I know, I know. I know what you are thinking. MORE pumpkin? Let me tell you, this Healthy Pumpkin Bread recipe is worth using up your supply of cinnamon and busting out (even more) pumpkin puree! Made with simple, wholesome ingredients and naturally sweetened with honey, it’s supremely spiced, mega-moist, and exactly what I crave when I’m in the mood for something cozy from my oven.

A healthy pumpkin bread loaf cut into slices

Despite the number of cans of pumpkin that I go through each fall making Healthy Pumpkin Muffins, Pumpkin Energy Balls, Pumpkin Overnight Oats, and Healthy Pumpkin Cookies, this bread may be my honest-to-goodness, absolute favorite way to enjoy pumpkin.

Yes, among the pages of assorted pumpkin recipes in my index, simple pumpkin bread is my go-to. It’s practically perfect in every way.

Rich, tender, and supremely spiced, these slices of pumpkin bliss also happen to be good for you.

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. It’s also naturally sweetened, whole wheat, and freezes like a dream.

Pumpkin perfection indeed!

A loaf of orange bread with millet

How to Make Healthy Pumpkin Bread

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

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.

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. You’ll be using a whole can here, 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, which tastes AMAZING with pumpkin. Maple syrup would also be delicious here.
  • 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!
  • Mix-Ins. 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. You can certainly omit the millet if you want or swap it for another favorite mix-in (chocolate anyone?). I also have more suggestions below.

PSA: If your answer to the chocolate question is absolutely, be sure to check out my Healthy Pumpkin Chocolate Chip Bread.

The Directions

  1. Beat the oil and honey together. Add the yogurt and egg.
  2. Once smooth, beat in the pumpkin and vanilla.
  3. Stir in the baking soda and spices. Add the flour and mix-ins.
  4. Pour the batter into a loaf pan. Bake 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!

Sliced healthy pumpkin bread with Greek yogurt

Recipe Adaptations

  • To Make Vegan. For a vegan healthy pumpkin bread, check out my Vegan Pumpkin Bread (it’s a healthy pumpkin bread recipe with applesauce) or these Vegan Pumpkin Muffins.
  • To Make Paleo. Try this delicious Paleo Pumpkin Bread.
  • To Make Healthy Pumpkin Muffins. Try my perfectly spiced Healthy Pumpkin Muffins (linked in the blog post above); 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.

While I don’t have an oat flour healthy pumpkin bread recipe, these Pumpkin Peanut Butter Oatmeal Bars are a delicious oat flour option.

Healthy Pumpkin Bread Mix-Ins

Swap out the millet in this recipe for any of the below suggestions to create YOUR perfect loaf of pumpkin bread.

  • Chopped Nuts. Add some crunch with a small handful of chopped, toasted pecans or walnuts.
  • Chocolate Chips. Mix in some chocolate chips for a tasty, decadent twist.
  • Banana. Follow instructions for my Pumpkin Banana Bread.

How to Store Pumpkin Bread

  • To Store. Store 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.

Healthy pumpkin bread sliced

More Easy Pumpkin Recipes

Tools Used to Make This Bread

 

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

Healthy Pumpkin Bread

5 from 19 votes
The BEST Healthy Pumpkin Bread. Soft, moist, and delicious, it's made with yogurt, honey, whole grains and warm spices. Easy one bowl recipe!

Prep: 15 mins
Cook: 55 mins
Total: 1 hr 10 mins

Servings: 10 slices (1 8x4-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*
  • 1/4 cup uncooked millet rinsed and shaken dry (optional)

Instructions
 

  • Preheat oven to 325 degrees F. Light coat an 8x4 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. Stir in the millet (or your mix-ins of choice). 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 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: 180kcalCarbohydrates: 34gProtein: 5gFat: 4gSaturated Fat: 1gCholesterol: 17mgPotassium: 130mgFiber: 3gSugar: 15gVitamin A: 5743IUVitamin C: 2mgCalcium: 35mgIron: 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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48 Comments

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

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

  4. 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.

  5. 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!

  6. 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!

  7. 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

    1. 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!

  8. 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!

  9. 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!

  10. 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!)

  11. 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.

  12. 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

  13. 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

  14. Since I love pumpkin, I made this bread with great excitement. However, it didn’t work: The outside was done, a toothpick came out clean, yet when I sliced it open, I found that the inside was not baked. I am puzzled, since every recipe of yours that I’ve tried has been wonderful. I did use 1:1 gluten free flour instead of regular wheat flour, and I used soy yogurt instead of Greek yogurt. Could these substitutions be the culprits? Is there a typo in the recipe for oven temperature (325 degrees F)? Please advise. Thank you.

    1. Hi Linda! It’s so hard for me to say without being 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. If it gets too brown on top, just cover the top with foil and keep on baking. I’m sorry you had trouble with this recipe, and I truly wish it would’ve turned out for you!

  15. 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

  16. 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