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    Home » Recipes » Dessert Recipes

    Healthy Pumpkin Bread

    LAST UPDATED: October 19, 2020 PUBLISHED: October 28, 2018 By Pam Greer 19 Comments As an Amazon Associate I earn from qualifying purchases.

    Jump to Recipe Print Recipe

    No one will be able to tell that this is a healthy pumpkin bread!  It is rich and moist with lots of pumpkin flavor. 

    Oats soaked in buttermilk keep it moist and a white whole wheat flour brings whole grain goodness without the heavy wheat flavor!

    Sliced pumpkin bread in front of a ceramic pumpkin with text overlay reading Healthy Pumpkin Bread.

    What do you want most in a pumpkin bread?  A pretty color?  Lot's of pumpkin flavor?  Easy to make?  Yes, to all of those, but I think what we all want is a moist pumpkin bread.  I've had pumpkin breads that practically crumble apart.

    Of course, I still ate them.  Even dry pumpkin bread is better than no pumpkin bread at all.  I'm happy to say that you've come to the right place for moist pumpkin bread.   

    I think it's the oats soaked in buttermilk and the combination of oil and maple syrup that keep this bread so moist.

    Whatever is it, it's magic.  Magical, moist pumpkin bread.

    Click here to pin this now!

    You make a pumpkin bread just like you make most muffins, mixing wet ingredients, mixing dry ingredients, combine wet with dry.

    Here is a tip for the toasted pumpkin seeds that go on top of the bread.  When you turn on the oven to preheat it, spread the pumpkin seeds out in a quarter sheet pan and place in the oven.  They should be ready to come out right about when your oven beeps! 

    Just be sure you don't forget they are in there.  I pulled mine out as soon as I could smell them, you might want to set a timer for 5 minutes so that you can check on them.

    Instructions:

    Step One - buttermilk, step two - eggs and pumpkin mixture, step three- buttermilk and pumpkin

    Preheat oven and grease baking pan.

    Combine buttermilk and oats in a small bowl.  Let stand for 15 minutes.

    Step 4 - mixing buttermilk and pumpkin, step 5 dry ingredients, step 6 mixing dry ingredients

    Whisk together the wet ingredients:  pumpkin, maple syrup, oil, brown sugar, vanilla, and eggs.   Add oat mixture.

    Step 7 mixing dry and wet ingredients, Step 8 putting in pan, step 9 pumpkin bread out of the oven

    Whisk together dry ingredients:  white whole wheat flour, pumpkin pie spice, baking powder, salt, baking soda.

    Add dry ingredients to wet ingredients.

    Add to pan, top with pumpkin seeds, and bake.

    Sliced pumpkin bread in front of a window

    My husband couldn't believe that this pumpkin bread was healthy!  You're family won't believe it either.  He said that it was his most favorite pumpkin bread ever!  It really is that good.

    Made with whole grain oats and white whole wheat flour, each serving gives you two grams of fiber! 

    I think this recipe would also modify easily, substituting apple sauce for the oil, adding chocolate chips or even using a pear puree to make a pear bread.  I found this recipe in the November 2018 issue of Cooking Light.

    More pumpkin recipes:

    This Pumpkin Pie Biscotti is a favorite with kids and adults!

    These Cranberry Pumpkin Muffins combine my two favorite fall flavors!

    Another healthy pumpkin treat are these Healthy Pumpkin Muffins with Chocolate Chips.

    Browse:

    Fall Recipes

    Desserts

    Thanksgiving

    Recipe

    **As an Amazon affiliate I earn from qualifying purchases.

    Pumpkin bread in front of a ceramic pumpkin.
    Print Pin Save Saved!
    5 from 54 votes

    Healthy Pumpkin Bread

    This healthy pumpkin bread is so moist and delicious you won't believe it's healthy! 
    Course Dessert
    Cuisine American
    Prep Time 30 minutes minutes
    Cook Time 55 minutes minutes
    Total Time 1 hour hour 25 minutes minutes
    Servings 12
    Calories 207kcal

    Ingredients

    • cooking spray
    • ¾ cup whole buttermilk
    • ½ cup oats quick cooking
    • 1 cup pumpkin puree canned
    • ½ cup maple syrup dark
    • ⅓ cup canola oil
    • ¼ cup dark brown sugar
    • 1 teaspoon vanilla extract
    • 2 eggs large
    • 6 ounces white whole wheat flour about 1 ¼ cups
    • 1 tablespoon pumpkin pie spice
    • 1 teaspoon baking powder
    • ½ teaspoon kosher salt
    • ¼ teaspoon baking soda
    • 2 tablespoons pumpkin seeds roasted, unsalted

    Instructions

    • Preheat oven to 350 (see note about pumpkin seeds.)  Coat a 9x5 inch baking pan with cooking spray. 
    • Combine buttermilk and oats in a bowl.  Stir and let sit for 15 minutes. 
    • In a large bowl, whisk together pumpkin, maple syrup, oil, brown sugar, vanilla, and eggs.  Stir in oat mixture and set aside. 
    • In a medium bowl, whisk together flour, pumpkin pie spice, baking powder, salt, and baking soda.  
    • Add flour mixture to pumpkin mixture and whisk just to combine. 
    • Pour into greased pan and bake for 55 to 65 minutes or until a toothpick inserted in the center comes out clean.
    • Cool in pan on a wire rack for 10 minutes.  Remove from pan and cool completely. 

    Notes

    If you have raw pumpkin seeds, spread them on a baking sheet and place them in the oven while you are preheating the oven.  Check them in a bout 5 minutes. 

    Equipment

    Baking Sheet

    Nutrition

    Calories: 207kcal | Carbohydrates: 28g | Protein: 4g | Fat: 8g | Saturated Fat: 1g | Cholesterol: 28mg | Sodium: 127mg | Potassium: 195mg | Fiber: 2g | Sugar: 14g | Vitamin A: 3240IU | Vitamin C: 1mg | Calcium: 78mg | Iron: 1.2mg
    Pumpkin bread with a kitty cat.

    Luxie wanted me to let you know that this bread is kitty cat approved.  I did a quick search to make sure pumpkin isn't poisonous to cats and it turns out that it is good for them.  Sorry Luxie, we aren't sharing!

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    Reader Interactions

    Comments

    1. Julie Rosenthal says

      October 16, 2021 at 8:48 pm

      5 stars
      Back when I could have dairy this would be a DREAM!!!!

      Reply
    2. Victoria Bennett says

      November 02, 2018 at 11:01 am

      I made this last night. It was amazing. One note, however, I think the second amount of baking powder should be baking soda. That is what I did, anyway.
      I used rolled oats instead of quick, and it worked fine. The texture is a bit courser, but still good. Also, my small town grocery did not have pumpkin seeds, so I used sunflower seeds and that was also good. Thank you for a really good, healthier version. Two thumbs up!

      Reply
      • Pam Greer says

        November 02, 2018 at 1:25 pm

        So glad you liked it!! Thanks for letting me know about the baking soda/baking powder! I'll have to try it with sunflower seeds!

        Reply
    3. Marjie says

      November 01, 2018 at 5:56 pm

      This is exactly the kind of recipe we all need to be gathering as we approach Thanksgiving! I like the pumpkin seeds on top, and I'm glad Luxie approves.

      Reply
      • Pam Greer says

        November 02, 2018 at 1:31 pm

        Yes, it's the perfect healthy alternative for Thanksgiving!

        Reply
    4. Laura says

      November 01, 2018 at 3:56 pm

      There is nothing worse than dry pumpkin bread! This looks delicious! Thanks for sharing!

      Reply
      • Pam Greer says

        November 01, 2018 at 4:21 pm

        It is delicious!

        Reply
    5. Ann says

      October 28, 2018 at 8:50 pm

      I’m definitely going to make this. Just need to find canned pumpkin here and pumpkin pie spice. Love the idea of toasted pepitas on the top. Lately I’ve been using coconut flakes instead of icing to cut down on refined sugars.

      Reply
      • Pam Greer says

        October 29, 2018 at 9:28 am

        The pumpkin seeds on the top really add so much to it!

        Reply
    6. Jagruti Dhanecha says

      October 28, 2018 at 6:41 pm

      5 stars
      Oh my, this pumpkin bread sounds so tasty. I have some pumpkin left in the fridge, now I have your recipe, surely bake a pumpkin bread tomorrow.

      Reply
      • Pam Greer says

        October 28, 2018 at 7:22 pm

        You must let me know what you think!

        Reply
    7. Patty @ Spoonabilities says

      October 28, 2018 at 6:21 pm

      5 stars
      This bread looks fantastic! I think I may even bake a loaf tonight to enjoy with breakfast tomorrow! I love your kitty by the way 🙂 <3

      Reply
      • Pam Greer says

        October 28, 2018 at 7:23 pm

        It would be great with breakfast!

        Reply
    8. Sandhya Hariharan says

      October 28, 2018 at 5:25 pm

      5 stars
      Loving this seasonal Pumpkin bread recipe. Totally delicious.

      Reply
      • Pam Greer says

        October 28, 2018 at 7:23 pm

        I'm all about pumpkin!

        Reply
    9. Adrianne says

      October 28, 2018 at 3:51 pm

      5 stars
      Hey Pam another great recipe from you! I love the roasted seeds on top too and that this recipe is so healthy. P.S Luxie is a bit cute!!

      Reply
      • Pam Greer says

        October 28, 2018 at 7:23 pm

        The pumpkin seeds really make a difference!

        Reply
    10. Liz says

      October 28, 2018 at 3:41 pm

      5 stars
      Yum! I've been looking for the perfect pumpkin bread recipe so I'm glad I found this!

      Reply
      • Pam Greer says

        October 28, 2018 at 7:23 pm

        You'll have to let me know if you make it.

        Reply

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