A delicious, healthy pumpkin bread recipe – the BEST pumpkin bread I’ve ever had! And, it’s made with half the amount of sugar, half whole wheat flour, greek yogurt and coconut oil. A healthier pumpkin bread you can enjoy without the guilt!
Every laundry day, I like to play a little game. It’s called “How Many Things Can I Find in Shawn’s Pocket”. My guy is a pocket hoarder. And he never cleans out his pockets before throwing his clothes in the laundry basket.
Wait, did I say in the laundry basket? I meant on the floor in front of the laundry basket. Because actually putting his dirty clothes in the laundry basket is apparently my job. That’s ok, he works hard. I can lift his clothes the extra 2 feet for him to put them in the basket.
At least he puts them very close by, right?
At his job his jeans get really dirty, so he goes thru at least about 4 pairs of jeans a week. And there is an endless amount of goodies in those jeans.
This week I found 2 sharpies, 1 ball point pen, 1 construction pencil, 4 different drill bits, some plastic zip ties, a piece of paper folded up about a million times with measurements written on it, and a business card.
I forgot to check his shirt pockets before doing a load this week. Big mistake because there was a sharpie in one of those pockets. I didn’t realize that until putting the clothes in the dryer. Thank goodness the cap stayed on. That would have been an ink stain disaster!
Another fun game I’ve been playing the past few week is “Create the Perfect Healthy Pumpkin Bread Recipe”. And after attempt number 3, I nailed it!
Of course I wanted to make a healthy pumpkin bread recipe. The ones I’ve made in the past have oh so much sugar and butter in them, they’re really cake in bread form. I was determined to make a healthier version that still tasted great.
I started off with my healthy zucchini bread recipe that I perfected this summer, which is seriously amazing. It uses half the amount of sugar than normal quick breads. And it uses coconut oil instead of butter, half whole wheat flour, and non fat greek yogurt to keep it extra moist.
After making a few minor tweaks, I had the perfect healthy pumpkin bread recipe. Shawn and I cannot get enough. Ummm, we ate a whole loaf of this in 3 days. It’s healthier, so that’s ok, right? Right?!
My favorite part of this healthy pumpkin bread is the delicate crumb. Usually when I eat pumpkin bread it’s really dense and “spongy”, usually because it has so much oil and sugar in it. But this is light and fluffy, and really does taste like a bread instead of a cake. It tastes like you’re eating a pumpkin cloud.
So delicious, especially when you spread on a little butter.
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Healthy Pumpkin Bread
Prep Time: 10 mins- Cook Time: 60 mins
- Total Time: 1 hour 10 mins
Yield: 1 loaf 1x
Print Recipe
Pin RecipeIngredients
- 1 cup white, unbleached all purpose flour
- 1 cup whole wheat flour
- 1 tablespoon + 1 teaspoon pumpkin pie spice
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- (1) 15-oz can pumpkin puree (not pumpkin pie filling!)
- ½ cup white granulated sugar
- ¼ cup honey
- ½ cup plain, non fat greek yogurt
- 2 large eggs
- 6 tablespoons coconut oil, melted and cooled
Instructions
- Preheat oven to 350 degrees, with the rack in the center. Line a 9 x 5 inch loaf pan with 2 sheets parchment paper, 1 running the length and 1 running the width, both cut to fit. This will make it extremely easy to lift the pumpkin bread out of the pan. I use binder clips to clamp down the parchment paper so it stays in place.
- In a large mixing bowl, combine the flours, pumpkin pie spice, baking soda, baking powder, and salt. Whisk to combine.
- In a medium mixing bowl, combine the pumpkin puree, sugar, honey, greek yogurt, eggs, and coconut oil. Stir to combine.
- Transfer the pumpkin mixture into the flour mixture. Fold until combined.
- Transfer the batter to the parchment lined loaf pan. Bake for 60 minutes, or until a wooden inserted in the center comes out with a few crumbs attached. Cool in the pan for 10 minutes, then lift it out of the pan using the parchment paper and cool on a wire rack for another 10 minutes. Slice and serve.
- Wrap bread in plastic wrap and store at room temperature for 3 days.
More Quick Bread Recipes
Healthy Cherry Oatmeal Muffins
Healthy Blueberry Oatmeal Muffins
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Sarah @Whole and Heavenly Oven says
October 6, 2015 at 5:28 amOh maaaan ,girl! I am a pumpkin bread FANATIC but I really could never get over how guilty I felt after *ahem* a pumpkin bread binge. Now you’re telling me I can eat this entire gorgeous loaf with NO regrets?? Sign me up!
P.S. GORGEOUS photos, Natalie!
Shelby @ Go Eat and Repeat says
October 6, 2015 at 5:42 amOh my gosh he really is a pocket hoarder! That would drive me nuts! Love this pumpkin bread though! I love how you put greek yogurt in it too! It makes baked goodies so moist and delicious. Plus, talk about that protein!
Meg says
October 6, 2015 at 6:39 amI just made pumpkin muffins last night, and they’re going to be gone by tomorrow morning. Definitely can’t get enough these days! Will have to whip this bread up for next week (or later this week?), because it’s pretty much the best way to start the day!
Amanda says
October 6, 2015 at 7:22 amI’m really craving this now. This bread looks so moist and fluffy. Nothing beats pumpkin bread.
Traci | Vanilla And Bean says
October 6, 2015 at 10:11 amLOL! What is it about getting those clothes IN the laundry basket.. I mean, a few feet away? It’s the same around here, yet sometimes it’s more like 20′ away! Oh and we seem to have a shoe problem too. They go everywhere else but the closet! OMGeeee!
I love how you played with your zucchini bread recipe to develop this one for us Natalie! Pupmkin can sometimes be a challenge to bake with due to it’s moisture content, so getting a perfect crumb is challenging (I’m in the midst of this right now! Trial three! Lets hope this is the winner for me too! Fingers crossed?). That coconut oil and whole wheat is a winner my dear!
Traci | Vanilla And Bean says
October 6, 2015 at 10:11 amLOL! What is it about getting those clothes IN the laundry basket.. I mean, a few feet away? It’s the same around here, yet sometimes it’s more like 20′ away! Oh and we seem to have a shoe problem too. They go everywhere else but the closet! OMGeeee!
I love how you played with your zucchini bread recipe to develop this one for us Natalie! Pumpkin can sometimes be a challenge to bake with due to it’s moisture content, so getting a perfect crumb is challenging (I’m in the midst of this right now! Trial three! Lets hope this is the winner for me too! Fingers crossed?). That coconut oil and whole wheat is a winner my dear!
Gayle @ Pumpkin 'N Spice says
October 6, 2015 at 11:41 amThis looks like the ultimate healthy pumpkin bread! I would love a slice or two right now!
GiGi Eats says
October 6, 2015 at 2:34 pmOH HOLD ME BACK! HOLD ME BACK!!
★★★★★
Annie says
October 6, 2015 at 5:07 pmMy husband ALWAYS leaves his socks in the floor. He puts the rest of his clothes in the basket but not his socks. What in the world is that about?! But I eventually decided if that is my biggest issue with him, I’ve got it pretty good! ;)
This pumpkin bread looks SO GOOD! I haven’t made any pumpkin bread yet this year so it was WAY overdue!
★★★★★
Kelly - Life Made Sweeter says
October 6, 2015 at 6:20 pmHaha my husband is a pocket hoarder and puts his clothes but not his socks in the laundry basket. No idea why but he does help out with laundry so I’ll guess I’ll take it. This pumpkin bread looks so fluffy and amazing! I love the healthier ingredients in here!
Alyssa @ My Sequined Life says
October 6, 2015 at 7:04 pmWe have similar laundry issues in our house too. :) And you’re right – this pumpkin bread does look PERFECT. Oh man I’m craving a piece now!!
Aileen [Aileen Cooks] says
October 6, 2015 at 9:32 pmI love pumpkin bread and this recipe looks delicious. My mom used to make pumpkin bread every Christmas and go door to door passing it out to the neighbors. 😊
Kelly // The Pretty Bee: Allergy Friendly Eats says
October 7, 2015 at 6:55 amYes, I agree, pumpkin bread can be too heavy! This version looks and sounds much tastier!
Jess @ Flying on Jess Fuel says
October 7, 2015 at 2:13 pmI’ve had TWO loads ruined by ink recently!! GRRRR!! And don’t get me started on greasy Chapstick stains. Why do boys have to be weird little squirrel men? Who even puts that much stuff in pockets!? LOL! This bread looks soooo yummy! And good that it’s healthy, too, because I’d probably end up eating the entire loaf!
marcie says
October 7, 2015 at 4:48 pmThis bread certainly does look like you nailed it — it looks so perfectly moist! And eating it without guilt is always a bonus!
Keri @ Fashionable Foods says
October 7, 2015 at 7:09 pmI’ve always loved pumpkin bread – I have my great grandmother’s recipe, which is FULL of tons of sugar and vegetable oil. It’s absolutely delicious, of course, but I don’t make it anymore because I have no self control with it. This healthy version looks amazing, Natalie!
Izzy says
October 8, 2015 at 7:25 pmI need to start playing that game with Eric’s pants because I’ve ruined so many of my clothes because Eric had a pen in his pants! This pumpkin bread is making me so hungry right now!! I wish I had that buttered piece in my hand :)
Michelle | A Latte Food says
October 8, 2015 at 8:30 pmHa! That would have been such a mess! I am in love with this bread! Looks downright amazing!
Ashley | The Recipe Rebel says
October 9, 2015 at 9:26 amHahaha, I feel your pain. My biggest problem is trying to get my husband to actually put his clean clothes away. I mean, I will wash them, and fold them, and all that but you can handle putting them back in the drawers yourself. Remember what it was like before you had a wife?? Lol. This breads looks so moist — I love that it’s healthier!
Rachel @ Bakerita says
October 9, 2015 at 6:24 pmThis bread looks like perfection and I’m obsessed with those shots of your pouring and mixing the batter! So gorgeous.
Kennedy Cole| KCole's Creative Corner says
October 9, 2015 at 8:52 pmThis is great! I’ve been searching for a good healthy pumpkin bread recipe, but all the ones I’ve seen looked nearly burned and/or flat and pathetic. But not this one! It looks perfectly fluffy and moist (courtesy of that greek yogurt)! I might just have to try this sometime in the Fall! :D
Mariah @ Mariah's Pleasing Plates says
October 10, 2015 at 9:31 amPumpkin bread is one of my favorite things about fall! This looks delish! Love all the healthy swaps you made!
Annie @ The Garlic Diaries says
October 12, 2015 at 11:00 amI am literally DYING to try this, Natalie! It looks soooo wonderful. Mmmm…pumpkin bread. Pinned :)!!
★★★★★
brooke says
October 12, 2015 at 7:25 pmI just made this bread tonight, and it is now my favorite pumpkin bread recipe. Just the right amount of spice, too. I now want to make it in muffins and small loaves. What time adjustments would you make for each of those shapes? Thank you for figuring out this recipe and sharing.
★★★★★
Natalie says
October 12, 2015 at 8:45 pmYou just made my NIGHT Brooke! I was having kind of a blah day, and after getting the email with your nice comment I couldn’t help but have the biggest smile. So thank YOU! So glad you liked it. It’s become a big favorite in our house. So I have used this exact recipe to make muffins, and I baked them for 30 minutes and they were perfect. And it made exactly 12 muffins. I fill my muffin trays almost to the top, because I like big, dramatic muffin tops that spill over. Like you can get at a bakery. So be sure to spray the top of the muffin tray with non-stick spray so they don’t stick. Sadly I don’t have mini loaf trays. I would guess maybe 40-45 minutes? I’ll let you know if I ever try and find the right cooking temperature. Hugs!
Brooke says
October 12, 2015 at 9:00 pmHa! This bread is going to make my week, if it lasts that long.
Thank you for the tip on the muffins.
Megan - The Emotional Baker says
November 16, 2015 at 10:25 amIn my house, kleenexes are usually what’s left in pockets! & if you miss one, you’ve got a real mess on your hands! At least you always have something interesting ;) Love that you healthified pumpkin bread! I’ll have to try soon :)
DJ says
February 5, 2016 at 9:50 pmHi there! New to your page and this bread looks delicious! What could I sub for the greek yogurt to make this dairy free? Thanks–can’t wait to make it!
Natalie says
February 18, 2016 at 11:59 amHi DJ! This bread is so delicious. I haven’t tried a dairy free option for a sub for the greek yogurt yet. I know there are dairy free yogurts, and coconut yogurts. Those may work, but I haven’t tried it yet so I can’t guarantee it. My first idea was so to sub mayo? But I haven’t tried that yet either. I’ll let you know if I ever try a new substitute to make this dairy free! Let me know if you find anything that worked for you : )
Abbie says
October 26, 2016 at 3:35 pmDJ,
You could try an equal amount of silken tofu if you’re ok with soy products.
Deb says
February 20, 2016 at 3:44 pmGorgeous! I halved the sugar and used 1 scant tablespoon honey and also puréed some cooked pumpkin I had in the fridge. I made 11 large muffins (they didn’t overflow at the top) – perfect size. After we ate most of them I put the remainder in the freezer for a snack at work during the week. Thank you for sharing!
Natalie says
February 24, 2016 at 8:51 pmGlad to hear it was still delicious with half the amount of sugar. I’m going to try that next time! Glad you liked them. Making me miss pumpkin season. I’ll have to whip these beauties up again!
Cristina says
April 17, 2016 at 11:02 amI love everything and anything pumpkin so when I saw this healthier version of pumpkin bread, I got excited. I made this pumpkin bread today and OMG is absolutely deeelish!! I just substituted the granulated white sugar with organic coconut sugar. Thanks for sharing this amazing recipe. This will definitely be my new go to pumpkin bread recipe!
★★★★★
Natalie says
May 5, 2016 at 8:15 pmI’m so glad you liked it Cristina! This pumpkin bread recipe is my FAVORITE! I make it as soon as it turns October. It’s a tradition. Glad you liked it. And glad to hear coconut sugar worked! I’ll need to try that next time. Will make it even healthier!
Becky says
August 11, 2016 at 6:08 amThis turned out SO good!! Thanks for sharing!!
★★★★★
Natalie says
August 31, 2016 at 1:35 pmI’m glad to hear it Becky! Thanks for letting me know!
Norah Smith says
September 18, 2016 at 10:13 amA drill bit ruined my washing machine! It snuck its lean body through the one of the drainage holes. Good job on checking pockets before throwing in the machine. Carharts are the worst with the thin low leg side pockets. I’m making this bread now. Thanks for doing the research!
★★★★★
Jenna says
September 21, 2016 at 3:16 pmHI, this looks so delicious and I really want to make it! The only problem is that I don’t have pumpkin pie spice. I do have cinnamon and nutmeg but I don’t know how much to use for each spice. Do you have any suggestions?
Amy says
October 1, 2016 at 9:09 pmI would use 3 tsp of cinnamon and maybe 1/2 tsp of nutmeg.
E.Lowe says
September 30, 2016 at 5:05 amThis is the 2nd time I’ve made this recipe and its been a HIT!!! Thank you so much for posting this easy, tasty pumpkin bread!
★★★★★
Amanda says
September 30, 2016 at 6:54 amThis bread turned out amazing! Not overly sweet, SUPER moist (which is a must for me – i hate dry breads) and not one ounce of guilt! Thanks for such a great recipe.
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Jacqueline says
October 11, 2016 at 5:06 pmJust made this recipe, and it’s fantastic! I added chocolate chips, (who doesn’t love chocolate?). Wish I could attach a picture, it looks as good as it tastes.
★★★★★
Kelly says
October 13, 2016 at 11:42 amLove this pumpkin 🎃 loaf recipe. It rose beautifully and tasted even better! Thank you Natalie for keeping it healthy!
★★★★★
Roberta says
October 20, 2016 at 8:18 amDo you have any idea of the calories and what can I substitute for the coconut oil?
Abbie says
October 26, 2016 at 3:55 pmRoberta,
You could substitute most flavorless vegetable oils (such as canola, corn, grapeseed) for coconut oil or melted butter. If you’re just trying to avoid fat calories you could try more pureed fruit or veggies such as banana, applesauce, cooked carrots. This amount of oil is very low for quick breads. Personally, I tried a pumpkin bread recipe without oil and hated it. I thought it was heavy and had a weird texture. But maybe that was a bad recipe. Good luck on your baking:)
Commit Murder says
October 23, 2016 at 6:53 amShort Term Loans
Cindy Slagle says
October 23, 2016 at 10:16 amPlease email the healthy pumpkin bread recipe.
Blythe says
October 27, 2016 at 6:34 pmThanks for the recipe. I just made this, it smelled so good while it baked and came out perfectly! I used just one extra large egg, and instead of honey I used maple syrup. I also only had nonfat vanilla Greek yogurt (Oikos brand, my favorite) but everything still tasted great to me! Sprinkled some pepitas on top before putting the bread in the oven and they came out nice and roasted on top :)
p.s. noticed a possible typo on step 5 of the recipe, you said “or until a wooden inserted” – do you mean a wooden toothpick?
★★★★★
Abbie says
November 2, 2016 at 11:57 amTrue Pumpkin Bread! The pumpkin really shines through!I made this bread for adult guests this Halloween instead of my traditional pumpkin bread recipe that’s really a cake:) Everyone liked this healthier version. The batter was very thick but it baked up perfectly and released easily in an 8-9 cup, 8″ round Bundt pan using baking spray with flour. It took 40-45 minutes. BTW I searched many, many recipes before deciding on yours. I’m glad I did! I like that you can mix your Pumpkin Pie Spice any way you wish or just use pre-mixed. Thanks for this wonderful recipe. I’ll definitely be coming back to your “lovely” blog.
★★★★★
Kimber says
November 27, 2016 at 12:44 pmThis is such a yummy recipe! I just made two loaves, one gluten free for us and a regular one for a friend who just had a babe. I also subbed regular whole milk yogurt instead of Greek. Both baked for an extra 10 minutes. I took the end slice of the GF one and it was very mushy still but seemed cooked (it must be after 1hr10m, right?) The wheat one seems to have less/no crumbs on the inserted toothpick so hopefully there aren’t any problems with the one I’m giving away! Haha maybe my problem was with the runnier yogurt and/ or GF flour blend.
Jenny says
December 24, 2016 at 12:52 pmThis pumpkin bread is absolutely delicious and so moist! I’ve made it numerous times this fall and winter-family and friends love it and have no idea it’s “guilt free”. My go-to trick to add extra moisture is to put the loaf in a plastic freezer bag once it’s completely cooled. By the next day, it’s pure perfection! I recommend this recipe to anyone (and the zucchini bread recipe on this blog is just as delectable!) Thank you!
★★★★★
Haley Holden says
September 25, 2018 at 9:04 amI’m all out of wheat flour, but could I just use two cups of unbleached white flour?
Natalie says
September 25, 2018 at 2:43 pmYes! White flour works too!
Chelsea says
September 26, 2018 at 6:33 amHi!
Can this be made in a bread maker? My mom just gifted me one and I am dying to use it!
Natalie says
October 1, 2018 at 10:03 amOooh! I’m not sure! I’ve never used a bread maker. I think bread makers are more for yeasted loafs of bread? It for sure works in the oven!
Monica says
October 14, 2018 at 9:56 amThe best pumpkin bread I’ve made and eaten. The fluffiness! Also, first recipe of yours I’ve made (or even seen) and definitely following you now based on this alone. Thanks :)
★★★★★
Natalie says
October 16, 2018 at 1:20 pmI’m so glad you liked it Monica! Yea yea yea! So glad you found me, and hope you find lots more recipes you like. Thanks for letting me know you liked my recipe, you made my day!
Carol Thompson says
November 23, 2018 at 7:25 amI made your pumpkin bread for Thanksgiving 2018. It was simply DELICIOUS! My SIL and husband just finished the leftovers for breakfast this morning. The only change I made was to add a Cream Cheese Filling Swirl in the middle. I found the swirl idea from Home is where the Boat Is blog/ recipes/pumpkin.
Thank you, tastes lovely! I’m printing out a copy of your recipe now for my sister-in-law, at her request.
★★★★★
Natalie says
November 23, 2018 at 2:01 pmWell this just made my DAY! I’m so happy to hear this Carol! I love the idea of adding a cream cheese filling. I want to try that next time!
Leah Hopkins says
March 20, 2019 at 2:58 pmHow much butter would you use in place of the coconut oil?
Natalie says
March 25, 2019 at 9:29 pmThe same amount! Just replace the coconut oil with melted butter.