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.
- Whisk together the wet ingredients. This helps to smooth the batter and avoid any lumps.
- Whisk in the dry ingredients to evenly combine and distribute the baking soda and spices throughout.
- Add to a greased baking pan. I prefer to grease with classic Pam spray so the bread always comes out of the pan easily.
- 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
This pumpkin bread is loaded with whole grain flour, fiber, and vitamin A. And it has about ½ as much added sugar as classic similar breads.
The best way to ensure that the bread isn’t gummy is to make sure that the baking soda is fresh and also to remove the loaf from the pan soon after taking it out from the oven and let it cool on a wire rack. That will help make sure it doesn’t overbake.
You can add cream cheese, nut or seed butter, or a little honey to this bread.
We like this with a side of fruit, though it can also be a nice side for chili or soup.
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.
Healthy Pumpkin Bread (Lower Sugar, SO Good!)
Ingredients
- 14.5 ounces pumpkin puree
- 1/2 cup unsalted butter (melted and slightly cooled; 1 stick)
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups whole wheat flour
- 1/2 cup sugar
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon salt
Instructions
- Preheat the oven to 350 degrees F and grease a 9×5-inch loaf pan with nonstick spray. (I use classic Pam.)
- Add the pumpkin, butter, eggs, and vanilla to a large bowl. Stir to combine.
- Stir in the flour, sugar, baking soda, cinnamon, pumpkin pie spice, and salt.
- Pour batter into the prepared pan and smooth the top with a spatula so it's even. Bake for 60 minutes, then place a piece of foil or parchment on top. Bake for another 15 minutes, or until a cake tester inserted Into the center comes out cleanly. (The foil or parchment will prevent over-browning while the bread continues baking.)
- Cool in the pan for 5 minutes, then remove from pan (carefully) and let cool on a wire rack completely.
- Slice and serve.
Notes
- Store any leftovers, once fully cooled, wrapped in plastic wrap and stored in an airtight container at room temperature for 3 days, 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.
- 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.
- Spread on a thin smear of nut butter or cream cheese if desired.
My 12mo old liked it. Since it’s lower sugar, it tastes more like pumpkin flavored bread vs the pumpkin load at Starbucks. Remaking it since we finished the first loaf.
Delicious! Made it with brown sugar & some chocolate chips and it turned out great. Thank you so much!
Made this twice in a week and am delighted with how wholesome, delicious and moist it is. As an Aussie, this is not something I have ever had, so can’t wait to try more pumpkin recipes- Thank you! Your food is wonderful!
I just made this last week for my family and I am about to make it again. It was delicious – perfectly moist, not too sweet. I added a banana that was “time to go” the first time and it just elevated the flavor even more without making it that much sweeter!
Love this recipe! So quick and good. I made 2 this weekend, one to enjoy and one for the freezer for an easy postpartum breakfast
How would you adjust this recipe for a 12-month-old with the sugar? I’m trying to avoid too much sugar in his diet. Thanks
Pumpkin is really hard to make taste good without pairing it with something sweet. Since there’s nothing else in here that provides that balance, it is best with sugar or maple syrup in place. This pumpkin muffin recipe has minimal maple syrup if you want to see if it’s a better fit: https://www.yummytoddlerfood.com/pumpkin-almond-butter-mini-muffins/#wprm-recipe-container-3710
I have made this many times, and it’s my favorite for an easy one-bowl recipe for my 4 and 2 year old. I just tried making it in mini muffin tins (sprayed well with Pam, 350 degrees for ten minutes) and they turned out perfectly. It made a ton of muffins and I plan for freeze them! Thank you for being my source of go-to recipes for yummy toddler food 🙂
You’re so welcome and I’m glad that they’re working so well as muffins!
I think I was expecting a less sweet Starbucks pumpkin bread. But it’s more like pumpkin flavored wheat bread. Now my husband loved this wheat bread and any time I say I’m never making this recipe again he gets upset because he really liked it as toast. It’s just not what I was expecting.
Absolutely delicious!!! I made a little powdered sugar glaze to lightly drizzle on top for a little fun and it was perfect. Thank you for this recipe!
This recipe was SO good! I followed it exactly and it turned out so moist and perfectly sweet without being overly cake like sweet. I really appreciate that it uses a full can of pumpkin as well! Thanks for sharing!
We loved the recipe! 🙂
My kids loved this
How would you adapt cooking temp and time if I just have a standard square pan (9×9 or so I think)? I don’t have a loaf pan. Thanks! Love your recipes!
I think the bake time would be in the 28-32 minute range for that size pan (that’s my best guess—keep an eye on the middle of the pan as that would be the spot that would take the longest to bake through). Let me know how it goes if you try it!
How many cups is 14.5 oz?
Google tells me it’s 1.8125 cups!
So that would be like 1 3/4 cups?
Yes, don’t level it off since it would be just a smidge more than 1 3/4 cups. I can measure it exactly in a bit but that is about the right amount!
Thank you for the delicious recipe! Everyone in my family approves!