Healthy Pumpkin Bread


Autumn is upon us. Here in Portland, the colors are just starting to turn a yellowish red, painting the streets in multi-colored foliage. Yet, the weather is taking its sweet time catching up to the appropriate season. We had a string of eighty degrees days last week but thanks to the air conditioning at work, it didn’t stop me from wearing sweaters. What? I like to be cozy.

Speaking of cozy, there is something about the smell of Pumpkin Bread or really any kind of spiced loaf that makes a house feel like a home. I personally can’t get enough of cinnamon and brown sugar mingling together. Just ask my boyfriend. He frequently remarks that our apartment smells like the inside of a Keebler Factory.

Pumpkin Bread is one of those recipes that can go very wrong very easily. It can tip into cake terrority if you aren’t careful and to me, that beats the point of Pumpkin Bread. I want a slice that holds up to a thick slice of honey or a pat of salted butter. In order to do that, you want to ensure that you don’t dump a whole bunch of sugar into the batter. I put a reserved 1/3 cup of coconut sugar into this recipe. It offers just a kiss of sweetness.

Whole wheat flour gives it a tight crumb, while the pumpkin and applesauce make it incredibly…moist. Yes, I said it. Enjoy a slice or two for breakfast without worrying about spiking your blood sugar. Enjoy!

Healthy Pumpkin Bread

Yield 6 serings

This pumpkin bread is made with wholesome ingredients like applesauce, coconut oil and whole wheat flour. 


1 cup pumpkin puree

1/2 cup no sugar added applesauce

1/3 cup coconut sugar

1/4 cup coconut oil, melted

2 eggs

1/2 tablespoon ground cinnamon

1 teaspoon baking soda

1/2 teaspoon salt

1 2/3 cups whole wheat flour


Pre-heat oven to 350 degrees F.

  1. In a mixing bowl, whisk together the wet ingredients and the 2 eggs. Add in the ground cinnamon, baking soda and salt, mix until combined.
  2. Fold in the flour. Pour into a greased 9 x 5 x 3 loaf pan. Sprinkle cinnamon and coconut sugar over top. Bake for about 50 minutes or a knife inserted in the center comes out clean. 






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