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healthy pumpkin bread

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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Course: Breakfast, breakfast recipe, Snack, snack recipe
Cuisine: American
Keyword: easy pumpkin bread recipe, healthy pumpkin bread, healthy pumpkin bread recipe
Prep Time: 20 minutes
Cook Time: 55 minutes
Total Time: 1 hour 15 minutes
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