🍂 Healthier Pumpkin Bread Recipe – Moist, Wholesome, and Perfect for Fall
Hey friends! 👋
If you’re anything like me, once October hits, pumpkin-flavored everything becomes fair game — lattes, muffins, candles… you name it. But today, I’m sharing one of my all-time favorite cozy bakes: a Healthier Pumpkin Bread that’s just as soft, moist, and flavorful as the classic version — only made with better-for-you ingredients! 🙌
This recipe is lightened up with whole wheat flour, Greek yogurt, and maple syrup instead of refined sugar. It’s packed with real pumpkin puree, warm fall spices, and just the right amount of sweetness. Whether you enjoy it with your morning coffee, as an afternoon snack, or as a wholesome dessert, it’s a perfect fall treat that feels indulgent without being heavy. 🍁
Table of Contents
🧡 Why You’ll Love This Pumpkin Bread
- Made with real pumpkin puree (no fake flavors!)
- Naturally sweetened with maple syrup or honey
- Moist texture without tons of oil or butter
- Deliciously spiced with cinnamon, nutmeg, and cloves
- Freezer-friendly and kid-approved!
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🎃 Ingredients You’ll Need
- 1 ¾ cups white whole wheat flour (or half whole wheat + half all-purpose)
- 1 tsp baking soda
- ½ tsp baking powder
- 1 ½ tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground cloves
- ¼ tsp salt
- 2 large eggs
- ¾ cup pure pumpkin puree (not pumpkin pie filling)
- ¼ cup melted coconut oil (or olive oil or melted butter)
- ¼ cup plain Greek yogurt (adds protein + moisture)
- ½ cup pure maple syrup or honey
- 1 tsp pure vanilla extract
- ¼ cup chopped walnuts or pecans (optional but adds great crunch)
- ¼ cup dark chocolate chips (optional for a sweet twist)
🥣 Step-by-Step Instructions
- Preheat your oven to 350°F (175°C).
Lightly grease or line a 9×5-inch loaf pan with parchment paper. - In a large mixing bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, cloves, and salt.
- In a separate medium bowl, combine eggs, pumpkin puree, coconut oil, Greek yogurt, maple syrup, and vanilla. Mix until smooth.
- Add the wet ingredients to the dry ingredients and stir until just combined — don’t overmix.
Fold in nuts or chocolate chips if using. - Pour the batter into your prepared loaf pan and smooth the top.
- Bake for 55–60 minutes, or until a toothpick inserted in the center comes out clean.
- Cool completely before slicing — this helps the bread set and makes it easier to cut perfect slices.
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🍞 Serving Ideas
- Spread with a little almond butter for a protein-packed breakfast.
- Serve warm with a pat of butter or drizzle of honey.
- Pair it with your favorite fall drink — hot apple cider or a pumpkin spice latte! ☕️
🧊 Storage & Freezing Tips
- Store leftovers in an airtight container at room temperature for 2–3 days, or in the fridge for up to a week.
- To freeze, slice the loaf and wrap each piece individually — perfect for quick grab-and-go breakfasts!
💪 Healthier But Still Delicious
Each slice of this pumpkin bread has around:
- Calories: ~180
- Protein: 5g
- Fiber: 3g
- Refined sugar: 0g
So you can enjoy it guilt-free while still getting that warm, cozy pumpkin bread comfort we all crave this time of year. 🍂
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🧁 Final Thoughts
If you’ve been looking for a pumpkin bread recipe that tastes like fall but feels a little more nourishing, this one’s for you. It’s easy to make, freezer-friendly, and perfect for sharing with friends or bringing to your next fall gathering.
Make it once, and I promise it’ll become your new fall tradition. 🎃💛
