This Healthy Pumpkin Bread Recipe is moist, warmly spiced, and made with pumpkin, Greek yogurt, and oat flour for the perfect fall treat.
author’s note
The Pumpkin Bread I Had to Get Just Right!
My family is OBSESSED with all things pumpkin. The second fall rolls around, we’re making everything from Pumpkin Cheesecake to my classic Pumpkin Bread. And while we absolutely love that traditional pumpkin bread, I also wanted a version I could make more often for breakfasts, snacks, and lunchboxes.
This recipe took quite a bit of testing to get right. Healthier quick breads can go wrong fast. They can be dry, dense, gummy, or taste like you’re very obviously eating the “healthy version.” I wanted none of that.
The final loaf is incredibly moist, nicely spiced, and sweet enough to still feel like a treat. Pumpkin and Greek yogurt keep it soft, oat flour adds heartiness, and coconut oil gives it plenty of richness.
And if you add the dark chocolate chips? Even better.
Healthy Pumpkin Bread Recipe Ingredients
| Ingredient | Swaps & Tips |
|---|---|
| Pumpkin puree | Use plain canned pumpkin, NOT pumpkin pie filling. I like Libby’s because the consistency is reliable. |
| Vanilla Greek yogurt | Stick with Greek yogurt instead of regular yogurt. I especially love Greek Gods Honey Vanilla here. |
| Coconut oil | Measure it after melting and let it cool before adding it to the batter. Another mild-flavored oil can also work. |
| Brown sugar | Lightly pack it into the measuring cup. I haven’t tested reducing or replacing it, so I recommend making the recipe as written. |
| Oat flour | Make your own in seconds by blending old-fashioned or quick oats into a fine powder. |
| All-purpose or white whole wheat flour | Either works. Avoid regular whole wheat flour, which can make the bread much heavier and denser. |
| Warm spices | If you don’t have pumpkin pie spice, use my homemade Pumpkin Pie Spice recipe. |
| Dark chocolate chips or nuts | Either makes a great optional add-in. Use your favorite chocolate chips or chopped nuts like pecans or walnuts. |
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!
chelsea’s recipe tip
My Top Tips For Success
- Don’t overmix: Stir just until the dry ingredients disappear.
- Use the right pan: An 8.5 x 4.5-inch loaf pan gives this bread the best rise and bake time.
- Watch the top: If the bread is getting too brown before the center is finished, loosely cover it with foil.
- Check the very center: A toothpick should come out clean or with a few moist crumbs, not wet batter.
- Let it cool before slicing: This is hard, but worth it! The center continues setting as the bread cools, so cutting too soon can make it crumble.
Featured Comment
“I make pumpkin bread every year using a recipe that, while delicious, calls for lots of white sugar and oil. My son plays college football and misses that bread but eats much more healthy now. I made this today and HOLY MOLY. It’s fantastic. He won’t miss the other one AT ALL! Would be just as great without chocolate chips, too! I love that it’s healthier but still so very delicious. Thank you!”
– Jill
Quick Tip
What’s the difference between canned pumpkin and pumpkin pie filling? Canned pumpkin is pureed pumpkin, while pumpkin pie filling has added sweeteners and spices. For Healthy Pumpkin Bread and most non-pie recipes, use plain canned pumpkin.
Storage
Store this Healthy Pumpkin Bread Recipe in an airtight container in the fridge for 2–3 days. For longer storage, wrap individual slices and freeze. Reheat frozen slices in the microwave for 10–15 seconds, or until warmed through.
Other Healthy Pumpkin Recipes:
Desserts
Healthy Pumpkin Cookies
Desserts
Healthy Pumpkin Muffins
Cakes And Cupcakes
Healthy Pumpkin Cake
Shakes And Smoothies
Pumpkin Protein Shake
Healthy Pumpkin Bread
Video
Equipment
Ingredients
- 1 cup pumpkin see note 1
- 1/2 cup vanilla Greek yogurt see note 2
- 1 large egg
- 1 teaspoon vanilla extract
- 1/3 cup melted coconut oil see note 3
- 3/4 cup light brown sugar lightly packed
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 2 teaspoons ground cinnamon
- 1 teaspoon pumpkin pie spice see note 4
- 1/2 teaspoon ground nutmeg
- 1 cup all-purpose flour or white-whole wheat flour
- 1/2 cup oat flour
- 1/2 cup dark chocolate chips or chopped nuts, optional
Instructions
- Preheat oven to 350°F (175°C). Grease a 4.5 x 8.5-inch bread pan and lightly flour. Set aside.
- In a large bowl, whisk together all wet ingredients until smooth and well combined.
- 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.
- In a separate bowl, mix together all the dry ingredients. If you’re adding chocolate chips or nuts, fold them in now.
- Gradually add the dry ingredients to the wet mixture, stirring until just blended. Avoid overmixing to prevent the bread from becoming too dense.
- Pour the batter into the prepared pan. Optionally, sprinkle 2 tablespoons 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.
- 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 will crumble.
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This is the best pumpkin bread I have ever made! Less oil, but better taste! My old recipe called for a cup of oil. Ew.
So happy to hear that! 🙂 Thank you!
I just made this, a triple recipe. It made one loaf, three mini loaves, and eight muffins. I used about half the sugar and I feel like I should have used a little bit more — all those spices need a tad more sweetness to let their flavor shine. I still like the idea of less sugar, so next time I’ll try with 3/4 the sugar. I’m hoping the flavors will blossom and be fabulous if we can let it sit for a day or two!
So I totally missed the part where you say only use 1 cup of pumpkin. Guess it’ll be a little moist. I’ll let ya know what happens. Fingers crossed it’s still good
Oh shoot! How’d it turn out?
I LOVE THIS!! Thank you for doing the leg work finding the best recipe for pumpkin bread! It’s so moist and delicious and not overly sweet! I did use the pumpkin pie mix (libby’s) and whole wheat flour (not white wheat) and it’s phenomenal!
So happy you enjoyed this bread! Thanks for the comment Ashley!
Looks like a great recipe but I’m out of brown sugar, do you think maple syrup would work?
Sorry I don’t think maple syrup will work — the bread will be too moist!
Holy delicious!! I am in love with this recipe. I came out perfectly, super moist and flavorful. I doubled the recipe to share, but I’m sitting at my desk hiding the loaf so I have some for tomorrow! Thank you so much!
Yay!! Love hearing that! So happy you enjoyed 🙂 Thanks for the comment Erica!
Question, do you think I could add zucchini to this to make it a pumpkin zucchini bread? Or will the moisture of the zucchini do something to the bread? Thanks in advance!
I haven’t personally tried but I think the moisture from the zucchini would throw this bread off quite a bit!
How will this recipe turn out with non-fat vanilla greek yogurt? My publix doesnt sell any full fat vanilla greek!
It will be a bit more moist and rise less
This is really good! I made only two changes. I used canola oil instead of coconut oil. I used 1 heaping teaspoon of pumpkin pie spice and a half teaspoon of cinnamon. I left out the nutmeg as the kids don’t like it. I will definitely make this again.
Searched until I found your recipe…this is exactly what I was looking for! My cookbook’s recipe called for a freaking 3 cups of sugar. I tripled your recipe (big family) and it was delicious. My kids raved. Thank you.
So happy to hear this bread was a hit! 🙂 I’m glad you were able to find this recipe! Thanks for the comment Emily 🙂