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.
Email Me the Recipe!
From time to time, we'll send you Well Plated emails. You can unsubscribe anytime. Have an account? Log In.
Why You’ll Love This Easy Healthy Pumpkin Bread Recipe
- Everything You Want in Pumpkin Bread. Yes, it’s healthy, but this pumpkin bread recipe is still rich, tender, and supremely spiced with all of your favorite cozy fall spices.
- Legitimately Healthy. These slices of pumpkin bliss also happen to be good for you thanks to simple, wholesome ingredients, low-fat swaps, and zero refined sugar. Like the Healthy Banana Bread with Chocolate Chips it’s adapted from, this low-calorie pumpkin bread is also super moist thanks to Greek yogurt and the natural moisture of the pumpkin itself.
- Easy to Make. 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.
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
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. 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.
- Honey. To keep this bread naturally sweetened, I opted for honey instead of brown sugar. 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. You can substitute vanilla Greek yogurt for the plain, though the bread will be a bit sweeter.
- Vanilla + Spices. With nutmeg, cloves, and vanilla, the pumpkin puree gets the flavor boost it needs. Bring on the warm, cozy goodness!
Pumpkin Bread Add-Ins
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
- Mix the Wet Ingredients. Beat together the wet ingredients, including the pumpkin.
- Add the Dry Ingredients. Stir in the baking soda and spices. Add the flour and any mix-ins.
- Bake. 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 ENJOY!
Recipe Variations
- Veganize It. To make healthy pumpkin bread vegan, check out my Vegan Pumpkin Bread, which is made with applesauce.
- Make Healthy Pumpkin Muffins. Try my perfectly spiced Healthy Pumpkin Muffins; you can also bake this bread in a muffin tin.
- Try It With Almond Flour. This Paleo Pumpkin Bread is the perfect gluten-free pumpkin bread with almond flour.
Recipe Tips and Tricks
- Don’t Over-Mix. When you mix the batter for a quick bread recipe, it activates the gluten in the flour. Mix too much and the gluten over-activates, which means you get less rise and lose some of the soft, fluffy texture.
- Keep It From Being 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.
- Let It Cool Before You Slice It. While breads are cooling, they’re actually still baking on the inside from the residual heat. If you cut into them too soon, you halt this process, which will affect the crumb. Be patient—it’s worth the wait!
Healthy Pumpkin Bread
Prep: 15 minutes
Cook: 55 minutes
Total: 1 hour 10 minutes
Servings: 10 slices (1 8×4-inch loaf)
The BEST Healthy Pumpkin Bread! Made with Greek yogurt, white whole wheat flour, and no sugar, this one-bowl pumpkin bread is extra moist.
Email Me the Recipe!
From time to time, we’ll send you Well Plated emails. You can unsubscribe anytime. Have an account? Log In.
Ingredients
- 2 tablespoons canola oil or melted and cooled coconut oil
- ½ cup honey
- 1 large egg at room temperature
- ⅓ cup plain non-fat Greek yogurt* at room temperature
- 1 teaspoon pure vanilla extract
- 1 ½ cups pumpkin puree not pumpkin pie filling
- 1 teaspoon baking soda
- 1 ½ teaspoons ground cinnamon
- ¼ teaspoon ground nutmeg freshly grated is an amazing upgrade! Use this zester to grate whole nutmeg
- ¼ teaspoon ground cloves or allspice
- ¼ teaspoon kosher salt
- 1 ½ 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!
Video
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
Email Me the Recipe!
From time to time, we’ll send you Well Plated emails. You can unsubscribe anytime. Have an account? Log In.
Related Recipes
Pumpkin all day, every day! Here are some of my favorite healthy pumpkin recipes:
This is my favourite. So easy and very yummy.
I am so happy to hear that Catia. Thank you!
How big were the cans of pumpkin you used?
Hi Alison! A standard can: 15 ounces.
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!
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.
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.
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!
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!
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!
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!
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!
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!)
Looks great! I might sub the whole wheat flour for almond flour. Can’t wait to try!
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/
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.
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!!!
I’m glad you enjoyed it, Yvette! Thanks for taking the time to leave this review!
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?
Hi Hira! Yes you can use maple syrup! Hope you enjoy the bread!
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!
Crimson, thanks for sharing this review! I’m happy to hear it was a hit.
Hiya – can I substitute the WWF with almond flour?
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/.
I’m new to cooking. Do I need a mixer for this recipe or can I mix by hand? I’m pretty strong and determined.
Hi Richie! You can use a whisk instead. I hope you enjoy the recipe!
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!
I’m so happy that you enjoyed it, Julia! Thank you for sharing this kind review!
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!
I’m so happy that you enjoyed it, Maggie! Thank you for sharing this kind review!
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.
I’m so happy that you enjoyed it, Aisha! Thank you for sharing this kind review!
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.
I’m so happy that you enjoyed it, Yasir! Thank you for sharing this kind 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!
I’m so happy that you enjoyed it, Amanda! Thank you for sharing this kind review!
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!
I’m so happy that you enjoyed it, Sally! Thank you for sharing this kind review!
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.
Hi Melissa! So glad you enjoyed the bread! Thank you for this kind review!
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!
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!
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!
Hi Leslie! So glad you enjoyed the recipe! Thank you for this kind review and your feedback!!
Can you swap the spices for a combine pumpkin pie spice? Can’t wait to make this!
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!
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. 💛🌼
Hi Autumn! So glad you enjoyed the recipe! Thank you for this kind review!
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.
Hi Bob! THAT MAKE MY DAY! Thank you for this support with my cookbook! So glad you enjoyed the bread!
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!
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!
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!
Hi Sally! So glad you enjoyed the recipe! Thank you for this kind review!
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!
Hi Meliney! So glad your substitutions worked out! Thank you for this kind review!
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.
Hi Pmury99! I’m sorry there was trouble with the baking time, but I am glad you enjoyed the flavors!
Wonderful. Low WW points considering the big size of slice.
Hi Diane! So glad you enjoyed the recipe! Thank you for this kind review!
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!
Hi Fran! So glad you enjoyed the recipe! Thank you for this kind review!
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!
Hi Wendy! So glad you enjoyed the recipe! Thank you for this kind review!
Hi this looks like such a delicious recipe I was wondering what if I have the pumpkin pie spice how much would I put ?
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
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!
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!
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!!
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!
Moist and delicious. Made it gluten free.
Hi Katherine! So glad you enjoyed the recipe! Thank you for this kind review!
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.
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.
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.
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.
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
Hi Julia, you can use all-purpose flour in place of white whole wheat flour. That should work! Hope you enjoy it!
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!!
Hi Kathy! So glad to hear you enjoyed it! Thank you for your kind review!
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 again
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!
Me too!! It’s been baking for an hour and a half and not done yet!!
I’m sorry to hear you are having trouble, Megan. All ovens are different so that could be the issue. Did you know you can check for doneness on quick breads. The internal temperature typically ranges from 200°F and up to 205°F. I haven’t tried it with this bread myself but you could give it a try and see if that helps!
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!
Hi Melissa! Thank you for the feedback. You can definitely adjust the amounts based on your preferance.
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.
Hi Ed! I would probably stick to using a metal loaf pan and remove the flat metal pan from underneath. Hope this helps!
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.
Thanks so much for the feedback Ed! Happy Thanksgiving!
Can I use gluten free flour eyc
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!
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?
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!
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.
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.
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!
Hi! So glad you enjoyed the recipe! Thank you for this kind review and thanks for the feedback on changes!
Tried these to get my “autumn on”, and they were delicious! Love that thy have no added sugar!
Glad you enjoyed them Danielle!
I’m confused – is it one full can of pumpkin purée or 1 1/2 cups? One can is more than that.
Hi Patricia! 1 1/2 cups which is a scant 1 can. I hope you love the recipe!
Delicious! The whole family devoured this and loved it. Will definitely be on repeat at our house
Yay! So happy to hear Morgan! Thank you!
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.
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.
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?
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!
Followed the recipe and cooked it for almost 30 mins longer and it still came out almost raw in the middle. Waste of ingredients
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?
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.
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.
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?
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!
Oh my…..literally the worst recipe ever. I should have read the comments before I wasted all my good ingredients. Followed recipe exactly. Had to bake MUCH longer than receipe stated. Finally got to internal temp. of 200° so I figured it was good to go. Upon removal from oven, the whole loaf collapsed to about half the size!(same thing other reviews stated). Let it completely cool for over an hour and cut into it and the bread is wet inside! Such a weird recipe! I’m all for a no-refined sugar pumpkin bread, but this one is definitely not it. Not sure if there’s a missing ingredient or typo in the measurements, but it looks like I’m not the only one this happened to. Save your ingredients fellow bakers. This one isn’t it :(
I’m sorry to hear you had trouble with the recipe, CML. Do you have an oven thermometer? I’d start there and make sure it is gauging 325 degrees. Secondly, I want to make sure you used the 8×4 inch loaf pan? I have never had a quick bread fall before, but I know over filling a pan can cause this. Lastly I’d make sure the baking soda is fresh. Hope this helps!
This recipe is all wrong. I regret not reading the comments before trying it. I was specifically looking for a recipe that uses Greek yogurt. The end result was something more like a dried up pumpkin pie. Edible but definitely not a pumpkin bread.
I’m sorry to hear you had trouble with the bread, Mini. A few things could affected the result, which size pan did you use? At which point did you check for doneness? If it ended up dried, it sounds like it might of been over baked but it’s really hard for me to know without being in the kitchen with you.
This turned out perfect..very moist. I added walnuts and raisins..used regular plain yogurt too.
Will make again..
Great to hear, thank you Patty!
This is a disappointing recipe, and I too wished I had read the comments before attempting to bake this bread. Very gummy texture and not baked through after an additional 30 minutes of bake time. Something is off with this recipe for sure.
I’m sorry to hear that you had trouble with the recipe, Helen. The amounts, flavorings and timing have worked well for myself (and others) so I wished it would have been a hit for you too! I know it can be so disappointing to try a new recipe and it does not turn out for you.
I would make this recipe again. Tasty, bold spices but not overpowering.
Thank you so much, Susan!
Hi Erin,
The nutritional listing show the pumpkin bread has 1g of trans fat. I am a bit confusion by it since the ingredients don’t appear to have anything which would contain trans fat. It’s mainly occurs in highly processed foods. What ingredient is contributing to the trans fat?
George
Hi George, I’m sorry, I’m not qualified to talk about the breakdown of the nutritional information. A registered dietitian or nutritious would be best to consult for any advice about that. Thank you!
Hi Erin! I’ve made this pumpkin bread more times than I can count and we all love it! Our son’s first birthday is coming up and I want to make this but in the form of muffins and then top with a cream cheese frosting sweetened with maple syrup. Would this recipe be suitable to make into muffins?
Thank you!
Hi Corey! So glad you are enjoyed the bread! I’ve not tried these a muffins, but other readers have with success. Let us know if you decide to experiment!
Seems like a good recipe, but I cooked it for 30 min more than needed and it still wasn’t done. Tried it twice, once following ingredients to a T, once with some swaps. Fails both times, unfortunately.
Hi Megan, I’m sorry to hear you had trouble with the recipe. I’d suggest using a different loaf pan. Darker ones seem to help the bread cook quicker. Secondly try changing the level of your oven rack or remove the foil. Hope this helps!
Another awesome recipe. I used all the ingredients as written and added 1/2 cup of mini chocolate chips as my mix-in. They were light and moist. The smell of them baking filled the kitchen.
I did make it in to mini-muffins. It made 48 mini muffins. Unfortunately the muffins stuck a bit to the muffin tin liners. I think that was because I used a less expensive liner (my bad). I will definitely make these again!!
I am anxiously awaiting your newest cookbook “Well Plated Everyday” to arrive in my mailbox.
Glad it worked! Thanks Susan!
I just tried to make this. Not sure what went wrong, but I cooked it for probably about 80 minutes and it came out completely raw underneath the top crust. I read the comments ahead of time, so I knew it might take longer than 60 minutes, but I’m not sure this would have ever fully cooked. I feel like there was just too much moisture, but I do see that it seemed to work for other people. I have an oven thermometer, which I checked was accurate, and I even measured the temperature of the bread itself with a thermometer 60 min in, and it should have been done based on that. I double checked the ingredients, and I just have no idea where I went wrong. Very frustrating.
I’m sorry to hear you had trouble with the recipe, Meg. I have no idea why it would be completely raw either. Do you have an oven thermometer. Maybe yours runs cooler than mine.
I’m glad I tried it!
Me too Mary Ann! Thank you!
Gummy, dense and lacking flavor. I hardly mixed it to ensure it didn’t get tough and left it to cool completely. I’m mostly disappointed I wasted quality honey and flour on this recipe.
Jean, oh no! I’m so sorry to hear this. I’d love to help you troubleshoot it. Did you add the salt? How long did you bake the bread for? It sounds like it was likely underbaked since it was gummy and underbaked bread is definitely dense, gummy, and lacking in flavor. Did you make any other changes to the recipe?
Very good with a few adjustments! I baked this in a glass loaf pan at 350 for about 70 minutes to a temp of 195 on an instant read thermometer. I used the whole can of pumpkin. I had only 1/4 cup of honey so added 1/4 cup brown sugar, and I also mixed in 1/2 bag of chocolate chips – I realize that this version is not as healthy as the original. I also made the original version, very good, but at 325 I had to bake it for 2+ hours for a glass loaf pan.
Glad it still worked for you, Diane! Thank you!
I’ve made this twice, and it has collapsed both times. (I only remembered what happened the first time when I took the latest picture-perfect loaf out of the oven and found it collapsed a few minutes later.)
Many recipes like this include baking powder along with the baking soda, and I’m thinking that’s the culprit. Not sure if I’ll try this recipe again or just look for another one.
Hi D! Typically for pumpkin bread typically this happens with over-mixing or the oven temperature. I’d start with checking to make sure the oven is at the correct temperature by using an oven thermometer and then go from there. Hope this helps!
I mostly followed the recipe. I only had regular whole wheat flour and I used an entire can of pumpkin puree. It wasn’t much more than a cup and a half. I figured the extra moisture wouldn’t hurt since I used the whole wheat flour. I added walnuts pecan and pumpkin seeds along with some chocolate chips. I forgot to decrease the temp from 350 to 325 for the first half hour. Then did 35 more minutes at 325. It came out very well. I will definitely make again, Thanks for sharing your recipe.
So glad to hera, Laura! Thank you!