4.65 from 144 votes

Healthy Pumpkin Bread

Name: Naturally Sweetened Pumpkin Bread
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Ingredients: 1 ¾ cups whole wheat pastry flour; 1 teaspoon baking powder; 1 teaspoon baking soda; 1 teaspoon cinnamon; 1 ½ teaspoons pumpkin pie spice; ½ teaspoon sea salt; 1 cup canned pumpkin or homemade pumpkin puree; 2 large eggs; ½ cup maple syrup; ⅓ cup melted coconut oil; ⅓ cup unsweetened applesauce; ½ teaspoon vanilla; 2 Tablespoons coconut sugar; ½ teaspoon cinnamon

Brittany MullinsUpdated Aug 13, 2026

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227 Comments

Servings: 12

1 hr 15 mins

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This healthy pumpkin bread is made with whole wheat flour and naturally sweetened with maple syrup. It’s perfectly moist, warmly spiced and lower in sugar than traditional pumpkin bread.

A loaf of healthy pumpkin bread on parchment paper on a cutting board.

Most pumpkin bread is closer to cake than breakfast. A slice from a coffee shop can run well over 30 grams of sugar, which is why I set out to make a version I could actually eat on a regular fall morning without a sugar crash by ten. This healthy pumpkin bread is naturally sweetened with maple syrup instead of refined sugar, built on fiber-rich whole wheat pastry flour, and uses applesauce and coconut oil in place of butter. It comes in at 12 grams of sugar per slice, and with over 100 five-star reviews it has become one of my most requested fall recipe!

If you would rather have something portable, my healthy pumpkin muffins and pumpkin oatmeal bars use the same fall flavors in a grab-and-go form.

Why I Love This Pumpkin Bread
Ingredients Needed for Pumpkin Bread
Substitutions & Notes
How to Make Healthy Pumpkin Bread
Brittany’s Tips for Success
How to Store Pumpkin Bread
Frequently Asked Questions
More Pumpkin Recipes
Naturally Sweetened Pumpkin Bread Recipe

“This is my favorite pumpkin bread recipe of all time! I make it so much during the fall and even other times of the year as well. I love it so much. I wish I could leave it 10 stars!”

– kate

226 More Reviews

Why I Love This Pumpkin Bread

Woman (Brittany Mullins) wearing a white shirt and sipping a green smoothie.

The cinnamon sugar crust: Sweet, crisp, and just slightly crunchy against the soft loaf underneath. It is my favorite part of every slice!
Applesauce does the work of butter: It keeps the crumb moist without the saturated fat, which is why this loaf stays tender for days rather than drying out overnight the way lower-fat quick breads usually do.
Endlessly adaptable: Readers have made it gluten-free, vegan, with olive oil instead of coconut, and with chocolate chips folded in. It holds up to just about every swap people throw at it.

Ingredients Needed for Pumpkin Bread

Ingredients measured out to make Pumpkin Banana Bread: whole wheat pastry flour, baking powder, pumpkin pie spice, baking soda, cinnamon, sea salt, vanilla, pumpkin, eggs, unsweetened applesauce, maple syrup, coconut sugar and coconut oil.

whole wheat pastry flour – whole wheat pastry flour works better than regular whole wheat flour if you’re looking for that light texture that regular all-purpose flour provides, but still want the nutrients of whole wheat flour. My favorite brand is Bob’s Red Mill Whole Wheat Pastry Flour.
pumpkin pie spice – you can make homemade pumpkin pie spice with just cinnamon, ginger, cloves and nutmeg or use a store-bought spice blend.
pumpkin puree – use canned pumpkin or make your own pumpkin puree. If you use canned pumpkin from the store, make sure the ingredient list is just pumpkin – don’t accidentally buy pumpkin pie filling! It’s loaded with added sugar.
eggs – gives the loaf structure. I’ve tested this with and without eggs, and the eggs really help the bread hold together.
maple syrup – a natural sweetener that pairs perfectly with the spices and pumpkin. I recommend pure maple syrup, not pancake syrup, for best flavor.
coconut oil – helps bind the wet and dry ingredients together and add some richness.
unsweetened applesauce – keeps this bread moist without adding extra oil!
cinnamon sugar topping – optional, but highly recommend adding a coconut sugar and cinnamon mixture before baking to create a delicious, sweet crust.

Find the full ingredient list with measurements in the recipe card below.

Substitutions & Notes

Flour: If you can’t find whole wheat pastry flour you can also use white whole wheat flour, 1 cup all-purpose and 3/4 cup regular whole wheat or 1 3/4 cup all-purpose. Lots of options!
Vegan: Swap 2 flax eggs for the regular eggs to make this loaf vegan. Just a note that if you use flax eggs the loaf might not rise as much.
Make it gluten-free: A 1:1 gluten-free baking flour works well here. I have not tested it myself, but one reader used King Arthur’s blend and said the texture and flavor came out perfectly. If you are avoiding grains altogether, my flourless pumpkin muffins are made with almond butter and my quinoa flour pumpkin bread is another hearty option.

How to Make Healthy Pumpkin Bread

A woman's hand uses a whisk to mix the dry ingredients for the healthy pumpkin bread.

Step 1: In a large bowl, combine flour, baking powder, baking soda, cinnamon, pumpkin pie spice and salt.

A woman's hand uses a whisk to mix the wet ingredients for the healthy pumpkin bread in a large bowl.

Step 2: In a medium bowl whisk together pumpkin, eggs, maple syrup, oil, applesauce and vanilla until smooth and combined.

A woman's hand uses a silicone spatula to combine the wet and dry ingredients for the healthy pumpkin bread in a large mixing bowl.

Step 3: Add the wet ingredients to the dry ingredients and stir well until just combined.

Ground cinnamon and coconut sugar in a small bowl.

Step 4: In a small bowl mix together coconut sugar and cinnamon for the topping.

A woman's hand sprinkles a mixture of ground cinnamon and coconut sugar on top of the batter for healthy pumpkin bread in a loaf pan.

Step 5: Pour batter into the loaf pan and top with coconut sugar cinnamon topping and place on the center rack of oven.

Healthy pumpkin bread in a loaf pan after being baked.

Step 6: Bake for 60 minutes or until a toothpick inserted in the middle comes out clean. Allow to cool before removing.

Brittany’s Tips for Success

Don’t over-mix: One of the key steps to achieving tender bread is to avoid over-mixing the batter otherwise you’ll end up with pumpkin bread that is dense and gummy. Stir until just combined for the best texture. It’s okay if there are a few streaks of flour left.
Let cool completely: I know it may be tempting to dig into this loaf right away, but trust me when I say you’ll want to let your loaf cool completely before slicing. The loaf continues to bake as it cools and if you cut it too soon it might seem undercooked or fall apart.
Spoon and level your flour: Scooping straight from the bag packs in extra flour and is the most common reason a quick bread turns out dry. Spoon it into the cup and level it off with a knife.
Start checking at 55 minutes but expect to go longer: Several readers have needed more than the 60 minutes listed. Oven temperatures vary and pumpkin holds a lot of moisture. Go by the toothpick, not the clock.
Tent with foil if the top browns too fast: The cinnamon sugar topping can darken before the center is set. If it is getting dark at the 40 minute mark, lay a piece of foil loosely over the top for the rest of the bake.

Multiple slices of healthy pumpkin bread leaning against one another on a cutting board with a knife, cinnamon sticks, and a small pumpkin nearby.

How to Store Pumpkin Bread

Room temperature: Once cooled completely, store in an airtight container for up to 3 days.
Fridge: Keeps for up to a week refrigerated. Let slices come to room temperature or warm them briefly before serving.
Freezer: Freezes well for 1 to 2 months. Slice the loaf before freezing so you can pull out one piece at a time, and thaw overnight in the fridge.

Frequently Asked Questions

Why is my pumpkin bread taking longer than 60 minutes to bake?

This is common and nothing to worry about. Ovens vary, and pumpkin holds a lot of moisture. Several readers have needed closer to 70 minutes. Start checking with a toothpick at 55 minutes and keep going until it comes out clean.

Can I use olive oil instead of coconut oil?

Yes, and multiple readers do. Olive oil works beautifully here and you will not taste it in the finished loaf. Any neutral oil or melted butter works too.

Can I make this pumpkin bread into muffins?

Yes. Divide the batter into a lined 12-cup muffin tin and bake at 350°F for about 20 to 25 minutes, checking with a toothpick at 20.

Is whole wheat pastry flour the same as whole wheat flour?

No. Whole wheat pastry flour is milled from a softer wheat, which means less gluten and a lighter, more tender crumb. Regular whole wheat flour will work but the loaf will come out denser and heavier.

How much sugar is in this healthy pumpkin bread?

Each slice has 12 grams of sugar, most of which comes from the maple syrup and the pumpkin itself. For comparison, a slice of pumpkin bread from a coffee shop can easily run two to three times that. There is no refined sugar in the loaf at all aside from the small amount of coconut sugar in the topping.