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Healthy Pumpkin Bread

    This moist and dense healthy pumpkin bread recipe is full of whole grains, cinnamon and other warm spices that reminds you of fall. Perfect for freezing!

    Healthy Pumpkin Bread Perfect for Freezing!

    Can I get a fist pump for fall baking season? Admittedly, we cook with pumpkin all year round – we blend it in smoothies, add it to our oatmeal, stir it into our waffle batter, and use it for fruit dip.

    healthy-whole-grain-pumpkin-bread-an-easy-baking-recipe

    As I’ve said 100 times, I’m talking about 100% pure pumpkin, not that PSL nonsense full of added sugars and other creepy ingredients. Pure, unadulterated pumpkin is where it’s at, friends.

    Healthy Pumpkin Bread

    Most recently I decided to bake a loaf of this healthy pumpkin bread full of whole grains, nutrients and fiber. The secret ingredient that keeps it super moist and dense? Plain, unsweetened yogurt. I use it almost anytime I make muffins, pancakes or other baked goods.

    healthy-pumpkin-bread-an-easy-fall-baking-recipe

    Made with cinnamon, ground ginger, nutmeg and cloves, each bite is full of that irresistible fall flavor we can’t seem to get enough of this time of year.

    No forks required.

    healthy-pumpkin-bread-an-easy-fall-baking-recipe

    Healthy Pumpkin Bread

    4.12 stars average
    This moist and dense healthy pumpkin bread recipe is full of whole grains, cinnamon and other warm spices that reminds you of fall. Perfect for freezing!
    PREP: 15 mins
    COOK: 50 mins
    TOTAL: 1 hr 5 mins
    Save
    Servings: 16

    Ingredients
     

    Instructions
     

    • Pre-heat oven to 350 degrees and position rack in the center of the oven. Butter and flour the bottom and sides of a 9” x 5” loaf pan. Be sure to remove any excess flour.
    • In a large bowl, whisk together dry ingredients: whole wheat pastry flour through ground cloves; set aside.
    • Using a stand mixer, beat together coconut oil, pumpkin and plain yogurt on medium speed until fully blended. Add in eggs one at a time followed by the vanilla. With the mixer on medium speed, slowly add in the dry ingredients and mix until just incorporated, careful not to over mix.
    • Pour batter into the prepared loaf pan. Bake for 50-55 minutes or until toothpick comes out clean.
    • Let cool completely on rack before slicing. Bread can be stored in an air-tight container for up to four days.

    Nutrition

    Serving: 1sliceCalories: 172kcalCarbohydrates: 23.1gProtein: 3gFat: 7.9gSaturated Fat: 6.2gPolyunsaturated Fat: 1.7gCholesterol: 22mgSodium: 212mgFiber: 2.7gSugar: 10.6g
    SHOW AND TELL ON INSTAGRAM!Show me your creation and rate it below! Mention @thelemonbowl or tag #thelemonbowl! I would LOVE to see!
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    Liz DellaCroce

    Liz Della Croce is the creator and author of The Lemon Bowl, a healthy food blog. Since 2010, Liz has been sharing delicious recipes that just so happen to be healthy. By using real ingredients with an emphasis on seasonality, Liz has built a growing audience of loyal readers who crave good food for their families. Click Here To Subscribe to my newsletter:

    10 Comments

    1. Maybe it’s staring me right in the face & I’m missing it but what counts as a serving in the nutritional breakdown above? I just started calorie counting & I want to try this recipe out but need to know how much pumpkin bread I can shove in my face “responsibly.

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