Pumpkin Bread
Healthy Pumpkin Bread That Feels Like a Cozy Hug
Okay bestie, let’s talk pumpkin. You know those crisp mornings when you want something warm, spicy, and just sweet enough to go with your coffee or tea? That’s where healthy pumpkin bread comes in. It’s moist (sorry but true), tender, and bursting with fall vibes… without making you feel like you just inhaled a sugar bomb.
Honestly, when I pulled this loaf out of the oven, I stared at it like, Whoa, I made this?! Yes girl, yes you did. And you can too.
Why I Love This Healthy Pumpkin Bread Recipe
First of all, this bread is ridiculously easy. Like, one-bowl easy. No fancy mixer, no drama. Just whisk, pour, bake, done.
Second, it’s cozy comfort without the guilt. We’re talking real pumpkin, warming spices, and wholesome ingredients that keep it on the “nourishing” side of the dessert spectrum. (Translation: you can totally eat a slice for breakfast and not feel weird about it.)
And lastly, the smell. Omg, THE SMELL. My whole kitchen smelled like a candle shop in the best way possible.
Ingredients You’ll Need
Pumpkin Bread Ingredients
- 1 ¾ cups whole wheat flour (or all-purpose, if that’s what you’ve got)
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 2 tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground ginger
- 2 large eggs
- 1 cup pumpkin puree (not pumpkin pie filling, just the pure stuff)
- ½ cup honey or maple syrup (natural sweetness, babe)
- ⅓ cup olive oil or melted coconut oil
- ¼ cup milk (dairy or non-dairy)
- 1 tsp vanilla extract
Optional Decorations
- A sprinkle of pumpkin seeds on top (fancy AND crunchy)
- A drizzle of warm nut butter (chef’s kiss)
- Dusting of cinnamon sugar if you’re feeling extra
Step-by-Step Instructions
1. Get Your Oven Ready
Preheat to 350°F (175°C). Grease a loaf pan or line it with parchment paper. Because nothing is worse than your bread sticking when you’re ready for that first glorious slice.
2. Mix the Dry Squad
In a medium bowl, whisk together flour, baking soda, baking powder, salt, and spices. Breathe in that cinnamon-y goodness. It’s already starting to feel like fall.
3. Mix the Wet Squad
In another bowl, whisk eggs, pumpkin puree, honey (or maple), oil, milk, and vanilla until smooth and dreamy.
4. Combine and Conquer
Pour the dry mix into the wet. Gently fold until just combined. Don’t overmix—this isn’t cardio, babe.
5. Bake the Magic
Pour batter into your loaf pan, smooth the top, and (if you’re feeling cute) sprinkle pumpkin seeds. Bake 45–55 minutes, or until a toothpick comes out mostly clean. The waiting is the hardest part, trust me.
6. Cool and Slice
Let it chill in the pan for 10 minutes, then transfer to a wire rack. Slice when warm if you can’t resist… but fair warning: you might burn your tongue because it smells TOO good to wait.
Tips for the Perfect Healthy Pumpkin Bread
- Use pure pumpkin puree: The canned stuff that says “100% pumpkin.” Not the pie filling.
- Don’t skip the spices: Cinnamon + nutmeg + ginger = fall in every bite.
- Let it cool: I know, I know. But if you slice too early, it crumbles. (Still delicious, but a little messy.)
- Storage hack: Wrap in foil and keep at room temp for 3 days, or freeze slices for lazy future you.
Variations You’ll Love
- Chocolate Chip Twist: Add ½ cup dark chocolate chips for a more dessert-y vibe.
- Nutty Babe: Toss in chopped walnuts or pecans for crunch.
- Banana Fusion: Replace half the pumpkin with mashed banana for a softer, slightly sweeter loaf.
- Gluten-Free Girl: Swap with a 1:1 gluten-free flour blend. Works like a charm.
Serving Suggestions
Here’s how I love enjoying my pumpkin bread:
- With a hot cup of chai latte (cozy on cozy).
- Toasted with a swipe of almond butter for breakfast.
- As a mid-afternoon snack with a glass of cold oat milk.
- Wrapped up in parchment and tied with twine as a sweet little gift. (Yes, you’ll be that friend.)
Making this healthy pumpkin bread isn’t just about baking. It’s about creating that moment — the one where your house smells amazing, your heart feels full, and your hands are wrapped around a warm slice of something you made yourself.
So go on, preheat that oven, grab your pumpkin puree, and make this loaf. Then take a pic, share it with your friends, and say, “Whoa, I made this!” Because yes, you did.
Love you long time,
Maria
Pumpkin Bread
Ingredients
Pumpkin Bread Ingredients
- 1 ¾ cups whole wheat flour or all-purpose, if that’s what you’ve got
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 2 tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground ginger
- 2 large eggs
- 1 cup pumpkin puree not pumpkin pie filling, just the pure stuff
- ½ cup honey or maple syrup natural sweetness, babe
- ⅓ cup olive oil or melted coconut oil
- ¼ cup milk dairy or non-dairy
- 1 tsp vanilla extract
Optional Decorations
- A sprinkle of pumpkin seeds on top fancy AND crunchy
- A drizzle of warm nut butter chef’s kiss
- Dusting of cinnamon sugar if you’re feeling extra
Instructions
Get Your Oven Ready
- Preheat to 350°F (175°C). Grease a loaf pan or line it with parchment paper. Because nothing is worse than your bread sticking when you’re ready for that first glorious slice.
Mix the Dry Squad
- In a medium bowl, whisk together flour, baking soda, baking powder, salt, and spices. Breathe in that cinnamon-y goodness. It’s already starting to feel like fall.
Mix the Wet Squad
- In another bowl, whisk eggs, pumpkin puree, honey (or maple), oil, milk, and vanilla until smooth and dreamy.
Combine and Conquer
- Pour the dry mix into the wet. Gently fold until just combined. Don’t overmix—this isn’t cardio, babe.
Bake the Magic
- Pour batter into your loaf pan, smooth the top, and (if you’re feeling cute) sprinkle pumpkin seeds. Bake 45–55 minutes, or until a toothpick comes out mostly clean. The waiting is the hardest part, trust me.
Cool and Slice
- Let it chill in the pan for 10 minutes, then transfer to a wire rack. Slice when warm if you can’t resist… but fair warning: you might burn your tongue because it smells TOO good to wait.
Notes
- Use 100% pumpkin puree (not pumpkin pie filling).
- For extra crunch, sprinkle pumpkin seeds on top before baking.
- To make it dairy-free, swap milk with almond or oat milk.
- Freezer-friendly: wrap individual slices in parchment and freeze up to 2 months.
- Sweetness check: honey and maple syrup are natural, but you can add a tablespoon of brown sugar if you want it a bit sweeter.
- Pro tip: tastes even better the next day once the spices settle in.
