My favorite thing to do when I create a new recipe, is to take an original indulgent version and lightening it up with healthier ingredients. It took me 3 times to get this pumpkin bread just right. The first time I made it, it was way too dense. The second time, there was not enough flavor. Third times a charm!
Some pumpkin bread recipes out there are packed with a ton of sugar, fat, and lacking whole grains. I wanted to make pumpkin bread to incorporate into a healthy breakfast or snack, not a sweet treat/dessert.
I was just browsing through the bakery aisle one day and looking at all the pumpkin bakery goods. Pumpkin bread, pumpkin muffins, pumpkin donuts, etc. It’s all about pumpkin this time of year, but some of the processed pre-packaged ones are scary! Hello trans fat.. no thank you!
When in doubt, make it yourself!
When the first time I made it with all whole wheat flour giving it a very dense texture. I wanted to still keep majority of the flour whole wheat, but I did add some all purpose flour to help keep a light and fluffy texture.
The pumpkin puree and yogurt help keep the bread moist and helps cut back on the fat. With these simple swaps, helps making it a much lower fat and more wholesome recipe.
Healthier Pumpkin Bread
- Prep Time: 15 mins
- Cook Time: 1 hour
- Total Time: 1 hour 15 mins
- Yield: 12 1x
- 2 1/2 cups whole wheat flour
- 1 cup all-purpose flour
- 2 tsp baking soda
- 1 tsp baking powder
- 1/4 tsp salt
- 1 tbsp pumpkin pie spice
- 1 (15 ounce) can pumpkin puree
- 3 eggs
- 3/4 cup sugar
- 3/4 cup plain Greek yogurt
- 3/4 cup water
- 2 tsp vanilla extract
- Preheat the oven to 350 degrees. Grease a loaf pan with cooking spray.
- In a large bowl, sift together whole wheat flour, all purpose flour, baking soda, baking powder, salt, and pumpkin pie spice.
- In another large bowl, whisk together the pumpkin, eggs, sugar, Greek yogurt, water, and vanilla.
- Add the wet ingredients to the dry ingredients and stir until combined.
- Bake for 1 hour. Remove from oven and let sit for an additional 15 minutes before removing from the pan.
Make sure to use pure pumpkin puree vs. pumpkin pie spice.
Baking with whole wheat flour can give a dense texture. The use of the Greek yogurt and water help keep it moist and fluffy.
- Serving Size: 1 slice
- Calories: 222
- Sugar: 14
- Sodium: 285
- Fat: 1.9
- Saturated Fat: 0.7
- Trans Fat: 0
- Carbohydrates: 44.5
- Fiber: 2.1
- Protein: 7
- Cholesterol: 42
Julie – this looks great! And you’re right, definitely seems like one of those delicious loaves you can eat any time of the day, and hey! It doesn’t take too much to make a cream cheese frosting for it should you wanna indulge a little ^ ^ THanks for the recipe! x