I know, I know. I know what you are thinking. MORE pumpkin? Let me tell you, this Healthy Pumpkin Bread recipe is worth using up your supply of cinnamon and busting out (even more) pumpkin puree! Made with simple, wholesome ingredients and naturally sweetened with honey, it’s supremely spiced, mega-moist, and exactly what I crave when I’m in the mood for something cozy from my oven.
Despite the number of cans of pumpkin that I go through each fall making Healthy Pumpkin Muffins, Pumpkin Energy Balls, Pumpkin Overnight Oats, and Healthy Pumpkin Cookies, this bread may be my honest-to-goodness, absolute favorite way to enjoy pumpkin.
Yes, among the pages of assorted pumpkin recipes in my index, simple pumpkin bread is my go-to. It’s practically perfect in every way.
Rich, tender, and supremely spiced, these slices of pumpkin bliss also happen to be good for you.
Better yet? This healthy pumpkin recipe only needs one bowl, and chances are you have everything you need to make it in your pantry right now. It’s also naturally sweetened, whole wheat, and freezes like a dream.
Pumpkin perfection indeed!
How to Make Healthy Pumpkin Bread
I adapted this recipe from my favorite Healthy Banana Bread with Chocolate Chips. Like the banana bread, this pumpkin bread is low in fat and super moist, thanks to Greek yogurt and the natural moisture of the pumpkin itself.
I took the recipe a step farther by replacing the brown sugar with honey. Honey and pumpkin are officially new besties and should probably get matching charm bracelets. They are wonderful paired together.
- Pumpkin Puree. This bread doesn’t skimp on the pumpkin goodness. It’s truly pumpkin-packed, and the other ingredients help it reach its full flavor potential. You’ll be using a whole can here, no weird pumpkin leftovers.
- White Whole Wheat Flour. A nutritious swap that adds fiber to the bread.
- Honey. To keep this bread naturally-sweetened, I opted for honey, which tastes AMAZING with pumpkin. Maple syrup would also be delicious here.
- Greek Yogurt. I knew I wanted to make this a healthy pumpkin bread with yogurt, because it helps keep the bread moist and adds protein. In fact, this bread is so moist, you only need 2 tablespoons of oil.
- Vanilla + Spices. With nutmeg, cloves, and vanilla, the pumpkin puree gets the flavor boost it needs. Bring on the warm, cozy goodness!
- Mix-Ins. The little specs you see in the pumpkin bread are millet, an inexpensive whole grain that adds a pleasing crunch to the pumpkin bread’s soft, springy texture. You can certainly omit the millet if you want or swap it for another favorite mix-in (chocolate anyone?). I also have more suggestions below.
PSA: If your answer to the chocolate question is absolutely, be sure to check out my Healthy Pumpkin Chocolate Chip Bread.
- Beat the oil and honey together. Add the yogurt and egg.
- Once smooth, beat in the pumpkin and vanilla.
- Stir in the baking soda and spices. Add the flour and mix-ins.
- Pour the batter into a loaf pan. Bake for 30 minutes at 325 degrees F. Tent the pan with aluminum foil, then bake for another 25 to 35 minutes. Let cool, then DIG IN!
- To Make Vegan. For a vegan healthy pumpkin bread, check out my Vegan Pumpkin Bread (it’s a healthy pumpkin bread recipe with applesauce) or these Vegan Pumpkin Muffins.
- To Make Paleo. Try this delicious Paleo Pumpkin Bread.
- To Make Healthy Pumpkin Muffins. Try my perfectly spiced Healthy Pumpkin Muffins (linked in the blog post above); you can also bake this bread in a muffin tin.
- Gluten Free Healthy Pumpkin Bread. This Paleo Pumpkin Bread is the perfect pumpkin bread with almond flour. These Almond Flour Pumpkin Muffins are another scrumptious gluten-free option.
While I don’t have an oat flour healthy pumpkin bread recipe, these Pumpkin Peanut Butter Oatmeal Bars are a delicious oat flour option.
Healthy Pumpkin Bread Mix-Ins
Swap out the millet in this recipe for any of the below suggestions to create YOUR perfect loaf of pumpkin bread.
- Chopped Nuts. Add some crunch with a small handful of chopped, toasted pecans or walnuts.
- Chocolate Chips. Mix in some chocolate chips for a tasty, decadent twist.
- Banana. Follow instructions for my Pumpkin Banana Bread.
How to Store Pumpkin Bread
- To Store. Store pumpkin bread in an airtight storage container at room temperature for up to 2 to 3 days or in the refrigerator for up to 5 days.
- To Freeze. This bread can be frozen in an airtight freezer-safe storage container for up to 3 months. Wrap the bread tightly in plastic wrap before freezing. I also like to individually wrap and freeze slices for perfectly portioned pumpkin breakfasts.
More Easy Pumpkin Recipes
Tools Used to Make This Bread
Healthy Pumpkin Bread
The BEST Healthy Pumpkin Bread. Soft, moist, and delicious, it’s made with yogurt, honey, whole grains and warm spices. Easy one bowl recipe!
Servings: 10 slices (1 8×4-inch loaf)
- 2 tablespoons canola oil – or melted and cooled coconut oil
- 1/2 cup honey
- 1 large egg – at room temperature
- 1/3 cup plain non-fat Greek yogurt* – at room temperature
- 1 teaspoon pure vanilla extract
- 1 1/2 cups pumpkin puree – not pumpkin pie filling
- 1 teaspoon baking soda
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg – freshly grated is an amazing upgrade! Use this zester to grate whole nutmeg
- 1/4 teaspoon ground cloves – or allspice
- 1/4 teaspoon kosher salt
- 1 1/2 cups white whole wheat flour*
- 1/4 cup uncooked millet – rinsed and shaken dry (optional)
Preheat oven to 325 degrees F. Light coat an 8×4 inch loaf pan with baking spray.
In a large mixing bowl, whisk the oil and honey together until smooth. Add the Greek yogurt and the egg. Whisk again. Make sure the ingredients are smooth and well blended. Whisk in the pumpkin purée and vanilla.
Sprinkle the baking soda, cinnamon, nutmeg, cloves, and salt over the top, then stir to combine. Sprinkle in the flour, then gently mix, just until the flour disappears. Stir in the millet (or your mix-ins of choice). Spread the batter into the prepared loaf pan.
Bake the healthy pumpkin bread for 30 minutes, then remove pan and lightly tent with foil to keep the top from becoming too dark. Return the bread to the oven to continue baking for another 25 to 35 minutes (55 to 65 minutes total), until a toothpick inserted in the center comes out clean. Let the bread cool in the loaf pan for 5 minutes. Gently transfer to a wire rack. Let cool at least 30 minutes before slicing. Enjoy!
- You can substitute vanilla Greek yogurt for the plain, though the bread will be a bit sweeter. I have not tested the bread with regular yogurt (which is thinner), so I recommend sticking with the Greek.
- For the white whole wheat flour, you can substitute whole wheat pastry flour, all-purpose flour, or a blend. Regular whole wheat flour can also be used, though the bread will have a heavier texture and more pronounced wheat taste.
- TO STORE: Store pumpkin bread in an airtight storage container at room temperature for up to 3 days or in the refrigerator for 5 days.
- TO FREEZE: This bread can be frozen in an airtight freezer-safe storage container for up to 3 months. Wrap the bread in plastic wrap before freezing. I also like to wrap and freeze individual slices for quick breakfasts.
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