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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.
This Healthy Pumpkin Bread is for anyone who loves pumpkin recipes! It’s made healthier using coconut sugar, coconut oil and other simple ingredients. It bakes up soft, moist, infused with pumpkin flavor, and so delicious that it’s bound to become a family favorite. Even the kids love this pumpkin bread!
Why you should make this recipe
- It’s so tasty! This loaf has the perfect amount of spice and sweetness, and is packed with pumpkin flavor. You’ll want to make it often during the fall season!
- A fall favorite! Pumpkin puree, cinnamon, and nutmeg come together for a cozy treat that will put you in the mood for fall.
- Easy to make: Mix up the batter using two bowls in a matter of minutes. Transfer the pumpkin batter to a loaf pan, then pop it in the oven to bake until golden brown and delicious. There’s very little hands-on effort required and you don’t even need a mixer!
Ingredients needed
This healthy 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 this pumpkin bread recipe
- 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.
Expert 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 spicy 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.
Frequently asked questions
Yes! This recipe uses a whole can of pumpkin puree, and pumpkin is a great source of vitamin C, potassium, beta-carotene, and many other antioxidants. It also uses less oil than most quick bread recipes.
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. We also recommend only leaving it at room temperature for a couple of days, and then placing it in the fridge for longer storage.
Customize this recipe
Looking for different ways to change up this pumpkin bread recipe? 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.
More pumpkin recipes
- Protein Pumpkin Donuts
- Chocolate Chip Pumpkin Scones
- Roasted Pumpkin Soup
- Pumpkin Oatmeal Cookies
- Healthy Pumpkin Pancakes
- Pumpkin Pie Overnight Oats
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Healthy Pumpkin Bread
Ingredients
- 2 large eggs
- 1 cup coconut sugar
- 2 cup pumpkin puree
- 1/3 cup melted coconut oil
- 2 tsp vanilla extract
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp 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 eggs, sugar, puree, oil, and vanilla.
- In the second one, sift the flour, baking soda, baking powder, and spices.
- 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.
This is one of my favourite healthy breads