Healthy Pumpkin Bread

This healthy pumpkin bread is moist, tender, and easy to make—no mixer required! It’s packed with healthy ingredients like whole wheat flour, coconut oil, and pumpkin. Plus, there’s no refined sugar or flour! 190 calories or 8 WW points

The first of October means that we’re in cozy fall mode. It’s all comfort food, warm, fragrant spices, sunset colors, and pumpkin everything. Naturally, this super-moist, whole wheat pumpkin bread fits right in. It’s perfectly pumpkin-spiced with cinnamon, ginger, nutmeg, and cloves. The best part? It’s made entirely with wholesome, good-for-you ingredients: 100% whole wheat flour, melted coconut oil instead of butter or vegetable oil, and pure maple syrup in place of refined sugar—so you can feel confident eating it and giving it to your kiddos, too!

A Tip for Using Coconut Oil in this Recipe

Measure your coconut oil while it’s solid (its natural state while at room temperature) by spooning it into your measuring cup. Next, scoop it into a bowl and microwave briefly (10 seconds or so), to melt it. The key from here is making sure that your eggs and maple syrup are at room temperature, so that they’ll combine with the coconut oil easily (otherwise the warm coconut oil can seize up, clump, and harden). You can microwave your maple syrup for a few seconds to warm it up slightly (don’t get it hot, just room temperature) and place your eggs in a bowl with hot water for a few minutes to warm them.

How Long Does Pumpkin Bread Last For?

Properly stored, freshly baked pumpkin bread can last for 2 to 3 days at room temperature or for about 1 week in the fridge. Allow your pumpkin loaf to cool completely, then wrap it tightly in plastic wrap. As well as prolonging the life of the bread, plastic wrap helps keep it moist.

Pumpkin bread can be frozen, too. To freeze, wrap your loaf in plastic wrap followed by a layer of aluminum foil or place the plastic-wrapped loaf in a sealed freezer bag. Freeze for up to 1 month.

Print Recipe
5 from 6 votes

Healthy Pumpkin Bread

Prep Time10 mins
Cook Time35 mins
Total Time45 mins
Servings: 12
Calories: 189kcal
Author: Andie Mitchell

Ingredients

  • 1 ½ cups whole wheat flour
  • 1 tsp baking soda
  • ½ tsp baking powder
  • 2 tsp ground cinnamon
  • 1 tsp ground ginger
  • ¼ tsp ground nutmeg
  • tsp ground cloves
  • ¼ tsp salt
  • 2 large eggs
  • ½ cup coconut oil, melted
  • ½ cup pure maple syrup
  • 1 cup pumpkin puree
  • 1 tsp vanilla extract

Instructions

  • Preheat the oven to 350. Use coconut oil to grease a standard 9-by-5-inch loaf pan.
  • In a large bowl, whisk the flour, baking soda, baking powder, cinnamon, ginger, nutmeg, cloves, and salt.
  • In a separate bowl, whisk the eggs. Add the melted coconut oil, maple syrup, and vanilla, whisking to combine.
  • Add the egg mixture to the flour mixture and mix with a fork (or a handheld electric beater) until combined. Be careful not to overmix. Stir in the pumpkin puree. Pour the batter into your prepared loaf pan and smooth the top.
  • Bake until a toothpick inserted into the center of the loaf comes out clean, 35 to 40 minutes. Let cool in the pan for 10 minutes before turning out onto a wire rack to cool completely.

Notes

1 Slice (1/12th of the Loaf): 8 WW Freestyle points
Measure your coconut oil while it’s solid (its natural state while at room temperature) by spooning it into your measuring cup. Next, scoop it into a bowl and microwave briefly (10 seconds or so), to melt it. The key from here is making sure that your eggs and maple syrup are at room temperature, so that they’ll combine with the coconut oil easily (otherwise the warm coconut oil can seize up, clump, and harden). You can microwave your maple syrup for a few seconds to warm it up slightly (don’t get it hot, just room temperature) and place your eggs in a bowl with hot water for a few minutes to warm them.
Recipe adapted from 100 Days of Real Food
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16 thoughts on “Healthy Pumpkin Bread

  1. Alicia

    Hi there Andie,

    I love your blog, but it’s disappointing to see all the spam comments trying to sell fast weight loss. Thanks for sharing all that you do.

    Reply
  2. Pingback: Healthy Pumpkin Bread For Halloween - Healthy Not Crazy

  3. Kyle Adams

    Thanks for your tips Andie. I got your Eating In The Middle, but my problem has always been that I start off with discipline but yo-yo back to whence I came in a month or two. Any suggestions? I’m currently Kindle reading this book called Struggle Buster which has some unique stuff in it, hope it works….looks like it may! But if you have any suggestions on how to keep the discipline up, do share! Many thanks and keep up the great work :)

    Reply
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  5. Sandy

    Andie honestly has the best healthy recipes anywhere. I swear I read it every morning, can’t wait to try this one for the kids

    Reply
  6. FRED HISTUNBURY

    Hi Andie,
    this recipe was simply gorgeous, it make eating healthy so much easier without having to shield yourself from the temptations of everyday treats

    Reply

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