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Why have one slice of pumpkin bread, when you can have two (or three)?! Made with no sugar, Greek yogurt, and whole grains, this Healthy Pumpkin Bread recipe is moist, delicious, and under 200 calories per slice.

slices of low fat pumpkin bread on a piece of white parchment baking paper with a knife and pumpkin seeds

With Pumpkin Energy Balls, Pumpkin Overnight Oats, and Healthy Pumpkin Cookies all vying for attention, it’s easy to wonder if a simple loaf of pumpkin bread is really what you should be rushing to make when the seasons turn.

Let me put it this way: if you haven’t baked this healthy pumpkin bread recipe yet, you can’t even call it fall.

This is the BEST healthy pumpkin bread recipe you’ll ever make!

Delicious, moist healthy pumpkin bread slice on a plate

Why you need to bust out the orange can and make this pumpkin bread, STAT:

  • It’s rich, tender, and supremely spiced with all of your favorite fall spices.
  • These slices of pumpkin bliss also happen to be good for you thanks to simple, wholesome ingredients, low-fat swaps, and zero refined sugar.
  • Better yet? This healthy pumpkin recipe only needs one bowl, and chances are you have everything you need to make it in your pantry right now.

Yes, among the pages of assorted my pumpkin recipes, simple healthy pumpkin bread is my go-to.

slices of soft easy pumpkin bread with greek yogurt

5 Star Review

“Absolute moist pumpkin bread perfection! I love quick breads but dislike all the oil and butter in it so this was an amazing recipe for my kids too! Thank you!”

— Amanda —

How to Make Healthy Pumpkin Bread

I adapted this recipe from my favorite Healthy Banana Bread with Chocolate Chips. Like the banana bread, this low-calorie pumpkin bread is also low in fat and super moist, thanks to Greek yogurt and the natural moisture of the pumpkin itself.


The Ingredients

  • Pumpkin Puree. This bread doesn’t skimp on the pumpkin goodness. It’s truly pumpkin-packed, and the other ingredients help it reach its full flavor potential. BONUS: this recipe calls for a WHOLE CAN of pumpkin! No weird pumpkin leftovers.
  • White Whole Wheat Flour. A nutritious swap that adds fiber to the bread.

Substitution Tip

For the white whole wheat flour, you can substitute whole wheat pastry flour, all-purpose flour, or a blend. Regular whole wheat flour can also be used, though the bread will have a heavier texture and a more pronounced wheat taste.

Fluffy and moist loaf of low fat pumpkin bread, made with Greek yogurt, honey, and whole wheat flour.
  • Honey. To keep this bread naturally sweetened, I opted for honey instead of brown sugar.

Substitution Tip

You may swap the honey for an equal amount of pure maple syrup.

  • Greek Yogurt. I knew I wanted to make this a healthy pumpkin bread with yogurt because it helps keep the bread moist and adds protein. In fact, this bread is so moist, you only need 2 tablespoons of oil.

Substitution Tip

You can substitute vanilla Greek yogurt for the plain, though the bread will be a bit sweeter. I have not tested the bread with regular yogurt (which is thinner), so I recommend sticking with the Greek.

  • Vanilla + Spices. With nutmeg, cloves, and vanilla, the pumpkin puree gets the flavor boost it needs. Bring on the warm, cozy goodness!
Healthy pumpkin bread slices on parchment paper

What Goes with Pumpkin Bread

Doctor up this recipe bread to create YOUR perfect loaf of pumpkin bread.

  • Chopped Nuts. Add some crunch with 1/2 cup of chopped, toasted pecans or walnuts.
  • Chocolate Chips. Mix in some chocolate chips (about 1/3 cup) for a tasty, decadent twist (or check out my Healthy Pumpkin Chocolate Chip Bread).
  • Millet. This nutty grain gives a pleasing crunch. Fold 1/4 cup of uncooked millet into the batter.
  • Banana. Follow instructions for my Pumpkin Banana Bread.

The Directions

wet ingredients for pumpkin bread swirled with a whisk in a glass mixing bowl
  1. Beat together the wet ingredients, including the pumpkin.
heathy pumpkin bread batter in a glass bowl with a spoon
  1. Stir in the baking soda and spices. Add the flour and any mix-ins.
pumpkin bread batter made with whole wheat flour spread into a loaf pan
  1. Pour the batter into a loaf pan. Bake the pumpkin bread for 30 minutes at 325 degrees F. Tent the pan with aluminum foil, then bake for another 25 to 35 minutes. Let cool, then DIG IN!

Recipe Variations

slices of healthy pumpkin bread on two white plates

Storage Tips

  • To Store. Keep pumpkin bread in an airtight storage container at room temperature for up to 2 to 3 days or in the refrigerator for up to 5 days.
  • To Freeze. This bread can be frozen in an airtight freezer-safe storage container for up to 3 months. Wrap the bread tightly in plastic wrap before freezing. I also like to individually wrap and freeze slices for perfectly portioned pumpkin breakfasts.

What to Serve with Healthy Pumpkin Bread

Recommended Tools to Make this Recipe

Frequently Asked Questions

Why is My Pumpkin Bread Dry?

Dry pumpkin bread is usually caused by a lack of pumpkin which gives the bread moisture. This recipe calls for a full can of pumpkin plus the Greek yogurt helps too. If your bread is still dry, it was likely overbaked.

Why is My Pumpkin Bread Gummy?

Gummy pumpkin bread is usually underbaked. For best results, invest in an instant-read thermometer and don’t pull your bread until it reaches an internal temperature of 190 degrees F. If the top is getting too brown, tent with foil until the internal temperature is reached.

Can I Swap Almond Flour for Wheat Flour in Pumpkin Bread?

No. Wheat flour and almond flour behave very, very differently in recipes so you typically cannot make a 1:1 swap in recipes without altering other ingredients. Check out my recipe for Paleo Pumpkin Bread or Almond Flour Pumpkin Muffins instead.

Healthy Pumpkin Bread

4.70 from 119 votes
The BEST Healthy Pumpkin Bread! Made with Greek yogurt, white whole wheat flour, and no sugar, this one-bowl pumpkin bread is extra moist.

Prep: 15 minutes
Cook: 55 minutes
Total: 1 hour 10 minutes

Servings: 10 slices (1 8×4-inch loaf)

Ingredients
  


Instructions
 

  • Preheat oven to 325 degrees F. Light coat an 8×4 inch loaf pan with baking spray.
  • In a large mixing bowl, whisk the oil and honey together until smooth. Add the Greek yogurt and the egg. Whisk again. Make sure the ingredients are smooth and well blended. Whisk in the pumpkin purée and vanilla.
  • Sprinkle the baking soda, cinnamon, nutmeg, cloves, and salt over the top, then stir to combine. Sprinkle in the flour, then gently mix, just until the flour disappears.
  • Spread the batter into the prepared loaf pan.
  • Bake the healthy pumpkin bread for 30 minutes, then remove pan and lightly tent with foil to keep the top from becoming too dark. Return the bread to the oven to continue baking for another 25 to 35 minutes (55 to 65 minutes total), until a toothpick inserted in the center comes out clean. Let the bread cool in the loaf pan for 5 minutes. Gently transfer to a wire rack. Let cool at least 30 minutes before slicing. Enjoy!

Notes

  • *You can substitute vanilla Greek yogurt for the plain, though the bread will be a bit sweeter. I have not tested the bread with regular yogurt (which is thinner), so I recommend sticking with the Greek.
  • **For the white whole wheat flour, you can substitute whole wheat pastry flour, all-purpose flour, or a blend. Regular whole wheat flour can also be used, though the bread will have a heavier texture and a more pronounced wheat taste.
  • TO STORE: Store pumpkin bread in an airtight storage container at room temperature for up to 3 days or in the refrigerator for 5 days. 
  • TO FREEZE: This bread can be frozen in an airtight freezer-safe storage container for up to 3 months. Wrap the bread in plastic wrap before freezing. I also like to wrap and freeze individual slices for quick breakfasts.

Nutrition

Serving: 1slice (of 10)Calories: 161kcalCarbohydrates: 30gProtein: 4gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 17mgPotassium: 122mgFiber: 3gSugar: 15gVitamin A: 5744IUVitamin C: 2mgCalcium: 36mgIron: 1mg

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Erin Clarke

Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at wellplated.com and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!

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118 Comments

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  1. This recipe is what I have been looking for. I like to use white whole wheat flour when I bake but sometimes the baked goods get too dry. I added walnuts and chocolate chips, used maple syrup instead of honey. I also almost doubled the spices as I love the spice and added a little molasses. It turned out amazing. This is a keeper. This will be my go to from now on 👍. Thank you!!5 stars

  2. How this recipe can have 5 stars is beyond me. I spent 1/2 my day waiting for this bread to get done and it STILL isn’t done! Going to eat as is, plus the flavor is just ok, and not sweet. Never again2 stars

    1. Sorry to hear that you had trouble with the recipe, Lisa. The amounts, flavorings and timing have worked well for myself (and others) so I wished it would of been a hit for you too!

  3. Made as directed except used real maple syrup instead of honey which was a nice touch. Very moist. Needs a lot more spices – kind of bland. I used level spoonfuls. Next time will use super heaping ones or double the spices. I made mini loaves and mini muffins. Baking time – 15 min for mini muffins and about 20 for mini loaves. Kids like!4 stars

  4. So, I am by no means an expert baker but I am an expert at following instructions to the letter of the law!

    I followed the instructions explicitly but my only “variation” was that I used a silicone bread pan and this was the first time I’ve ever used that pan. Before starting this adventure, I Googled if it was ok to bake bread in a silicone pan and the general answer was yes but because silicone is not stiff like metal, I should rest the silicone bread pan on a flat metal pan while filling it and to transfer it to the oven. I wasn’t sure if it had to stay on the metal pan while in the oven so I decided to leave it on the metal pan anyways.

    I think that the combination of the silicone pan and that I left it to bake on the flat metal pan was what caused my problem. I had to bake the bread for 30 min longer than the recipe suggested before the toothpick came out “clean”. I took the loaf out of the silicone pan and placed it on a cooling rack for 30 min before slicing into toast bread sized slices. Upon slicing, I realized that the bread was still uncooked near the bottom.

    The only way I could somehow resurrect my disaster was to finish cooking two slices in the microwave for 4 minutes, in one-minute intervals and then toasting the slices in a toaster. They were super delicious but I don’t believe I’ll have the patience to repeat this process every morning until I’ve finished the slices.

    I am open to any comments.5 stars

    1. Hi Ed! I would probably stick to using a metal loaf pan and remove the flat metal pan from underneath. Hope this helps!

      1. So, I went for round 2 in baking this recipe and I can absolutely confirm that my mistake in round 1 was the double whammy of using a silicone loaf pan and placing the silicone pan on top of a flat metal pan while baking.

        For round 2, I used a metal loaf pan without the second flat pan in the oven and the loaf came out perfectly done. The bread tastes really good and my kids love it with natural peanut butter slathered on top.

        Excellent recipe; thanks for sharing and also a big thanks for your reply.5 stars

    1. Hi Lucia! I haven’t tried it myself but other readers have with great success. If you decide to experiment, I’d love to know how it goes!

  5. Could you provide a way to exclude the honey and replace it with stevia and something else, to reduce the amount of “sugar” in the bread?

    1. Hi Carla! No I’m sorry I don’t typically bake with stevia. If you decide to experiment, I’d love to know how it goes!

  6. I (and everyone who tries it) love this bread. My only problem is that it never seems to cook completely and always falls a bit, compressing the bread at the bottom. It is a delicious diabetic friendly treat; I just wish it looked like yours.5 stars

    1. Hi Robin! Gummy pumpkin bread is usually underbaked. For best results, invest in an instant-read thermometer and don’t pull your bread until it reaches an internal temperature of 190 degrees F. If the top is getting too brown, tent with foil until the internal temperature is reached.

  7. Thanks for this recipe. I usually make a crustless pumpkin pie which I still like but I made this and love it. Plan on making it again in a few days. I didn’t have loaf pan or muffin tin, so I just filled paper muffin wrappers and placed them on flat baking metal sheet pan. Baked about 30-35 minutes (keep testing until done) and they turned out great. I was lucky to find a pumpkin flavored greek yogurt and used some pumpkin spice instead of just nutmeg. When eating I top it with some cool whip, oh so good!5 stars

  8. Tried these to get my “autumn on”, and they were delicious! Love that thy have no added sugar!5 stars

  9. Just made this recipe, and it turned out well, but has a little room for improvement. I thought the spicing was great, but in answer to those who talk about blah spicing, I strongly recommend freshly grinding allspice berries, and for sure, as you say, using freshly grated nutmeg. The quality and freshness of the cinnamon is also a big factor. Nuts are a must. The issue I have is the amount of flour. You don’t say how many grams to use and that would be very helpful for me to know if I was achieving the right texture and can obtain consistent results.4 stars

    1. Glad you enjoyed it Anne! Unfortunately, I’m not able to provide metric measurements. There are several online conversion sites—one good one is from King Arthur! Here’s the link: https://www.kingarthurflour.com/learn/ingredient-weight-chart.

  10. I have diet restrictions. Is there a way to add apple butter to this bread? Unfortunately, because of my restrictions, I have to remove the honey, extract, and salt. Will this ruin the recipe?

    1. Val, you could try swapping apple butter for the honey, but it would definitely be an experiment, as I’ve never tried it. If you play around, I’d love to hear how it goes!

  11. Followed the recipe and cooked it for almost 30 mins longer and it still came out almost raw in the middle. Waste of ingredients1 star

    1. Mel, I am so sorry! Do you have an oven thermometer? Also can you confirm you put in 1 1/2 cups of pumpkin puree not the whole can?

      1. Hi Erin. On October 13, 2023 you told Patricia Weber that the recipe called for 1 can of pumpkin puree. But here you are telling Mel to use 1 1/2 cups. Which is it? Thanks.

        1. So sorry for the confusion Doris! It is 1 1/2 cups, which is a bit less than 1 full can. I like to put the extra in my oatmeal or smoothies.

  12. Very disappointed. The bread is only one inch high and very heavy. I put the baking soda in the batter. Did you forget something and the recipe?1 star

    1. I’m sorry to hear you had trouble with the recipe Patricia. The baking soda goes in on Step 3 with the other dry ingredients, are you not seeing that on your end? Two things that stand out to me, the bread might have been over mixed, this can cause quick bread to be dense, secondly the baking soda. I’d make sure it is fresh so that it helps rise the bread properly. Hope this helps!

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