When pumpkin season comes round, a big loaf of soft and fluffy pumpkin bread is a must. This Healthy Pumpkin Bread is packed full of those autumn flavours we know and love, but a little bit lighter and lower in sugar. All the flavour, but a bit healthier.
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This isn't a bread like you would make a sandwich with, it's more of a loaf cake like banana bread - but full of pumpkin flavours and warming spices. It just smells like autumn and if you have never baked with pumpkin puree before, this is a great place to start.
We have lightened ours up, by using stevia (you can use date sugar too) and refined sugar free dark chocolate chips. We use coconut oil instead of butter as well. A delicious, yet healthy, autumnal snack for kids to take to school too.
Want more healthy pumpkin recipes? Try our filling Pumpkin Pie Porridge, creamy Pumpkin and Carrot Soup, easy Pumpkin Overnight Oats or our delicious Pumpkin Pie Ice Cream.
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Ingredients and Substitutions
A full ingredients list, along with US Customary and Metric measurements, can be found in the recipe card at the end of this post.
- Flour - We have used white flour (all purpose flour), because it gives the best results and you get a light and fluffy pumpkin loaf. However, if you want to make this even more nutrient dense, then you can swap half the flour for white whole wheat flour. It will give more of a dense loaf though.
- Baking soda - Make sure you are not using old baking soda, as it won't rise.
- Cinnamon and ginger - You could also add some nutmeg and cloves or just use some pumpkin pie spice.
- Vanilla - Make sure you are using vanilla extract and not essence, as it has a more natural flavour.
- Salt - It brings out the sweetness.
- Eggs - You could use flax eggs instead.
- Sugar - Brown sugar is what gives this loaf it's golden colour and the caramelised flavour. To make this a healthier pumpkin bread, we used Truvia brown sugar, which is low calorie brown sugar alternative made with stevia. You could use date sugar too. You can swap it for regular light brown sugar, but it will change the nutritional information.
- Pumpkin - The star of the show. We used almost a whole can of pumpkin puree, but you could roast and puree pumpkin yourself. Using the wrong type of pumpkin can also affect the outcome of the bread. It is important to use pureed pumpkin, not pumpkin pie filling, which contains added sugar and spices.
- Coconut oil - This replaces butter to make the recipe healthier. Don't worry - there is no coconut flavour at all.
- Chocolate chips - We used refined sugar free dark chocolate chips to make this healthier too. We didn't use loads, but you could always add more.
Healthy Pumpkin Bread Variations
Nuts - To add some extra texture and also give this healthy pumpkin bread recipe a nutritional boost, then you could add some crushed nuts. We love walnuts or pecans, as they go really well with the creaminess of the pumpkin.
Dried fruit - We like adding in some dried cranberries, cherries or raisins. It adds some extra natural sweetness and this little extra texture too which we love.
Glaze - Take this pumpkin bread recipe to the next level by finishing it off with a glaze. You can mix together icing sugar, some maple syrup and a little milk for the BEST glaze. Put some holes in the top of the bread with a knife and pour over the glaze. SO good.
How to Make Healthy Pumpkin Bread
Prep: Preheat your oven to 180°C/160°C(fan)/350°F/Gas 4. Grease and line a 900g/2lb loaf tin.
- Step one: Sieve the flour, baking soda, cinnamon, ginger and salt into a large mixing bowl (a). Mix it all together (b).
- Step two: In a separate mixing bowl, add the eggs and sugar (a). Whisk together until pale and fluffy (b).
- Step three: To the egg/sugar mixture add the pumpkin, oil, vanilla and milk (a). Fold everything together (b).
- Step four: Pour the wet ingredients into the dry ingredients and fold together. Don't stir it too much.
- Step five: Add the chocolate chips reserving a few (a). and fold them in (b).
- Step six: Pour the batter into the lined loaf pan/tin (a) and top with the remaining chocolate chips. Put into the middle of the oven for 60 minutes (b).
- Step seven: After 40 minutes, cover loosely with foil and move to the bottom of the oven. When cooked, insert a knife or skewer into the loaf and it should come out clean. It may need 10 minutes extra.
Healthy Pumpkin Bread Leftovers
Leftover slices can be used as a base for Healthy French Toast or as a topping for porridge or yogurt crumbled on. For a bit of extra sweetness, the bread can be drizzled with honey or maple syrup.
Storage
Store: This loaf can be stored in an airtight container or wrapped in plastic wrap and kept at room temperature for up to three days. Alternatively, it can be stored in the refrigerator for up to a week.
Freeze: This healthy pumpkin bread can be frozen for up to three months. To freeze, wrap the bread tightly in plastic wrap and then in aluminium foil or place it in a freezer-safe plastic bag.
Dannii's Top Tips
- Make sure you cool the bread before slicing, otherwise it will just fall apart. When the bread is done, remove it from the oven and let it cool in the tin for 10-15 minutes. Then, transfer the bread to a wire rack and let it cool completely before slicing and serving.
- Make sure you don't over-mix the batter. Over-mixing can lead to a tough and dense bread. It is best to mix the ingredients until just combined.
- Don't over-bake the bread. Over-baking can result in a dry and crumbly texture. Test the bread with a toothpick inserted in the centre. If it comes out clean, the bread is done.
- To make this recipe lower in fat, you can swap the coconut oil for apple sauce. It will change the texture though.
- Remember that every oven cooks things differently, and the type of loaf tin you use can change the cooking time too. So check the bread after the cooking time and you can always put it in for 10 minutes more if it needs it.
Frequently Asked Questions
Yes, pumpkin bread can be made gluten-free by using gluten-free flour or a combination of gluten-free flours. You can use almond flour or coconut flour to make a grain-free version of this.
Yes you can make healthy pumpkin muffins, and it's great for portion control. Divide the mixture between 12 muffin cases and bake for 25-30 minutes.
More Loaf Cake Recipes
If you've tried this pumpkin bread recipe, let us know how you got on in the comments below.
Tag us in your creations on Instagram @hungryhealthyhappy - Use the hashtag #hungryhealthyhappy too.
Recipe
Healthy Pumpkin Bread
Ingredients
- 200 g (1.66 cups) of Plain flour
- 1 teaspoon of Baking soda
- 1 tablespoon of Ground cinnamon
- 0.25 tablespoon of Ground ginger
- 1 pinch of Sea salt
- 2 Eggs - medium; room temperature
- 250 g (1.25 cups) of Truvia brown sugar
- 320 g (1.33 cups) of Pumpkin puree - canned
- 1 teaspoon of Vanilla extract
- 110 ml (0.5 cups) of Coconut oil - melted
- 60 ml (0.25 cups) of Semi-skimmed milk
- 60 g (0.33 cups) of Dark chocolate chips
Instructions
- Preheat your oven to 180°C/160°C(fan)/350°F/Gas 4. Grease and line a 900g/2lb loaf tin.
- Sieve 200 g of Plain flour, 1 tsp of Baking soda, 1 tbsp of Ground cinnamon, 0.25 tbsp of Ground ginger and 1 pinch of Sea salt into a large mixing bowl. Mix it all together.
- In a separate mixing bowl, add 2 Eggs and 250 g of Truvia brown sugar. Whisk together until pale and fluffy.
- To the egg/sugar mixture add 320 g of Pumpkin puree, 110 ml of Coconut oil, 1 tsp of Vanilla extract and 60 ml of Semi-skimmed milk. Fold everything together.
- Pour the wet mixture into the dry mixture and fold together.
- Add 60 g of Dark chocolate chips. and fold them in.
- Pour the batter into the lined loaf tin and top with the remaining chocolate chips. Put into the oven for 60 minutes.
- After 40 minutes, cover loosely with foil and move to the bottom of the oven. When cooked, insert a knife or skewer into the loaf and it should come out clean. It may need 10 minutes extra.
Recipe Tips
- Make sure you cool the bread before slicing, otherwise it will just fall apart. When the bread is done, remove it from the oven and let it cool in the tin for 10-15 minutes. Then, transfer the bread to a wire rack and let it cool completely before slicing and serving.
- Make sure you don't over-mix the batter. Over-mixing can lead to a tough and dense bread. It is best to mix the ingredients until just combined.
- Make sure you don't over-bake the bread. Over-baking can result in a dry and crumbly texture. Test the bread with a toothpick inserted in the centre. If it comes out clean, the bread is done.
- To make this recipe lower in fat, you can swap the coconut oil for apple sauce. It will change the texture though.
- Remember that every oven cooks things differently, and the type of loaf tin you use can change the cooking time too. So check the bread after the cooking time and you can always put it in for 10 minutes more if it needs it.
Nutritional Information
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The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
As all appliances vary, cooking times are a guide. Please note that by changing the serving size, the cooking time may also need to be altered.
Kushigalu says
A must-try recipe this fall season. So delicious. Thanks for sharing.
Neha says
I absolutely love the color and texture of this bread. Doesn't look one bit healthy to me. ;) So trying this one out!
Anjali says
I made this pumpkin bread for breakfast today and it was so delicious!! It was perfectly spiced, sweet but not too sweet, and went great with my morning coffee!
Andrea says
Warm spices and low sugar, this is a perfect pumpkin bread for my family. I love all the suggestions for add ins too.
TAYLER ROSS says
I made this pumpkin bread this morning and we all loved it! Perfect for a fall breakfast or even dessert!