Since my parents and my partner love bread so much, I’ve spent a lot of time dabbling in these recipes.
I’ve gone ahead and already written a recipe for cottage cheese flatbread because it’s so easy to make and pairs with everything.
I also have a lovely recipe for cottage cheese flatbread pizza here.
But since it’s fall, I’m tweaking this to make a healthier version of pumpkin bread!
There’s just something about the smell of pumpkin bread baking that makes your whole home feel warm and inviting.
I love this healthier version because it skips all the unnecessary heaviness but still comes out soft, moist, and sweet with just the right amount of spice.
It’s the perfect afternoon snack with tea or coffee, and honestly, I’ve even had a slice or two for breakfast without feeling guilty.
Whether you’re trying to eat more protein, skip the store-bought stuff, or just want something comforting and nourishing, this one’s a keeper.
Please note I’m adding variations and substitutions after the recipe.
Let’s dive in!
Please note that this post includes affiliate links. If you purchase anything through a link, I make a commission at no extra cost to you.
Tips to Make it Even Better
- Swap the maple syrup with organic honey for a slightly floral sweetness. Here’s a good option: Raw Honey on Amazon.
- Use coconut sugar instead of maple syrup if you like a deeper caramel-like flavor. Try this: Coconut Sugar.
- For a protein boost, stir in 2 tablespoons of vanilla protein powder (this one works well: Orgain Protein Powder).
- A sprinkle of pumpkin seeds on top before baking makes it crunchy and adds extra nutrition: Pumpkin Seeds.
Healthy Pumpkin Bread
Course: Lunch, DinnerDifficulty: Easy10
slices10
minutes55
minutesIngredients
1 ¾ cups whole wheat flour
1 teaspoon baking soda
2 teaspoons ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon ground ginger
½ teaspoon salt
2 eggs
½ cup maple syrup or honey
1 cup pumpkin puree (not pumpkin pie filling)
⅓ cup melted coconut oil (or olive oil)
¼ cup plain Greek yogurt
1 teaspoon vanilla extract
Optional: ½ cup chopped walnuts or dark chocolate chips
Directions
- Start by preheating your oven to 350°F (175°C) and lightly greasing a standard loaf pan with coconut oil or lining it with parchment paper. In a large bowl, whisk together the flour, baking soda, cinnamon, nutmeg, ginger, and salt until everything is evenly combined. This dry mix gives your bread that cozy spiced backbone.
- In another bowl, whisk the eggs until smooth, then add the maple syrup (or honey), pumpkin puree, melted coconut oil, Greek yogurt, and vanilla extract. Mix until everything comes together into a thick, fragrant batter. Slowly fold the wet ingredients into the dry mixture, stirring gently until just combined. Don’t overmix or your bread will lose its tender crumb.
- Pour the batter into your prepared loaf pan and spread it out evenly. If you’re adding walnuts or chocolate chips, sprinkle them on top or fold them in before baking. Slide the pan into the oven and bake for about 50–55 minutes, or until a toothpick inserted into the center comes out clean. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
- You can make this every week, you don’t have to wait for fall.
Variations & Substitutions
- Swap whole wheat flour with oat flour or a gluten-free flour blend if you need it gluten-free.
- Use mashed banana in place of some pumpkin puree for a slightly sweeter, fruitier flavor.
- Add dried cranberries or raisins for a fall twist.
- For dairy-free, replace Greek yogurt with coconut yogurt.
This healthy pumpkin bread is the kind of recipe that makes you feel good about baking something sweet. It’s wholesome, nourishing, and flexible enough to adapt to your taste or pantry.
Plus, it freezes beautifully, so you can always keep a slice of fall ready for when you need a little comfort.
