Healthy Pumpkin Bread

The BEST Healthy Pumpkin Bread! Made with Greek yogurt, white whole wheat flour, and no sugar, this one-bowl pumpkin bread is extra moist. Also, listed substitution to make a Vegan Healthy Pumpkin Bread.

Pumpkin bread cake with pumpkin spice latte for autumn fall dinner.jpg
  • Instagram
  • Facebook
  • Twitter
  • LinkedIn
  • YouTube

Prep:                     Cook:                    Total:

15 mins                55 mins                1 hr. 10 mins

 

Serving 10 slices (One 8 X 4-inch loaf pan)

Ingredients:

  • 2 tablespoons melted and cooled coconut oil (you can use canola oil or ¼ cup of unsweetened applesauce)

  • ½ cup of sweet clover honey or 2/3 cup pure maple syrup

  • 1 large egg – at room temperature

  • 1/3 cup plain non-fat Greek yogurt – (at room temperature) (You can substitute ¼ cup of unsweetened almond milk)

  • 1 teaspoon pure vanilla extract

  • 1 ½ cups pumpkin puree-one 15 ounce can (not pumpkin pie filling)

  • 1 teaspoon baking soda

  • 1 teaspoon baking soda

  • 1 ½ teaspoons of ground cinnamon (fresh ground is wonderful)

  • ¼ teaspoon ground nutmeg (fresh grated from a whole nutmeg is amazing)

  • ¼ teaspoon ground cloves

  • ¼ teaspoon Kosher salt

  • 1 ½ cups white whole wheat flour

Optional for toppings: Pumpkin seed, chocolate chips, cranberries, or chopped raw walnuts or pecans.

Instructions:

Preheat oven to 325 degrees Fahrenheit. Light coat an 8 x 4-inch loaf pan with baking spray.

In large mixing bowl, whisk the coconut oil and honey together until smooth. Add the Greek yogurt and the egg. Whisk again. Make sure that the ingredients are well blended and smooth. Whisk in the pumpkin puree and vanilla.

Stir in the baking powder, baking soda, cinnamon, nutmeg, cloves, and salt. Sprinkle in the flower then gently mix just until the flower is no longer visible.

The batter into the prepared loaf pan. Sprinkle any additional toppings such as chocolate chips walnuts etc. on the top.

Bake the pumpkin bread for 30 minutes then remove the pan and lightly tent the with foil to keep the top from becoming too dark. Return the bread to the oven and continue baking for another 25 to 35 minutes, until a toothpick inserted in the center comes out clean. (Total of 55 to 65 mins) Let the bread cool in the loaf pan for about 5 mins. Gently transfer to a wire rack to cool 30 additional minutes before slicing.

  • TO STORE: Store pumpkin bread in an airtight storage container at room temperature for up to 3 days or in the refrigerator for 5 days. 

  • TO FREEZE: This bread can be frozen in an airtight freezer-safe storage container for up to 3 months. Wrap the bread in plastic wrap before freezing. I also like to wrap and freeze individual slices for quick breakfasts.

Nutrition:

SERVING: 1slice (of 10) CALORIES: 161kcal CARBOHYDRATES: 30g PROTEIN: 4g FAT: 4g SATURATED FAT: 1g POLYUNSATURATED FAT: 1g MONOUNSATURATED FAT: 2g TRANS FAT: 1g CHOLESTEROL: 17mg POTASSIUM: 122mg FIBER: 3g  SUGAR: 15g VITAMIN A: 5744IU VITAMIN C: 2mg CALCIUM: 36mg IRON: 1mg