This bread has the classic flavor and moist crumb of a traditional Pumpkin Bread, but with half the sugar. This Healthy Pumpkin Bread stores well in the fridge or freezer and uses a full can of pumpkin!
As soon as there is even a hint of fall in the air, I am ready for pumpkin bread. And I had a feeling that the basic method I used for my Lower Sugar Banana Bread would work really well with pumpkin.
And wow it did.
This recipe uses a whole can of pumpkin puree (just like my Easy Pumpkin Cake), so you won’t be left with a small amount at the end to use up. This Healthy Pumpkin Bread bakes up moist and delicious, stores well, is good cold or toasted, and is an easy breakfast or snack to share with the kids.
Sometimes we even have it as a side with something like Veggie Chili or Broccoli Soup. This quick bread is less sweet but has the classic texture and flavor you expect. It also stores really well and can even be frozen for a future week. Sign me up!
(To use up more pumpkin, you may also like more of my healthy pumpkin recipes, Pumpkin Banana Bread, Pumpkin Banana Muffins, and Easy Pumpkin Muffins.)
Table of Contents
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Ingredients You Need
Here’s a look at what you’ll need to make this Healthy Pumpkin Bread recipe so you know what to have on hand and pick up from the store.
- Pumpkin puree: I like to use a can of pumpkin for this since you’ll need a full can, but you can also use homemade pumpkin puree.
- Unsalted butter: You’ll want to melt this and let it cool slightly before stirring it into the batter.
- Eggs: I use large eggs in my baking, so that’s what I use in this recipe. (If you use another size of eggs, know that each large egg is usually about ¼ cup by volume.)
- Vanilla extract: Pure or artificial vanilla extract helps balance the flavors nicely in this quick bread recipe.
- Whole wheat flour: I choose whole wheat flour since it helps absorb the moisture from the pumpkin puree and ensures it bakes through well.
- Sugar: I use granulated sugar and use about half as much as classic recipes.
- Baking soda: Be sure to use fresh baking soda here to ensure the bread rises nicely and bakes through evenly.
- Pumpkin pie spice: This, paired with cinnamon, adds the classic pumpkin pie flavor.
Ingredient Substitutions
- Use canned or homemade pumpkin puree.
- Use coconut sugar.
- Add in some chocolate chips to the batter if desired.
Step-by-Step Instructions
Here’s a look at how to make this healthy pumpkin bread recipe so you know what to expect when you get to baking. Scroll down to the end of the post for the full info on timing and amounts.
- Whisk together the wet ingredients. This helps to smooth the batter and avoid any lumps.
- Whisk in the dry ingredients to evenly combine and distribute the baking soda and spices throughout.
- Add to a greased baking pan. I prefer to grease with classic Pam spray so the bread always comes out of the pan easily.
- Bake until a cake tester inserted into the center comes out cleanly.
TIP: You’ll want to let this cool fully before slicing to help it hold together nicely.
Frequently Asked Questions
This pumpkin bread is loaded with whole grain flour, fiber, and vitamin A. And it has about ½ as much added sugar as classic similar breads.
The best way to ensure that the bread isn’t gummy is to make sure that the baking soda is fresh and also to remove the loaf from the pan soon after taking it out from the oven and let it cool on a wire rack. That will help make sure it doesn’t overbake.
You can add cream cheese, nut or seed butter, or a little honey to this bread.
We like this with a side of fruit, though it can also be a nice side for chili or soup.
How to Store
Store any leftover pumpkin bread, once fully cooled, in an airtight container at room temperature for 3 days or in the fridge for 5 days.
Or freeze slices, once cooled, and in a zip-top storage bag with as much air removed as possible for up to 6 months. Thaw in the fridge or at room temperature.
Best Tips for Success
- Serve chilled or slightly warmed (if it’s been a few days and the bread is getting a little dried out, toast it!)
- Add ½ cup chocolate chips or chopped pecans or walnuts to the batter if desired.
- Use homemade pumpkin puree or canned puree.
- Place a piece of foil or parchment over the top of the loaf for the last 15 minutes of baking to ensure it bakes through but doesn’t get too brown.
- Spread on a thin smear of nut butter or cream cheese if desired.
- Cut into cubes for younger kids and serve with a simple side of fruit.
- Add a little ground ginger or nutmeg to enhance the flavor even more.
- Use white whole wheat flour in place of the regular whole wheat if desired.
- Make it vegan by using a store bought egg replacer and melted coconut oil or vegan butter.
Related Recipes
I’d love to hear what you think of this recipe if you try it, so please comment and rate the recipe below.
Healthy Pumpkin Bread (Lower Sugar)
Ingredients
- 14.5 ounces pumpkin puree
- 1/2 cup unsalted butter (melted and slightly cooled; 1 stick)
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups whole wheat flour
- 1/2 cup sugar
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon salt
Instructions
- Preheat the oven to 350 degrees F and grease a 9×5-inch loaf pan with nonstick spray. (I use classic Pam.)
- Add the pumpkin, butter, eggs, and vanilla to a large bowl. Stir to combine.
- Stir in the flour, sugar, baking soda, cinnamon, pumpkin pie spice, and salt.
- Pour batter into the prepared pan and smooth the top with a spatula so it's even. Bake for 60 minutes, then place a piece of foil or parchment on top. Bake for another 15 minutes, or until a cake tester inserted Into the center comes out cleanly. (The foil or parchment will prevent over-browning while the bread continues baking.)
- Cool in the pan for 5 minutes, then remove from pan (carefully) and let cool on a wire rack completely.
- Slice and serve.
Notes
- Store any leftovers, once fully cooled, wrapped in plastic wrap and in an airtight container at room temperature for 3 days, in the fridge for 5 days, or freeze slices, once cooled, and in a zip-top storage bag with as much air removed as possible for up to 6 months. Thaw in the fridge or at room temperature.
- Serve chilled or slightly warmed (if it’s been a few days and the bread is getting a little dried out, toast it!)
- Add ½ cup chocolate chips to the batter if desired.
- Use homemade pumpkin puree or canned puree.
- Spread on a thin smear of nut butter or cream cheese if desired.
Nutrition
This recipe was first published November 2021.
I appreciate this recipe a lot – love the reduced sugar and it’s pretty much my go to recipe now. But my instinct was telling me baking soda wasn’t correct for this. (i.e. I felt baking powder was what should be used.) I made it with the baking soda three times and for some reason, the texture and the taste was just a little bit off. Just now, I made it with baking powder and it came out amazingly. Just fyi to anyone who is having the same issue!
Can I substitute something for the eggs?
In this recipe the best option is a store bought egg replacer.
Delicious! Just baked with my toddler exact to recipe and so delectable. The whole family is enjoying. Thank you for the continued wonderful catalog of recipes, ideas and inspiration!
You’re so welcome!
Came out delicious! Sprinkled raisins/pecans in the middle. 🙂
Another great recipe, Amy! I baked in donut pans for 15 mins and topped with a cream cheese glaze. A change from usual muffins and kids loved them. This made 15 donuts.
Would this work with mini loaf pans? And how long would you cook for?
Yes, depending on the size it is usually about half the time.
Easy to make with my 3yr old helper. Very yummy and moist. We added chocolate chips like sprinkles to the top of the loaf.
I used about 1/3 of a can of pumpkin puree so i did this revipe to use de rest. I added banana and grated zuchinni to make up for the missing pumpkin. I also used oat flour.
It is a fantastic recipe. Moist and delicious. And also very flexible to the reality of the ingredients i had on hand.
Will do again FOR SURE
My 4 year old loves it!
I have tried so many recipes for my pumpkin bread/muffin loving kids. Nothing has hit the mark. Tried this one and they instantly said they were a 10/10 and were like Paneras! I’m not sure they they taste like Panera’s, less sweet and more of a homemade flavor. But, I agree they were fabulous! 👍
So glad!!
This pumpkin bread was a huge hit at our house! So moist and flavorful and freezes/thaws great!
My 1yo loves this bread. Not too sweet. I made these as cupcakes with the simple cream cheese frosting recipe. People loved them for at the birthday party. Cook for ~22 minutes in a muffin pan. Made 18
I made this and it was absolutely delicious! Kids as well as adults really enjoyed it warm out of the oven!
My 12mo old liked it. Since it’s lower sugar, it tastes more like pumpkin flavored bread vs the pumpkin load at Starbucks. Remaking it since we finished the first loaf.
Delicious! Made it with brown sugar & some chocolate chips and it turned out great. Thank you so much!
Made this twice in a week and am delighted with how wholesome, delicious and moist it is. As an Aussie, this is not something I have ever had, so can’t wait to try more pumpkin recipes- Thank you! Your food is wonderful!
I just made this last week for my family and I am about to make it again. It was delicious – perfectly moist, not too sweet. I added a banana that was “time to go” the first time and it just elevated the flavor even more without making it that much sweeter!
Love this recipe! So quick and good. I made 2 this weekend, one to enjoy and one for the freezer for an easy postpartum breakfast
How would you adjust this recipe for a 12-month-old with the sugar? I’m trying to avoid too much sugar in his diet. Thanks
Pumpkin is really hard to make taste good without pairing it with something sweet. Since there’s nothing else in here that provides that balance, it is best with sugar or maple syrup in place. This pumpkin muffin recipe has minimal maple syrup if you want to see if it’s a better fit: https://www.yummytoddlerfood.com/pumpkin-almond-butter-mini-muffins/#wprm-recipe-container-3710
I have made this many times, and it’s my favorite for an easy one-bowl recipe for my 4 and 2 year old. I just tried making it in mini muffin tins (sprayed well with Pam, 350 degrees for ten minutes) and they turned out perfectly. It made a ton of muffins and I plan for freeze them! Thank you for being my source of go-to recipes for yummy toddler food 🙂
You’re so welcome and I’m glad that they’re working so well as muffins!
I think I was expecting a less sweet Starbucks pumpkin bread. But it’s more like pumpkin flavored wheat bread. Now my husband loved this wheat bread and any time I say I’m never making this recipe again he gets upset because he really liked it as toast. It’s just not what I was expecting.
Absolutely delicious!!! I made a little powdered sugar glaze to lightly drizzle on top for a little fun and it was perfect. Thank you for this recipe!
This recipe was SO good! I followed it exactly and it turned out so moist and perfectly sweet without being overly cake like sweet. I really appreciate that it uses a full can of pumpkin as well! Thanks for sharing!
We loved the recipe! 🙂
My kids loved this
How would you adapt cooking temp and time if I just have a standard square pan (9×9 or so I think)? I don’t have a loaf pan. Thanks! Love your recipes!
I think the bake time would be in the 28-32 minute range for that size pan (that’s my best guess—keep an eye on the middle of the pan as that would be the spot that would take the longest to bake through). Let me know how it goes if you try it!
How many cups is 14.5 oz?
Google tells me it’s 1.8125 cups!
So that would be like 1 3/4 cups?
Yes, don’t level it off since it would be just a smidge more than 1 3/4 cups. I can measure it exactly in a bit but that is about the right amount!
Thank you for the delicious recipe! Everyone in my family approves!
Can I use gluten free all purpose baking flour instead to make this a GF pumpkin bread? Any changes you would recommend?
That style of gf baking mix almost always works the same so I should think it would be fine here!
Added half a mashed banana, a little extra of the spices, and some chocolate chips. So easy to make and came out great! Would love guidance on how to adapt bake time for muffins instead of a loaf.
Great! For standard size muffins (should make 12) I’d do 375 degrees F and bake for 16-20 minutes.
What about mini muffins for BLW? Any need to add plain yogurt to make it even more moist? Bake temp and time for the mini muffins? I love using the mini muffin pan for BLW bento boxes for daycare (i.e. egg cups, etc). Leave in the freezer and take out the night prior to make your life easy for food prep!
Hi- I don’t think you’d need to add yogurt. Baking time for minis would be about 12 minutes. I’d do the same temperature!
I actually split the recipe into 12 muffins and cooked for 22-24 minutes on 375 convection bake and they turned out great. A lot easier to portion than slicing the bread and still tastes great.
Excellent! Followed the recipe (added additional spices and subbed coconut sugar for the white) and it turned out perfectly! Definitely not very sweet which is great for my 13
month old – as well as the rest of us! Give this a try!
Can I use brown sugar instead of regular sugar?
I haven’t made it that way but I would think it would work fine!
Perfect amount of sweetness! I used coconut oil and split the batter into two loaves and it worked perfectly. Next time I think I will add slightly more pumpkin pie spice and cinnamon but other than that super tasty.
Thoughts on subbing coconut oil for the butter to be dairy free?
I think it would likely work just fine!
I’d love it if you had substitutions for egg. And for those wanting sugar free you can use monk fruit sweetener. Studies show monk fruit and erythritol are the ONLY sweeteners that don’t negatively affect the body and brain
For this recipe I would recommend a store bought egg replacer like the one from Bob’s Red Mill.
Hi! Just a quick note- in the recipe overview it states cook time as 55 min- but the recipe itself says 60 min then an additional 15… so actually 75 min. (Unless I’m reading something incorrectly:)) thanks!
Oh gosh, you are right, I will fix that!
I made this with all purpose flour because it was all I had on hand and added two extra tablespoons of flour as was recommended in another comment and it turned out great! So yummy!
I’m so glad!
Mine turned out very dense and wet. Does not look anything like your photo.
Oh no! Did you change anything in the recipe?
I love all your recipes! This one is a favorite! I puréed broccoli, spinach, flax seed and lentils and added them to the mix. My kids gobbled it up!
Sounds awesome! How much of the brocolli, lentils etc did you add? And did you precook them? I’m always looking for more ways to kick up protein and add veggies since neither of my kids love vegetables
Is there something you can sub for the sugar? Like apple sauce or a ripe banana? Wanting to bake for my 13mo but not wanting to add any artificial sugar! Thanks!
Pumpkin isn’t very sweet on it’s own so I think you’d need to replace part of the pumpkin with one of those options you mention. If I was going to try it, I would do 1/2 cup pumpkin and 1/2 cup mashed banana because I think that would be a nice balance of flavors. The texture may not be totally the same without the sugar, but I bet it would be good and work well. Report back if you try that!
The best pumpkin bread I’ve ever tried! The ingredients and process were so easy I can’t believe how good it turned out. I subbed AP white flour because that’s all I had. My kids really enjoyed this too.
I made mine with the Bob’s Red Mill egg replacer and it came out great! I love using the whole can of pumpkin at once. I’m glad to see a recommendation in the comments for muffin timing and will try that next! I was wondering how many calories you give for the spray of Pam in the loaf tin. Thanks!
Can I use regular white flour?
I haven’t tried it that way but I think I would add at least 2 additional tablespoons of the all purpose flour to make sure it cooks through well.
Love it! Made it last night and both kids (2.5 and 16 months) gobbled it up for breakfast. The toddler said “yummy in my tummy!”.
I used all purpose flour because that’s what I had on hand. I didn’t add any extra and I think it came out fine. I like that the end result isn’t as crumby/messy as some other baked goods.
Husband suggested adding more pumpkin pie spice/cinnamon next time, but the kids seem happy with it as is.
I’m so glad to hear that!
This is by far the easiest pumpkin bread recipe I’ve ever made and so delicious. I added chocolate chips to mine and once it was done & cooled it was almost all gone! This is now one of my favorite recipes that I’ll be using here on out!
I’m so glad to hear it!