This healthy pumpkin bread is moist, tender, and easy to make—no mixer required! It’s packed with healthy ingredients like whole wheat flour, coconut oil, and pumpkin. Plus, there’s no refined sugar or flour!
The first of October means that we’re in cozy fall mode. It’s all comfort food, warm, fragrant spices, sunset colors, and pumpkin everything. Naturally, this super-moist, whole wheat pumpkin bread fits right in. It’s perfectly pumpkin-spiced with cinnamon, ginger, nutmeg, and cloves. The best part? It’s made entirely with wholesome, good-for-you ingredients: 100% whole wheat flour, melted coconut oil instead of butter or vegetable oil, and pure maple syrup in place of refined sugar—so you can feel confident eating it and giving it to your kiddos, too!
Measure your coconut oil while it’s solid (its natural state while at room temperature) by spooning it into your measuring cup. Next, scoop it into a bowl and microwave briefly (10 seconds or so), to melt it. The key from here is making sure that your eggs and maple syrup are at room temperature, so that they’ll combine with the coconut oil easily (otherwise the warm coconut oil can seize up, clump, and harden). You can microwave your maple syrup for a few seconds to warm it up slightly (don’t get it hot, just room temperature) and place your eggs in a bowl with hot water for a few minutes to warm them.
Protein Pumpkin Bread (fat Free, Sugar Free, Healthy)
Properly stored, freshly baked pumpkin bread can last for 2 to 3 days at room temperature or for about 1 week in the fridge. Allow your pumpkin loaf to cool completely, then wrap it tightly in plastic wrap. As well as prolonging the life of the bread, plastic wrap helps keep it moist.
Pumpkin bread can be frozen, too. To freeze, wrap your loaf in plastic wrap followed by a layer of aluminum foil or place the plastic-wrapped loaf in a sealed freezer bag. Freeze for up to 1 month.
Serving: 1 g | Calories: 189 kcal | Carbohydrates: 22 g | Protein: 3 g | Fat: 10 g | Saturated Fat: 8 g | Cholesterol: 35 mg | Sodium: 170 mg | Potassium: 161 mg | Fiber: 2 g | Sugar: 9 g | Vitamin A: 3228 IU | Vitamin C: 1 mg | Calcium: 44 mg | Iron: 1 mgThis healthy pumpkin bread is moist, tender, and made in one bowl! With just 5 minutes prep, it’s easy and under 150 calories per slice.
Healthy Pumpkin Bread {no Sugar + Whole Wheat Flour}
There is an unfair stigma that pumpkin desserts are unhealthy and something that must only be enjoyed on special occasions. That is far from the truth and there are tons of options out there.
Some of my healthy pumpkin desserts to make include a pumpkin pie and pumpkin muffins. If I had a favorite, though, it would have to be pumpkin bread.
What I love about this recipe is just how perfect it is. The texture is super moist and tender and it has a naturally sweet pumpkin flavor! It’s healthy enough to enjoy a slice for breakfast or a cheeky slice (or two) for dessert!
The Best Healthy Pumpkin Bread Recipe
This recipe is very simple and the short ingredient list is proof. It uses pantry staple ingredients, and this is what you’ll need:
Simple is an understatement for this recipe. The prep work is less than two minutes and the oven takes care of all the hard work. Ready to whip up a loaf?
Start by whisking together the pumpkin puree, coconut oil, eggs, sugar, and pumpkin pie spice until smooth. Gently mix through the oat flour and baking powder until combined.
Ww Pumpkin Bread, Muffin & Scone Recipes
What we love about this bread is just how forgiving it is to various diets out there and how easy it is to adapt. Here is what we have tried:
Dry pumpkin bread is a result of overbaking. Once a skewer comes out mostly clean from the center, the bread is done, as it continues to cook as it is cooling down.
Yes, canned pumpkin and pumpkin puree are both the same thing. Canned pumpkin can either be unsweetened or as a pumpkin pie filling. If in doubt, ALWAYS choose the former.
Healthy Pumpkin Bread With Chocolate Chips
This healthy pumpkin bread is super moist and tender and made in one bowl! NO butter, NO white flour, and NO added sugar, it has just 150 calories per slice.
TO STORE: Pumpkin bread can be stored at room temperature in a sealable container for up to 5 days. If you’d like the bread to keep longer, store it in the refrigerator and it will keep for at least a week.
TO FREEZE: Place slices of the pumpkin bread in a ziplock bag and store them in the freezer for up to 6 months.
Almond Flour Keto Pumpkin Bread (easy!)
Serving: 1 slice Calories: 145 kcal Carbohydrates: 20 g Protein: 6 g Fat: 8 g Sodium: 54 mg Potassium: 130 mg Fiber: 2 g Vitamin A: 63 IU Vitamin C: 1 mg Calcium: 47 mg Iron: 1 mg NET CARBS: 18 g
Disclosure: This post may contain affiliate links. I may earn a small commission for my endorsement, recommendation, testimonial, and/or link to any products or services from this website.
I’m a two time cookbook author, photographer, and writer, and passionate about creating easy and healthier recipes. I believe you don’t need to be experienced in the kitchen to make good food using simple ingredients that most importantly, taste delicious.Raise your hands if you’re excited about fall! I’m looking forward to pumpkin treats, cooler weather and dusting off my favorite boots. The leaves on the trees outside look tired, so I think we’re in for a show soon.
Healthy Pumpkin Bread (one Bowl Recipe!)
I’m satisfying my pumpkin cravings with my favorite pumpkin bread while we wait for those magnificent red and orange trees. This recipe is a simplified and perfected version of my old honey-sweetened pumpkin bread.
It’s made with pumpkin purée and spices, of course, plus honey (or maple syrup), white whole wheat flour (which is more neutral-flavored than regular) and coconut oil. Combine all of those in one bowl and you’ll get some seriously amazing pumpkin bread.
If you’re a fan of my banana bread, you’re going to love this recipe, too. This recipe is highly adaptable to special diets, and I’ve added notes for adjustments under the recipe. Pumpkin bread for everyone!
Easy Healthy Pumpkin Cake (with Pear!)
I’ve been making recipe videos with my brother. We’ve gotten into more arguments than I’d like to admit, but we’re in a great rhythm now. Let us know what you think of our pumpkin bread video, will you, please? It’s short and snappy, and I hope you love it.
Please let me know how this bread turns out for you in the comments! I hope you love it as much as I do.
This amazing pumpkin bread is naturally sweetened with honey or maple syrup, and made with whole wheat flour. It’s so moist and fluffy, no one will ever guess! You can easily make this pumpkin bread vegan and/or gluten free—check the recipe notes for details. Recipe yields 1 loaf.
Better Than Starbucks Pumpkin Bread
Storage suggestions: This bread is moist, so it will keep for just two or three days at room temperature. Store it in the refrigerator for five to seven days, or in the freezer for up to three months or so. I like to slice the bread before freezing and defrost individual slices, either by letting them rest at room temperature or lightly toasting them.
*Oil options: I love coconut oil here. I used unrefined coconut oil and can hardly taste it in the final product. Olive oil might lend an herbal note to the muffins, if you’re into that (I tested with California Olive Ranch’s “Everyday” variety and couldn’t even taste it). Vegetable oil has a neutral flavor, but the average vegetable/canola oil is highly processed, so I recommend using cold-pressed sunflower oil or grapeseed oil if possible.
Make it vegan: Use maple syrup instead of honey, replace the eggs with flax eggs and choose non-dairy milk (I used almond milk) or water.
Vegan Pumpkin Bread (easy + Healthy)
Make it gluten free: Bob’s Red Mill’s all-purpose gluten-free flour blend works well. Or, substitute 2 ½ cups certified gluten-free oat flour instead. Do NOT substitute coconut flour.
Make it lower in fat: I would argue that this bread contains a healthy amount of fat, but you can replace the oil with applesauce if you’re following a low-fat diet.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here.
Skinny Pumpkin Bread
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© Cookie and Kate 2010 - 2023. All rights reserved. Cookie and Kate is a registered trademark of Cookie and Kate LLC.A Healthy Pumpkin Bread Recipe everyone will enjoy! Easy to make with pantry staples, this is a delicious healthy fall dessert! This post is sponsored by my friends at Bob’s Red Mill.
The Best Pumpkin Bread
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