Healthy Pumpkin Bread
A moist, lightly sweetened pumpkin bread made with whole-wheat flour, oats, Greek yogurt, and warm spices. Lower in refined sugar and full of fall flavor.
Ingredients
Dry Ingredients
- 1 ½ cups whole-wheat pastry flour or whole-wheat flour
- ½ cup old-fashioned rolled oats
- 1 tsp baking soda
- 1 tsp baking powder
- ½ tsp fine sea salt
- 1 ½ tsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp ground nutmeg
- ⅛ tsp ground cloves optional
Wet Ingredients
- 1 cup canned pumpkin puree not pumpkin pie filling
- ⅓ cup plain Greek yogurt
- ⅓ cup pure maple syrup
- 2 tbsp brown sugar or coconut sugar
- 2 large eggs room temperature
- 2 tbsp neutral oil canola, avocado, or melted coconut oil
- 1 tsp pure vanilla extract
Optional add-ins
- ⅓ cup chopped walnuts or pecans
- ¼ cup dark chocolate chips
- 1 tbsp chia seeds or ground flax
Instructions
- Preheat oven to 350°F (175°C). Grease a 9x5-inch loaf pan or line with parchment paper.
- In a large bowl, whisk together flour, oats, baking soda, baking powder, salt, and spices until evenly mixed.
- In another bowl, whisk pumpkin puree, Greek yogurt, maple syrup, brown sugar, eggs, oil, and vanilla until smooth.
- Fold the wet mixture into the dry ingredients gently until just combined; avoid overmixing.
- Fold in nuts, chocolate chips, or seeds if using. Spoon batter into prepared pan and smooth the top.
- Bake 50–60 minutes, or until a toothpick inserted into the center comes out clean. Tent with foil if top browns too quickly.
- Cool in pan for 10–15 minutes, then remove to a wire rack to cool completely before slicing.
Notes
- For a lighter loaf, swap half the whole-wheat flour for all-purpose flour.
- Make muffins or mini loaves for quicker baking times.
- Freeze slices individually for easy breakfasts—toast straight from frozen for a warm treat.
- If top browns too fast, tent with foil after 30 minutes of baking.
Nutrition
Calories: 210kcalCarbohydrates: 28gProtein: 6gFat: 8gSaturated Fat: 2gSodium: 320mgSugar: 12g
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