Why have one slice of pumpkin bread, when you can have two (or three)?! Made with no sugar, Greek yogurt, and whole grains, thisHealthy Pumpkin Bread recipe is moist, delicious, and under 200 calories per slice.
With Pumpkin Energy Balls, Pumpkin Overnight Oats, and Healthy Pumpkin Cookies all vying for attention, it’s easy to wonder if a simple loaf of pumpkin bread is really what you should be rushing to make when the seasons turn.
Let me put it this way: if you haven’t baked this healthy pumpkin bread recipe yet, you can’t even call it fall.
Gluten Free + Sugar Free Pumpkin Bread
5 Star Review “Absolute moist pumpkin bread perfection! I love quick breads but dislike all the oil and butter in it so this was an amazing recipe for my kids too! Thank you!” — Amanda —
I adapted this recipe from my favorite Healthy Banana Bread with Chocolate Chips. Like the banana bread, this low-calorie pumpkin bread is also low in fat and super moist, thanks to Greek yogurt and the natural moisture of the pumpkin itself.
For the white whole wheat flour, you can substitute whole wheat pastry flour, all-purpose flour, or a blend. Regular whole wheat flour can also be used, though the bread will have a heavier texture and a more pronounced wheat taste.
Healthy Pumpkin Bread
You can substitute vanilla Greek yogurt for the plain, though the bread will be a bit sweeter. I have not tested the bread with regular yogurt (which is thinner), so I recommend sticking with the Greek.
Gummy pumpkin bread is usually underbaked. For best results, invest in an instant-read thermometer and don’t pull your bread until it reaches an internal temperature of 190 degrees F. If the top is getting too brown, tent with foil until the internal temperature is reached.
No. Wheat flour and almond flour behave very, very differently in recipes so you typically cannot make a 1:1 swap in recipes without altering other ingredients. Check out my recipe for Paleo Pumpkin Bread or Almond Flour Pumpkin Muffins instead.
Easiest Healthy Pumpkin Bread
The BEST Healthy Pumpkin Bread! Made with Greek yogurt, white whole wheat flour, and no sugar, this one-bowl pumpkin bread is extra moist.
Serving: 1 slice (of 10) Calories: 161 kcal Carbohydrates: 30 g Protein: 4 g Fat: 4 g Saturated Fat: 1 g Polyunsaturated Fat: 1 g Monounsaturated Fat: 2 g Trans Fat: 1 g Cholesterol: 17 mg Potassium: 122 mg Fiber: 3 g Sugar: 15 g Vitamin A: 5744 IU Vitamin C: 2 mg Calcium: 36 mg Iron: 1 mg
Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!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.
Eggless Pumpkin Bread
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!
Vegan Pumpkin Bread (easy + Healthy)
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.
The Best Pumpkin Bread Recipe
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.
Perfected Vegan Pumpkin Bread
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.
Healthy Pumpkin Bread {no Sugar + Whole Wheat Flour}
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Pumpkin Bread Recipe
You guys. It’s pumpkin season — arguably my favorite season of the entire year. I mean, the holidays are great, but pumpkin season gives me all of the same warm and cozy feels without having to buy or wrap a single. solitary. gift. Not one! In fact, every bite of this healthy pumpkin bread feels like a gift alone lately.
I’ve been making No Added Sugar Banana Bread for a long time. In fact, I’ve been making it so long that my original recipe lives on a completely different blog that I sorta unintentionally abandoned after having our first baby. What can I say, #lifehappens.
But when I got my first whiff of fall a few weeks ago, my mind immediately went to pumpkin, and then to this No Added Sugar Banana Bread.
Almond Flour Keto Pumpkin Bread (easy!)
Here it’s pictured with raisins —which are delicious in their own right— but if I’m being real those raisins are usually semi-sweet chocolate chips. Sure, that sort of negates the whole ‘no added sugar’ aspect, but chocolate chip mix-ins are just how we roll around here. Even
The key to making this low-sugar pumpkin bread is sweetening it with overripe bananas rather than refined sugar. As bananas ripen, their fructose (sugar) content increases, making them sweeter and perfect for incorporating into baked goods in place of added sugar. Head to the recipe card for the step-by-step process!
I rarely have enough overripe bananas to make this healthy pumpkin banana bread, so I typically use a mix of fresh and frozen.
Better Than Starbucks Pumpkin Bread
This no added sugar pumpkin bread is packed with banana and pumpkin flavor but is much less sweet (in a good way) than traditional, sugar-sweetened banana bread.
This bread is great with a little honey butter or a smear of cream cheese with a drizzle of maple syrup on top. To make honey butter, just whisk together 4 tablespoons softened (room temperature) butter + 1 ½ tablespoons honey with a pinch or two of sea salt.
Bananas. Overripe bananas actually have more fructose (sugar) than the lesser ripe ones we all love to eat, but this makes them perfect for baking.
Pumpkin Bread Recipe (so Easy!)
Yes, absolutely! In fact, I rarely have enough overripe bananas at the same time so I typically use ones that I’ve frozen over the course of several weeks.
To freeze bananas, place peeled bananas in an airtight freezer bag and remove as much air as possible before freezing. Frozen bananas can last up to 6 months, maybe longer.
To bake banana bread using frozen bananas, let them defrost completely in a freezer bag or bowl and come to room temperature. This is
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