Healthy Pumpkin Bread

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The most incredible healthy pumpkin bread. Spongy, moist, and mapley sweet with a bit of crunch from the pecans. A must recipe for Fall!

After three failed attempts, I finally got it right! This pumpkin bread is extra special because it is not loaded with sugar or butter, instead, it is made with natural maple syrup. So you can enjoy it guilt-free. Plus it is super easy to make.

I love the wonderful smell of freshly baked homemade bread, especially when the weather starts getting chilly. I like to wear a warm cozy sweater and enjoy pumpkin season to the fullest, in a healthy way. One of my family’s favorite pumpkin recipe is this healthy pumpkin pie.

Ingredients and Substitutions

All-purpose Flour –  I recommend using all-purpose flour to make the bread lighter and fluffier. Whole wheat flour will make a much denser dough, I suggest not using it. Almond Flour – this is an important ingredient and it can’t be replaced. It will give this healthy pumpkin bread a unique flavor. Almond flour is not an everyday ingredient, but it’s worth having it. Pumpkin Spice – if you can get your hands on pumpkin spice, this is the time to use it! If not, all-spice can be used just as well. Cinnamon – nothing beats the smell of cinnamon when used for baking, and it complements perfectly with the rest of the ingredients. If you need to replace it, you can also use ground cloves.Salt – use a pinch of sea salt. Baking Powder you need baking powder to help the dough rise. Some people use a mix of baking soda and vinegar as baking powder substitute, however, I don’t recommend using them in this recipe otherwise the dough will not rise properly. Eggs – use two large eggs for a great dough consistency. Maple Syrup – natural maple syrup is the sweet secret ingredient to make this pumpkin bread healthier than the rest. I suggest you don’t use any other sweetener because it might affect the end result. Oil – use any flavorless oil. My favorite is avocado oil. Pumpkin Puree – canned pumpkin puree works best. The homemade version can be a little watery and it is not recommended for baking. Pecans – chopped pecans add a delicious crunch, but you can also use chopped walnuts, pistachios or even pumpkin seeds.

How to make Healthy Pumpkin Bread

Mix dry ingredients – first, preheat the oven to 350F. Get a large bowl and add 1 1/2 cups of all-purpose flour, 1 cup of almond flour, 1 tsp of pumpkin spice, 1 tsp of cinnamon, 2 tsp of baking powder, and a pinch of salt.
Take a whisk and mix it all together until no big clumps can be seen, then set aside. Mix wet ingredients – grab another bowl and add 2 large eggs, 1/2 cup of real maple syrup, 1/4 cup of flavorless oil (I like using avocado oil), and lastly 3/4 cup of pumpkin puree. That’s about half of a 14oz can. Whisk the wet ingredients well together until you can’t see any oil separating anymore.Combine dry and wet ingredients – add the wet ingredients to the dry ingredients bowl and use a spatula to mix. Just before it’s almost all mixed, add 1/2 cup of chopped pecans and finish mixing.Prep bread pan – lightly butter or oil a bread pan and line it with parchment paper. Add the batter and smooth it out on the top, then make a slit lengthwise. Bake – place the bread pan in the oven for 45-50 minutes, or until the internal temperature of the bread reads 190F.Cool down – once the bread is done, let it cool in the pan for at least 5 minutes before attempting to take it out. Then let it cool for another 20 minutes on a wire rack before cutting into it. Don’t worry, after 25 minutes the bread will still be deliciously warm. The cooling process is important for the moisture to be maintained in the bread though, so refrain from cutting in too early. I know, it’s so tempting! Serve – get a nice thick slice of this healthy pumpkin bread and enjoy it with a cup of coffee or tea. Sooooo good!

Frequently Asked Questions

How do I store leftover pumpkin puree?

I know it’s annoying to have leftover canned pumpkin puree, but we simply can’t add more for the best consistency in this healthy pumpkin bread. Don’t worry, I’ve got you covered for the leftovers! Simply add them to an ice cube tray and put them in the freezer. You can use them to make another pumpkin bread at a later time, OR you can use them to make a delicious pumpkin smoothie.

How do I store leftover pumpkin bread?

This pumpkin bread can be stored at room temperature for up to two days in an airtight container. Or for up to four days if you store it in the fridge. Make sure to let the loaf cool completely before storing it.


Healthy Pumpkin Bread

The most incredible healthy pumpkin bread. Spongy, moist, and mapley sweet with a bit of crunch from the pecans. A must recipe for Fall!
Course Breakfast, Dessert
Cuisine International
Keyword healthy pumpkin bread, pumpkin bread
Prep Time 10 minutes
Cook Time 50 minutes
Servings 10 slices
Calories 282kcal


1.5 cups all-purpose flour1 cup almond flour1 tsp pumpkin spice or all spice1 tsp cinnamonpinch of salt2 tsp baking powder NOT baking soda2 large eggs1/2 cup maple syrup1/4 cup flavorless oil I use avocado oil3/4 cup pumpkin puree1/2 cup chopped pecans


Preheat the oven to 350F and line a bread pan with parchment paper and lightly butter or oil the sides.
In a large bowl whisk together dry ingredients (except pecans).
In a separate bowl whisk together wet ingredients.
Mix wet and dry ingredients with a spatula and just before they are completely mixed add chopped pecans.
Pour the batter into the bread pan, smooth it on the top and use a spatula to slit lengthwise in the middle.
Place in the oven for 45-50 minutes or until the internal temperature of the bread reaches 190F.
Remove from the oven and let cool in the bread pan for at least 5 minutes. Then remove and place on a wire rack for at least 20 minutes to cool before cutting into it.



Calories: 282kcal | Carbohydrates: 31g | Protein: 6g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.003g | Cholesterol: 33mg | Sodium: 16mg | Potassium: 212mg | Fiber: 3g | Sugar: 11g | Vitamin A: 2911IU | Vitamin C: 1mg | Calcium: 95mg | Iron: 2mg

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