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sliced-pumpkin-bread-on-plate

Healthy Pumpkin Bread (Lower Sugar, SO Good!)

Amy Palanjian
This bread has the classic flavor and moist crumb of a traditional Pumpkin Bread, but with half the sugar. It stores well too! (Heads up: There's a full can of pumpkin puree In this, so it takes a little longer to bake.)
5 from 13 votes
Prep Time 10 mins
Cook Time 1 hr 15 mins
Total Time 1 hr 25 mins
Course Breakfast
Cuisine American
Servings 10
Calories 231 kcal

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 9x5-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 1/2 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.

Nutrition

Serving: 1sliceCalories: 231kcalCarbohydrates: 31gProtein: 5gFat: 11gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 57mgSodium: 242mgPotassium: 190mgFiber: 4gSugar: 12gVitamin A: 6732IUVitamin C: 2mgCalcium: 30mgIron: 2mg
Keyword lower sugar banana bread, whole wheat banana bread
Did you make this recipe?Rate in the comments and tag @yummytoddlerfood on IG!