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Home Recipes by Type Breads & Muffins Quick Breads

Healthy Pumpkin Bread Recipe

4.77
/5
1 hour hr 15 minutes mins
42 Comments
Jump to Recipe Video
By: Rachel GurkPosted: 09/07/2022Updated: 08/08/2023

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Bread, text overlay reads "healthy pumpkin bread - moist and delicious!"
Bread, text overlay reads "healthy pumpkin bread."
Bread, text overlay reads "the best healthy pumpkin bread."
Bread, text overlay reads "healthy pumpkin bread - so good!"
Healthier Pumpkin Bread - makes two loaves and freezes great! Get the easy whole wheat recipe on RachelCooks.com

This healthy pumpkin bread is so moist and perfect, you’d never guess that it wasn’t 100% indulgent. This easy quick bread recipe makes 2 loaves, one for now and one for later.

Recipe Overview

Why you’ll love it: This healthy pumpkin bread is easy to make and it’s great for cozy fall breakfasts, snacks, or lunchboxes.

How long it takes: 15 minutes to stir up, with 50 minutes in the oven
Equipment you’ll need: large mixing bowl, two loaf pans
Servings: makes 2 loaves, about 10 servings each

Loaf of healthy pumpkin bread, partially sliced.
Table of Contents
open
  • 1 Recipe Overview
  • 2 The Best Healthy Pumpkin Bread
  • 3 Why You’ll Love This Pumpkin Bread Recipe
  • 4 Is Pumpkin Good for You?
  • 5 What You’ll Need
  • 6 How To Make Healthy Pumpkin Bread
  • 7 How Do I Know When Pumpkin Bread Is Done Baking?
  • 8 Tips for Success
  • 9 Make This Pumpkin Bread Your Own
  • 10 Make Ahead Idea
  • 11 Storage Tips
  • 12 More Pumpkin Recipes
  • 13 Get the Recipe: Healthy Pumpkin Bread

The Best Healthy Pumpkin Bread

I’ll admit, I’m the first to indulge in my favorite pumpkin recipes once fall is here. I love cozy desserts like pumpkin poke cake and freshly baked pumpkin bread. Of course, everything in moderation, right? As a result, I’m always looking for ways to make my favorite baked goods a little healthier.

This easy and healthy pumpkin bread is made with less oil and sugar, and whole wheat flour. One bite, and you’d never know that this moist, fluffy quick bread wasn’t completely indulgent. And that’s the best part. Besides the fact that it’s pumpkin!

Sliced pumpkin bread on a white surface.

Why You’ll Love This Pumpkin Bread Recipe

  • Made with whole wheat. A mix of nutritious whole wheat flour and all-purpose flour gives the bread a nutty, rich whole wheat flavor and light, fluffy texture.
  • Less oil. I often make my bread recipes with applesauce, which can replace at least some of the oil (like in our healthy banana bread). In the case of this healthy pumpkin bread, canned pumpkin replaces the oil completely.
  • Ultra-moist. Bread made with yogurt, in this case, Greek yogurt, is always moist and flavorful. Because the yogurt is acidic, it works with the baking soda to kickstart the leavening of the bread.
Ingredients needed for recipe including pumpkin.

Is Pumpkin Good for You?

According to Healthline, unsweetened canned pumpkin contains plenty of fiber, antioxidants, and micronutrients like vitamin A and beta-carotene. It’s also inexpensive and super convenient! Continue to the ingredients section below for more details.

What You’ll Need

I’ll run through the basics of the recipe here to get you started and I’ll include some helpful tips. Look for the recipe card near the end of the post for complete instructions, measurements, and nutrition information.

  • Canned Pumpkin Purée: This recipe takes a whole can of pumpkin (if, like me, you’re stocked with cans and looking for more inspiration, try my pumpkin chocolate chip muffins!). Make sure you buy 100% pumpkin, not pumpkin pie filling (see below).
  • Sugar: This healthy pumpkin bread gets its sweet flavor from the pumpkin pie spice that very little sugar is needed to sweeten it, just one cup (a half cup per loaf). The sugar also helps achieve the soft texture of the bread.
  • Greek Yogurt: Look for unflavored (unsweetened) plain Greek yogurt. Greek yogurt adds protein to the bread and gives it a good texture, taking the place of added oil.
  • Milk and Eggs: Any type of milk can be used, and three eggs help bind the bread together and give it a rich texture.
  • Flour: I use a combination of whole wheat flour and all-purpose flour when making quick bread. Whole wheat flour adds nutrition and fiber.
  • Baking Soda, Baking Powder, Salt: This trio leavens the bread (makes it rise) and seasons it. Without salt, the bread would taste flat.
  • Pumpkin Pie Spice: This spice blend makes your bread taste like pumpkin pie. I use my homemade pumpkin pie spice, a blend that contains cinnamon, freshly grated nutmeg, ginger, allspice, and cloves. You can also buy pre-made pumpkin pie spice blends, or make your own blend.
  • Pure Vanilla Extract: A baker’s best friend, vanilla is added to many baked goods.

What’s the difference between pumpkin purée and pumpkin pie filling?

Although the two cans may be side by side at the grocery store and look really similar, there is a big difference. Pumpkin purée is 100% pumpkin with nothing else added. Pumpkin pie filling is a shortcut if you’re making pumpkin pie. It has added sugar and spices. Always use what your recipe calls for; the two products are NOT interchangeable.

How To Make Healthy Pumpkin Bread

Let’s get started! Turn your oven on to preheat, and grease two large loaf pans. A light misting of nonstick cooking spray is fine.

  • Combine the wet ingredients. Since we’re making enough batter for two bread loaves, you’ll need a big mixing bowl. Begin by lightly whisking the eggs, then add the pumpkin, sugar, yogurt, milk, and vanilla; whisk until the mixture is smooth.
Wet ingredients with dry ingredients on top.
  • Add the dry ingredients. Next, add the flour, baking powder, baking soda, salt, and pumpkin pie spice to the bowl with the pumpkin mixture. Stir just until the dry ingredients are incorporated.
Unbaked ungarnished healthy pumpkin bread.
  • Bake. Divide the batter evenly between the two pans, smoothing the tops out a bit. If desired, sprinkle with pepitas (shelled pumpkin seeds) for a fun garnish. Bake the bread until the tops are lightly golden brown and firm.
Pumpkin quick bread being sprinkled with pepitas.
  • Cool. Leave your healthy pumpkin bread to rest in the pans for 5 to 10 minutes before carefully flipping the pans over and removing the bread. Put the bread on a wire rack to cool completely before slicing or storing it.

How Do I Know When Pumpkin Bread Is Done Baking?

Poke a toothpick near the center of the bread. Remove the toothpick and take a look at it. If there’s batter sticking to the toothpick, the bread needs more time in the oven. If the toothpick comes out clean or with a few crumbs attached, the bread is fully baked.

Baked bread in loaf pans.

Tips for Success

I love quick bread recipes like this healthy pumpkin bread. They’re just so easy! Here are some bonus pro tips for the best bread loaf:

  • Measure the dry ingredients correctly. If you don’t have a kitchen scale, measure out both flours by spooning them into a measuring cup, and leveling the tops with a flat edge, like a table knife. Don’t scoop the flour directly from the bag, as this is a surefire way to overmeasure! Too much flour leads to dry, crumbly pumpkin bread.
  • Don’t overmix the batter. Once you’ve added the dry ingredients to your wet ingredients, use a fork to gently whisk together the dry ingredients first, before stirring them fully into the batter. Be careful that you don’t over-mix the pumpkin bread batter, as this yields a dense, tough loaf.
  • If your pumpkin bread cracks on top while baking, don’t worry. This is a good sign! Quick bread will puff up and crack a little when it’s baked all the way through.
  • If the pumpkin bread sinks in the middle, this could be because your baking soda or baking powder was expired (check those dates!). Also, make sure that you don’t overfill the loaf pan, and bake the batter shortly after it’s mixed.
Overhead view of sliced pumpkin bread.

Make This Pumpkin Bread Your Own

Looking for fun ways to change up this healthy and wholesome pumpkin bread recipe? Try these easy variation ideas:

  • Add chocolate! Stir in a cup (or more!) of chocolate chips to make healthy pumpkin chocolate chip bread. White chocolate chips are really good, too.
  • Add a garnish to the top. Embellish the loaves with rolled oats, as I do in my pumpkin streusel bread, or pepitas (shelled pumpkin seeds). Sprinkle them on top of the batter before baking the loaves.
  • Not a fan of whole wheat? Make the bread with 3 ½ cups of all-purpose flour and omit the whole wheat flour. You might also want to try white whole wheat flour.
  • Make muffins instead of bread. Divide the batter into greased muffin tins. Bake at 400°F for approx. 15 minutes, depending on the size of the muffins. Keep in mind that since this recipe makes two loaves of bread, it will yield a lot of muffins. The exact yield depends on the size of your muffin tins.

Make Ahead Idea

This recipe makes two fat and fluffy loaves of pumpkin bread. I love doubled-up recipes – after all, it’s just as easy to make two loaves as it is to make one! Toss the second loaf in the freezer for a treat later in the month. If you’d rather make only one loaf of pumpkin bread, feel free to halve the recipe.

Storage Tips

To prevent your pumpkin bread from getting soggy, always cool the bread completely before wrapping it up. If you place warm bread in an airtight container or bag, condensation will form and the bread will get sticky and spoil more quickly.

  • To Store. Healthy pumpkin bread will keep airtight on the counter for a few days. For longer storage, you can refrigerate it. This pumpkin bread also freezes well, see below.
  • Freezer. This pumpkin bread can be wrapped tightly in plastic wrap (either whole or in slices) and stored frozen for up to 2-3 months.

More Pumpkin Recipes

Mini Pumpkin Doughnuts with Cider-Rum Glaze

Breakfast Pumpkin Cookies

Pumpkin Bran Muffins Recipe

Pumpkin Cheddar Muffins

Browse All

Did you make this? Be sure to leave a review below and tag me @rachelcooksblog on Facebook, Instagram, or Pinterest!

Healthy pumpkin bread, partially sliced.
Recipe

Get the Recipe: Healthy Pumpkin Bread

4.77 from 17 votes
Prep Time: 15 minutes mins
Cook Time: 50 minutes mins
Additional Time: 10 minutes mins
Total Time: 1 hour hr 15 minutes mins
20 servings
Print Rate Recipe
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This healthy pumpkin bread recipe is so moist and full of flavor, you'd never guess that it wasn't 100% indulgent. Enjoy a slice as a cozy fall breakfast or as a snack!

Ingredients

  • 1 can (15 oz.) pumpkin purée (not pumpkin pie filling)
  • 3 large eggs, lightly beaten
  • 1 cup sugar
  • ¾ cup plain Greek yogurt (I use nonfat)
  • ¾ cup milk (I use 2%)
  • 2 teaspoons pure vanilla extract
  • 2 cups whole wheat flour
  • 1 ½ 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, beaten eggs, sugar, yogurt, milk and vanilla. Whisk until combined.
  • Add whole wheat flour, all-purpose flour, baking soda, baking powder, salt, and pumpkin pie spice to top of wet ingredients. Lightly sift dry ingredients with spoon or fingertips until combined, then fold dry ingredients into pumpkin mixture. Stir until combined but do not overmix.
  • Divide the batter evenly between the two loaf pans and smooth tops (see note). Bake for 50 minutes or until bread tests done (a toothpick inserted in the middle should come out clean, or with a few crumbs clinging).
  • Let cool 10 minutes in pans before removing to a wire rack to cool completely before slicing.

Notes

  • Recipe makes two loaves!
  • Before baking, sprinkle the loaves with pepitas (shelled pumpkin seeds) or rolled oats, if desired.
  • Pumpkin bread freezes well. Wrap it securely and place in freezer safe bag or container for up to 2 months. If you prefer, wrap individual slices to freeze. They thaw very quickly.
  • All purpose flour can be substituted for the whole wheat flour. 

Nutrition Information

Serving: 1slice, Calories: 141kcal, Carbohydrates: 28g, Protein: 5g, Fat: 1g, Saturated Fat: 0.4g, Polyunsaturated Fat: 0.3g, Monounsaturated Fat: 0.3g, Trans Fat: 0.01g, Cholesterol: 26mg, Sodium: 265mg, Potassium: 132mg, Fiber: 2g, Sugar: 12g, Vitamin A: 3354IU, Vitamin C: 1mg, Calcium: 47mg, Iron: 1mg

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.

© Author: Rachel Gurk
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  1. Jeanette Holder says

    October 10, 2022 at 9:26 pm

    5 stars
    Loved this recipe! I used brown sugar instead of white and slightly less. Added toasted chopped pecans and chocolate chips. Will definitely make again.

    Reply
    • Rachel Gurk says

      October 13, 2022 at 6:08 am

      So glad you enjoyed it, thanks for leaving a comment and review!

      Reply
  2. judie says

    November 21, 2015 at 3:10 am

    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.

    Reply
    • Rachel Gurk says

      November 22, 2015 at 4:19 pm

      I’ve made this recipe with less sugar and it has turned out great. I hope yours is wonderful too!

      Reply
  3. Betty says

    September 20, 2015 at 12:46 pm

    Only have1/2 cup yogurt now & need to make for company. What can I substitute for the other 1/4 cup?

    Reply
    • Rachel Gurk says

      September 21, 2015 at 8:34 pm

      Try applesauce!

      Reply
  4. Terri in MT. Shasta says

    March 28, 2015 at 1:53 am

    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!

    Reply
  5. Terri in MT. Shasta says

    March 23, 2015 at 3:50 am

    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 !

    Reply
    • Rachel Gurk says

      March 23, 2015 at 10:22 am

      Thanks for sharing!! So glad you like the recipe :)

      Reply
  6. Roberta says

    October 13, 2014 at 1:26 am

    Rachel,I love pumpkin! I have made this twice now and both times it turned out.:) Thank you,it is just so Yummy.

    Reply
  7. enza says

    September 27, 2014 at 8:07 am

    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 :)

    Reply
    • Rachel Gurk says

      September 28, 2014 at 2:38 pm

      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!

      Reply
  8. Amanda says

    September 24, 2014 at 7:00 pm

    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! :)

    Reply
    • Rachel Gurk says

      September 26, 2014 at 9:22 pm

      So glad you liked it!

      Reply
  9. Not Your Average Jane says

    July 9, 2014 at 10:44 am

    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!

    Reply
  10. Betsy says

    January 11, 2014 at 5:31 pm

    What is the calorie count per serving? Thanks!! Delish!

    Reply
    • Rachel Gurk says

      January 12, 2014 at 6:35 pm

      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!

      Reply
  11. Kim says

    December 30, 2013 at 6:32 pm

    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!

    Reply
  12. Hayley says

    December 17, 2013 at 1:57 pm

    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 :)

    Reply
    • Rachel Gurk says

      December 17, 2013 at 2:26 pm

      I’ve been wanting to try it with less sugar! Glad to hear it turned out well. Thanks for the comment! Happy Holidays!

      Reply
  13. Shelby says

    December 7, 2013 at 6:27 pm

    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 :)

    Reply
    • Rachel Gurk says

      December 7, 2013 at 8:42 pm

      So glad you liked it! Love the changes you made. I want to try it with less sugar too.

      Reply
  14. Madi F says

    November 15, 2013 at 9:57 am

    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!

    Reply
    • Rachel Gurk says

      November 16, 2013 at 8:35 am

      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.

      Reply
  15. pumpkingirl says

    November 3, 2013 at 7:15 am

    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.

    Reply
    • Rachel Gurk says

      November 3, 2013 at 1:27 pm

      Great tips! Thanks!

      Reply
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