Fall cravings just got a delicious upgrade with this healthy pumpkin bread that wraps you in warm spices and all the feel-good vibes. Whether you’re juggling work, kids, or a calendar that won’t quit, this loaf is a sweet moment of calm in your day. Moist, naturally sweetened, and made with whole wheat pastry flour, it’s the kind of pumpkin dessert recipe that feels indulgent without derailing your wellness goals.
When I first whipped up this whole wheat pumpkin loaf, I was aiming for something that wouldn’t make me feel like I needed a nap afterward. I wanted that soft, spiced bite that reminds you why fall is the best season, but with ingredients you can actually pronounce. Let me tell you—this recipe delivers.
Why You’ll Love This Healthy Pumpkin Bread
- Made with whole wheat pastry flour for a boost of fiber and a nuttier flavor.
- Just the right level of sweetness using golden coconut sugar.
- Warm fall spices in every bite.
- Moist, tender texture that doesn’t dry out.
- Makes your house smell like an autumn dream.
Ingredients
- 1.5 cups (180 g) whole wheat pastry flour
- ¼ tsp (1.5 g) salt
- ¼ tsp (1.5 g) baking powder
- ¾ tsp (3.5 g) baking soda
- ½ tsp (1 g) ground cinnamon
- ½ tsp (1 g) ground cloves
- ½ tsp (1 g) ground nutmeg
- ½ cup (100 g) golden coconut sugar or unbleached organic sugar
- ⅓ cup (75 g) softened butter
- 1 large egg
- 16 oz (450 g) pumpkin purée
How to Make It
- Preheat your oven to 325°F (163°C). Grease a standard loaf pan.
- In a medium bowl, whisk together flour, salt, baking powder, baking soda, cinnamon, cloves, and nutmeg.
- In a large bowl, cream the softened butter with the sugar until light and fluffy.
- Beat in the egg until fully combined.
- Stir in the pumpkin purée and mix well.
- Add the dry ingredients to the wet mixture in four parts, gently stirring each time just until combined. Don’t overmix!
- Pour the batter into the loaf pan and smooth the top.
- Bake for 55 to 75 minutes, or until a toothpick comes out clean from the center.
- Cool in the pan for 1 hour, then transfer to a wire rack to cool completely.
Tips for the Best Moist Pumpkin Bread
- Don’t rush the cooling time. Letting it sit helps the flavors deepen and keeps it moist.
- If you only have all-purpose flour, you can substitute, but the texture will be a bit lighter.
- Want a slightly sweeter version? Add a few dark chocolate chips or chopped walnuts for texture and taste.
- Always check doneness by inserting a toothpick in the center—no guesswork needed.
A Cozy Kitchen Memory
I remember making this healthy pumpkin bread for a small fall brunch with a few close friends. I was nervous because, well, “healthy” and “dessert” don’t always mix well. But after the first bite, everyone was asking for the recipe. It quickly became a seasonal tradition in our home—the smell alone brings back memories of laughter, cozy blankets, and coffee cups warming cold hands.
What to Serve with This Pumpkin Dessert Recipe
This bread is perfectly delicious on its own, but here are a few serving ideas to elevate your experience:
- A dollop of whipped Greek yogurt with a sprinkle of cinnamon.
- Warmed up with a smear of almond butter.
- Paired with your morning latte or a spiced chai.
- Turn it into a dessert with a scoop of vanilla bean ice cream.
How to Store Your Whole Wheat Pumpkin Loaf
Wrap the fully cooled loaf in plastic wrap and then in foil. This double wrap locks in the moisture. Store at room temperature for up to 3 days or refrigerate for up to a week. For longer storage, slice the loaf and freeze individual pieces. Just pop one in the microwave for 30 seconds when you need a treat.
FAQs
Can I use canned pumpkin?
Absolutely! Just make sure it’s 100% pure pumpkin and not the pumpkin pie mix.
Can I substitute the butter?
Yes, melted coconut oil or a light olive oil works in a pinch, though it may slightly alter the flavor.
Is this recipe sweet enough for dessert?
Definitely. The natural sweetness from pumpkin and coconut sugar makes this a satisfying pumpkin dessert recipe.
Can I make this gluten-free?
You can try using a gluten-free 1:1 flour blend, though results may vary slightly.
Final Slice of Joy
This healthy pumpkin bread isn’t just a seasonal treat; it’s a warm hug in loaf form. It checks all the boxes: nourishing, satisfying, and full of cozy flavor. Whether you’re baking it for a weekend brunch, a weekday snack, or just because you’re craving fall in every bite, this recipe will quickly become a staple in your kitchen—and your heart.
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Healthy Pumpkin Bread
- Total Time: 1 hour 10 minutes – 1 hour 30 minutes
- Yield: 1 standard loaf (8–10 slices) 1x
- Diet: Vegetarian
Description
This wholesome and cozy healthy pumpkin bread is moist, warmly spiced, and naturally sweetened with coconut sugar. Made with whole wheat pastry flour, it delivers a nutty flavor and fiber boost while keeping the texture soft and tender. Perfect for fall mornings, brunches, or as a comforting snack with coffee or tea.
Ingredients
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1.5 cups (180 g) whole wheat pastry flour
-
¼ tsp (1.5 g) salt
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¼ tsp (1.5 g) baking powder
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¾ tsp (3.5 g) baking soda
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½ tsp (1 g) ground cinnamon
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½ tsp (1 g) ground cloves
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½ tsp (1 g) ground nutmeg
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½ cup (100 g) golden coconut sugar or unbleached organic sugar
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⅓ cup (75 g) softened butter
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1 large egg
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16 oz (450 g) pumpkin purée
Instructions
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Preheat oven to 325°F (163°C). Grease a standard loaf pan.
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In a medium bowl, whisk flour, salt, baking powder, baking soda, cinnamon, cloves, and nutmeg.
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In a large bowl, cream butter with sugar until light and fluffy.
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Beat in the egg until fully combined.
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Stir in the pumpkin purée.
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Add dry ingredients to wet mixture in four parts, stirring gently after each addition. Do not overmix.
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Pour batter into prepared loaf pan and smooth the top.
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Bake for 55–75 minutes, or until a toothpick inserted in the center comes out clean.
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Cool in the pan for 1 hour, then transfer to a wire rack to cool completely.
Notes
Let the bread cool fully to enhance flavor and texture.
Substitute all-purpose flour if needed (lighter texture).
Optional mix-ins: dark chocolate chips or chopped walnuts.
Always test doneness with a toothpick in the center.
- Prep Time: 15 minutes
- Cook Time: 55–75 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American