This recipe for healthy pumpkin bread uses a full can of pumpkin puree and is made in one bowl! NO white flour, NO dairy, and NO added sugar, it’s perfectly moist and tender. Under 150 calories per slice.
It’s official- Pumpkin season is upon us.
There is an unfair stigma that pumpkin desserts are unhealthy and something that must only be enjoyed on special occasions. That is simply not the case and I am here to prove to you that you can enjoy all your classic pumpkin baked goods on a regular basis.
What makes this pumpkin bread healthy?
- It has no white flour or processed flour and instead, we use oat flour, which has extra fiber, protein, and wholegrains.
- It is naturally sweetened with nothing refined, using coconut sugar.
- There is no dairy needed, provided you use a dairy free milk (like almond, coconut, soy, or oat milk).
- It uses an entire 15 oz can of pumpkin puree. This keeps the calories low and minimal fat used- Each slice has around 150 calories.
This healthy pumpkin bread recipe ticks all the boxes. 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!
What I love about this quick bread is just how easy it is to put together- It uses easy-to-find pantry staple ingredients and is all made in just ONE bowl!
Ingredients to make this recipe
Here is everything you’ll need to make this pumpkin bread. See below for tested dietary and ingredient substitutions.
- Pumpkin puree– Either unsweetened canned pumpkin or homemade pumpkin puree. Do not use pumpkin pie filling, or else you’ll be adding excess sugar to the bread!
- Coconut oil– Keeps the bread extra moist and tender. Use refined coconut oil to ensure there is no coconut flavor whatsoever.
- Eggs– Room temperature eggs.
- Milk– Use your favorite milk or whatever you have on hand. I like using unsweetened almond milk.
- Coconut sugar– To keep this bread naturally sweet, I used coconut sugar. Brown sugar or white sugar also work.
- Pumpkin pie spice– A must for any recipe that calls for pumpkin!
- Oat flour– A healthier alternative to traditional white or wheat flour. Simply grind up your own oats and skip the expensive store bought kind.
- Baking powder-Gives the pumpkin bread some rise and fluffiness.
How do you make the best healthy pumpkin bread?
Start by whisking together the pumpkin puree, coconut oil, eggs, sugar, and pumpkin pie spice until smooth and creamy. Gently mix through the oat flour and baking powder until combined. Transfer into a greased loaf pan and bake for 55-60 minutes, or until a skewer comes out mostly clean.
- To make it vegan– For a vegan pumpkin bread, replace the eggs with either flax eggs or an egg replacement, like Bob’s Red Mill.
- Gluten free pumpkin bread– Provided you use gluten free oat flour, this recipe is gluten free! Alternatively, you can make almond flour pumpkin bread.
- Make healthy muffins. Try my healthy pumpkin muffins that use very similar ingredients and have a reduced baking time!
- Sugar free pumpkin bread- Swap out the coconut sugar for a sugar free alternative, like erythritol or keto brown sugar.
What goes with pumpkin bread?
While this pumpkin bread tastes delicious on its own, here are some fun flavors and mix-ins to switch things up!
- Chocolate chips– Fold through 1/2 cup of chocolate chips for a delicious chocolate chip pumpkin bread.
- Banana– Swap out half the pumpkin puree for equal parts of mashed banana. You’ll have some extra sweetness from the banana!
- Cream cheese– Swirl through 1/2 cup of softened cream cheese through the middle of the bread before baking it.
- Cranberries– Fold through fresh or frozen cranberries for a lovely tart twist to it.
- Zucchini– Add some shredded zucchini for an extra nutritional boost, while keeping the bread super moist.
Storing and freezing tips
- To store: Pumpkin bread can be stored at room temperature in a sealable container 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.
Frequently Asked Questions
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.
Yes, canned pumpkin and pumpkin puree are both the same thing. Canned pumpkin can either be unsweetened or as a pumpkin pie filling. If in doubt, ALWAYS choose the former.
Healthy Pumpkin Bread
- Preheat the oven to 180C/350F. Grease a 9 x 4-inch loaf pan and set aside.
- In a large mixing bowl, combine your pumpkin, coconut oil, eggs, milk, sugar, and pumpkin pie spice and whisk together until creamy and smooth. Add the oat flour and baking powder and mix until combined.
- Transfer the batter into the lined pan and bake for 55-60 minutes, or until a skewer comes out clean.
- Remove from the oven and let it cool in the pan completely, before removing and slicing.