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.
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!
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.
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.
- 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.
- Honey. To keep this bread naturally sweetened, I opted for honey instead of brown sugar.
- 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.
- Vanilla + Spices. With nutmeg, cloves, and vanilla, the pumpkin puree gets the flavor boost it needs. Bring on the warm, cozy goodness!
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.
- Beat together the wet ingredients, including the pumpkin.
- Stir in the baking soda and spices. Add the flour and any mix-ins.
- 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!
- To Make Vegan. To make healthy pumpkin bread vegan, check out my Vegan Pumpkin Bread (it’s a healthy pumpkin bread recipe with applesauce) or these Vegan Pumpkin Muffins.
- To Make Healthy Pumpkin Muffins. Try my perfectly spiced Healthy Pumpkin Muffins; you can also bake this bread in a muffin tin.
- Gluten Free Healthy Pumpkin Bread. This Paleo Pumpkin Bread is the perfect pumpkin bread with almond flour. These Almond Flour Pumpkin Muffins are another scrumptious gluten-free option.
- Oatmeal. For a flourless spin on healthy pumpkin bread with oats, check out these Pumpkin Peanut Butter Oatmeal Bars.
- 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.
Recommended Tools to Make this Recipe
- Loaf Pan. Perfect for making any of my quick bread recipes.
- Measuring Cups. High-quality and dishwasher-safe.
- Measuring Spoons. Since these are magnetic, they won’t separate in your drawer.
Frequently Asked Questions
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.
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.
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
- 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**
- 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!
- *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.
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