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!
Cooking with canned pumpkin is so easy and nutritious, and it’s not limited to making pies! Try:
- 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]
- 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.
- This bread freezes well.
- You can easily cut the sugar in half in this recipe for an even healthier recipe.
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!