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.
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!