Get ready to make this Healthy Pumpkin Bread recipe all year long – it’s that good! Made with white whole wheat flour, coconut sugar, coconut oil, and a handful of chocolate chips. It’s wholesome, moist, and delicious! Make a loaf to enjoy with a cup of coffee all week, or freeze ahead for healthy snacks during the month.
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I’m not going to lie – I make pumpkin recipes year-round. However, I go into overdrive starting in September. Our favorites are pumpkin overnight oats, pumpkin baked oatmeal cups, pumpkin energy bites, pumpkin granola, slow cooker pumpkin steel cut oats, chocolate pumpkin brownies. Still, the recipe I have on repeat all Fall season is this healthy pumpkin bread.
Reasons you’ll love this recipe
- Wholesome ingredients – This healthy pumpkin bread recipe skips the refined sugar and is sweetened with coconut sugar and made with white whole wheat flour. But, don’t worry, this pumpkin bread is perfectly moist and delicious, nobody will know.
- Fantastic flavor – If there were a flavor to describe Fall, it would be this perfectly spiced pumpkin bread.
- Dairy-free – Healthy coconut oil is used in place of butter and creamy coconut milk instead of dairy milk. But, in case you’re wondering – there’s no coconut flavor in this bread, only delicious pumpkin spice.
- Easily adaptable to a gluten-free diet – I’ve used gluten-free flour many times in this recipe with great success.
- Make-ahead – The flavors only get better by the day, so make this easy healthy pumpkin bread recipe on Sunday for the week or make a few loaves and freeze into slices for quick snacks throughout the month.
Ingredients
- White whole wheat flour – I prefer white whole-wheat flour over wheat flour because it’s lighter and doesn’t have a strong flavor. But with all the same nutritional benefits.
- Baking soda & baking powder – both used for leavening agents with baking powder doing most of the work. The baking soda helps to create tenderness in the quick bread recipe.
- Salt – this enhances the other flavor.
- Eggs – helps with the bread’s structure.
- Pumpkin pie spice – My favorite is Simply Organic Pumpkin Pie spice. It has the perfect blend of cinnamon, nutmeg, and cloves.
- Coconut oil – I use melted coconut oil in most of my healthy baking recipes. It creates a tender and moist texture that’s superior to other cooking oils.
- Coconut sugar – Another ingredient I often use when making baked goods. Coconut sugar is an unrefined sugar that has a delicious caramel-like flavor.
- Unsweetened coconut milk – Another coconut ingredient? Don’t worry; I promise this bread doesn’t taste like coconut at all. I mostly use coconut milk because that’s what I always have in my refrigerator. You can use dairy milk or any milk you have on hand. I do think coconut milk adds to the moist texture of the bread.
- Vanilla extract – This also enhances the other warm flavors of the pumpkin bread.
- Canned pumpkin – Make sure to purchase plain canned pumpkin and not pumpkin pie filling.
- Chocolate chips – These are optional, but if you haven’t tried chocolate and pumpkin together, I highly recommend doing so at least once!
You can find great prices on organic baking ingredients for this healthy pumpkin bread online at Thrive Market.
Cooking Tips
- Melt the coconut oil in the microwave – Coconut oil is solid. To turn it into a liquid, scoop out some coconut oil and place it into a glass measuring cup. Microwave on high in 20-second increments until it’s liquified. If you have more than the amount you need, then pour the leftovers back into the jar and if you need more, add more coconut oil to the measuring cup and give it a few seconds to melt.
- Make into muffins – Spray a 12-cup muffin pan with cooking spray and then divide the batter between the muffin cups. Bake in a 400-degree oven for 16-18 minutes or until the toothpick comes out clean when inserted into the muffin.
- Other mix-ins – Pecans, walnuts, cranberries, are my favorite mix-ins when making this healthy pumpkin bread. Use your favorites.
- It can easily be made gluten-free – I’ve successfully substituted Bob’s Red Mill 1:1 gluten-free flour in this recipe. The only thing that might change is the cooking time; it might need to cook a touch longer. You can also substitute oat flour 1:1. However, I haven’t tried this recipe with almond flour, coconut flour, or other gluten-free flours.
- Cut into 16 pieces – I do this by cutting into 8 slices and then cut those slices in half.
Leftover pumpkin? No worries, I got you covered. Check out all of my freezer tips and pumpkin recipes for using leftover canned pumpkin.
Supplies
- Mixing bowls
- Measuring cups and spoons
- Whisk
- Bread pan
- Wire rack
- Glass containers
How to Make Healthy Pumpkin Bread
- Preheat the oven to 350 degree
- Put together the dry ingredients. Mix flour, baking powder, baking soda, salt, and pumpkin pie spice in a medium bowl. Set aside.
- In a large bowl, whisk together the coconut sugar and coconut oil until smooth. Then whisk in one egg at a time. Add the vanilla, milk, and pumpkin. Whisk again until smooth.
- Slowly stir the dry ingredients into the wet ingredients just until the flour is moist. Don’t over mix the batter.
- If you’re using, stir in the chocolate chips. Again, do not over mix.
- Pour the batter into a 9 x 5 bread pan sprayed with cooking spray. Spread it out evenly in the pan. If you want, sprinkle a few more chocolate chips on the top of the batter.
- Bake for 50 – 55 minutes. The pumpkin bread is done when you can insert a toothpick into the center of the loaf, and it comes out clean with just a few crumbs sticking to it.
- Let the bread cool in the pan for 3-5 minutes.
- Remove the bread from the pan and then place it on a cooling rack to finish cooling.
How to Store the Recipe
- To store for the week – let the pumpkin cool completely on the wire rack and then store in an airtight container, or storage bag, at room temperature for 2-3 days or in the refrigerator for up to 5 days. If the weather is warmer, I recommend storing it in the fridge to help the bread stay fresh longer.
- To freeze – this is my favorite way to store pumpkin bread. Slice the bread into individual servings and then wrap each in plastic wrap, place all the slices into a freezer bag, and store in the freezer for up to 3 months. On the mornings you plan to eat, take a piece out of the freezer and let it thaw on the counter for about 10 minutes. Enjoy at room temperature or warm up in the microwave.
Healthy Pumpkin Bread
Get ready to make this Healthy Pumpkin Bread recipe all year long – it’s that good! Made with white whole wheat flour, coconut sugar, coconut oil, and a handful of chocolate chips. It’s wholesome, moist, and delicious! Make a loaf to enjoy with a cup of coffee all week, or freeze ahead for healthy snacks during the month.
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Servings: 16 people
Calories: 190kcal
Equipment
- Mixing Bowls
- Whisk
- Measuring cups and spoons
- 9 x 5 Bread Pan
- Wire cooling rack
Ingredients
- 1 3/4 cups white whole wheat flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon pumpkin pie spice
- 1/3 cup melted coconut oil
- 1 cup coconut sugar
- 2 large eggs
- 1/2 cup unsweetened coconut milk
- 1 teaspoon vanilla extact
- 1 cup canned pumpkin
- ½ cup chocolate chips extra for sprinkling for the top
Instructions
- Preheat the oven to 350
- Put together the dry ingredients. Mix the flour, baking powder, baking soda, salt, and pumpkin pie spice in a medium bowl. Set aside.
- In a large bowl, whisk together the coconut sugar and coconut oil until smooth.
- Then whisk in one egg at a time. Add the vanilla, milk, and pumpkin. Whisk again until smooth.
- Slowly stir the dry ingredients into the wet ingredients just until the flour is moist. Don’t over mix the batter.
- If you’re using, stir in the chocolate chips. Again, do not over mix.
- Pour the batter into a 9 x 5 bread pan sprayed with cooking spray. Spread it out evenly in the pan. If you want, sprinkle a few more chocolate chips on the top of the batter.
- Bake for 50 – 55 minutes. The pumpkin bread is done when you can insert a toothpick into the center of the loaf, and it comes out clean with just a few crumbs sticking to it.
- Let the bread cool in the pan for 3-5 minutes.
- Remove the bread from the pan and then place it on a cooling rack to finish cooling.
Notes
You can reduce the sugar by leaving out the chocolate chips or using less. Also, I prefer this recipe with 1-cup of coconut sugar, but you can reduce it to 3/4 cup for less sugar and calories per serving.
How to Store the Recipe
To store for the week – let the pumpkin cool completely on the wire rack and then store in an airtight container, or storage bag, at room temperature for 2-3 days or in the refrigerator for up to 5 days. If the weather is warmer, I recommend storing it in the fridge over room temperature to help the bread stay fresh longer.
To freeze – this is my favorite way to store pumpkin bread. Slice the bread into individual servings, wrap each in plastic wrap, place all the slices into a freezer bag, and store in the freezer for up to 3 months. On the mornings you plan to eat, take a piece out of the freezer and let it thaw on the counter for about 10 minutes. Enjoy at room temperature or warm up in the microwave.
Nutrition
Serving: 1g | Calories: 190kcal | Carbohydrates: 29g | Protein: 3g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 23mg | Sodium: 159mg | Fiber: 2g | Sugar: 20g
More Easy Pumpkin Recipes
- Pumpkin Banana Bread
- Double Chocolate Pumpkin Muffins
- Pumpkin Apple Harvest Bread
- Mini Pumpkin Cheesecakes
Did you make this recipe?
Have you tried this Healthy Pumpkin Bread recipe yet? If so, I’d love for you to rate this recipe and leave a comment below. We all learn from each other’s experiences. Also, it would be awesome if you could share a picture on Instagram and tag it #organizeyourselfskinny. I can’t wait to see it.
Ann Marie Branson says
The BEST. This is going to be my family’s favorite new fall pumpkin recipe.
Tammy Overhoff says
Yay! That’s awesome so happy you loved it.
Ella says
I’ve made this pumpkin bread numerous times. It comes out perfect every time and I love to freeze it.
Tammy Overhoff says
Yes I love making this for the freezer too!
Di says
Hi there ,,, I have a can of pumpkin pie filling I bought by mistake .. Can I use it and just omit some spice and sugar ?
Tammy Kresge says
I never used pumpkin pie filling so not sure. The spices might be very strong.
Beth says
This is a great recipe. I substituted Splenda products for the sugar and brown sugar. I made two loaves. One was with the chocolate chips as the recipe states and for the second loaf I decided to try vanilla chips. While they are both SOOOOO good, I think I’m partial to the vanilla chips. I’m probably going to be bringing a couple loaves with me when I go to my sister’s for Thanksgiving week.
Heather says
We’re all about year-round pumpkin too- It’s one of the few things all 5 of my kids agree on! We use Spelt flour (seems to be less inflammatory to our systems than regular wheat flour) and sweeten with maple syrup. It’s a perfect compliment to the pumpkin, great for baking, and better for the body!
Jenni says
Have you tried making this with gluten free flour? My son has a sensitivity and we’ve tried several different brands of GF flour but my bread and muffins never turn out the same. Thanks!
Tammy Overhoff says
Yes. I’ve made this numerous times with GF flour. Bob’s Red Mill 1:1 is my favorite.
Jolene says
So yummy! My whole family and the friends I made it for all loved it! It’s a keeper 😉
Erica N says
I make a similar recipe for chocolate zucchini bread, but instead of a loaf, I make them in muffin pans. Gives you the perfect portion, and if you use the paper cups cleanup is a snap. I put two muffins to a sandwich bag and six of those bags fit into one gallon sized freezer bag. A few seconds in the microwave and yum time.
Denise says
OMGosh!!!! This was soooooo delicious! I made four mini-loaves yesterday, and I have a feeling I’ll be making four more mini-loaves today just so that I’ll have some for the rest of the week! Y-U-M!!!!!
Tammy, have you ever tried using carob chips instead of chocolate chips? I’ve heard that would be an alternative, but I’ve never tried using them. ????
Erika says
Did you use semi-sweet or milk chocolate chips? Also, I’m not expert so I just don’t know…how important i is it that the butter is unsalted?
Tammy says
Hey Erika! Sorry just saw this. I used semi sweet chocolate chips. I usually use unsalted butter in baking because most recipes already call for salt. I don’t think it would make a huge difference but it may taste a bit saltier. Let me know how it turns out.
Tiffany says
I agree with Tammy, the last time I did make regular pumpkin bread and I did use splenda, it did not turn out right and tasted a bit off. That was my experience with it! 🙂 Regular natural sugar is not bad for you as long as you don’t go crazy with it!
Erin @ My Mommy World says
This looks so yummy! My daughter and I love all pumpkin foods…and my hubby will eat them only if there is chocolate involved too 🙂
Jennifer says
Do you ever cook with lighter version ingredients? Like splenda?
Tammy says
Hi Jen! I personally do not like any sugar substitute so I do not bake with them. Not to say it would not work . A lot of people do and have found a way to successfully bake with them. For me I would rather just reduce the sugar or in this case maybe just have a smaller piece. If you make this with sugar substitute I would like to hear about your results.
Diana Cannon Hovey says
Raw sugar would probably be the healthiest substitute…I’m not sure how honey would do in this recipe….Even though honey is outstanding for us to consume!