Healthy Pumpkin Bread

Pumpkin bread has become one of our very favorite fall traditions. When we lived in St. Louis, we would spend a crisp afternoon picking pumpkins and apples at Eckert’s in Belleville, Illinois, then come home and bake a loaf of pumpkin bread to keep that fall feeling going. The air was cool, the leaves were turning, and it was the kind of perfect fall weather you dream about.

Now that we live in Texas, where it can still be 100 degrees in September, we hold onto a little piece of fall with this recipe. It is healthier than most, because it uses avocado oil instead of the vegetable oil so many pumpkin bread recipes call for, and it comes together with just a handful of ingredients. We have made this one what feels like a million times, and it is truly perfect every time.

Why You’ll Love This Pumpkin Bread

• Made without vegetable oil, using avocado oil and applesauce instead
• Just a handful of simple ingredients you likely already have
• Makes two generous loaves, one to keep and one to share
• Moist and full of warm fall spice in every slice
• Perfect for breakfast, dessert, or alongside a bowl of chili

Ingredients for Pumpkin Bread

This easy recipe only calls for a few basic pantry and spice-cabinet staples:

• White flour and almond flour. The blend keeps the bread tender while adding a little substance.
• Canned pumpkin. Pure pumpkin puree, not pumpkin pie filling.
• Avocado oil. Our swap for vegetable oil. It keeps the bread moist without any seed oils.
• Applesauce. Adds natural moisture and sweetness so you need less oil and sugar.
• Eggs, white sugar, and water. The base that brings it all together.
• Cinnamon, nutmeg, pumpkin spice, baking soda, and salt. The warm spice blend that makes it taste like fall.

How to Make Pumpkin Bread

1. Preheat the oven to 350 degrees and grease two 9×5-inch loaf pans.
2. In a large bowl, whisk together the flours, sugar, baking soda, salt, and spices.
3. In a separate bowl, mix the canned pumpkin, eggs, avocado oil, applesauce, and water until smooth.
4. Pour the wet ingredients into the dry and stir just until combined. Do not overmix.
5. Divide the batter evenly between the two pans.
6. Bake until a toothpick inserted in the center comes out clean, then cool in the pans before turning out.

The full recipe with exact measurements and bake time is in the recipe card below.

Tips for the Best Pumpkin Bread

• Use pure pumpkin, not pie filling. Pie filling is pre-sweetened and spiced and will throw off the recipe.
• Do not overmix. Stir just until the flour disappears for the most tender crumb.
• Check early. Ovens vary, so start checking with a toothpick a few minutes before the timer is up.
• Let it cool before slicing. Quick breads firm up as they cool, which keeps them from crumbling.

We love to pull a hot loaf out of the oven and add a generous pat of butter. It is also wonderful for breakfast or served on the side of a bowl of chili on a cool evening.

Storage and Freezing

Store pumpkin bread wrapped or in an airtight container at room temperature for up to 3 days, or in the fridge for up to a week. It also freezes beautifully: wrap a cooled loaf tightly in plastic and foil and freeze for up to 3 months. Thaw at room temperature. This is exactly why the recipe makes two loaves, so you can freeze one for later.

Frequently Asked Questions

What makes this pumpkin bread healthier?

It skips the vegetable oil that most pumpkin bread recipes use, relying on avocado oil and applesauce instead. The applesauce also lets you use a little less oil and sugar overall.

Can I use fresh pumpkin instead of canned?

Yes. Cook and puree fresh pumpkin until smooth, then drain off any excess water so it is as thick as canned pumpkin. Too much moisture will make the bread dense.

Why did my pumpkin bread come out dense?

Overmixing is the most common cause. Stir just until the ingredients come together. Using pie filling instead of pure pumpkin, or too-wet fresh pumpkin, can also do it.

Can I make this into muffins?

Absolutely. Divide the batter into a lined muffin tin and reduce the bake time, checking with a toothpick around the 20-minute mark.

More Quick Bread Recipes You’ll Love

• Lemon Poppy Seed Bread
• Healthy Banana Bread
• Cranberry Orange Bread
• Homemade Sandwich Bread
• Southern Cornbread

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