Healthy Pumpkin Bread

By Arman Liewpublished on Aug 10, 2025

Reader Rating

Total Time 50

Servings 12 servings

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My healthy pumpkin bread uses oat flour as the base and is sweetened with coconut sugar. It’s easy to make, super moist and fluffy, and has just 150 calories per slice. Gluten-free and dairy-free.

There is an unfair stigma that pumpkin desserts are unhealthy and something that must only be enjoyed on special occasions. That is far from the truth, and there are tons of options out there. My healthy pumpkin bread recipe proves just that!

Adapted from my healthy pumpkin muffins, this needs a fraction of the oil that other recipes have, and it doesn’t need any butter either, but don’t fret- I tested this recipe multiple times to make sure it tastes like any good pumpkin bread out there. The texture is super moist and tender, and it has a naturally sweet pumpkin flavor. It’s healthy enough to enjoy a slice for breakfast or a cheeky slice (or two) for dessert (my family does this!).

Why I love this healthy pumpkin bread recipe

No added sugar. This bread is naturally sweetened with nothing refined.
Diet-friendly. I use oat flour for the base, which is naturally gluten-free. The bread is also dairy-free.
A whole can of pumpkin! My pumpkin bread uses an entire 15-ounce can of pumpkin puree. This keeps the calories low, and minimal fat is used.

Key Ingredients

Find the printable recipe with measurements below.

Pumpkin puree. Either unsweetened canned pumpkin or homemade pumpkin puree. Do not use pumpkin pie mix, which has added sugar and sweeteners.
Coconut oil. Keeps the bread extra moist and tender. Use refined coconut oil to ensure there is no coconut flavor.
Eggs. Room temperature eggs.
Milk. Use your favorite milk or whatever you have on hand. I like using unsweetened almond milk.
Coconut sugar. I use just a fraction of the amount of sugar you’ll see in other recipes. Coconut sugar is also a refined sugar-free sweetener. Liquid sweeteners will also work, and I’ve successfully made this with maple syrup and honey. If you use either of those, do not adjust the amount.
Pumpkin pie spice. A must for any recipe that calls for pumpkin! If you don’t have this on hand, use equal parts cinnamon, nutmeg, cloves, and ginger.
Oat flour. A healthier alternative to traditional white or wheat flour. Make my homemade oat flour and skip the expensive store-bought kind. If you can’t tolerate oats, use white whole wheat flour or regular whole wheat flour instead.
Baking powder. Gives the pumpkin bread some rise and fluffiness.
Glaze. Optional, but I sometimes like to glaze the top with a mixture of confectioners’ sugar and water.

Recipe variations

To make it vegan: For a vegan pumpkin bread, replace the eggs with an egg substitute. I find flax eggs to be the best kind for this particular recipe, but an egg replacer (like Bob’s Red Mill works well).
Gluten-free pumpkin bread: Provided you use gluten-free oat flour, this recipe is gluten-free! Alternatively, you can make almond flour pumpkin bread.
Protein pumpkin bread: Swap out 1/4 cup of the oat flour with 1/4 cup of your favorite vanilla or plain protein powder. You could also make my protein banana bread and swap out the banana for equal parts pumpkin.
Cut the sugar: For a sugar free pumpkin bread, replace the coconut sugar with either allulose or a zero-calorie sweetener. I find allulose the best option as it dissolves exactly like sugar does.
Add mix-ins: Amp up this quick bread by adding some chocolate chips, walnuts, pecans, or some raisins.

How to make healthy pumpkin bread

Step 1- Mix the wet. Whisk together the pumpkin puree, coconut oil, eggs, sugar, and pumpkin pie spice in a large bowl until smooth.

Step 2- Make batter. Gently mix the oat flour and baking powder until combined.

Step 3- Assemble. Transfer into a greased loaf pan and bake for 55-60 minutes, or until a skewer comes out mostly clean.

Step 4- Cool and glaze. Let the pumpkin bread cool completely before glazing, slicing, and serving.

★★★★★ REVIEW

“The best healthy pumpkin bread- my kids love this, and I love how it’s wholesome and delicious. Will make again and again.” – Olga

Arman’s recipe tips

Do not overbake. I recommend removing the bread from the oven once a toothpick comes out ‘mostly’ clean. The bread will continue to bake as it cools down, keeping its structure.
If you notice the top of the bread browning too quickly, add some foil. It will trap the heat, which cooks the middle part more evenly.
Always cool the bread on a wire rack or cooling rack, not in the pan. The latter will make the sides soggy.

Frequently asked questions

Why is my pumpkin bread dry?

Dry pumpkin bread is a result of overbaking. Once a skewer comes out mostly clean from the center, the bread is done, as it continues to cook as it is cooling down.

Why is my pumpkin bread gummy?

The reason for gummy quick bread is due to under-baking. Regularly checking on the loaf to see its doneness can affect the texture. To ensure this doesn’t happen, aim to check on the loaf just once during the baking process or use an instant-read thermometer. Fully cooked pumpkin bread should have an internal temperature of 190°F.

Can I make these as muffins?

This exact batter works as muffins if that is what you’d prefer. Simply make the batter as instructed, then bake in a 12-count muffin tin for 18-20 minutes at 180C/350F.

Storage instructions

To store: Leftovers will keep well at room temperature, covered, for up to 5 days. If you’d like the bread to keep longer, store it in the refrigerator and it will keep for at least a week.

To freeze: Place slices of the pumpkin bread in a ziplock bag and store them in the freezer for up to 6 months.

More healthy pumpkin recipes

If you tried this Healthy Pumpkin Bread recipe, please leave a star rating and comment. It helps others thinking of making this.