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BEST Healthy Pumpkin Bread | Moist, Spiced & Wholesome

Pumpkin season isn’t complete without a warm loaf of pumpkin bread fresh from the oven. This Healthy Pumpkin Bread has all the cozy fall flavors you crave — cinnamon, pumpkin spice, and real pumpkin puree — but with a healthier twist. It’s moist, tender, and lightly sweetened, perfect for breakfast, snacking, or even dessert. Unlike traditional pumpkin bread that can be heavy with sugar and butter, this version uses wholesome ingredients like whole wheat flour, olive oil (or coconut oil), and natural sweeteners. The result? A lighter loaf that’s just as satisfying, full of flavor, and perfect for sharing. Whether you’re enjoying it with coffee, packing it for school snacks, or serving it at a fall gathering, this pumpkin bread will be your new seasonal favorite.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings: 12 slices
Ingredients Equipment Method Notes

Ingredients
  

  • 1 ¾ cups whole wheat flour or half whole wheat, half all-purpose
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 2 teaspoons pumpkin pie spice
  • ½ teaspoon cinnamon
  • 1 cup pumpkin puree not pumpkin pie filling
  • 2 large eggs
  • ½ cup pure maple syrup or honey
  • ¼ cup olive oil or melted coconut oil
  • ¼ cup unsweetened applesauce
  • 1 teaspoon vanilla extract
Optional add-ins:
  • ½ cup chopped walnuts or pecans
  • ½ cup dark chocolate chips
  • 2 tablespoons pumpkin seeds for topping
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Equipment

  • Mixing bowls
  • Whisk and spatula
  • Measuring cups and spoons
  • 9×5-inch loaf pan
  • Parchment paper (optional, for easy removal)
  • Wire cooling rack

Method
 

Step 1: Preheat oven to 350°F (175°C). Grease a 9x5-inch loaf pan or line with parchment paper.
    Step 2: In a mixing bowl, whisk together flour, baking soda, baking powder, salt, pumpkin pie spice, and cinnamon.
      Step 3: In another bowl, combine pumpkin puree, eggs, maple syrup, oil, applesauce, and vanilla extract. Mix until smooth.
        Step 4: Slowly add the wet mixture into the dry ingredients, stirring gently until just combined. Do not overmix.
          Step 5: If using, fold in nuts or chocolate chips.
            Step 6: Pour the batter into the prepared loaf pan and smooth the top. Sprinkle pumpkin seeds on top if desired.
              Step 7: Bake for 45–55 minutes, or until a toothpick inserted into the center comes out clean.
                Step 8: Allow to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
                  Step 9: Slice and serve warm or at room temperature.

                    Notes

                    🧊 Storage & Reheating
                    Room temperature: Store in an airtight container for up to 3 days.
                    Refrigerator: Store up to 1 week for longer freshness.
                    Freezer: Freeze sliced pumpkin bread for up to 2 months. Thaw overnight in the fridge or microwave for 20 seconds.
                    Reheating: Warm slices in the toaster oven for a cozy, just-baked taste.
                    🥄 Variations
                    Gluten-free: Use a 1:1 gluten-free baking flour blend.
                    Vegan: Replace eggs with 2 flax eggs (2 tbsp flaxseed meal + 6 tbsp water).
                    Extra protein: Add a scoop of vanilla protein powder and reduce flour slightly.
                    Banana pumpkin bread: Swap half the pumpkin puree with mashed banana.
                    Mini loaves or muffins: Bake in a muffin tin (20–22 minutes) or mini loaf pans (25–30 minutes).
                    ❓ 10 FAQs
                    Can I use canned pumpkin puree?
                    – Yes, canned pumpkin puree works perfectly.
                    What’s the difference between puree and pumpkin pie filling?
                    – Pie filling has added sugar and spices; puree is plain pumpkin.
                    Can I reduce the sweetener?
                    – Yes, use ⅓ cup maple syrup for a less sweet bread.
                    Can I make this oil-free?
                    – Replace oil with more applesauce, but bread will be less moist.
                    How do I know when it’s done?
                    – A toothpick should come out clean or with a few crumbs, not wet batter.
                    Can I use almond flour?
                    – Not as a direct swap. Use a tested almond flour pumpkin bread recipe instead.
                    Is this bread freezer-friendly?
                    – Yes! Slice before freezing for easy grab-and-go portions.
                    What’s the best topping for pumpkin bread?
                    – Cream cheese spread, nut butter, or a drizzle of honey.
                    Can I add chocolate chips?
                    – Absolutely, ½ cup makes it extra indulgent.
                    How can I make it fluffier?
                    – Don’t overmix the batter and make sure your baking soda/powder are fresh.
                    🏁 Conclusion
                    This Healthy Pumpkin Bread is moist, perfectly spiced, and made with wholesome ingredients that make it a guilt-free seasonal treat. It’s proof that healthy doesn’t have to mean boring — every slice is full of flavor and cozy fall vibes. Enjoy it warm for breakfast, pack it in lunchboxes, or serve it at gatherings for a delicious, lighter twist on classic pumpkin bread.