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This Healthy Pumpkin Bread is tender, moist, and fluffy with just the right amount of pumpkin and warm spices. It’s made with less oil and naturally sweetened with coconut sugar. One bite and you’d never know that this quick bread wasn’t completely indulgent.
I am always so excited for fall so I can start making warm pumpkin recipes. This Pumpkin Bread recipe is for anyone who loves pumpkins! It’s made healthier using coconut sugar, coconut oil, and other simple ingredients. It comes out soft, moist, infused with pumpkin flavor, and so delicious that it’s bound to become a family favorite. Even the kids will love it.
You may also love my healthy pumpkin pancakes, my pumpkin banana bread, or my healthy chocolate chip pumpkin bread.
Recipe Overview
Recipe Tips
- Flour option: If you’d like to add some whole grains to this recipe, try using whole wheat pastry flour. It’s a great substitute for whole wheat flour and keeps baked goods soft instead of dense. You can also use a combination of 1 cup all-purpose flour and 1 cup whole wheat flour.
- Pumpkin pie spice: If you’d like to add more spiced flavor, you can substitute the cinnamon and nutmeg for up to about 1 tablespoon of pumpkin pie spice.
- Don’t over-mix the batter: When combining the dry ingredients with the wet ingredients, gently stir everything together without stirring too much. Over-mixing can cause bread to become dense and tough.
- Cracking on top: Don’t worry about any cracks on the top of your bread. This is completely normal, quick bread will puff up and crack on top when it’s baked all the way through.
Pumpkin bread ingredients
This pumpkin bread recipe is made with simple pantry staples. Here’s everything you’ll need to make it:
- Eggs: You’ll need two eggs to help with binding the ingredients and provide structure in the bread.
- Coconut sugar: To perfectly sweeten the bread. Feel free to use brown sugar instead.
- Pumpkin puree: This recipe uses 2 cups of pumpkin puree, which is a full 15-ounce can! No waste and plenty of pumpkin flavor!
- Coconut oil: You only need 1/3 cup of oil because the pumpkin puree replaces some of the oil to make the bread plenty moist.
- Vanilla extract: A must for flavorful baked goods!
- Flour: All-purpose flour will give this quick bread the best tender and fluffy texture.
- Baking essentials: Baking powder and baking soda are needed to help the bread bake properly and rise nicely.
- Spices: Ground cinnamon and nutmeg offer a warm, aromatic flavor.
- Pumpkin seeds: For a pretty presentation, sprinkle pepitas (pumpkin seeds) over the top of the loaf before baking.
How to make pumpkin bread
Below is a step-by-step process and video of how I made this pumpkin bread which can also be found in the recipe card.
- Prep: Preheat the oven to 350ºF and line a loaf pan with parchment paper.
- Stir wet ingredients: Use a medium bowl to whisk the eggs, sugar, puree, oil, and vanilla.
- Mix dry ingredients: In a separate large bowl, sift the flour, baking soda, baking powder, and spices.
- Combine wet and dry ingredients: Pour the wet ingredients over the flour mixture and fold until combined. Do not over-mix.
- Bake: Transfer the pumpkin batter to the prepared loaf pan and sprinkle with the pumpkin seeds, if using. Bake until a toothpick comes out clean, for about 45-50 minutes.
- Cool & serve: Allow the pumpkin bread to completely cool before slicing.
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Pin ItFrequently asked questions
Insert a toothpick or small knife in the center of the bread. If there’s batter sticking to the toothpick, the bread needs more time in the oven. If the toothpick comes out mostly clean or with just a few crumbs attached, the bread is fully baked. The crack in the center is also a good sign that it’s ready to be removed from the oven.
Be sure to wrap any leftovers tightly in plastic wrap and then store them in a storage bag or airtight container. I also recommend only leaving it at room temperature for a couple of days, and then placing it in the fridge for longer storage.
If your pumpkin bread is not moist or a bit on the dry side, then you added too much flour or you baked it too much. Since all ovens vary, try using a toothpick to check when the bread is done. This happens when the toothpick comes out clean.
Yes. You can make this bread vegan by replacing the eggs with egg substitutes. I would use 2 tablespoons of ground flaxseed mixed in with about 1/4 cup of water.
Variations
Looking for different ways to change up this pumpkin bread? Try these easy variations:
- Add chocolate chips: Mix in about a cup of chocolate chips to make this a bit more indulgent. White chocolate chips would be great, too.
- Add glaze: For a little extra sweetness, drizzle a glaze over the top of the cooled bread. You can make a simple glaze by mixing ½ cup of powdered sugar, 1 tablespoon of pure maple syrup, and 1 tablespoon of milk together. Add more milk 1 tsp at a time, if needed, to thin the icing.
- Make pumpkin muffins: Divide the batter evenly between 12 greased muffin cups and bake for 20-25 minutes until a tester comes out clean or with just a few crumbs attached.
Storage recommendations
- To store: This will last for a few days on the counter, but after that, place it in an airtight container or storage bag in the fridge for up to about 5 days.
- To freeze: Let it completely cool and wrap it tightly with aluminum foil. Then, place it in a freezer-safe bag and pop it into the freezer. Bread can be stored in the freezer for up to 3 months.
Healthy Pumpkin Bread
Video
Ingredients
- 2 large eggs
- 1 cup coconut sugar
- 2 cups pumpkin puree
- 1/3 cup melted coconut oil
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- Optional: raw pumpkin seeds, to garnish the loaf
Instructions
- Preheat the oven to 350ºF and line a loaf pan with parchment paper.
- Use 2 bowls. In the first one, whisk the 2 large eggs, 1 cup coconut sugar, 2 cups pumpkin puree, 1/3 cup melted coconut oil, and 2 teaspoons vanilla extract.
- In the second one, sift the 2 cups all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1 teaspoon ground cinnamon, and 1/2 teaspoon ground nutmeg.
- Pour the wet ingredients over the flour mixture and fold until combined.
- Transfer the pumpkin batter to the prepared loaf pan and sprinkle with the pumpkin seeds, if using.
- Bake until a toothpick comes out clean, for about 45-50 minutes. Allow the pumpkin bread to completely cool before slicing.
Notes
- To store: This will last for a few days on the counter, but after that, place it in an airtight container or storage bag in the fridge for up to about 5 days.
- To freeze: Let it completely cool and wrap it tightly with aluminum foil. Then, place it in a freezer-safe bag and pop it into the freezer. Bread will keep in the freezer for up to 3 months.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
More Pumpkin Recipes
- Pumpkin Mac & Cheese
- Protein Pumpkin Donuts
- Chocolate Chip Pumpkin Scones
- Roasted Pumpkin Soup
- Pumpkin Oatmeal Cookies
- Healthy Pumpkin Pancakes
- Pumpkin Pie Overnight Oats
My husband loved it. Thank you
This is one of my favourite healthy breads