Name: Healthy Pumpkin Bread
Yield: 12

This Healthy Pumpkin Bread Recipe is moist, warmly spiced, and made with pumpkin, Greek yogurt, and oat flour for the reliable 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.

Ingredients laid out for making nutritious pumpkin bread.

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 It is worth 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 from-scratch Pumpkin Pie Spice recipe.
Dark chocolate chips or nuts	Either makes a great skippable add-in. Use your favorite chocolate chips or chopped nuts like pecans or walnuts.

A bowl containing pumpkin puree, eggs, and liquid ingredients being stirred.

How To Make Pumpkin Bread Healthy

Heat 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 (skippable).
Bake for 40-55 minutes or until a toothpick comes out clean.
Let it cool, cut into slices, and then enjoy each bite!

A bowl of ingredients being mixed together, to be used in the healthy pumpkin bread recipe.

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.

Creating oat flour for the gluten free pumpkin cake recipe, blending oats into a fine powder.

Featured Comment

“I make pumpkin bread every year using a recipe that, while satisfying, 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! It is satisfying to that it’s healthier but still so very satisfying. 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.

Adding batter into a greased baking pan.

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.