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My healthy pumpkin bread is moist, tender, and made in one bowl! It’s made with oat flour and naturally sweetened and has less than 150 calories per slice.
Love wholesome pumpkin recipes? Try my healthy pumpkin pie, healthy pumpkin cookies, or healthy pumpkin muffins next.
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- this won’t taste healthy at all.
Table of Contents
Why I love this recipe
- No added sugar. This bread is naturally sweetened with nothing refined.
- 100% flourless. By using oat flour, I skip the need for any white or whole wheat flour.
- 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 used.
- Pefect texture and flavor. 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!).
★★★★★ REVIEW
“The best healthy pumpkin bread I’ve made so far!” – Olga
Ingredients needed
- Pumpkin puree. Either unsweetened canned pumpkin or homemade pumpkin puree. Do not use pumpkin pie mix!
- 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.
- 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.
How to make healthy pumpkin bread
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
Step 1- Make the batter: Whisk together the pumpkin puree, coconut oil, eggs, sugar, and pumpkin pie spice in a large bowl until smooth. Gently mix the oat flour and baking powder until combined.
Step 2- Bake the bread: Transfer into a greased loaf pan and bake for 55-60 minutes, or until a skewer comes out mostly clean.
Step 3- Cool and slice: Let the pumpkin bread cool completely before slicing and serving.
Arman’s recipe tips
- As with all quick bread recipes, do not overbake. The bread will continue cooking as it cools down.
- 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.
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.
- 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.
- To make 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.
- Add mix-ins: Amp up this quick bread by adding some chocolate chips, walnuts, pecans, or some raisins.
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.
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.
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 190F.
More healthy quick breads to try
- Oatmeal banana bread
- Healthy zucchini bread
- Healthy blueberry bread
- Healthy chocolate zucchini bread
Healthy Pumpkin Bread
Video
Ingredients
- 15 ouncers pumpkin puree not pumpkin pie filling
- 1/4 cup coconut oil melted
- 2 large eggs room temperature
- 2 tablespoons milk I used unsweetened almond milk
- 1 cup coconut sugar * See notes
- 1 tbsp pumpkin pie spice ** See notes
- 3 cups oat flour gluten free, if needed
- 1 teaspoon baking powder
Instructions
- 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.
Notes
Nutrition
Originally published September 2021, updated September 2023 and May 2024.
Loved this recipe. I Added bananas to make it pumpkin banana bread, and it turned out great.
Can I put here instant oats? Is that the same as oat flour?
best healthy pumpkin bread recipe I’ve ever made!
These pumpkin recipes are the BEST! I love how Arman gives you different ways to change the recipe and the taste rating for the recipe is still a five star. I tried many recipes from The Big Man’s World and everyone of the recipes turned out to be delicious.
Thanks so much, Judy!!
What do you drizzle it with? I see the drizzle in the pics and see you do it on the video, but don’t see any mention of it in the recipe or notes.
Thanks
Just powdered sugar mixed with water/milk
I love the texture of this bread and I really love baking with oat flour! I used maple syrup instead of sugar, I also used olive oil instead of coconut oil. The bread was great but lacking the pumpkin flavor.. not sure how to get that pumpkin taste maybe adding some more spice to it next time..? I will make this again but adding more spice maybe Chinese 5 spice, vanilla ext, and possibly some chocolate chips.
Can you add fresh cranberries to this recipe?
The best healthy pumpkin bread I’ve made so far!
I used real pumpkin puree that was roasted along with 2 tbl. maple syrup , 1/4 cup chocolate and a little cinnamon. Came out fantastic. I am not a frequent baker ir cook either. Oh yeah I put a couple of tbl. Of ground flax seed in also
I made a loaf of the Healthy Pumpkin Bread this morning and it’s delicious! So easy and satisfying, I’ll definitely make it again. Thanks!
Can I subsitute the cocount oil? Any suggestions
Butter works! 🙂
Love this recipe!! DELICIOUS!