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Updated: November 3, 2021/ First Posted: November 3, 2021Amy Palanjian Leave a Comment

This bread has the classic flavor and moist crumb of a traditional Pumpkin Bread, but with half the sugar. It stores well too in the fridge or freezer, and uses a full can of pumpkin!

Healthy Pumpkin Bread

As soon as there was even a hint of fall in the air, I was ready for pumpkin bread. And I had a feeling that the basic method I used for my Lower Sugar Banana Bread would work really well with pumpkin.

And wow it did.

This recipe uses a whole can of pumpkin puree, so you won’t be left with a small amount at the end to use up. And it bakes up moist and delicious. It stores well, is good cold or toasted, and is an easy breakfast or snack to share with the kids.

Sometimes we even have it as a side for something like Veggie Chili or Broccoli Soup.

This quick bread is less sweet, but has the classic texture and flavor you expect.

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Ingredients You Need

Here’s a look at what you’ll need to make this recipe:

Ingredient Substitutions

Step-by-Step Instructions

Here’s a look at how to make this recipe so you know what to expect when you get to baking.

1. Whisk together the wet ingredients. This helps to smooth the batter and avoid any lumps.
2. Whisk in the dry ingredients to evenly combine and distribute the baking soda and spices throughout.
3. Add to a greased baking pan. I prefer to grease with classic Pam spray so the bread always comes out of the pan easily.
4. Bake until a cake tester inserted into the center comes out cleanly.

TIP: You’ll want to let this cool fully before slicing to help it hold together nicely.

Frequently Asked Questions

How to Store

Store any leftovers, once fully cooled, wrapped in plastic wrap and stored in an airtight container at room temperature for 3 days or in the fridge for 5 days.

Or freeze slices, once cooled, and freeze in a zip top storage bag with as much air removed as possible for up to 6 months. Thaw in the fridge or at room temperature.

Best Tips for Success

• Serve chilled or slightly warmed or toasted. (If it’s been a few days and the bread is getting a little dried out, toast it!)
• Add ½ cup chocolate chips to the batter if desired.
• Use homemade pumpkin puree or canned puree.
• Place a piece of foil or parchment over the top of the loaf for the last 15 minutes of baking to ensure it bakes through but doesn’t get too brown.
• Spread on a thin smear of nut butter or cream cheese if desired.
• Cut into cubes for younger kids and serve with a simple side of fruit.
• You may also like Lower Sugar Banana Bread, Cranberry Orange Bread, and Blueberry Banana Bread.

I’d love to hear what you think of this recipe if you try it, so please comment and rate the recipe below.

Lower Sugar Pumpkin Bread (SO Good!)

Amy Palanjian

This bread has the classic flavor and moist crumb of a traditional Pumpkin Bread, but with half the sugar. It stores well too! (Heads up: There’s a full can of pumpkin puree In this, so it takes a little longer to bake.)

Prep Time 10 mins

Cook Time 55 mins

Total Time 1 hr 5 mins

Course Breakfast

Cuisine American

Servings 10

Calories 231 kcal

Ingredients 

US CustomaryMetric

 

1x2x3x

• 14.5 ounces pumpkin puree
• 1/2 cup unsalted butter (melted and slightly cooled; 1 stick)
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 cups whole wheat flour
• 1/2 cup sugar
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• 1 teaspoon pumpkin pie spice
• 1/2 teaspoon salt

Instructions 

• Preheat the oven to 350 degrees F and grease a 9×5-inch loaf pan with nonstick spray. (I use classic Pam.)

• Add the pumpkin, butter, eggs, and vanilla to a large bowl. Stir to combine.

• Stir in the flour, sugar, baking soda, cinnamon, pumpkin pie spice, and salt.

• Pour batter into the prepared pan and smooth the top with a spatula so it’s even. Bake for 60 minutes, then place a piece of foil or parchment on top. Bake for another 15 minutes, or until a cake tester inserted Into the center comes out cleanly. (The foil or parchment will prevent over-browning while the bread continues baking.)

• Cool in the pan for 5 minutes, then remove from pan (carefully) and let cool on a wire rack completely.

• Slice and serve.

Notes

• Store any leftovers, once fully cooled, wrapped in plastic wrap and stored in an airtight container at room temperature for 3 days, in the fridge for 5 days, or freeze slices, once cooled, and freeze in a zip top storage bag with as much air removed as possible for up to 6 months. Thaw in the fridge or at room temperature.
• Serve chilled or slightly warmed or toasted. (If it’s been a few days and the bread is getting a little dried out, toast it!)
• Add ½ cup chocolate chips to the batter if desired.
• Use homemade pumpkin puree or canned puree.
• Spread on a thin smear of nut butter or cream cheese if desired.

Nutrition

Serving: 1sliceCalories: 231kcalCarbohydrates: 31gProtein: 5gFat: 11gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 57mgSodium: 242mgPotassium: 190mgFiber: 4gSugar: 12gVitamin A: 6732IUVitamin C: 2mgCalcium: 30mgIron: 2mg

Keyword lower sugar banana bread, whole wheat banana bread

Filder Under:Breakfast, Dairy-Free, Gluten-Free, Nut-Free, Recipes, Snacks, Vegetarian