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Healthy Pumpkin Bread Recipe

Healthy Pumpkin Bread Recipe
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★★★★★

4.9 from 18 reviews

This Healthy Pumpkin Bread is a moist, flavorful loaf made with whole wheat flour and natural sweeteners like maple syrup. It’s packed with warm spices and optional nuts or seeds for added crunch, making it a perfect nutritious treat for fall or any time you crave a wholesome baked good.

Ingredients

Scale

Wet Ingredients

  • 1 cup canned pumpkin purée
  • 2 large eggs
  • ½ cup plain Greek yogurt
  • ¼ cup olive oil (or melted coconut oil)
  • ⅓ cup maple syrup or honey
  • 1 teaspoon vanilla extract

Dry Ingredients

  • 1 ½ cups whole wheat flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • 1 teaspoon cinnamon
  • ½ teaspoon nutmeg
  • ¼ teaspoon ground ginger
  • ¼ teaspoon ground cloves (optional)
  • ¼ teaspoon salt

Optional Add-ins

  • ½ cup chopped walnuts or pumpkin seeds (optional, for crunch)

Instructions

  1. Prep the Oven and Pan: Preheat your oven to 350°F (175°C). Lightly grease a 9×5-inch loaf pan or line it with parchment paper to prevent sticking.
  2. Mix the Wet Ingredients: In a medium bowl, whisk together the pumpkin purée, eggs, Greek yogurt, olive oil, maple syrup, and vanilla extract until the mixture is smooth and well combined.
  3. Combine the Dry Ingredients: In a separate bowl, stir together the whole wheat flour, baking soda, baking powder, cinnamon, nutmeg, ginger, cloves (if using), and salt to evenly distribute the leavening agents and spices.
  4. Bring the Batter Together: Add the dry ingredients into the wet mixture and gently stir until just combined; be careful not to overmix. Fold in the chopped walnuts or pumpkin seeds if you are using them to add texture and crunch.
  5. Bake the Bread: Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake for 45 to 50 minutes, or until a toothpick inserted into the center comes out clean, indicating the bread is fully cooked.
  6. Cool and Slice: Allow the bread to cool in the pan for 10 to 15 minutes, then transfer it to a wire rack to cool completely. Slice only after fully cooled to maintain its shape.

Notes

  • You can substitute olive oil with melted coconut oil or any neutral oil of your choice.
  • The loaf keeps well wrapped at room temperature for up to 3 days or can be refrigerated for up to a week.
  • To make it vegan, replace eggs with flax eggs and use maple syrup instead of honey.
  • Adding nuts or seeds is optional but enhances texture and adds extra nutrients.
  • Whole wheat flour contributes to the bread’s hearty texture and increased fiber content compared to all-purpose flour.

Nutrition

Keywords: healthy pumpkin bread, whole wheat pumpkin bread, low fat pumpkin bread, nutritious pumpkin loaf, fall baking, healthy bread recipe

Find it online: https://cookwithruby.com/healthy-pumpkin-bread-recipe/