Healthier Pumpkin Bread

I love baking year-round but fall baking is definitely my favorite. The recipes are warm and the flavors are strong and cozy. I’ve been making a pumpkin bread for years but it was full of sugar and butter and now that Luca is eating food with us I wanted to alter the recipe to include better ingredients.

I mentioned before that I’m strict with Luca’s sugar intake. I want him to eat the foods we eat and have the opportunity to try dessert-like recipes but without all of the added sugar. This forced me to come up with alternative ways to add the necessary sweetness to my baking. A lot of refined sugar-free recipes suggest maple syrup or honey, both are sweet and have some added health properties. I found that a equal mixture of maple syrup and honey, instead of one or the other, was the perfect sweetener for this recipe.

The trick is finding the right ratio of sugar to maple syrup/honey replacement and being sure to alter your other liquids since both honey and maple syrup are liquids as opposed to sugar as a dry ingredient. I took all of the guesswork out of this process by trying a bunch of different combinations until I found the winner.

This pumpkin bread is absolutely delicious and doesn’t lack sweetness in any way. It will surely trick even the sweetest of sweet tooths.

Print Recipe

Healthier Pumpkin Bread

A better for you pumpkin bread recipe without refined sugar or flour. Made with whole wheat flour and sweetened with maple syrup and honey, this delicious and healthier bread will be a fall favorite for the whole family.

Prep Time15 minutes mins

Cook Time50 minutes mins

Course: Breakfast

Keyword: bread, fall, healthy, pumpkin, refined sugar-free

Ingredients

• ⅓ cup melted coconut oil
• ¼ cup honey
• ¼ cup maple syrup
• 2 eggs
• 1 cup pumpkin puree
• ¼ cup greek yogurt full fat/whole milk is best
• 1½ tsp pumpkin pie spice
• 1 tsp baking soda
• ½ tsp vanilla extract
• ½ tsp salt
• 1¼ cup white whole wheat flour

Instructions

• Preheat oven to 325° Fahrenheit (165° Celsius).
• In a large bowl, whisk together melted oil, honey and syrup until blended.
• Add eggs and whisk until fully incorporated.
• Add pumpkin puree, greek yogurt, vanilla, pumpkin pie spice, baking soda and salt, stir to combine.
• Add flour and stir with a spoon or spatula until just combined.
• Grease a loaf pan with coconut oil.
• Pour the batter into the greased loaf pan. I typically sprinkle some ground cinnamon on top before baking.
• Bake for around 50 minutes or until a toothpick or cake tester inserted into the center of the bread comes out clean. The cooking time may differ depending on your oven.
• Remove bread from oven and let cool before removing from loaf pan.
• Slice & enjoy!

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