Moist Pumpkin Bread Recipe: Homemade Pumpkin Loaf

The BEST Healthy Pumpkin Bread that is moist, bursting with pumpkin flavor and made without butter or refined sugar. Finished with a silky maple cream cheese glaze — the perfect fall treat.

Is it really fall without warm pumpkin bread filling the kitchen with cozy spices? This Healthy Pumpkin Bread is moist, tender and packed with autumn flavor. It’s made lighter by using whole wheat pastry flour, applesauce and no butter or refined sugar. A simple maple cream cheese glaze elevates each slice — sweet, tangy and perfectly seasonable. Whether you want a loaf to enjoy with coffee or a batch of muffins for lunchboxes, this recipe is flexible and freezer-friendly.

Why You’ll Love this Recipe

• Pumpkin, maple syrup, vanilla and warm spices create classic fall flavor.
• The bread stays moist and fluffy and is irresistible with a maple cream cheese glaze.
• Made with whole grains, applesauce and no butter or refined sugar for a healthier twist.
• Easily adaptable into muffins, mini muffins or smaller loaves for gifting.
• Freezes well so you can enjoy it throughout the season.

Ingredients You’ll Need

• 1 cup whole wheat pastry flour — gives whole grain nutrition while keeping the bread light.
• 1/2 cup all-purpose flour — helps make the loaf softer and fluffier; you can use white whole wheat or all pastry flour if preferred.
• 1 teaspoon baking powder and 1/2 teaspoon baking soda — leavening agents to help the bread rise.
• 2 teaspoons cinnamon and 1 teaspoon pumpkin pie spice — warm spices that define the pumpkin bread flavor.
• 1/2 teaspoon salt — balances sweetness and enhances flavor.
• 2 eggs — add structure and protein for a light texture.
• 1 cup 100% pure pumpkin puree — use pumpkin puree, not pumpkin pie filling.
• 1/2 cup maple syrup and 1/4 cup cane sugar — natural sweeteners; honey or regular sugar can be used instead.
• 2 tablespoons applesauce — unsweetened applesauce reduces the amount of oil and keeps the bread moist; Greek yogurt or mashed banana are alternatives.
• 1/4 cup coconut oil, melted and cooled — provides additional moisture; another neutral oil or butter can be substituted.
• 1 teaspoon vanilla extract — brightens the flavors.

How to Make Healthy Pumpkin Bread

• Preheat and prepare. Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan generously or line it with parchment paper.
• Combine dry ingredients. In a large bowl, whisk together the whole wheat pastry flour, all-purpose flour, baking powder, baking soda, cinnamon, pumpkin pie spice and salt. Set aside.
• Combine wet ingredients. In a separate bowl, whisk the eggs, pumpkin puree, maple syrup, cane sugar, applesauce, melted coconut oil and vanilla until smooth and uniform.
• Make the batter. Pour the wet ingredients into the dry ingredients and fold gently with a spatula until just combined. Avoid over-mixing to keep the bread tender. If desired, fold in mix-ins such as chocolate chips, chopped nuts or dried fruit.
• Bake. Transfer the batter to the prepared loaf pan and bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean. Oven times vary, so start checking at 50 minutes.
• Cool. Let the loaf rest in the pan for 10 minutes, then remove and cool completely on a wire rack before glazing.
• Make the maple cream cheese glaze. In a small bowl, soften 3 ounces cream cheese (about 30 seconds in the microwave), then whisk in 1 tablespoon maple syrup, 1/4 teaspoon vanilla extract and 1–2 tablespoons milk until smooth and pourable. Add milk a teaspoon at a time to reach the desired consistency.
• Finish. Drizzle the glaze over the cooled loaf, slice and serve.

Tips for Making the BEST Pumpkin Bread

• Do not over-mix the batter. Stir until ingredients are just incorporated to avoid a dense loaf.
• Substitutions: you can use a 1:1 gluten-free flour blend in place of the wheat flours if needed; avoid using only almond or coconut flour for this recipe.
• Add-ins like chopped walnuts, pecans, shredded coconut, dried cranberries or a handful of chocolate chips work beautifully.
• Line the pan with parchment and spray lightly so the loaf releases easily.
• To make the recipe vegan, replace eggs with flax eggs and use a plant-based cream cheese for the glaze.

How to Make Healthy Pumpkin Muffins

This batter is perfect for muffins and mini loaves — great for quick breakfasts, snacks or gifting.

• For 12 standard muffins: divide the batter into 12 cups and bake 20–25 minutes.
• For 24 mini muffins: divide into 24 cups and bake 15–17 minutes — ideal for kids.
• For mini loaves: divide the batter into three small loaf pans and bake at 350°F for 35–40 minutes, or until a toothpick comes out clean.

Prepping and Storage

To store: Keep the pumpkin bread in an airtight container or wrapped in foil at room temperature for 1–2 days. After that, refrigerate for up to one week.

To freeze: This bread freezes beautifully. Wrap the whole loaf in foil or freeze individual slices in freezer-safe bags. Thaw overnight in the refrigerator. Frozen pumpkin bread will keep for up to 3 months.

Recipe Details

Nutrition (approximate per slice)

More Pumpkin Recipes

• Healthier Pumpkin Bars with Cream Cheese Frosting
• Whole Wheat Pumpkin Muffins
• Gluten-Free Pumpkin Spice Donuts
• Fluffy Pumpkin Pancakes
• Pumpkin Spice Mug Cake

More Quick Bread Recipes

• The Best Banana Bread Recipe
• Healthy Pumpkin Zucchini Bread
• Healthy Zucchini Bread
• Almond Flour Pumpkin Bread
• Blueberry Lemon Bread

I hope you enjoy this Healthy Pumpkin Bread. If you make it, I’d love to see your photos — tag me on Instagram and use the hashtag #eatyourselfskinny so I can see your delicious recreations!