Healthy Pumpkin Bread
This Healthy Pumpkin Bread is sweetened with maple syrup, made with whole-grain flour and is dairy-free for a lighter bread that is perfectly moist and filled with warming Fall spices. It’s perfect to enjoy with a chai latte, for breakfast to take on the go for a snack!
What makes this Pumpkin Bread healthy?
This is the first pumpkin recipe of the season and I am so excited about it!
The weather is starting to cool down and it’s the season to bake, curl up on the couch with a blanket a golden latte and a cozy fall treat like an Apple Cider Donut or a slice of this Healthy Pumpkin Bread sweetened with maple syrup. This is one of those recipes that makes your home smell like a DREAM.
This pumpkin bread is healthier than your average pumpkin bread because it uses ingredients like whole-grain spelt flour, pumpkin puree (not pumpkin pie filling) and is sweetened with maple syrup. This recipe is also dairy-free.
Why you’ll love this recipe
- 10 minutes to prep. This bread takes 10 minutes to prepare and can all be mixed up in one bowl for an easy to make bread recipe that requires no fancy kitchen gadgets or equipment. (Just make sure you have a loaf pan handy!)
- Refined sugar-free. This pumpkin bread is naturally sweetened with maple syrup for a healthier alternative to a typical pumpkin bread that tends to have a lot of sugar in it. The maple syrup also gives the pumpkin bread a delicious taste that is perfectly cozy for Fall.
- Easy to customize. If there are any add-ins or mix-ins you love you can go ahead and easily add them into this recipe.
- Spelt flour: spelt in an ancient whole-grain that is related to wheat. Spelt flour bakes up very similarily to regular wheat flour and has a similar taste and texture. I love using spelt flour for it’s nutrition, but you can also use whole-wheat flour or regular flour.
- Baking soda & baking powder: these are both used to help the bread rise and become light and fluffy.
- Cinnamon: a staple ingredient for any type of fall recipe! Ground cinnamon tastes delicious with pumpkin.
- Nutmeg: ground nutmeg is sometimes overlooked in recipes, but it gives a delicious warming taste to loafs. All you need in a small pinch.
- Orange zest: trust me on this one, the orange zest in this bread gives it amazing flavour and brightens it up.
- Eggs: to bind everything together.
- Pumpkin puree: make sure to pumpkin puree and not canned pumpkin pie filling. Pumpkin puree will just say 100% pure pumpkin on the label, while the pie filling has added sugar and other ingredients in it.
- Coconut oil: I prefer to use refined coconut oil which has the coconut taste and scent removed from it. This will give a more neutral taste to the bread.
- Orange juice: this is my “secret ingredient” in this recipe! The orange juice is used instead of water or milk and makes the bread super tasty, trust me!
- Maple syrup: the sweetner in this recipe. While many loaf breads will have a full cup of sugar, this recipe just calls for 1/2 cup of maple syrup.
- Vanilla extract: to flavour the bread
- Pecans: for some added crunch. You can also use walnuts here if you prefer.
How to make a healthy pumpkin bread
Mix the flour, baking powder, baking soda, cinnamon, nutmeg and orange zest together in a bowl.
In a separate bowl, mix together the eggs, pumpkin, coconut oil, orange juice, maple syrup and vanilla extract.
Gently mix the wet and dry together just until incorporated. Don’t overmix the batter, it’s okay if there are a few little lumps in it. Overmixing the batter can lead to dense bread that isn’t light and fluffy.
Line an 8×4 inch loaf pan with parchment paper and pour the batter into the pan. Optionally sprinkle some crushed pecans on top if you want (it’s delicious!)
Bake the Healthy Pumpkin Bread in the oven at 350 degrees F for 45-50 minutes or until a toothpick comes out clean. Let it cool completely on the countertop before digging in.
Flour: you can use regular white flour or whole-wheat flour in place of the spelt flour if you prefer. If you want to make this recipe gluten-free, you can use a 1-1 gluten-free flour blend like this one.
Pumpkin: while this is pumpkin bread, you can make this recipe even if you don’t have pumpkin on hand. Try substituting the pumpkin for an equal amount of mashed sweet potato or butternut squash. You can also substitute the pumpkin with mashed banana to make this into banana orange bread.
Maple syrup: honey, agave syrup or coconut sugar are all good substitution options.
Add-ins and mix-ins
There are so many different ways you can vary this recipe with different add-ins and mix-ins. Here are a few you can try out that would be delicious!
- Pumpkin seeds
- Sliced almonds
- Chocolate chips
- Cacao nibs
- Shredded coconut
- Chopped up dates
How to store
Counter/Fridge: store any leftover Healthy Pumpkin Bread on the countertop for up to 4 days or in the fridge for up to a week. Make sure the bread is well covered so it doesn’t dry out.
Freezer: this bread is freezer-friendly! To freeze let the pumpkin bread cool on the countertop completely. Then wrap it tightly in plastic wrap and transfer to a freezer-safe bag and place in the freezer for up to 2 months. Let defrost on the counter and optionally heat up in the oven to warm through.
Tips for making this recipe perfectly
- I like to use spelt flour in this healthy maple pumpkin bread to keep extra healthy! Spelt flour is less processed than regular flour and has lots of fiber and protein. You can substitute the spelt flour with regular flour, or a 1-1 gluten-free flour blend if you prefer.
- Make sure to use canned pumpkin puree and not pumpkin pie filling. When shopping for pumpkin puree check the ingredients, the only ingredient listed on the can should be “pumpkin”
- Don’t overmix the batter to keep this bread light and fluffy. Overmixing will make the bread denser.
- You can add pecans or walnuts into the bread for a delicious variation. Simply fold them into the batter before pouring it in the loaf pan.
Doing the toothpick test is the best way to tell. Remove your bread from the oven and insert a toothpick into the bread, if there is batter or many crumbs on the toothpick, the bread needs more time. If the toothpick comes out clean, the bread is done.
This pumpkin bread recipe will last 4 days covered on the countertop, or up to a week in the fridge. Though it’s best enjoyed within a few days.
Yes! Wrap it tightly in plastic wrap then place it in a freezer bag and freeze.
If your pumpkin bread didn’t rise much, it may likely be because you used stale baking powder or baking soda, so make sure these are fresh. You also want to make sure to only fill the loaf pan about 3/4 of the way full to give the bread space to rise.
More bread recipes to try
- Chocolate Chip Zucchini Bread
- Cinnamon Roll Apple Bread
- Dark Chocolate Chip & Rye Banana Bread
- Healthy Chocolate Pumpkin Bread
If you tried this Healthy Pumpkin Bread or any other recipe on the blog let me know how you liked it by leaving a comment/rating below! Be sure to follow along on Pinterest, Instagram and Facebook for even more deliciousness!Print
The BEST Healthy Pumpkin Bread that is naturally sweetened with maple syrup. YUM!
- 1 1/2 cups spelt flour (can sub gluten-free flour, regular flour or whole-wheat)
- 1 tsp baking soda
- 1/2 tsp baking powder
- 2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1 tsp orange zest
- 2 eggs (use flax eggs for vegan)
- 1 cup pumpkin puree
- 1/3 cup coconut oil, melted and cooled
- 1/4 cup orange juice
- 1/2 cup maple syrup
- 1 tsp vanilla extract
- 1/4 cup crushed pecans
- Preheat the oven to 350 degrees and spray a 8×4 inch loaf pan with cooking spray.
- Mix the flour, baking soda, baking powder, cinnamon, nutmeg and orange zest together in a bowl. Set aside.
- In a separate bowl, whisk the eggs, pumpkin puree, coconut oil, orange juice, maple syrup and vanilla together.
- Pour the wet ingredients into the dry and mix together until combined.
- Pour the batter into your loaf pan filling 3/4 of the way full and sprinkle with crushed pecans.
- Bake for 45-55 minutes, or until a toothpick comes out clean.
- Let cool for at least 30 minutes before serving.
Store lefotvers covered on the counter for up to 4 days or in the fridge for up to 1 week.
Make sure to use canned pumpkin puree and not pumpkin pie filling. The only ingredient on the can should be “pumpkin.”
You can subsistute spelt flour for whole-wheat flour, or do half regular flour and half whole-wheat flour if you prefer.
Don’t overmix your batter. Mix just until incorporated. If there are a few tiny lumps in the batter that’s fine.
Optionally add some pecans or walnuts mixed into the batter if you like nuts inside your bread.
- Serving Size: 1 slice
- Calories: 167
- Sugar: 9g
- Fat: 12g
- Saturated Fat: 8g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 2g
Keywords: Healthy pumpkin bread, sugar-free pumpkin bread, pumpkin bread recipe that is healthy