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5
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10
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Healthy Pumpkin Bread
Moist, sweet, and easy to make pumpkin bread made with healthier ingredients and less sugar.
Prep Time
15
minutes
mins
Cook Time
1
hour
hr
Course:
Breakfast, Dessert
Cuisine:
American
Keyword:
baked goods, fall, pumpkin, quick bread
Servings:
12
Calories:
199
kcal
Author:
Mikayla M.
Ingredients
136
grams
all-purpose flour
1 cup
100
grams
whole wheat flour
3/4 cup
1/2
teaspoon
fine salt
1/2
teaspoon
ground ginger
1/2
teaspoon
ground nutmeg
1/2
teaspoon
ground allspice
1 1/2
teaspoon
ground cinnamon
1
teaspoon
baking soda
250
grams
pumpkin puree*
1 cup
130
grams
Greek yogurt
1/2 cup
2.5
ounces
vegetable oil
1/3 cup
2
large
eggs
room temperature
1
teaspoon
vanilla extract
100
grams
brown sugar
1/2 cup, packed
Optional Topping
1/4
cup
chopped pecans
1
teaspoon
maple syrup
1
teaspoon
brown sugar
Instructions
Preheat your oven to 350°F and lightly grease a 9x5 loaf pan.
Combine the flour, spices, baking soda, and salt in a bowl until well blended.
Combine the pumpkin puree, sugar, oil, eggs, yogurt, and vanilla in another bowl and beat until smooth.
Combine the wet with the dry and gently fold together until all the flour is incorporated.
Pour into prepared loaf pan and spread gently to fill all the corners and level the top.
If making the topping, mix the pecans with the teaspoon of maple syrup and brown sugar, then sprinkle on top.
Bake on the center rack of your oven for 55-60 minutes, or until a toothpick comes out clean.
Transfer out of the loaf pan within 5 minutes, and let cool on a cooling rack until cool to the touch.
Store, once completely cooled, in an airtight container for up to 5 days.
Notes
*Use only pure pumpkin puree, not pumpkin pie filling.
Nutrition
Calories:
199
kcal
|
Carbohydrates:
26
g
|
Protein:
5
g
|
Fat:
9
g
|
Saturated Fat:
5
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
2
g
|
Trans Fat:
1
g
|
Cholesterol:
32
mg
|
Sodium:
208
mg
|
Potassium:
138
mg
|
Fiber:
2
g
|
Sugar:
10
g
|
Vitamin A:
3291
IU
|
Vitamin C:
1
mg
|
Calcium:
39
mg
|
Iron:
1
mg