in pumpkin purée, milk (or water), pumpkin spice, baking soda, vanilla, and salt until smooth and fragrant.
• Add flour: Switch to a spatula or large spoon. Gently stir in the white whole wheat flour (or regular whole wheat) just until combined—do not overmix. Fold in optional mix-ins if using.
• Pan & top: Pour batter into the prepared pan and smooth the top. Sprinkle lightly with a pinch of cinnamon; for a swirl, drag a knife in a zig-zag pattern.
• Bake: 55–60 minutes, or until a toothpick inserted in the center comes out clean (a few moist crumbs are fine). Loaves without mix-ins typically finish around 55 minutes; with mix-ins, closer to 60.
• Cool: Let the loaf cool in the pan 10 minutes, then transfer to a wire rack. Cool at least 20 minutes before slicing to prevent crumbling.
• Serve: Slice and enjoy warm or at room temperature.

Notes

If coconut oil solidifies, gently warm the bowl. Ensure to use baking soda, not baking powder. Mix-ins may extend baking time slightly.