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Hungry Healthy Happy » Recipes » Baked Goods

Healthy Pumpkin Bread

Updated: Sep 5, 2024 · Published: Sep 18, 2023 · Written by Dannii Martin · This post may contain affiliate links which earn us commissions if purchases are made · 5 Comments

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Diet: Vegetarian
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Healthy pumpkin bread with a text overlay label.
Healthy pumpkin bread with a text overlay label.

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.

Chocolate chip loaf cake on a wooden surface with two slices cur off.

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, but 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.

If you are looking for more healthy pumpkin recipes, why not try our filling Pumpkin Pie Porridge, creamy Pumpkin and Carrot Soup, easy Pumpkin Overnight Oats or our delicious Pumpkin Pie Smoothie?

Jump to:
  • Ingredients and Substitutions
  • Variations
  • How to Make Healthy Pumpkin Bread - Step by Step
  • Serving Suggestions
  • Storage
  • Extra Tips
  • Frequently Asked Questions
  • More Loaf Cake Recipes
  • Recipe
  • Feedback

Ingredients and Substitutions

All the ingredients needed for this recipe each with a text overlay label.

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 - This helps the bread to rise. Make sure you are not using old baking soda, as it won't rise.
  • Cinnamon and ginger - A must when it comes to any pumpkin sweet treat. These spices just scream autumn. 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. This adds a lovely warmth to the pumpkin bread recipe.
  • Salt - It brings out the sweetness.
  • Eggs - We used medium sized 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.
  • Milk - This loosens the batter.
  • 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.

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 - Step by Step

Prep: Preheat your oven to 180°C/160°C(fan)/350°F/Gas 4. Grease and line a 900g/2lb loaf tin.

Two shot collage of flour and spices being sieved into a bowl, then mixed together.
  1. Step one: Sieve the flour, baking soda, cinnamon, ginger and salt into a large mixing bowl (a). Mix it all together (b).
Eggs and brown sugar in a mixing bowl, before and after mixing together.
  1. Step two: In a separate mixing bowl, add the eggs and sugar (a). Whisk together until pale and fluffy (b).
Pumpkin puree, vanilla, milk and oil added to the sugar, then mixed together.
  1. Step three: To the egg/sugar mixture add the pumpkin, oil, vanilla and milk (a). Fold everything together (b).
Everything mixed together in one bowl.
  1. Step four: Pour the wet ingredients into the dry ingredients and fold together. Don't stir it too much.
Chocolate chips added to the batter, then mixed in.
  1. Step five: Add the chocolate chips reserving a few (a). and fold them in (b).
The batter in a lined loaf tin then fully cooked.
  1. 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).
  1. 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.

Serving Suggestions

The best way to serve a slice of this is with a big hot drink and somewhere cosy to sit. Think candle lit, blanket on and snuggly afternoon vibes. We recommend our Healthy Pumpkin Spice Latte, Chai Tea Latte or Slow Cooker Hot Chocolate.

When serving healthy pumpkin bread, it can be enjoyed as it is or toasted with a bit of butter or cream cheese, or even some Homemade Almond Butter.

It can also be sliced and 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.

A whole cooked pumpkin loaf cake topped with chocolate chips.

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 aluminum foil or place it in a freezer-safe plastic bag.

Defrost: When ready to serve, thaw the bread in the refrigerator overnight and then bring it to room temperature before slicing and serving.

Reheat: You can warm it up in the microwave or toaster for a few seconds.

Extra 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.
Pumpkin loaf cake next to a cup of coffee and a blue towel.

Frequently Asked Questions

Can I make this gluten free?

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.

Can I make muffins with this recipe?

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

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    Chocolate Loaf Cake
  • Coffee Loaf Cake with a slice cut off.
    Coffee and Walnut Loaf Cake
  • Courgette and lime cake with a slice cut off.
    Courgette and Lime Cake
  • Cranberry bread cut into slices on a wooden board.
    Cranberry Bread

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 on a sheet of baking paper.

Healthy Pumpkin Bread

By: Dannii Martin
Get creative with pumpkin recipes! Try this healthy pumpkin bread - with warming spices and it's lower in sugar, it's the perfect autumn taste.
An illustration of a v-shaped plant.
Vegetarian
4.86 from 7 votes
Pin Print Save recipe Saved!
Course: Dessert
Cuisine: American, British
Prep: 10 minutes mins
Cook: 1 hour hr
Total: 1 hour hr 10 minutes mins
Servings: 10 servings
Calories: 225kcal
Allergens:
An illustration of a carton of milk.
Dairy
An illustration of a cracked egg.
Eggs
An illustration of two ears of wheat.
Gluten

Ingredients

  • 200 g (1.66 cups) Plain flour
  • 1 teaspoon Baking soda
  • 1 tablespoon Ground cinnamon
  • 0.25 tablespoon Ground ginger
  • 1 pinch Sea salt
  • 2 Eggs - medium; room temperature
  • 250 g (1.25 cups) Truvia brown sugar
  • 320 g (1.33 cups) Pumpkin puree - canned
  • 1 teaspoon Vanilla extract
  • 110 ml (0.5 cups) Coconut oil - melted
  • 60 ml (0.25 cups) Semi-skimmed milk
  • 60 g (0.33 cups) 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 Plain flour, 1 teaspoon Baking soda, 1 tablespoon Ground cinnamon, 0.25 tablespoon Ground ginger and 1 pinch Sea salt into a large mixing bowl. Mix it all together.
  • In a separate mixing bowl, add 2 Eggs and 250 g Truvia brown sugar. Whisk together until pale and fluffy.
  • To the egg/sugar mixture add 320 g Pumpkin puree, 110 ml Coconut oil, 1 teaspoon Vanilla extract and 60 ml Semi-skimmed milk. Fold everything together.
  • Pour the wet mixture into the dry mixture and fold together.
  • Add 60 g 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

Serving: 1portion | Calories: 225kcal | Carbohydrates: 47g | Protein: 4g | Fat: 13g | Saturated Fat: 11g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 33mg | Sodium: 140mg | Potassium: 152mg | Fiber: 2g | Sugar: 5g | Vitamin A: 5037IU | Vitamin C: 1mg | Calcium: 50mg | Iron: 2mg

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.

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Comments

  1. Kushigalu says

    September 21, 2023 at 8:40 pm

    5 stars
    A must-try recipe this fall season. So delicious. Thanks for sharing.

    Reply
  2. Neha says

    September 21, 2023 at 8:23 pm

    I absolutely love the color and texture of this bread. Doesn't look one bit healthy to me. ;) So trying this one out!

    Reply
  3. Anjali says

    September 21, 2023 at 7:49 pm

    5 stars
    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!

    Reply
  4. Andrea says

    September 21, 2023 at 7:48 pm

    5 stars
    Warm spices and low sugar, this is a perfect pumpkin bread for my family. I love all the suggestions for add ins too.

    Reply
  5. TAYLER ROSS says

    September 18, 2023 at 4:34 pm

    5 stars
    I made this pumpkin bread this morning and we all loved it! Perfect for a fall breakfast or even dessert!

    Reply
4.86 from 7 votes (3 ratings without comment)

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