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.
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A lightened up version of a classic fall treat!
Yes, it’s healthy, but this pumpkin bread recipe is still rich, tender, and supremely spiced with all of your favorite cozy fall spices!
This healthy pumpkin bread has become a tradition for Ben and me every fall. I know you will love it too!
- 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.
- 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 —
Key Ingredients
You’ll find the full list of ingredients in the recipe card below, but here are some notes to keep in mind.
- Pumpkin Puree. This recipe calls for a WHOLE CAN of pumpkin! No odd amounts of leftovers that sit in the fridge for weeks because you forget about them.
- 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.
How to Make Healthy Pumpkin Bread
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. (Don’t overmix! Mix too much and the gluten over-activates, which means you get less rise and lose some of the soft, fluffy texture.)
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. (For best results, use an instant-read thermometer and look for an internal temperature of 190 degrees F.)
Cool and Serve. Let the bread cool! 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. 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.
Healthy Pumpkin Bread
Video
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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!
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
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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.
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 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!
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?
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!
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!