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4.67 from 3 votes

Healthy Pumpkin Bread Recipe

This healthy pumpkin bread recipe is perfect with a cup of coffee! With half whole wheat flour, no refined sugar, very little oil, and a whole lot of pumpkin flay-vah.
Prep Time20 mins
Cook Time1 hr
Total Time1 hr 20 mins
Course: Dessert
Cuisine: American
Keyword: dessert, pumpkin
Servings: 10
Calories: 202kcal
Author: Denise


  • 1/4 cup coconut oil (52 g)
  • 1 cup pumpkin puree (256 g; not pumpkin pie filling)
  • 1/2 cup maple syrup (130 g; honey may be swapped in)
  • 1 teaspoon vanilla extract
  • 2 eggs
  • 1/4 cup almond or dairy milk (54 g)
  • 3/4 cup all purpose flour (fluffed, spooned & levelled; 90 g)
  • 3/4 cup whole wheat flour (fluffed, spooned & levelled; 90 g)
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 2 teaspoons cinnamon
  • 1/4 cup mini chocolate chips (plus a few extra for the tops)


  • Heat oven to 325°F. Grease and flour a 9 x 5 inch baking pan and set aside.
  • In a large glass measuring bowl, melt the coconut oil. Stir in the remaining wet ingredients and mix until smooth.
  • If your coconut oil starts to solidify when you add the other wet ingredients, pop it in the microwave and heat in 20 second increments until it is liquified again.
  • Add all dry ingredients to the bowl and mix until just combined.
  • Fold in the chocolate chips. Scrape the mixture into the prepared loaf pan. Scatter a few extra chocolate chips on the top.
  • Bake for 55 minutes- 1 h5m, until a toothpick inserted in the middle comes out clean.
  • Allow to cool completely. Run a knife around the outside of the pan to loosen, then invert the pan and give it a couple of firm smacks to release the loaf from the pan.


  • Store in a sealed container in the fridge for up to 5 days.
  • Wrap in plastic and store in a sealed container or bag in the freezer for up to 3 months.


I used a 9 x 5 inch loaf pan similar to this one. If you have an 8 x 4 inch loaf pan, keep an eye on the pumpkin bread, it may be baked through sooner (start checking at 40 min)
To make mini muffins
-grease a mini muffin pan
-add around 1.5 tablespoons batter per muffin
-bake at 325°F for 15-20 min...mine were perfect at 18 min!


Serving: 1slice | Calories: 202kcal | Carbohydrates: 30g | Protein: 3g | Fat: 7g | Saturated Fat: 5g | Cholesterol: 33mg | Sodium: 198mg | Potassium: 161mg | Fiber: 2g | Sugar: 13g | Vitamin A: 3870IU | Vitamin C: 1mg | Calcium: 59mg | Iron: 1.4mg