Healthy Pumpkin Bread

Healthy pumpkin bread is soft, moist, and delicious! Made with honey, Greek yogurt and whole wheat flour, I think this easy one-bowl pumpkin bread recipe will be your new favorite.

I know, I know. I know what you are thinking. “Now she is giving us a healthy pumpkin bread recipe? Where was this two weeks ago, when we were all ‘GIVE ME THE PUMPKIN EVERYTHING!’ Doesn’t she know we’ve moved on?”

slices of low fat pumpkin bread on a piece of white parchment baking paper

The truth is, I became so wrapped up in trying to be more creative with pumpkin this year, I neglected the fundamentals.

On a chilly morning last week, I woke up with an unshakable craving for pumpkin bread, and I realized that, despite the number of cans of pumpkin puree I’d gone through making Pumpkin Pecan Cobbler, Pumpkin Energy Balls, Pumpkin Snickerdoodles, Pumpkin Overnight Oats, and Pumpkin Pasta Sauce, I’d yet to take a single bite of my real, honest-to-goodness, absolute favorite way to enjoy pumpkin: Healthy Pumpkin Bread.

Healthy Pumpkin Bread – The Forever Favorite Pumpkin Recipe

a loaf of healthy pumpkin bread made with no butter or sugar sitting on a cooling rack

Yes, among the pages of assorted pumpkin recipes in my index, Healthy Pumpkin Bread is my favorite.


Only if you consider rich, tender, and supremely spiced slices of pumpkin bliss that also happen to be good for you boring, which I am pleased to say I do not.

loaf and slices of moist, healthy pumpkin bread made with Greek yogurt

Maybe you’ve already eaten your fill of pumpkin bread this year, in which case I hope you’ll file this Healthy Pumpkin Bread recipe away for a more opportune time. (You might want to add this Healthy Pumpkin Chocolate Chip Oatmeal Bread to your list while you are at it.)

Or, maybe like me, you still have enough of a pumpkin craving to try this recipe, which I am hoping with every ounce of my little squash-loving heart is the case.

This healthy pumpkin recipe only needs one bowl, and chances are you have everything you need to make it in your pantry right now. It’s also naturally sweetened, whole wheat, and freezes like a dream.

I adapted this recipe from my favorite healthy banana bread. Like the banana bread, this healthy pumpkin bread is low in fat and super moist, thanks to Greek yogurt.

I took the recipe a step farther by replacing the brown sugar with honey. Honey and pumpkin are officially new besties and should probably get matching charm bracelets. They are wonderful paired together. After you have baked the healthy banana bread, slather some of Rachel’s Pumpkin Honey Whipped Butter onto a slice. Heaven.

close up image of thick slices of healthy pumpkin bread

The little specs you see in the pumpkin bread are millet, an inexpensive whole grain that adds a pleasing crunch to the pumpkin bread’s soft, springy texture. I picked up the idea of adding millet to my quick breads from Deb and have been hooked since.

You can certainly omit the millet, or get that same crunch with a small handful of chopped pecans and walnuts…or with a large handful of chocolate chips.

Recommended Kitchen Tools To Make Healthy Pumpkin Bread:

slices of low fat pumpkin bread on a piece of white parchment baking paper
4.25 from 4 votes
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Healthy Pumpkin Bread

Yield: 1 8x4-inch loaf (10 slices)
Prep Time:
15 mins
Cook Time:
55 mins
Delicious and moist healthy pumpkin bread made with honey, Greek yogurt, and whole wheat flour. This easy one-bowl recipe will be your new favorite!


  • 2 tablespoons canola oil — or melted and cooled coconut oil
  • 1/2 cup honey
  • 1 large egg — at room temperature
  • 1/3 cup plain non-fat Greek yogurt* — at room temperature
  • 1 teaspoon pure vanilla extract
  • 1 1/2 cups pumpkin puree — not pumpkin pie filling
  • 1 teaspoon baking soda
  • 1 1/2 teaspoons ground cinnamon
  • 1/4 teaspoon ground nutmeg — freshly grated is an amazing upgrade! Use this zester to grate whole nutmeg
  • 1/4 teaspoon ground cloves — or allspice
  • 1/4 teaspoon kosher salt
  • 1 1/2 cups white whole wheat flour*
  • 1/4 cup uncooked millet — rinsed and shaken dry (optional)


  1. Preheat oven to 325 degrees F. Light coat an 8x4 inch loaf pan with baking spray.
  2. In a large mixing bowl or a stand mixer fitted with the paddle attachment, beat the oil and honey together. Add the Greek yogurt, beat to combine, then beat in the egg. Make sure the ingredients are smooth and well blended. With the mixer on low, beat 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. Stir in the millet. Spread the batter into the prepared loaf pan.
  3. 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!

Recipe 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 more pronounced wheat taste.
  • Store loaves, well-wrapped, in the freezer for up to 2 months or at room temperature for up to 3 days.
Course: Dessert, Snack
Cuisine: American
Keyword: Easy Homemade Bread, Healthy Pumpkin Bread

Nutrition Information

Amount per serving (1 slice) — Calories: 190, Fat: 4g, Cholesterol: 19mg, Sodium: 167mg, Carbohydrates: 35g, Fiber: 4g, Sugar: 15g, Protein: 5g

Did you try this recipe? I want to see! Follow Well Plated on Instagram, snap a photo, and tag it #wellplated. I love to know what you are making!

Healthy pumpkin bread- titled collage

This post contains some affiliate links, which means that I make a small commission off items you purchase at no additional cost to you.

About Erin Clarke

I’m fearlessly dedicated to making healthy food taste incredible. Wearer of plaid, travel enthusiast, and firmly convinced that sweets and veggies both deserve a place at the table. MORE ABOUT ERIN…


  1. I’m totally with you on just wanting some good old pumpkin bread! Still! You’re also convincing me to try white whole wheat… I’ve been avoiding it but I think I’ll try it for this and your banana bread!

  2. hey girl this looks really tasty! Have a great weekend!

  3. i made pumpkin bread with all kinda of goodness last week…im so happy to see this healthier version!!!!!!

  4. Looks gorgeous, such a lovely color (:

  5. That looks amazing!! Nothing better than fresh bread, especially if it’s pumpkin bread! ;)

  6. Pumpkin needs to be a year-round thang! This looks delish, Erin!!!

  7. I’ve never baked with white whole wheat flour! This recipe is an awesome opportunity for me to try it ;-) 

  8. Adding the millet is genius!  The added texture makes that much more pleasing to the palate.  

  9. This is my favourite. So easy and very yummy.

  10. How big were the cans of pumpkin you used?

  11. I’ve made this bread today with my two year old. Still can’t believe how easy it was to make and how amazing it tastes! I even used less honey and all of the kids absolutely loved it!

  12. Nice recipe, thank you! I baked it at high altitude, 6200, no adjustments.. The texture was great and it baked beautifully in about 60 min. Actually, I did double recipe (28 oz can, less 1/2 cup) and baked in 2 loaf pans.

  13. Made this bread last night and had a slice with breakfast this morning and holy smokes is it ever delicious!! I did make some substitutions with what I had on hand: I used roasted, mashed butternut squash instead of pumpkin, vanilla Greek yogurt in place of regular, adjusted the honey down to 1/3 of a cup and added 1/2 tsp of ground ginger. The only issue I encountered was that it rose beautifully in the oven but then collapsed as soon as I took it out so not sure what may have caused that to happen. Totally a non-issue taste-wise, it’s like pumpkin pie in bread form! Thanks for the recipe Erin :)

    • Maria, I am so happy to hear how much you enjoyed this! As far as the bread rising, then collapsing, this could be for quite a few reasons, ranging from the substitutions you made, to how many times you opened/closed the oven to check on the bread, to if your baking soda was fresh. Regardless, I am glad the most important thing—the TASTE—shone through!

  14. This recipe is what I’ve been searching to bake. Can’t wait to bake this for Christmas. Thank you, for the share.

  15. Baked this last night, ate it today, texture and taste was amazing!

    • Kay, I’m so glad you enjoyed the pumpkin bread! Thanks so much for taking the time to try it and leave this awesome review!

  16. help…..i followed your directions but it came out too wet inside…I even cooked it longer by 15 minutes…what did i do wrong…But the Flavor was great it was just the texture

    • Hi Cat! It’s so hard for me to say without being right there in the kitchen with you. Something might have been mismeasured, or it could be that your oven temperature was off (do you have an oven thermometer? You’d be surprised!). Next time, I’d suggest continuing to bake it until the internal temperature reaches 190 degrees F and a toothpick comes out totally clean. If it gets too brown on top, just cover the top with foil and keep on baking. I hope that helps for next time!

  17. I have been watching my weight and craving pumpkin bread, so this was a great recipe. I used white flour, coconut oil, and substituted chopped pecans for the millet. It is really satisfying, more like a bread than a cake and not too sweet. I followed the directions to a T, but the second part of baking (with the tent) took 50 minutes vs the 25 – 35 minutes you had suggested. I didn’t panic because I saw that it happened with others. I will make it again and know what to expect from my oven next time.

    • Penni, thanks so much for giving the recipe a try and sharing all your tweaks and tips! I’m happy to hear you enjoyed the bread!

  18. This pumpkin bread has changed my life! I added chocolate chips to decrease the healthy and up the yummy. I also didn’t have any ground cloves, so I subbed in ground ginger. My loaf deflated a little upon cooling, but I think some less-than-fresh baking soda is the culprit.

    Overall, YAY! Wellplated is 100% my fave. Thanks for all you do!

    • WOOHOO Emily, I’m so glad this pumpkin bread is a winner for you! Thank YOU for taking the time to leave this sweet comment!

  19. which is better to use, canola oil or canola? 1st priority moistness and taste, then healthy, since it’s pretty healthy no matter what!

    • Hi LeeAnne! Did you mean coconut oil or canola oil? Both work well here. I think it just is up to you to decide which you prefer for your diet (or want to stock in your pantry!)

  20. Looks great! I might sub the whole wheat flour for almond flour. Can’t wait to try!

  21. Thank you for this! I am looking forward to making it with my kids (who made pumpkin bread at school and now want to try it at home; I searched for a healthier version than they made at school and found yours which looks/sounds delicious!). One question. Do you know if I can substitute apple sauce for the oil? Thanks again!

    • Hi Huwaida, I haven’t experimented with that swap myself, so I can’t say for certain. The bread is already quite low in fat, so I think the oil is important. If you do decide to experiment, I’d love to hear how it goes.

  22. Try the pumpkin loaf very good I added walnuts and it also did collapse I notice someone else said it happen to her next time will add 1 tsp baking powder bread was still good Thanks!!!

  23. This recipe is amazing! The bread is nice and sweet, and I think that’s really cool because there’s no sugar in it! I used the coconut oil instead of canola, since the recipe said you could. I made this recipe mostly by myself, it’s really simple. Everyone that’s eaten the bread has said that it’s delicious! My dad likes eating it with cream cheese, it makes it taste like pumpkin cheesecake! The only thing I changed was that I didn’t use millet, since we didn’t have any. But, I’m looking forward to trying it with the millet next time, to add that extra bit of crispiness!

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