Healthy Pumpkin Bread – Yummy Toddler Food

This bread has the classic flavor and moist crumb of a traditional Pumpkin Bread, but with half the sugar. This Healthy Pumpkin Bread stores well in the fridge or freezer and uses a full can of pumpkin!

As soon as there is even a hint of fall in the air, I am ready for pumpkin bread. And I had a feeling that the basic method I used for my Lower Sugar Banana Bread would work really well with pumpkin.

And wow it did.

This recipe uses a whole can of pumpkin puree (just like my Easy Pumpkin Cake), so you won’t be left with a small amount at the end to use up. This Healthy Pumpkin Bread bakes up moist and delicious, stores well, is good cold or toasted, and is an easy breakfast or snack to share with the kids.

Sometimes we even have it as a side with something like Veggie Chili or Broccoli Soup. This quick bread is less sweet but has the classic texture and flavor you expect. It also stores really well and can even be frozen for a future week. Sign me up!

(To use up more pumpkin, you may also like more of my healthy pumpkin recipes, Pumpkin Banana Bread, Pumpkin Banana Muffins, and Easy Pumpkin Muffins.)

Ingredients You Need

Here’s a look at what you’ll need to make this Healthy Pumpkin Bread recipe so you know what to have on hand and pick up from the store.

• Pumpkin puree: I like to use a can of pumpkin for this since you’ll need a full can, but you can also use homemade pumpkin puree.
• Unsalted butter: You’ll want to melt this and let it cool slightly before stirring it into the batter.
• Eggs: I use large eggs in my baking, so that’s what I use in this recipe. (If you use another size of eggs, know that each large egg is usually about ¼ cup by volume.)
• Vanilla extract: Pure or artificial vanilla extract helps balance the flavors nicely in this quick bread recipe.
• Whole wheat flour: I choose whole wheat flour since it helps absorb the moisture from the pumpkin puree and ensures it bakes through well.
• Sugar: I use granulated sugar and use about half as much as classic recipes.
• Baking soda: Be sure to use fresh baking soda here to ensure the bread rises nicely and bakes through evenly.
• Pumpkin pie spice: This, paired with cinnamon, adds the classic pumpkin pie flavor.

Ingredient Substitutions

Step-by-Step Instructions

Here’s a look at how to make this healthy pumpkin bread recipe so you know what to expect when you get to baking. Scroll down to the end of the post for the full info on timing and amounts.

1. Whisk together the wet ingredients. This helps to smooth the batter and avoid any lumps.
2. Whisk in the dry ingredients to evenly combine and distribute the baking soda and spices throughout.
3. Add to a greased baking pan. I prefer to grease with classic Pam spray so the bread always comes out of the pan easily.
4. Bake until a cake tester inserted into the center comes out cleanly.

TIP: You’ll want to let this cool fully before slicing to help it hold together nicely.

Frequently Asked Questions

How to Store

Store any leftover pumpkin bread, once fully cooled, in an airtight container at room temperature for 3 days or in the fridge for 5 days.

Or freeze slices, once cooled, and in a zip-top storage bag with as much air removed as possible for up to 6 months. Thaw in the fridge or at room temperature.

Best Tips for Success

• Serve chilled or slightly warmed (if it’s been a few days and the bread is getting a little dried out, toast it!)
• Add ½ cup chocolate chips or chopped pecans or walnuts to the batter if desired.
• Use homemade pumpkin puree or canned puree.
• Place a piece of foil or parchment over the top of the loaf for the last 15 minutes of baking to ensure it bakes through but doesn’t get too brown.
• Spread on a thin smear of nut butter or cream cheese if desired.
• Cut into cubes for younger kids and serve with a simple side of fruit.
• Add a little ground ginger or nutmeg to enhance the flavor even more.
• Use white whole wheat flour in place of the regular whole wheat if desired.
• Make it vegan by using a store bought egg replacer and melted coconut oil or vegan butter.

I’d love to hear what you think of this recipe if you try it, so please comment and rate the recipe below.

Cook ModePrevent your screen from going dark

• Preheat the oven to 350 degrees F and grease a 9×5-inch loaf pan with nonstick spray. (I use classic Pam.)

• Add the pumpkin, butter, eggs, and vanilla to a large bowl. Stir to combine.

• Stir in the flour, sugar, baking soda, cinnamon, pumpkin pie spice, and salt.

• Pour batter into the prepared pan and smooth the top with a spatula so it’s even. Bake for 60 minutes, then place a piece of foil or parchment on top. Bake for another 15 minutes, or until a cake tester inserted Into the center comes out cleanly. (The foil or parchment will prevent over-browning while the bread continues baking.)

• Cool in the pan for 5 minutes, then remove from pan (carefully) and let cool on a wire rack completely.

• Slice and serve.

• Store any leftovers, once fully cooled, wrapped in plastic wrap and in an airtight container at room temperature for 3 days, in the fridge for 5 days, or freeze slices, once cooled, and in a zip-top storage bag with as much air removed as possible for up to 6 months. Thaw in the fridge or at room temperature.
• Serve chilled or slightly warmed (if it’s been a few days and the bread is getting a little dried out, toast it!)
• Add ½ cup chocolate chips to the batter if desired.
• Use homemade pumpkin puree or canned puree.
• Spread on a thin smear of nut butter or cream cheese if desired.

Serving: 1 slice, Calories: 231kcal, Carbohydrates: 31g, Protein: 5g, Fat: 11g, Saturated Fat: 6g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 1g, Cholesterol: 57mg, Sodium: 242mg, Potassium: 190mg, Fiber: 4g, Sugar: 12g, Vitamin A: 6732IU, Vitamin C: 2mg, Calcium: 30mg, Iron: 2mg

This recipe was first published November 2021.