Healthy Pumpkin Bread Moist Low Calorie

Love wholesome pumpkin recipes? Try my healthy pumpkin pie, healthy pumpkin cookies, or healthy pumpkin muffins next. There is an unfair stigma that pumpkin desserts are unhealthy and something that must only be enjoyed on special occasions. That is far from the truth, and there are tons of options out there. My healthy pumpkin bread recipe proves just that! Adapted from my healthy pumpkin muffins, this needs a fraction of the oil that other recipes have, and it doesn’t need any butter either, but don’t fret- this won’t taste healthy at all.

Why I love this recipe

No added sugar. This bread is naturally sweetened with nothing refined. 100% flourless. By using oat flour, I skip the need for any white or whole wheat flour. A whole can of pumpkin! My pumpkin bread uses an entire 15-ounce can of pumpkin puree. This keeps the calories low and minimal fat used. Pefect texture and flavor. The texture is super moist and tender, and it has a naturally sweet pumpkin flavor. It’s healthy enough to enjoy a slice for breakfast or a cheeky slice (or two) for dessert (my family does this!).

Ingredients needed

Pumpkin puree. Either unsweetened canned pumpkin or homemade pumpkin puree. Do not use pumpkin pie mix! Coconut oil. Keeps the bread extra moist and tender. Use refined coconut oil to ensure there is no coconut flavor. Eggs. Room temperature eggs. Milk. Use your favorite milk or whatever you have on hand. I like using unsweetened almond milk. Coconut sugar. I use just a fraction of the amount of sugar you’ll see in other recipes. Coconut sugar is also a refined sugar-free sweetener. Liquid sweeteners will also work, and I’ve successfully made this with maple syrup and honey. Pumpkin pie spice. A must for any recipe that calls for pumpkin! If you don’t have this on hand, use equal parts cinnamon, nutmeg, cloves, and ginger. Oat flour. A healthier alternative to traditional white or wheat flour. Make my homemade oat flour and skip the expensive store-bought kind. If you can’t tolerate oats, use white whole wheat flour or regular whole wheat flour instead. Baking powder. Gives the pumpkin bread some rise and fluffiness.

How to make healthy pumpkin bread

I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post. “The best healthy pumpkin bread I’ve made so far!” – Olga Step 3- Cool and slice: Let the pumpkin bread cool completely before slicing and serving.

Arman’s recipe tips

As with all quick bread recipes, do not overbake. The bread will continue cooking as it cools down. If you notice the top of the bread browning too quickly, add some foil. It will trap the heat, which cooks the middle part more evenly. Always cool the bread on a wire rack or cooling rack, not in the pan. The latter will make the sides soggy.

Storage instructions

To store: Leftovers will keep well at room temperature, covered, for up to 5 days. If you’d like the bread to keep longer, store it in the refrigerator and it will keep for at least a week.

To make it vegan: For a vegan pumpkin bread, replace the eggs with an egg substitute. I find flax eggs to be the best kind for this particular recipe. Gluten-free pumpkin bread: Provided you use gluten-free oat flour, this recipe is gluten-free! Alternatively, you can make almond flour pumpkin bread. Protein pumpkin bread: Swap out 1/4 cup of the oat flour with 1/4 cup of your favorite vanilla or plain protein powder. You could also make my protein banana bread and swap out the banana for equal parts pumpkin. Cut the sugar: For a sugar free pumpkin bread, replace the coconut sugar with either allulose or a zero-calorie sweetener. I find allulose the best option as it dissolves exactly like sugar does. To make muffins: This exact batter works as muffins if that is what you’d prefer. Simply make the batter as instructed, then bake in a 12-count muffin tin for 18-20 minutes at 180C/350F. Add mix-ins: Amp up this quick bread by adding some chocolate chips, walnuts, pecans, or some raisins.

To freeze: Place slices of the pumpkin bread in a ziplock bag and store them in the freezer for up to 6 months.