Healthy Pumpkin Bread No Sugar Whole Wheat Flour Wellplated Com

With Pumpkin Energy Balls, Pumpkin Overnight Oats, and Healthy Pumpkin Cookies all vying for attention, it’s easy to wonder if a simple loaf of pumpkin bread is really what you should be rushing to make when the seasons turn. Let me put it this way: if you haven’t baked this healthy pumpkin bread recipe yet, you can’t even call it fall. This is the BEST healthy pumpkin bread recipe you’ll ever make! Why you need to bust out the orange can and make this pumpkin bread, STAT:

It’s rich, tender, and supremely spiced with all of your favorite fall spices.These slices of pumpkin bliss also happen to be good for you thanks to simple, wholesome ingredients, low-fat swaps, and zero refined sugar.Better yet? This healthy pumpkin recipe only needs one bowl, and chances are you have everything you need to make it in your pantry right now.

Yes, among the pages of assorted my pumpkin recipes, simple healthy pumpkin bread is my go-to.

How to Make Healthy Pumpkin Bread

I adapted this recipe from my favorite Healthy Banana Bread with Chocolate Chips. Like the banana bread, this low-calorie pumpkin bread is also low in fat and super moist, thanks to Greek yogurt and the natural moisture of the pumpkin itself.

The Ingredients

Pumpkin Puree. This bread doesn’t skimp on the pumpkin goodness. It’s truly pumpkin-packed, and the other ingredients help it reach its full flavor potential. BONUS: this recipe calls for a WHOLE CAN of pumpkin! No weird pumpkin leftovers.White Whole Wheat Flour. A nutritious swap that adds fiber to the bread.

Honey. To keep this bread naturally sweetened, I opted for honey instead of brown sugar.

Greek Yogurt. I knew I wanted to make this a healthy pumpkin bread with yogurt because it helps keep the bread moist and adds protein. In fact, this bread is so moist, you only need 2 tablespoons of oil.

Vanilla + Spices. With nutmeg, cloves, and vanilla, the pumpkin puree gets the flavor boost it needs. Bring on the warm, cozy goodness!

The Directions

Storage Tips

To Store. Keep pumpkin bread in an airtight storage container at room temperature for up to 2 to 3 days or in the refrigerator for up to 5 days.To Freeze. This bread can be frozen in an airtight freezer-safe storage container for up to 3 months. Wrap the bread tightly in plastic wrap before freezing. I also like to individually wrap and freeze slices for perfectly portioned pumpkin breakfasts.

Recommended Tools to Make this Recipe

Loaf Pan. Perfect for making any of my quick bread recipes.Measuring Cups. High-quality and dishwasher-safe.Measuring Spoons. Since these are magnetic, they won’t separate in your drawer.

Chopped Nuts. Add some crunch with 1/2 cup of chopped, toasted pecans or walnuts.Chocolate Chips. Mix in some chocolate chips (about 1/3 cup) for a tasty, decadent twist (or check out my Healthy Pumpkin Chocolate Chip Bread).Millet. This nutty grain gives a pleasing crunch. Fold 1/4 cup of uncooked millet into the batter.Banana. Follow instructions for my Pumpkin Banana Bread.