Healthy Pumpkin Bread

This Healthy Pumpkin Bread is made with whole wheat flour, maple syrup and all the fall spices!

cinnamon sticks next to loaf of pumpkin bread

I wanted to make a recipe that is similar to the pumpkin bread you can get at Starbucks or other bakeries, but on the healthier side.

So, this recipe isn't overly high in sugar or fat. There is some butter in the recipe, but I cut it back a good amount compared to typical bakery breads. You still get the moist and tender crumb but have a heartier bread.

Ingredients

One thing I love about this recipe is that it uses a whole can of pumpkin. You won't have leftover sitting in your fridge unused.

Whole Wheat Flour
Cinnamon
Baking Powder
Nutmeg
Cloves
Baking Soda
Salt
Unsalted Butter
Canned Pumpkin
Maple Syrup
Avocado Oil
Eggs
Vanilla Extract

There are three main steps to this recipe: mix the dry ingredients, brown the butter, mix the wet ingredients.

It's super simple. Once everything is mixed together, you bake it and voila you got your healthy version of bakery pumpkin bread!

Browning Butter

Browning the butter up levels this recipe a solid notch! You get the toasted buttery notes from the browning, and it blends in perfectly with the fall spices.

I found this recipe needs some kind of extra moisture beyond oil in this recipe. I've trialed this recipe a million ways and just the ⅓ cup oil leaves the bread tasting dry.

It's not bad by any means, but I think it could use a little help from butter!

If you've never browned butter before, no worries! It's incredibly easy and takes very little time. This article by The Food Network goes over tricks and tips to brown butter.

It takes around 5-7 minutes to brown butter. You'll know it's done once you can smell the nuttiness and see specks of brown crispiness. Note: you want those specks of deliciousness!

Essentially, you will slice up your butter, melt over medium heat and simmer for 5 or so minutes until you notice a golden brown color. As the article recommends, using a light colored pan helps you notice the color change.

Instructions

Once you brown the butter, set it to the side.

Mix the dry ingredients in a bowl as well as the wet ingredients in a separate bowl.

mixing wet ingredients into dry ingredients

Add the browned butter to the wet ingredients. Mix together before adding to the dry ingredients.

Pour the batter into a 9x5 baking pan and bake until a knife comes out clean - around 55-60mins at 350 degrees Fahrenheit.

Add Ins

You could toss in add ins such as chocolate chips, walnuts, pecans or pumpkin seeds.

If you like raisins or dried cranberries, try adding them into the mix.

Share in the comments in you try something different and loved it!

More Pumpkin Recipes

Pumpkin Protein Muffins: These muffins are full of protein and fiber - each muffin will give you 8g of protein.

Pumpkin Overnight Oats: Who doesn't love overnight oats? Try this recipe for an easy make ahead breakfast.

Pumpkin Baked Oatmeal: a healthy spin-off of baked oatmeal - not overly high in sugar but gives you just the right amount of sweet and pumpkin.

Pumpkin Smoothie: This smoothie is full of probiotics thanks to kefir and sweetened with a banana and pumpkin butter - so delicious!

Pumpkin Pancakes: These pancakes are made with bisquick and work well for a quick fall breakfast recipe.

pumpkins, cinnamon sticks and pumpkin bread on a plate

Recipe Tips and FAQs

Can I substitute maple syrup for brown sugar?

While, yes you can, it will change up the liquid to dry ingredient ratio so I can't say for sure if it will come out the same.

Can I skip browning the butter?

You can and just use melted butter.