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

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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

The Best Cast Loaf Pan

Made from commercial grade aluminized steel, with a quality non-stick surface, this loaf pan has lasted me hundreds of loaves!

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

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Let me know what you thought!

Leave a rating below in the comments and let me know how you liked the 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.

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

Healthy Pumpkin Bread

4.71 from 34 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 mins
Cook: 55 mins
Total: 1 hr 10 mins

Servings: 10 slices (1 8×4-inch loaf)

Ingredients
  

  • 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**

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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94 Comments

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  1. 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!5 stars

    1. I am so excited to hear that Caroline! Thank you so much for trying the recipe and letting me know how it came out for you.

  2. 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.5 stars

    1. Sandy, YAY!!! I am so excited to hear this. Thank you for trying the recipe and letting me know how it came out for you!

  3. 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 :)5 stars

    1. 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!

    1. 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!

  4. 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.5 stars

    1. 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!

  5. 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!5 stars

    1. 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!

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

    1. 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!)

    1. Hi Nicole! I actually wouldn’t recommend this swap, because wheat flour and almond flour behave very very differently in recipes. If you’d like to make pumpkin bread with almond flour, I have a perfect recipe for you right here: http://www.wellplated.com/paleo-pumpkin-bread/

  7. 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!

    1. 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.

  8. 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!!!5 stars

    1. Hi! Looks like a delish recipe I can’t wait to try first thing tmrw morning. Not a fan of honey, can I swap for maple syrup?

  9. 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!5 stars

    1. Hi Jenifer! I actually wouldn’t recommend this swap, because wheat flour and almond flour behave very very differently in recipes. If you’d like to make pumpkin bread with almond flour, I have a perfect recipe for you right here: https://www.wellplated.com/paleo-pumpkin-bread/.

  10. This is SUCH an easy and healthy recipe! No matter your skill level in the kitchen, this recipe is for you. It is a great way to get in the fall and pumpkin spirit!5 stars

  11. Delicious! “Healthy” recipes are very hot or miss and mostly miss. This was awesome! I wish the flour was soaked or fermented somehow, but using sprouted flour would suffice. It’s super moist and flavorful. Sweet but not too sweet – something I would let me kids have for breakfast guilt free. ?????? Keeping this one on hand!5 stars

  12. Enjoyed this recipe. Overbearing sweetness in baked goods is all I seem to find in most recipes, but this mash up has a subtle sweetness from the honey and the roasted pumpkin I used for the filling. The addition of millet, which I am always trying to find a use for was a great addition to the texture. Definitely recommend.5 stars

  13. So good, the flavors are amazing! I found a small tweak of using 3T maple syrup and then fill rest of the half cup with honey, the bread gets a nicer crust.5 stars

  14. 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!5 stars

  15. Made it! Perfect way to use up leftover pumpkin (from making pumpkin rolls) . . . loved the crunch of the millet in it. Added 1/3C white chocolate chips too!5 stars

  16. This recipe is Delicious and so easy! I love the simplicity and limited ingredients. I substituted the Honey and used Maple Syrup. I tend to prefer savory and salty over sweet so this was perfect with a cup of tea or cappuccino. If you have a sweet tooth you could always serve with a scoop of vanilla Ice cream.5 stars

  17. Best pumpkin bread I’ve ever made. Used maple syrup, walnuts and add cardamom to spices.
    Will add dried cranberries next go round. Wondering about low temp. for baking. Took a long time to bake through. Why not bake at 350 as most quick bread recipes? Thanks for recipe using a whole can of pumpkin!5 stars

    1. Hi Doris! So glad you enjoyed the recipe! I test my recipes several times before adding them here and this was the best result I received! Hope this helps!

  18. I have made this recipe twice now! First time I used half whole wheat flour half all purpose! Today I used all purpose because that’s what I had. I also used vanilla Greek yogurt today! Both times very moist. I will definitely be making this for the holidays! Very Good!5 stars

    1. Hi Kate! I would say you probably could, but I’ve only tested the recipe as is, so I wouldn’t be able to advise on the amount to use. If you decide to experiment, let me know how it goes!

  19. Just tried this out because fall is coming to an end. Want to say this is now one of my favorite pumpkin bread recipes!! So moist and fluffy. 💛🌼5 stars

  20. Delicious recipe. I made a topping with walnuts, that I lightly coated with maple syrup. Really dressed it up!

    Like other commenters I had trouble getting the loaf done, even in my Emile Henry loaf pan. Extra 25 minutes and the middle still didn’t get done. My suggestion is to use an 8×8 pan instead of loaf pan.

    In other news, I just gifted your cookbook three times to friends.5 stars

  21. Hi Erin,
    I LOVE this recipe! I’ve been looking for a recipe with healthy alternative ingredients without sacrificing the flavor. This is IT!! This pumpkin bread is so moist, delicious and love the easy steps. What would you recommend if I’m doubling the recipe, for baking time and ingredients? Thank you!5 stars

    1. Hi Sury! You can only make one recipe in each loaf pan. So to double, you would just need to make the recipe a second time and put that in a second loaf pan. Hope this helps!

  22. Simply delicious! Moist, flavorful, gooey, I loved it. I added chocolate chips which elevated the taste to an even higher level. Easy, tasty and healthy. A definite repeat!5 stars

  23. Excellent recipe! I substituted maple syrup for the honey, and used 3/4 c. all purpose flour with 3/4 c. whole wheat flour. I also added 1/2 c. chopped walnuts. It was delicious! I miss eating sugar and butter…but healthy is better. Thank you!5 stars

  24. Like a few of the other commenters, I baked this full 25 minutes longer than the recipe says and it still didn’t get quite done. Not sure what went wrong. The flavors are wonderful, so I would love to figure it out. Maybe less yogurt or more flour.

  25. I have tried many “healthy” pumpkin bread recipes promising “moist, tasty” results, but have often been disappointed. Not so with this recipe! This recipes delivers!! Bread is very moist with just a hint of sweetness -very delicious! I followed exact recipe except I added 1/2 cup chopped pecans. Recipe definitely a keeper!5 stars

  26. So light and tender and delicious, ate it warm with some butter and I couldn’t have been more pleased. It’s not too sweet but just sweet enough. Will definitely make this again. I used one cup white flour and 1/2 cup whole wheat flour. Delicious!5 stars

  27. Hi this looks like such a delicious recipe I was wondering what if I have the pumpkin pie spice how much would I put ?

    1. Hi Dd! I would say you probably could use pumpkin pie spice, but I’ve only tested the recipe as is, so I wouldn’t be able to advise on the amount to use. If you decide to experiment, let me know how it goes!

      REPLY

  28. Hi all,

    I’m a first timer here! and can’t wait to make this recipe! Would 100% organic einkorn whole wheat flour work the same as white whole wheat flour? That’s all I could find at my local grocery!

    Thanks!

    1. Hi Lindsey! Welcome! Whole wheat flour can be used, though the bread will have a heavier texture and a more pronounced wheat taste. Hope you enjoy it!

      1. Hi! I’m wondering what brand of Greek yogurt you use? The 0% fat ranges in thickness in every brand, so wondering which one you find is best for this ? Also, is avocado oil an okay swap?

        In addition, I’m wondering if you have any idea how many grams each serving us?thanks!!

        1. Hi Lauren, honestly I have found that any non-fat Greek yogurt works. You could try avocado oil, it’s just not something I’ve tested this bread with. I did not weigh the slices after they were cut. Serving size is just 1/10 of the bread. Hope you enjoy it!

  29. I’m not sure what went wrong but this was a total fail for me. Maybe the temp was too low but OMG it took forever to bake. I had to run it over two hours, and it was still slightly underbaked in the middle. Three stars for good taste, but the texture and overall process makes this a no-go from me.3 stars

    1. I’m sorry to hear you had trouble with the recipe, BLanca. The timing has worked well for myself (and others) so I wished it would of been a hit for you too.

  30. I followed the recipe, carefully measured, and this bread came out very dense and soggy. The bottom half inch was pretty solid. I often make quick breads and questioned this recipe because the temperature was so low (below 350), there was only one egg, less flour than most comparable recipes, and no baking powder. The sweetness was just right, the spices were good, but the bread was a flop.1 star

    1. I’m sorry you to hear had trouble with the recipe, Paula. I know it’s frustrating to try a new recipe and not have it turn out. I (and many other readers) have enjoyed them, so I really wish they would’ve been a hit for you too! It’s hard to know what went wrong without being in the kitchen with you.

  31. I don’t have whole wheat flour can I use all purpose flour for the pumpkin bread recipe I can’t get out to get any whole wheat flour

    1. Hi Julia, you can use all-purpose flour in place of white whole wheat flour. That should work! Hope you enjoy it!

  32. 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

  33. 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!

  34. 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

  35. 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