Can I make this healthy pumpkin bread gluten-free?

Yes, you can adapt this recipe. For a gluten-free healthy pumpkin bread , substitute the whole wheat flour with a high-quality, 1-to-1 gluten-free baking flour blend that contains xanthan gum. The texture will be slightly different, but still delicious.

How do I store this healthy pumpkin bread?

To keep your healthy pumpkin bread fresh and moist, allow it to cool completely, then store it in an airtight container or wrap it tightly in plastic wrap. Because it is so moist and has no preservatives, it's best stored in the refrigerator for up to 5 days.

What truly makes this a "healthy pumpkin bread"?

This healthy pumpkin bread is considered healthier than traditional recipes for several reasons. First, it uses 100% whole wheat flour, which provides more fiber, protein, and nutrients than white flour. Second, it replaces refined white sugar with pure maple syrup, a natural sweetener with a lower glycemic index. Finally, it uses protein-rich Greek yogurt to replace the majority of the oil, significantly reducing the overall fat content while adding moisture.

Healthy Pumpkin Bread: How To Make It With 3 Simple Swaps

Name: Healthy Pumpkin Bread
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Cuisine: American
Ingredients: 1 ½ cups whole wheat flour; 1 teaspoon baking soda; 2 teaspoons ground cinnamon; ½ teaspoon ground nutmeg; ½ teaspoon ground ginger; ½ teaspoon salt; 2 large eggs; ¾ cup pure maple syrup; ½ cup plain Greek yogurt; 2 tablespoons melted coconut oil; 1 cup 100% pure pumpkin puree; ½ cup optional mix-ins (e.g., walnuts, dark chocolate chips)

Description

A delicious and healthy pumpkin bread made with three simple swaps. This recipe uses whole wheat flour, natural sweeteners, and Greek yogurt to create a moist, guilt-free loaf you can feel good about.

Ingredients

Scale

1 ½ cups whole wheat flour

1 teaspoon baking soda

2 teaspoons ground cinnamon

½ teaspoon ground nutmeg

½ teaspoon ground ginger

½ teaspoon salt

2 large eggs

¾ cup pure maple syrup

½ cup plain Greek yogurt

2 tablespoons melted coconut oil

1 cup 100% pure pumpkin puree

½ cup optional mix-ins (e.g., walnuts, dark chocolate chips)

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Instructions

1. Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.

2. In a medium bowl, whisk together the whole wheat flour, baking soda, spices, and salt.

3. In a large bowl, whisk together the eggs, maple syrup, Greek yogurt, melted coconut oil, and pumpkin puree until smooth.

4. Pour the dry ingredients into the wet ingredients and fold gently with a spatula until just combined. Do not overmix.

5. If using, fold in your optional mix-ins.

6. Pour the batter into the prepared loaf pan and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.

7. Let the bread cool in the pan for 15 minutes before transferring to a wire rack to cool completely before slicing.

Notes

Using white whole wheat flour will result in a lighter texture and color.

Do not overmix the batter once you add the flour, as this can make the bread tough.

This bread is very moist; store it in an airtight container in the refrigerator for up to 5 days.

Prep Time: 15 minutes
Cook Time: 55 minutes
Category: Breakfast
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 185 kcal
Sugar: 15g
Sodium: 230mg
Fat: 7g
Saturated Fat: 2g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 3g
Protein: 5g
Cholesterol: 30mg