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.
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.
One Bowl Greek Yogurt 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!
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.
Low Sugar Pumpkin Bread Recipe
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.
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.
Hungry Couple: Low Fat/low Sugar Pumpkin Bread
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.
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.
Healthier Low Sugar Pumpkin Bread/loaf (whole Wheat)
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.
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Easy One Bowl Pumpkin Bread
© Cookie and Kate 2010 - 2024. All rights reserved. Cookie and Kate is a registered trademark of Cookie and Kate LLC.My grandmother clipped this pumpkin bread recipe from a magazine over 50 years ago, and it is my most-cherished family recipe. One of my clearest childhood memories is baking the loaves with my mom and carting them off to every neighborhood potluck and holiday party. Now I bake pumpkin bread with my own kids, and it’s just as wonderful today as it was back then. It’s easy to make — just a bit of mixing and stirring, pop it in the oven, and, in about an hour, you’ll have a house smelling of sweet autumn spices and two scrumptious, pumpkiny loaves.
This is the original recipe from my grandmother’s recipe box; as you can see, it has seen its share of spills! After a bit of research, I discovered that the original recipe was published in the McCalls Cook Book (Random House, 1963). It is a typical sweet quick bread, similar to banana bread or cranberry nut bread, in that it is leavened with baking powder and/or baking soda instead of yeast. Quick bread batter can usually be made into muffins; my pumpkin muffins are almost identical to this bread but with a crunchy pecan streusel topping.
Begin by combining the flour, salt, baking powder, baking soda, and spices. I like to add everything in neat little piles in case I lose track of what I’ve added.
Vegan Pumpkin Bread, Moist And Tender
I'd love to know how it turned out! Please let me know by leaving a review below. Or snap a photo and share it on Instagram; be sure to tag me @.
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.This healthy pumpkin bread is moist, tender, and made in one bowl! It’s made with oat flour and naturally sweetened and has less than 150 calories per slice.
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.
Vegan Pumpkin Bread (easy + Healthy)
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 this healthy pumpkin bread recipe.
It needs a fraction of the oil that other recipes have, and it doesn’t need any butter either, but don’t fret- this won’t taste healthy at all.
What I love about this recipe is that, although healthier than any other pumpkin bread out there, it doesn’t need any hard-to-find or odd ingredients!
The Greatest Healthy Pumpkin Bread Recipe (low Sugar, Low Carb)
Simple is an understatement for this pumpkin oatmeal bread. The prep work is less than two minutes, and the oven handles all the hard work. Ready to whip up a loaf?
Make the batter: Start by whisking together the pumpkin puree, coconut oil, eggs, sugar, and pumpkin pie spice in a large bowl until smooth. Gently mix through the oat flour and baking powder until combined.
Bake the bread: Transfer into a greased loaf pan and bake for 55-60 minutes, or until a skewer comes out mostly clean.
Cream Cheese Swirled Pumpkin Bread With Salted Maple Butter.
What we love about this healthy pumpkin 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:
To store: Leftovers will keep well at room temperature, covered, 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.
Easiest Healthy Pumpkin Bread
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.
The reason for gummy quick bread is due to under-baking. Regularly checking on the loaf to see its doneness can affect the texture. To ensure this doesn’t happen, aim to check on the loaf just once during the baking process or use an instant-read thermometer. Fully cooked pumpkin bread should have an internal temperature of 190F.
Cinnamon Pumpkin Bread Recipe
This healthy pumpkin bread is super moist and tender and made in one bowl! It's packed with fiber, naturally sweetened, and has less than 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
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