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This Healthy Pumpkin Bread is soft, moist, and full of warm fall spices. It’s made with pumpkin puree, coconut sugar, and just 1/3 cup of oil. It’s easy to make, needs no mixer, and is perfect for breakfast, snacking, or a cup of coffee.
I love making pumpkin bread when fall rolls around, and this lighter version is so simple to put together. The pumpkin keeps the bread nice and moist, and you only need about 10 minutes to prepare the batter before popping it in the oven.
You may also love my healthy pumpkin pancakes, my pumpkin banana bread, or my healthy chocolate chip pumpkin bread.
Recipe Overview
Recipe Tips
- Use pure pumpkin puree: Make sure you’re using 100% pumpkin puree, not pumpkin pie filling, which already contains added sugar and spices.
- Measure the flour correctly: Spoon the flour into your measuring cup and level it off. Too much flour can make the bread dry and dense.
- Don’t overmix: Once you add the dry ingredients, gently fold everything together just until combined.
- Check for doneness: Insert a toothpick into the center of the loaf. It should come out clean or with a few moist crumbs. If the top is browning too quickly before the center is done, loosely cover it with foil.
- Let it cool: Give the bread time to cool before slicing so it holds together nicely.
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 2 eggs to help bind the ingredients and provide structure to the bread.
- Coconut sugar: Sweetens the bread perfectly. 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 help the bread rise and bake properly.
- 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.
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
More bread recipes
- Healthy Chocolate Chip Zucchini Bread
- Healthy Banana Bread Recipe
- Blueberry Banana Bread
- Cottage Cheese Bread
- Apple Walnut Bread
If you try a recipe and like it, leave feedback in the comments below, and don’t forget to rate it! I would love it if you shared it with friends and family.
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
- Use pure pumpkin puree, not pumpkin pie filling.
- Brown sugar can be used instead of coconut sugar.
- Avoid over-mixing the batter to keep the bread soft and tender.
- Store tightly covered at room temperature for up to 2 days or refrigerate for up to 5 days.
- Freeze the cooled loaf or individual slices, tightly wrapped, for up to 3 months.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
My husband loved it. Thank you
This is one of my favourite healthy breads