Healthy Pumpkin Bread

This has been my go to pumpkin bread for a long time. It’s moist, soft, filled with warm spices, and a healthier version of your favorite fall bread. This Healthy Pumpkin Bread is an adaptation of this Pumpkin Spice Bread.

I don’t even know how many times I’ve made this pumpkin bread but it’s one of my most requested breads. What’s not to like about pumpkin bread? It’s usually a fall bread, but this year I’m stocking up on pumpkin so I can have it all year long!

This post may contain affiliate links. If you purchase through these links, I may receive a commission at no extra cost to you.

This bread is great in the morning with a cup of coffee, after lunch for a sweet treat, or even after dinner for dessert. You really can’t beat the combination of pumpkin and falls spices together.

My changes to the recipe

The original pumpkin spice bread had a cheesecake layer. I’ve made it once, and honestly I like it without the cheesecake layer. I prefer a simple bread and if I want cheesecake, I’m going to eat this Purple Sweet Potato Cheesecake instead.

I decreased the amount of sugar and don’t regret it. If you are looking for an overly sweet bread, then this one probably isn’t for you. Generally, I prefer my quick breads to be less sweet. I like to have it as a snack and not feel like I’m having dessert. If you like your bread a little sweeter, feel free to add back that extra 1/2 cup of granulated sugar.

I’m always trying to incorporate unsweetened apple sauce into my quick breads whenever possible. The addition of apple sauce really help make this a moist pumpkin bread. It also cuts down on the amount of oil required.

A sprinkle of cinnamon sugar on top of the batter really adds a little something special to this bread. I like to sprinkle cinnamon sugar on top of most quick breads and muffins. So much so that I always keep a jar of cinnamon sugar in my cupboard.

What to do with leftover pumpkin puree?

This recipe only uses 1 cup of pumpkin puree but there are so many other great recipes that use pumpkin. You could easily double this Healthy Pumpkin Bread recipe to use a whole 15-ounce can. Interested in something else? Try one of these delicious pumpkin recipes!

Pumpkin Spice Granola

Chewy Brown Butter Pumpkin Cookies

Pumpkin Banana Bread

Pumpkin Waffles

Healthy Pumpkin Bread

Amy’s Delicious Mess

This Healthy Pumpkin Bread is a healthier version of your favorite fall bread. It's moist, soft, and a fall favorite that you will want to make again and again.

5 from 3 votes

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 10 minutes mins

Course Breakfast, Brunch

Cuisine American

Servings 14 slices

Ingredients

  

• 2 cups all purpose flour
• 1 tsp baking soda
• 1/2 tsp kosher salt
• 1/2 tsp ground cinnamon
• 1/4 tsp ground ginger
• 1/4 tsp ground nutmeg
• 1 cup granulated sugar
• 1 cup pure pumpkin puree, (not pumpkin pie filling)
• 1/4 cup vegetable oil, or any neutral oil
• 1/4 cup unsweetened apple sauce, (you can also just use additional vegetable oil)
• 2 large eggs, at room temperature
• cinnamon sugar, optional (see notes)

Instructions

 

• Preheat oven to 325°F and spray a 9×5-inch loaf pan with nonstick cooking spray.
• In a medium bowl, stir together the flour. baking soda, salt, cinnamon, ginger, and nutmeg.
• In a large bowl, whisk together the sugar, pumpkin puree, vegetable oil, unsweetened apple sauce, and eggs until fully combined.
• Add the flour mixture into the pumpkin mixture and mix just until combined. Being sure to not over mix the batter.
• Pour the batter into the prepared pan and spread out evenly if needed. Top with cinnamon sugar if desired.
• Bake for 55-60 minutes, or until a tooth pick comes out clean.
• Cool for 5 minutes in the pan and then transfer to a wire cooling rack to cool completely before slicing.

Notes

1. Make sure you are using pure pumpkin puree and not pumpkin pie filling.  Pumpkin pie filling is already sweetened and flavored with spices.
2. I often like to swap out some oil in quick bread recipes with unsweetened apple sauce.  Not only does it make the bread moist, it is also a healthier alternative.
3. I like to keep a jar of cinnamon sugar in my cupboard.  It’s a great way to top quick breads for a little added sweetness and can add a nice crunch as well.  If you don’t have any handy you can make your own.  Simply mix 1/4 cup of granulated sugar with 1 tbsp of ground cinnamon.  Place into a spice jar with a shaker lid and you can have cinnamon sugar whenever you’d like.
4. This bread will keep well in an airtight container for up to 5 days.  You can also freeze the whole loaf or in slices, which is my preferred method.  Wrap the whole loaf or individual slices in plastic wrap and place into a plastic freezer bag.

 

The nutrition facts below are based on the recipe above.  This is only an estimation and intended for informational purposes only.

 

Keyword bread, easy, healthy, pumpkin

If you make any of my recipes, be sure to tag me on Instagram @amysdeliciousmess and use #amysdeliciousmess.  I’d love to see all of your pictures!

Don’t forget to sign up for my emails to get all of the latest and greatest recipes!