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Home Recipes by Type Breads & Muffins Quick Breads

Healthy Pumpkin Bread Recipe

4.77
/5
1 hr 15 mins
40 Comments
Jump to Recipe
By: Rachel GurkPosted: 09/30/2013Updated: 06/14/2021

This post may contain affiliate links. Please read my disclosure policy.

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.

Front view of a small white plate containing a slice of pumpkin bread with butter, on a wooden cutting board with a sliced loaf of bread and bread knife. Text overlay reads 'healthier pumpkin quick bread."

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. 

Front view of sliced loaf of pumpkin bread on wooden cutting board. In background is a loaf pan with pumpkin bread.

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.

White plate containing slice of pumpkin bread with butter, sliced loaf in. background with bread knife, and fancy butter dish.

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.

Overhead view of pumpkin bread slice with butter on white plate.

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:

 

  • Pumpkin curry soup
  • Pumpkin streusel bread
  • Pumpkin pudding
  • One Pan Pumpkin Macaroni and Cheese with Beer
  • Pumpkin Macaroni and Cheese with Bacon and Caramelized Onions
  • Pumpkin Bran Muffins
  • Mini Pumpkin Tarts {no bake!}

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 13 votes
Prep Time: 15 mins
Cook Time: 50 mins
Additional Time: 10 mins
Total Time: 1 hr 15 mins
20 servings
Print Rate Recipe
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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 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
Did You Make This?Be sure to upload a photo & tag me at @RachelCooksBlog. I love seeing what you made!
Share A Photo! Tag on Insta Rate It
Verdict: Everyone loves this healthier pumpkin bread. 
Changes I would make: None at all!
Difficulty: Easy!
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  1. 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
  2. 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
  3. 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
  4. 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
  5. 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
  6. 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
  7. 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
  8. 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
  9. 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
  10. 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
  11. 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
  12. 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
  13. 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
  14. 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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