Healthy Pumpkin Bread (made with whole wheat, olive oil, and maple syrup)

Allow me to introduce you to an actually delicious healthy pumpkin bread, made with 100% whole wheat flour, sweetened with only maple syrup, and baked with extra-virgin olive oil. Don’t be fooled; it’s not what you think. This loaf cooks up incredibly moist and fluffy. It’s just sweet enough! The pumpkin and pumpkin pie spice (a whole tablespoon!) are complemented, not overpowered, by the subtly sweet maple syrup. And it’s so easy and fast to prep with one bowl – no mixers required!

My entire family was surprised to realize we prefer this not-too-sweet, healthy pumpkin bread to the more traditional, sweet, cake-like treat you usually find! And I feel good about serving it as a healthy option for breakfast or snacks to my children (and myself!). I mean, it even has vegetables in it, right?

If you know me, you know I love olive oil in almost anything, and that includes baked goods. From banana bread to lemon cake to blueberry muffins, extra-virgin olive oil can add an earthy depth to the flavor of your favorite treats. And we all know it can be a healthier option, low in saturated fats and unrefined!

This healthy pumpkin bread is sure to make a frequent occurrence in my house from now on. I hope it does for yours as well!

Ingredients and Substitutions

• Canned Pumpkin Puree – I prefer Libby’s brand. Brands tend to vary with liquid content and texture, so you may have different results with a different brand or with homemade puree.
• Maple Syrup – honey can also be used.
• Extra-virgin olive oil – Sometimes unrefined oils can be cost prohibitive, so please feel free to substitute another oil of your choice if you prefer. I love California Olive Ranch as an all-purpose EVOO.
• Whole wheat flour – I use King Arthur whole wheat flour. Regular whole wheat or white whole wheat will both work.
• Eggs – while I haven’t personally tried it, I don’t see why a flax egg substitute couldn’t work here for a vegan option.
• Milk – I use whole milk, but feel free to use an plant-based milk or lower fat milk if you want. The amount is small, so it won’t matter too much. You can get away with water in a pinch.
• Pumpkin pie spice – You can buy a pre-mixed jar at the store, or you can make your own pumpkin spice!
• Salt
• Baking Soda

How to make Healthy Pumpkin Bread

First, we need to prep the loaf pan. I like to not only grease my loaf pan (even if it’s nonstick!) but also add a layer of parchment paper. The paper overhangs the sides of the loaf pan, so when the bread is done, you can just lift it out with ease. To do this, I use a pastry brush to brush olive oil on the bottom and sides of the pan, place a cut piece of parchment paper over the width, and brush the surface of the paper with more oil.

Then, it’s time to mix the batter. It couldn’t be easier. You’ll just whisk all the ingredients except for the flour in a bowl. Then when it’s very well combined, you’ll add the flour and mix with a spoon until it’s just combined. It’s important not to over-mix flour in delicate baked goods like this, otherwise the gluten will develop more and you’ll have a chewy, dense result.

Now, you’re ready to bake! Just pour the batter into the prepared loaf pan (I like to use a spatula to ensure I’m getting all of it out of the bowl) and bake at 325 degrees F for about an hour. Check for doneness with a toothpick – if it comes out clean when inserted in the center, it’s done! Let it cool for 10 minutes or so in the pan before lifting it out with the parchment paper ends.

This is a summary of how to make this recipe. Please scroll to the bottom of the post for the full recipe including ingredient amounts and detailed instructions, written in traditional recipe format, or Jump to Recipe.

What kind of loaf pan should I use for pumpkin bread?

Lately, I’ve been exclusively using my USA Pan nonstick 1-lb loaf pan for anything and everything loaf-related. You can find one on the King Arthur website, which I’ve linked to and always sells reliably great kitchen products.

I like the USA pan because it’s heavy and distributes heat well, but it’s light colored so it doesn’t overcook the edges. The nonstick surface makes for super easy, reliable removal, especially with the addition of parchment paper!

Loaf pans come in a surprisingly large amount of sizes and materials. Keep in mind if you use a larger loaf pan, the result will be a shallower loaf, which may require less cooking time. In addition, the color and material can affect cooking time and outcome. Glass or light colored pans don’t retain heat as much as dark colored pans, so you may need less or more cooking time depending. The edges of the pumpkin bread may be more or less done depending on color and material, too.

But at the end of the day, it’s not that serious! Just use a toothpick to test for doneness and keep an eye on it.

Recipes for the other half-can of pumpkin!

This healthy pumpkin bread recipe uses half a 15 oz. can of pumpkin. Unless you are doubling the recipe for two loaves, you’ll be left with the other half – a little less than 1 cup. Here are some ideas to use it up:

Other quick bread recipes

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