Healthy Pumpkin Bread
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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. Adapted from my healthy pumpkin muffins, my healthy pumpkin bread recipe proves just that!
In culinary school, I learned how tricky it can be to keep quick breads moist without butter or oil. So, when I adapted this recipe at home, I tested it with different flours and sweeteners. Oat flour gave the best rise, while coconut sugar kept it moist without being cloying. The result is a pumpkin bread that tastes just as indulgent as the classic, but lighter and healthier.
My family couldn’t tell the difference between this and my classic pumpkin bread (that has tons of butter and sugar, hehe!).
Table of Contents
Why this healthy pumpkin bread will be a fall staple
- 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.
What readers are saying
★★★★★ – “The best healthy pumpkin bread- my kids love this, and I love how it’s wholesome and delicious. Will make again and again.” – Olga
★★★★★ – “This bread is a staple during the cooler months.” – Daisy from Facebook
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. I tried refined versus unrefined coconut oil- refined won for a neutral taste. Also, let the melted oil cool to lukewarm before whisking it in: in testing, hot oil partially set the batter and affected the crumb.
- 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. I tested almond flour and spelt flour, but oat flour held up best without collapsing. Almond flour made the loaf a bit oily, while spelt baked up denser; oat flour, on the other hand, kept the rise and resulted in a soft, even crumb.
- 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 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.
Arman’s recipe tips
- Do not overbake. Quick breads finish baking from residual heat. I pull mine once the toothpick comes out mostly clean to avoid dryness- then let carryover heat finish the job (culinary school habit!).
- 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.
- Cool on a wire rack, not in the pan. In my early tests, leaving the loaf in the pan trapped steam and made the sides soggy. Turning it out after 5-10 minutes kept the crust dry and the crumb set.
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 190°F.
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.
✅ Nutrition reviewed
Since this pumpkin bread has been developed to be healthier and this post includes nutritional benefits, the nutrition information has been reviewed by registered dietitian Felicia Newell, MScAHN, RD, CPT.
Healthy Pumpkin Bread
Video
Ingredients
- 15 ounces 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 350°F (180°C). Grease a 9 x 4-inch loaf pan and set aside.
- In a large mixing bowl, combine the pumpkin puree, coconut oil, eggs, milk, sugar, and pumpkin pie spice and whisk together until creamy and smooth. Add the oat flour and baking powder, mixing until combined.
- Transfer the batter into the lined pan and bake for 45 minutes or until a toothpick comes out clean.
- Remove from the oven and let it cool in the pan for 5 minutes before carefully transferring to a wire rack until it cools completely. If desired, drizzle a glaze on top then slice and serve.
Notes
- Any sugar can be used.
- No pumpkin pie spice? Use 1/4 teaspoon each of cinnamon, nutmeg, cloves, and ginger.
- Leftovers: Keep at room temperature for 5 days or in the fridge for one week. Freeze slices for up to 6 months.
- Glaze: Whisk together 3 tablespoons confectioners’ sugar with one tablespoon milk.
Nutrition
More healthy pumpkin recipes
Originally published September 2021
Would I be able to sub applesauce or banana for the coconut oil? (I dont have the oil on hand)