Healthy Pumpkin Bread

This bread has the classic flavor and moist crumb of a traditional Pumpkin Bread, but with half the sugar. It stores well too in the fridge or freezer, and uses a full can of pumpkin!

Healthy Pumpkin Bread

As soon as there was even a hint of fall in the air, I was ready for pumpkin bread. And I had a feeling that the basic method I used for my Lower Sugar Banana Bread would work really well with pumpkin.

And wow it did.

This recipe uses a whole can of pumpkin puree, so you won’t be left with a small amount at the end to use up. And it bakes up moist and delicious. It stores well, is good cold or toasted, and is an easy breakfast or snack to share with the kids.

Sometimes we even have it as a side for something like Veggie Chili or Broccoli Soup.

This quick bread is less sweet, but has the classic texture and flavor you expect.

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Ingredients You Need

Here’s a look at what you’ll need to make this recipe:

• Pumpkin puree: I like to use a can of pumpkin for this since you’ll need a full can, but you can also use homemade pumpkin puree.
• Unsalted butter: You’ll want to melt this and let it cool slightly before stirring it into the batter.
• Eggs
• Vanilla extract
• Whole wheat flour: I choose whole wheat flour since it helps absorb the moisture from the pumpkin puree and ensures it bakes through well.
• Sugar: I use granulated sugar and use about half as much as classic recipes.
• Baking soda
• Cinnamon
• Pumpkin pie spice: This, paired with cinnamon, adds the classic pumpkin pie flavor.
• Salt: I add a small amount of salt to help ensure that the flavors taste as good as possible.

Ingredient Substitutions

• Use canned or homemade pumpkin puree.
• Use granulated or coconut sugar.
• Add in some chocolate chips to the batter if desired.

Step-by-Step Instructions

Here’s a look at how to make this recipe so you know what to expect when you get to baking.

1. Whisk together the wet ingredients. This helps to smooth the batter and avoid any lumps.
2. Whisk in the dry ingredients to evenly combine and distribute the baking soda and spices throughout.
3. Add to a greased baking pan. I prefer to grease with classic Pam spray so the bread always comes out of the pan easily.
4. Bake until a cake tester inserted into the center comes out cleanly.

TIP: You’ll want to let this cool fully before slicing to help it hold together nicely.

Frequently Asked Questions

How to Store

Store any leftovers, once fully cooled, wrapped in plastic wrap and stored in an airtight container at room temperature for 3 days or in the fridge for 5 days.

Or freeze slices, once cooled, and freeze in a zip top storage bag with as much air removed as possible for up to 6 months. Thaw in the fridge or at room temperature.

Best Tips for Success

• Serve chilled or slightly warmed or toasted. (If it’s been a few days and the bread is getting a little dried out, toast it!)
• Add ½ cup chocolate chips to the batter if desired.
• Use homemade pumpkin puree or canned puree.
• Place a piece of foil or parchment over the top of the loaf for the last 15 minutes of baking to ensure it bakes through but doesn’t get too brown.
• Spread on a thin smear of nut butter or cream cheese if desired.
• Cut into cubes for younger kids and serve with a simple side of fruit.
• You may also like Lower Sugar Banana Bread, Cranberry Orange Bread, and Blueberry Banana Bread.

I’d love to hear what you think of this recipe if you try it, so please comment and rate the recipe below.