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.
Tried this and it turned out perfect! I used raisins instead of nuts and chocolate. I only had the filling on had and it was still ok.
Yay! So happy this was a hit! Thanks Deborah!
Have you ever tried turning this into a banana bread recipe with oat flour and yogurt? Am curious how it would translate (obv without nutmeg and pumpkin pie spice)
I have a banana bread with oat flour you’re going to love! https://www.chelseasmessyapron.com/healthy-banana-bread/
Recipe looks great. What would be the next good option to replace coconut oil? Butter, apple sauce, or veg oil?
Thanks Amber! Vegetable, canola, avocado, or olive oil will all sub fine for the coconut oil.
This is absolutely fantastic and a perfect accompaniment to tea. My eyes honest to god rolled back in my head with the first bite. I used plain Greek yogurt and the sweetness level was just right, although I may add a touch more salt next time I make it (there will definitely be a next time). Great with a thin layer of lemon curd over it.
Yay! I am so thrilled to hear this! Sounds delicious with lemon curd!
Super flavorful with the spices.
The Greek yogurt is a must adds tons of moistness. One problem… I can’t stop eating it! 😂
BEST I HAVE EVER TASTED ❤️❤️
I am so thrilled to hear this! Thank you so much Anne!
I love this recipe and have been making it for years! Would you consider updating it to include weight measurements (in grams)? Thank you so much!
So happy to hear this! I just added the measurements in grams. Thanks for your feedback—I’m working on including grams in every recipe on my site! 🙂
Thank you so much! Just opened the website to make a double batch and this will make it so much easier! You’re the best 🙂
So thrilled to hear this! Enjoy!
Can I use 1-1/2 cups of oat flour instead of 1 cup of regular flour and 1/1 cup oat flour?
Sorry not on this recipe; I tried and it didn’t work
Can I use plain Greek yogurt instead of vanilla Greek yogurt? If so, do I need to increase the vanilla extract?
Absolutely, and you can just keep the vanilla the same! 🙂
This recipe was AMAZING!
Absolutely delicious- super moist, crunchy top, sooo flavorful. My husband and I loved it and will now be making it often. I didn’t have any oats, so just used a little more flour and it still came out perfectly. Thanks so much for sharing this!
I am so happy to hear this! Thank so much Christeen! 🙂
I absolutely love this recipe so much and I even reduced the brown sugar to half a cup because I used a Madagascar vanilla Greek yogurt when I made it last time.. I seriously could not stop eating it! Thank you so much for sharing this recipe with us… Have you ever made it as muffins?? I’m tempted to try to do that today instead of a bread because our kiddos tend to prefer muffins these days!
I am so thrilled to hear this! I haven’t made it as muffins, however I have a really great pumpkin muffin recipe: https://www.chelseasmessyapron.com/skinny-healthy-pumpkin-chocolate-chip-muffins/