Healthy Pumpkin Bread Recipe
Posted: 09/30/2013
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This healthy pumpkin bread is so moist and perfect, you’d never guess that it wasn’t 100% indulgent.
Have you noticed I have a thing about making breads healthier? The main reason is that I love eating breads like this healthy pumpkin bread (or chocolate banana bread!) for breakfast. It’s still a treat in my mind but one that I can feel a little better about enjoying. Homemade zucchini bread made with whole wheat flour and Greek yogurt is another of my favorites.
What I love even more are recipes that make two loaves so that I can toss one in the freezer for a treat later in the month. One that is (or at least seems to be) work free to achieve. All you have to do is pull it out of the freezer and let it thaw. Sometimes I slice it before freezing so I can take one slice out at a time when I’m looking for a healthy snack. It makes a great lunchbox treat, too.
Another reason I like making quick breads with healthier ingredients is so that I can feel good about my daughter eating them. I feel confident that I am feeding her something that is not going to contribute to health problems later in life.
Also, as you know, I’m not perfect when it comes to healthy eating (proof…and there’s more where that came from). Instead, I focus on everything in moderation and try my best to make changes where I can: whole wheat bread, whole wheat pasta, reducing the amount of butter, etc.
Tasting this bread, you’d never know that it wasn’t completely indulgent. And that’s the best part. Besides the fact that it’s pummmmmpkin.
About this Healthy Pumpkin Bread
This recipe uses a mix of whole wheat flour and all-purpose flour . It has a nutty, rich whole wheat flavor but with a light, fluffy texture.
Instead of oil, the bread gets plenty of moisture from a mix of canned pumpkin, Greek yogurt, and water. Unsweetened canned pumpkin contains loads of vitamins and fiber and it’s so convenient.
I like to flavor the bread with my homemade pumpkin pie spice, a blend which contains cinnamon, freshly grated nutmeg, ginger, allspice, and cloves. You can also buy pre-made pumpkin pie spice blends, or make your own blend.
Pumpkin bread is super easy to make and it makes two loaves – perfect for freezing one!
More pumpkin!
Cooking with canned pumpkin is so easy and nutritious, and it’s not limited to making pies! Try:
Did you make this? Be sure to leave a review below and tag me @rachelcooksblog on Facebook, Instagram, or Pinterest!
loaves
This healthy pumpkin bread is so moist and perfect, you'd never guess that it wasn't 100% indulgent.
Ingredients
- 1 can (15 oz) pumpkin puree (not pumpkin pie filling)
- 3 large eggs
- 2 cups sugar
- 3/4 cup plain Greek yogurt
- 3/4 cup water
- 2 teaspoons pure vanilla extract
- 2 cups whole wheat flour
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 teaspoons [pumpkin pie spice]
Instructions
- Preheat oven to 350°F. Spray two large loaf pans with nonstick baking spray. In a large bowl, combine pumpkin, eggs, sugar, yogurt, water and vanilla. Whisk until combined.
- In a medium bowl, combine remaining ingredients. Add these dry ingredients to the pumpkin mixture and stir until combined but do not over mix.
- Split the batter between the two loaf pans and bake for 1 hour to 1 hour and 15 minutes depending on the size of your loaf pans — mine are extra long so it only took an hour. A toothpick or a knife inserted in the middle should come out clean when the bread is done baking.
- Let cool 10-15 minutes in pans before removing to a wire rack to cool completely.
Notes
- This bread freezes well.
- You can easily cut the sugar in half in this recipe for an even healthier recipe.
Nutrition Information
Serving: 1g, Calories: 142kcal, Carbohydrates: 30g, Protein: 4g, Fat: 2g, Polyunsaturated Fat: 1g, Cholesterol: 25mg, Sodium: 240mg, Fiber: 2g, Sugar: 19g
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
Changes I would make: None at all!
Difficulty: Easy!
judie says
Looks so good. I’m planning on making mine with white wheat. Yes, that’s
what I said. I have organic white wheat in my storage and will grind a few cups and use in this recipe. How healthy is that? I also will try and replace
some of the sugar with applesauce and molasses. We’ll see how it goes.
Rachel Gurk says
I’ve made this recipe with less sugar and it has turned out great. I hope yours is wonderful too!
Betty says
Only have1/2 cup yogurt now & need to make for company. What can I substitute for the other 1/4 cup?
Rachel Gurk says
Try applesauce!
Terri in MT. Shasta says
this will intrigue those willing to experiment…. I loved the first batch SO much, I came back and made another … except I accidentally left out the sugar..(yikes! I thought… after I realized what I had done, it was already baking). Anyway, I had added 1/2 cup of raisins to the “wet” ingredients, which I blended in a blender. What do you know… Still turned out exceptional! my friends couldn’t believe it when I told them no oil OR sugar!!! what a great recipe!
Terri in MT. Shasta says
I made this recipe today!!! oh my goodness, did it turn out delicious!!!
I’m a recipe modifier so here is what I changed and it turned out great: 1 cup of sugar, 1 1/2 tsp salt and 1 tbs pumpkin pie spice. I also changed 2 1/2 cups unbleached all-purpose flour and 1 cup whole wheat. I also added 1 tsp. almond extract. plus 1 cup of chocolate chips and 1 cups of walnuts. =) SO YUMMY and MOIST. I’m sharing with ALL my friends !!! Thank you !
Rachel Gurk says
Thanks for sharing!! So glad you like the recipe :)
Roberta says
Rachel,I love pumpkin! I have made this twice now and both times it turned out.:) Thank you,it is just so Yummy.
enza says
bellissimo questo pane di zucca..io sono italiana non so se riesci a capirmi ma ci provo..posso farti una domanda? vorrei dimezzare tutte le dosi..ossia dividerle a metà perchè due teglie sono troppe x me..però ho un problema con le uova se sono tre come faccio a dividerle? spero che mi risponderai..un bacio!! ciao e ancora complimenti :)
Rachel Gurk says
Are you asking if you can cut the recipe in two and what to do with the three eggs? I would give it a try with just two eggs and see how it works. I haven’t tried it so I can’t be sure!
Amanda says
This bread recipe is great! I even cut the sugar in 1/2 and it was still very sweet! I also used whole white wheat flour for all the flour and it turned out great. Thank you so much for the recipe, my children love it! :)
Rachel Gurk says
So glad you liked it!
Not Your Average Jane says
Thanks for sharing this! To cut sugar way back, I used just 1 cup coconut sugar + 1tblsp molasses & optional sprinkling of Stevia, and omitted half of the water. Doubled spices + 2/3 cup chopped pecans. Terrific!
Betsy says
What is the calorie count per serving? Thanks!! Delish!
Rachel Gurk says
Hi Betsy — I don’t calculate this information (varies with brands, etc.) but there are many online nutrition calculators that you could use if you were interested. Hope you enjoy the bread!
Kim says
I would love to know if anyone cut the sugar in half. And if so, what do you put in place of that? I’m trying to cut back on sugar but I love my pumpkin bread!
Hayley says
Thanks for this recipe! I cut about half a cup on the sugar, but everything was great. The bread was moist and you’re so, so right. It freezes really well! I’m eating a slice of bread even as I’m writing this :)
Rachel Gurk says
I’ve been wanting to try it with less sugar! Glad to hear it turned out well. Thanks for the comment! Happy Holidays!
Shelby says
Oh my goodness so yummy! Just had a slice. I made it a touch healthier (risky I know) and instead of 3 whole eggs, I used 2 egg whites + 1 whole egg. And I only had vanilla greek yogurt on hand so added just a touch less vanilla extract. It is amazing! You would never tell this was a healthy version. Great recipe! I’ll be back here for sure :)
Rachel Gurk says
So glad you liked it! Love the changes you made. I want to try it with less sugar too.
Madi F says
This pumpkin bread was delicious!! I highly recommend! It’s hard to find a good recipe for healthy pumpkin bread and everyone loved this one- I think next time I am going to add a few more spices into it like nutmeg and cinnamon. Maybe even sneak some chocolate chips in :) I recommend this yummy recipe and it will be featured in this year’s Eat Smart Move More Maintain don’t gain Holiday Challenge!
Rachel Gurk says
So glad you liked it! The homemade pumpkin pie spice that I use has both nutmeg and cinnamon in it so that’s why I didn’t add those individually.
pumpkingirl says
I loved the recipe. I took it one healthy step further and replaced the eggs with 3/4 cup homemade applesauce. since the applesauce is naturally sweet I cut the sugar in half. I also added an extra 1/3 tsp baking powder to ensure it would still rise properly. Turned out great. Thanks for the delicious recipe.
Rachel Gurk says
Great tips! Thanks!