Home > Desserts > Healthy Pumpkin Bread Healthy Pumpkin Bread September 21, 2023 | 114 Comments SAVE TO RECIPE BOX Jump to Recipe This post may contain affiliate links. Please read my disclosure policy. Welcome Fall with our Healthy Pumpkin Bread! It’s nutritious without skimping on the classic flavors or mouthwatering textures! Looking for more pumpkin recipes? Check out Pumpkin Muffins, Pumpkin Cookies, or our favorite Pumpkin Cake. Healthy Pumpkin Bread Introducing our Healthy Pumpkin Bread made with Greek yogurt! We put this recipe to the test, refining it again and again to get it just right. It’s moist, full of fall flavors, and made with wholesome ingredients. Give it a try and enjoy a pumpkin bread that’s both tasty and wholesome! Ingredients In This Healthy Pumpkin Bread Recipe Oats: Add texture and heartiness. Greek Yogurt: Adds moisture and increases flavor. Coconut Oil: Provides moisture and a hint of coconut flavor. Egg: Brings ingredients together and helps the pumpkin bread rise. Pumpkin: Offers flavor, moisture, and color. Cinnamon: Adds warm spice flavor. White Whole Wheat Flour: Gives structure and a mild nutty flavor. How To Make Pumpkin Bread Healthy Preheat oven to 350°F and prepare a 4.5 x 8.5-inch bread pan. Whisk together all wet ingredients in a large bowl. Mix dry ingredients in another bowl; add chocolate chips or nuts if desired. Combine dry mix with wet, avoiding over-mixing. Pour batter into the pan; sprinkle with brown sugar (optional). Bake for 40-55 minutes or until a toothpick comes out clean. Let it cool, cut into slices, and then enjoy each bite! Tips For This Recipe Quality Matters: Use Libby’s® pumpkin, LouAna’s® melted coconut oil, and Greek Gods® honey vanilla yogurt for the best result (not sponsored). Avoid low-fat or plain yogurts. Mix-Ins: While dark chocolate chips provide antioxidants and healthy fats, you can skip them. If you do, consider substituting chopped nuts instead. Mixing: Avoid over-mixing to prevent a dense loaf. Grease and lightly flour your pan for easy removal after a 10-minute cool down. Toothpick Test: When testing the bread’s doneness, insert a toothpick into the center. If it comes out with moist crumbs or clean, the bread is done baking! Loaf Pan: Use the recommended loaf pan size. Different sizes can alter baking times and might result in uneven cooking. QUICK TIP What’s the difference between canned pumpkin and pumpkin pie filling? Canned pumpkin is just pureed pumpkin, while pumpkin pie filling contains added ingredients like sweetener and seasonings. For Healthy Pumpkin Bread and most non-pie recipes, use plain canned pumpkin. How To Make “Oat Flour” Oat flour adds moisture and flavor to this Pumpkin Bread Recipe. To make it: Add old-fashioned or quick oats to a blender or food processor. Blend until it’s a fine powder that resembles regular flour. Stir around to ensure all oats are finely ground. Measure the oat flour after grinding, not as whole oats. Healthy Pumpkin Bread FAQs1Why Is My Pumpkin Bread Dry? Overbaking or using too much flour. Not enough wet ingredients or overmixing the batter. How our recipe ensures moist bread: Precise measurements for balanced moisture. Greek yogurt and coconut oil add richness and moisture. Clear instructions on mixing and baking time. 2Does Pumpkin Bread Have A Lot Of Calories?Each slice has 221 calories (for a 12-slice loaf). Though not super low-calorie, it’s made of wholesome ingredients beneficial for your body. 3Can I Freeze This Pumpkin Bread?Yes! Let freshly baked bread cool, then wrap tightly in plastic wrap. Store in an airtight container or bag and freeze up to 3 months. Thaw individual slices in under 10 minutes at room temperature or a bit longer in the fridge. 4Why is My Pumpkin Bread Gummy? Excess moisture from ingredients. Overmixing the batter. Not baking long enough. Our recipe’s solution: Correct wet-to-dry ingredient ratio. Instructions to avoid overmixing. Precise baking time for a fully cooked loaf. 5How Long Does This Healthy Pumpkin Bread Last?It’s lasts 2-3 days at room temperature in an airtight container. In the fridge, the Healthy Pumpkin Bread can last up to a week when stored in an airtight container. What Makes This Pumpkin Bread Healthy? Whole Grains Galore: We use oat flour for added fiber and nutrition. Packed with Vitamins: Thanks to the pumpkin, this bread is rich in vitamins A and C. Lightly Sweetened: We use minimal amounts of sugar to sweeten this bread. Good Fats: We use coconut oil, which is heart-friendly. Extra Goodies: With ingredients like oats and Greek yogurt, you’re getting antioxidants, protein, and more! Other Healthy Pumpkin Recipes: Healthy Pumpkin Muffins with chocolate chips Pumpkin Protein Shake using vanilla protein Healthy Pumpkin Cookies with oats Gluten Free Pumpkin Cake without flour Pumpkin Granola with nuts and seeds FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Healthy Pumpkin Bread 5 from 36 votes - Review this recipe The best ever Healthy Pumpkin Bread is bursting with fall flavors and made with lots of healthy ingredient swaps. This Yogurt Pumpkin Bread with yogurt can be made with or without chocolate chips. SAVE TO RECIPE BOX Print Recipe Healthy Pumpkin Bread 5 from 36 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe The best ever Healthy Pumpkin Bread is bursting with fall flavors and made with lots of healthy ingredient swaps. This Yogurt Pumpkin Bread with yogurt can be made with or without chocolate chips. Course Dessert, Snack Cuisine American Keyword healthy pumpkin bread Prep Time 20 minutes minutes Cook Time 50 minutes minutes Cooling Time 1 hour hour Total Time 2 hours hours 10 minutes minutes Servings 12 slices (1 loaf) Chelsea Lords Calories 221kcal Author Chelsea Lords Cost $5.76 Equipment4.5 x 8.5-inch bread panCooking Spray IngredientsWet Ingredients▢ 1 cup canned pumpkin (Note 1)▢ 1/2 cup vanilla Greek yogurt (Note 2)▢ 1 large egg▢ 1 teaspoon vanilla extract▢ 1/3 cup melted coconut oil (Note 3)▢ 3/4 cup light brown sugar, lightly packedDry Ingredients▢ 1 teaspoon baking soda▢ 1/4 teaspoon fine sea salt▢ 2 teaspoons ground cinnamon▢ 1 teaspoon pumpkin pie spice (Note 4)▢ 1/2 teaspoon ground nutmeg▢ 1 cup flour, all-purpose white or white-whole wheat (avoid regular whole wheat)▢ 1/2 cup oat flour (blended up oats)▢ 1/2 cup dark chocolate chips or chopped nuts, optional InstructionsPREP: Preheat the oven to 350°F (175°C). Grease a 4.5 x 8.5-inch bread pan and lightly flour. Set aside.WET INGREDIENTS: In a large bowl, whisk together all wet ingredients until smooth and well combined. MAKE OAT FLOUR: To make oat flour, blend either old-fashioned or quick oats until they form a fine powder (that resembles flour). Measure out the required amount after blending. DRY INGREDIENTS: In a separate bowl, mix together all the dry ingredients. If you're adding chocolate chips or nuts, fold them in now. COMBINE: Gradually add the dry ingredients to the wet mixture, stirring until just blended. Avoid over-mixing to prevent the bread from becoming too dense.BAKE: Pour the batter into the prepared pan. Optional: Sprinkle 2 tbsp brown sugar on top for a crunchy crust! Bake for 40-55 minutes. Check for doneness by inserting a fork or toothpick into the center; it should come out clean or with moist crumbs. If the bread's top starts to brown too quickly, shield it with foil. STORAGE: Let bread sit in pan for 10 minutes before transferring to a wire cooling rack. Allow the bread to cool completely before slicing (or it crumbles!). Store wrapped individual slices in an airtight container in the fridge for 2-3 days. For longer storage, wrap individual slices and freeze. To enjoy, microwave a frozen slice for 10-15 seconds. Recipe NotesNote 1: Pumpkin: Ensure you're using standard canned pumpkin puree and not pumpkin pie filling. Use only 1 cup of pumpkin, not the entire can. For optimal results, choose a high-quality pumpkin puree that's not too watery. Note 2: Yogurt: Ensure you use Greek yogurt, not regular. We highly recommend Greek Gods® honey-vanilla Greek yogurt for this recipe. Note 3: Oil: Once you've melted the coconut oil, measure to get 1/3 cup. Before mixing with other ingredients, make sure the coconut oil has cooled to room temperature. If it's too warm, it may lead to clumping. Note 4: Pumpkin Pie Spice: This blend consists of warming spices. It's available in the spice section of many grocery stores, or you can create your own using our Pumpkin Pie Spice recipe. Nutrition FactsServing: 1serving | Calories: 221kcal | Carbohydrates: 31g | Protein: 4g | Fat: 9g | Saturated Fat: 8g | Trans Fat: 1g | Cholesterol: 14mg | Sodium: 161mg | Potassium: 145mg | Fiber: 1g | Sugar: 17g | Vitamin A: 845IU | Vitamin C: 1mg | Calcium: 47mg | Iron: 1mg We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed. DID YOU MAKE THIS RECIPE? I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.