By the time October rolls around, my pantry is filled with puréed pumpkin. It all started a few years back when I craved pumpkin bread, but faced a grocery store shortage. Since then, I prepare in advance to avoid that disappointment.

With plenty of pumpkin on hand, I've refined my classic recipe to create a version that's not only healthier but also even more delicious.

Read on for my best tips on crafting the ultimate pumpkin bread, and please share your thoughts if you give this recipe a try!

photos by kristen kilpatrick

healthy pumpkin bread

This recipe can be transformed into muffins, cupcakes topped with cream cheese frosting, or traditional loaves. You can even make a bundt cake like I did! When enjoying it for breakfast, I call it "healthy bread," and when serving dessert, it's "warm, gooey pumpkin cake." Everyone wins!

healthy pumpkin bread

This caramel glaze is totally optional. It's super easy—just mix butter, sugar, and cream on the stove, then drizzle it over the cake. For a lighter option, skip it entirely; the cake is delicious on its own. I like to sprinkle extra toasted walnuts on top for a crunchy finish.

So, what makes this bread a healthier choice? I've swapped in wholesome ingredients that enhance the flavor. Applesauce and maple syrup replace most of the refined sugar, while coconut oil and Greek yogurt serve as healthier fat alternatives to traditional vegetable oil. Plus, whole wheat flour adds nutrients and a lovely nutty flavor.

healthy pumpkin breadhealthy pumpkin bread

The walnut and cinnamon streusel in the center elevates this bread to a whole new level—no one can resist a second slice! Get ready to fill your kitchen with the cozy scents of fall. I hope you try this recipe and invite friends to enjoy it with you.

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Ingredients

  • 2 cups white whole wheat flour
  • 1 1/3 cups all-purpose flour
  • 1 tablespoon baking powder
  • 2 teaspoons baking soda
  • 1 1/2 teaspoons kosher salt
  • 1 tablespoon pumpkin pie spice
  • 1/2 cup maple syrup
  • 3/4 cup sugar + 1/4 cup for streusel
  • 1 cup applesauce (I love using this pumpkin spice applesauce)
  • 1/2 cup melted coconut oil
  • 1 cup Greek yogurt
  • 2 large eggs
  • 1 tablespoon vanilla extract
  • zest of 1 large orange
  • 2/3 cup water
  • 1 can puréed pumpkin
  • cooking spray
  • 3/4 cups chopped toasted walnuts
  • 1 tablespoon cinnamon

for the caramel glaze (optional)

  • 6 tablespoons butter, chopped
  • 3/4 cup light brown sugar
  • 1/2 cup heavy cream
  • 1/2 teaspoon kosher salt
  • 1 1/2 cups confectioner's sugar

Instructions

  1. Preheat your oven to 350°F. In a large bowl, mix both flours, baking powder, baking soda, salt, and pumpkin pie spice. Set aside.
  2. Create the streusel by combining walnuts, 1/4 cup sugar, and cinnamon. Set aside.
  3. In a mixing bowl, whisk together the maple syrup, 3/4 cup sugar, applesauce, coconut oil, yogurt, eggs, vanilla, and orange zest until blended. Add the pumpkin and water, mixing until combined. Then, gently add the flour mixture, mixing just until combined.
  4. Grease a bundt pan or two loaf pans with cooking spray. For a bundt pan, sprinkle half of the streusel on the bottom. For loaf pans, reserve streusel for the top.
  5. Pour half the batter into the pan, add the remaining streusel, then top with the rest of the batter. Use a knife to swirl everything together.
  6. Bake for 60-75 minutes until a toothpick inserted in the center comes out clean and the edges pull away from the pan. Cool for 15 minutes in the pan, then turn out onto a wire rack to cool completely.
  7. To make the caramel glaze:
    In a medium saucepan, combine butter, brown sugar, cream, and salt; bring to a boil while stirring constantly. Boil for 1-1.5 minutes until slightly thickened and light in color.
  8. Remove from heat, cool for a minute, then whisk in confectioner's sugar gradually until you achieve a thick but pourable consistency. Drizzle the glaze over the cooled cake, allowing it to drip down the sides. Slice and serve once set.

Notes

  • If making two loaves, wrap the extra loaf tightly in plastic wrap and freeze for up to a month.
  • To achieve a perfect glaze, pour it from a measuring cup with a spout to ensure it drips evenly down the sides. Apply only one layer of glaze for a smooth finish.