Healthy pumpkin bread is super moist and light, with tons of warm pumpkin and spice flavors throughout. This 1-bowl recipe is whole wheat and naturally sweetened, with some optional chocolate chips for a little fun.

I’m all about some healthy fall baking. It’s such a cozy way to spend an afternoon and the options are endless.

Sometimes it’s pumpkin chocolate chip mini muffins, apple cider muffins or my healthy apple cobbler.

And this chocolate chip apple cake is one of my personal faves.

Or I switch up breakfast for my kids and make healthy pumpkin waffles or pumpkin pancakes. Or this pumpkin baked oatmeal.

And this whole wheat pumpkin applesauce bread, with a crunchy streusel topping, is a fan favorite!

Today though, we’re going with a classic.

Healthy pumpkin bread has warm fall flavors, plenty of pumpkin flavor, the perfect amount of spices. Oh, and it smells incredible.

It’s a one-bowl recipe that takes just 15 minutes to prep and then bakes up beautifully.

This recipe is whole wheat and naturally sweetened, with just a touch of oil to help give it that super moist, springy texture.

I also love to mix in some chocolate chips for a little fun.

And this bread tastes so light and airy and warm and comforting.

It’s a fall must!

OK, let’s get baking so you can enjoy this, too.

Now, I’ve got some notes and tips coming up below on how to make healthy pumpkin bread. Just tryin’ to be helpful.

If you want to jump on down to the recipe, simply scroll right on through the rest of the text. The recipe card is near the bottom of the page, above the comments section.

Notes on making healthy pumpkin bread:

• Flour: White wheat flour is lighter in texture and flavor than whole wheat. However, you can substitute whole wheat flour or all-purpose flour or use a mix of flours if you prefer.
• Pumpkin pie spice: If you don’t have any, you can use this combination of spices instead: 1 1/2 teaspoons cinnamon plus 1 teaspoon ground ginger, 1/2 teaspoon nutmeg and 1/8 teaspoon cloves.
• Pumpkin puree: Make sure you are using pure pumpkin, NOT pumpkin pie filling.
• Oil: The canola oil helps keep this bread really moist – for days! You could also substitute 1/4 cup melted butter or use extra applesauce if you prefer.
• Chocolate chips: These add a fun little burst of chocolate flavor throughout the bread. I use about 1/2 cup and that’s plenty for a light sprinkling. You could up this to 3/4 cup if you want more chocolate bits. (Oh, and I use semisweet, but dark chocolate chips would work, too.)

Lots of ways to make this recipe work for you and what you have in your kitchen.

I love recipes like that. 😉

OK, let’s get ready to eat.

This pumpkin bread is absolutely delicious all on its own. Doesn’t need a thing. It’s moist and chocolatey and so tasty.

However, you can absolutely add a little spread. Can’t hurt, right?

Toppings for pumpkin bread:

• Butter
• Pumpkin or apple butter
• Peanut butter
• Nutella

Oh, and for my vegan friends…

Want to make vegan pumpkin bread? Totally do-able.

How to make vegan pumpkin bread:

– Use flax eggs instead of regular eggs.

– Swap maple syrup or agave syrup for the honey.

– Choose vegan chocolate chips, if using.

Want to make this bread into muffins? You can definitely do that.

Plus, muffins are nice and portable – and great for sending to school with the kiddos.

How to make pumpkin bread as muffins:

– Follow the pumpkin bread recipe below to make the batter.

– Line a muffin tin with paper liners and spray those with cooking spray. (Yes, both! It helps the muffins stay together and not get stuck all over the liners.)

– Divide the batter evenly into the 12 muffin cups. They should be about 2/3 full.

– Bake at 325 for 20-22 minutes, until a toothpick inserted in the middle comes out clean.

I like to share ALL the options. Cause really, you can’t have too many ways to enjoy this bread.

(Or check out my whole wheat pumpkin muffins if you want to save that recipe to come back to. I’ve been making those muffins for a decade!)

Last thing, let’s talk about storing the leftovers.

Leftover pumpkin bread can be stored at room temperature for up to 4-5 days. I wrap mine in plastic wrap and leave it on the counter.

You can also freeze the extras for up to 6 months.

Here’s how to prep it for the freezer.

Once cooled completely, wrap the bread in plastic wrap. Then wrap it in aluminum foil. You can label and date the foil so you know what it is.

Then place it in your freezer for another time. 

Or you can slice the bread and put individual slices into a freezer-safe plastic bag. 👍

I hope you have fun with ALL the pumpkin things this fall, and I hope you give this healthy pumpkin bread recipe a try.

(If you do, leave me a comment below or tag me on Instagram; I love hearing from you!)

Happy fall, y’all!

XO,

Kathryn

P.S. Stay tuned because I have another pumpkin recipe coming up for you later this week. (Update: Check out these baked pumpkin donut holes. So yummy!)

You can sign up for my free e-newsletter to get all of my new recipes delivered straight to your inbox so you never miss a thing. I’ll even send you my free e-cookbook, Healthy Weeknight Dinners, as a thank you!

Yield: 12 servings

Healthy Pumpkin Bread

Print

Healthy pumpkin bread is super moist and light, with tons of warm pumpkin and spice flavors throughout. This 1-bowl recipe is whole wheat and naturally sweetened, with some optional chocolate chips for a little fun.

Prep Time 15 minutes

Cook Time 45 minutes

Total Time 1 hour

Ingredients

• 1 1/2 cups white whole wheat flour (see notes)
• 1 tablespoon pumpkin pie spice
• 1 teaspoon baking soda
• 1/4 teaspoon baking powder
• 1/2 teaspoon salt
• 2 large eggs
• 1 heaping cup pumpkin puree
• 1/4 cup canola oil
• 1/4 cup unsweetened applesauce
• 1/2 cup honey
• 1 teaspoon vanilla extract
• 1/2 cup semisweet chocolate chips (optional)

Instructions

1. Preheat the oven to 350. Spray a 9x5 bread pan with cooking spray.
2. Mix the dry ingredients (flour through salt) together in a large bowl.
3. In a separate bowl, mix together the wet ingredients (eggs through vanilla) and combine well.
4. Add the wet ingredients to the dry ingredients and stir just until combined. Fold in the chocolate chips if using.
5. Pour into prepared bread pan and run a spoon over the top to smooth it out.
6. Bake the bread at 350 for 40-50 minutes, until a toothpick inserted in the center comes out clean. Let cool in the pan for about 10 minutes before turning out onto a cooling rack and letting cool completely.

Notes

Flour: White wheat flour is lighter in texture and flavor than whole wheat. However, you can substitute whole wheat flour or all-purpose flour or use a mix of flours if you prefer.

Pumpkin pie spice: If you don’t have any, you can use this combination of spices instead: 1 1/2 teaspoons cinnamon plus 1 teaspoon ground ginger, 1/2 teaspoon nutmeg and 1/8 teaspoon cloves.

Pumpkin puree: Make sure you are using pure pumpkin, NOT pumpkin pie filling.

Oil: The canola oil helps keep this bread really moist - for days! You could also substitute 1/4 cup melted butter or use extra applesauce if you prefer.

Chocolate chips: These add a fun little burst of chocolate flavor throughout the bread. I use about 1/2 cup and that’s plenty for a light sprinkling. You could up this to 3/4 cup if you want more chocolate bits. (Oh, and I use semisweet, but dark chocolate chips would work, too.)

Leftovers: Leftover pumpkin bread can be stored at room temperature for up to 4-5 days. I wrap mine in plastic wrap and leave it on the counter. You can also freeze the extras for up to 6 months. Wrap in plastic wrap, then wrap in aluminum foil and freeze. (Be sure to label and date it!)

How to make vegan pumpkin bread: Use flax eggs instead of regular eggs. Swap maple syrup or agave syrup for the honey. And choose vegan chocolate chips, if using.

How to make as muffins: Prepare the batter as directed. Line a muffin tin with paper liners and spray those with cooking spray. (Yes, both! It helps the muffins stay together and not get stuck all over the liners.) Divide the batter evenly into the 12 muffin cups. They should be about 2/3 full. Bake at 325 for 20-22 minutes, until a toothpick inserted in the middle comes out clean.

Nutrition Information:

Yield:

12

Serving Size:

1
Amount Per Serving: Calories: 193Total Fat: 8gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 31mgSodium: 218mgCarbohydrates: 30gFiber: 3gSugar: 17gProtein: 4g