This Healthy Pumpkin Bread is flavored with pumpkin puree, warm spices, and maple syrup. Enjoy for breakfast or snack alongside a cup of coffee or tea.
They say imitation is the sincerest form of flattery, right? Today I’m bringing you a copycat recipe – Starbucks Pumpkin Bread. BUT, I was able to make this version a bit healthier. Does this mean we get to eat two slices? 😉
This bread is extra delicious alongside a cup of coffee with pumpkin spice creamer. So good! If you’re looking for a slightly different twist on on pumpkin bread try our pumpkin cornbread.
What makes this pumpkin bread healthy?
This pumpkin bread is so good that I guarantee you won’t miss the extra fat and calories. Here’s what I did to make this pumpkin bread healthier:
- I reduced the sugar a bit (you won’t miss it, I promise!).
- I made some healthier ingredient swaps → olive oil, wheat flour, maple syrup, and egg whites.
Even with those changes and substitutions this loaf bakes up sweet, moist, and tender. The top is adorned with a sprinkling of pepitas, which add the perfect nutty crunch. No crumb topping, no icing – just a pure and simple loaf loaded with pumpkin and warm spices.
Recipe tips
- Use canned pumpkin puree, not pumpkin pie filling which is sweetened
- Using white whole wheat flour helps to keep the bread from being too dense. If you don’t have that whole wheat pastry flour can be used in its place.
- Swap the pepitas for any chopped nuts of your choice (walnuts or pecans would both be great).
- Serve with honey butter or maple butter for a special treat.
- Use the leftover egg yolks from this recipe to make vanilla pudding.
Storage
Store leftover pumpkin bread at room temperature for up to 2 days, in the refrigerator for up to 3 days, or in the freezer for up to 2 months. Reheat individual servings as needed.
More pumpkin recipes
- Pumpkin Oatmeal
- Pumpkin Banana Bread
- Pumpkin Bars
- Healthy Pumpkin Muffins
- Pumpkin Crumb Muffins
- Pumpkin Blondies
- Pumpkin Pudding Cake
Recipe
Healthy Pumpkin Bread
Ingredients
- ¾ cup all purpose flour
- ¾ cup white whole wheat flour
- ½ teaspoon salt
- 1 teaspoon pumpkin pie spice
- ¾ teaspoon cinnamon
- ½ teaspoon baking powder
- 1 teaspoon baking soda
- ⅓ cup granulated sugar
- ½ cup pure maple syrup
- 2 egg whites
- 1 cup pumpkin puree
- ¼ cup extra virgin olive oil or melted coconut oil
- ¼ cup water
- ¼ cup roasted pepitas
Instructions
- Preheat oven to 350°F. Grease a 9 x 5 loaf pan and set aside.
- In a large bowl, combine flours, salt, spices, baking powder, and baking soda.
- In a separate bowl, whisk sugar, syrup, egg whites, pumpkin, oil, and water until well combined. Add the wet ingredients to the dry ingredients and stir until combined. Be careful not to over mix. Pour the batter into prepared pan and sprinkle pepitas over the top. Bake for approximately 40 minutes, until a toothpick inserted into the center comes out clean.
- Place pan on a wire rack to cool for about 15 minutes, then remove the bread from the pan and continue cooling directly on the rack.
Video
Notes
Nutrition
Nutritional Information is an estimate based on third-party calculations and may vary based on products used and serving sizes.
Tried this recipe?Leave a comment and rating below!
Ali from Home & Plate says
My kids would gobble this in no time. Who needs Starbucks when you can make this at home.
Beth says
I love all things pumpkin! $00 calories in one slice of bread? Holy cow! It great you lightened this up! no guilt required!
Elna Strain says
Recipe does NOT say how big the can of pumpkin should be?????????
Celebrating Sweets says
The recipes says 1 CUP pumpkin puree.
Teri says
I’ve made this recipe several times because it’s easy and tasty too!
Kristen D. says
Yum! Made this yesterday. Didn’t have coconut oil so used butter instead and used 1 cup all purpose flour and 1/2 cup whole wheat. Added 1/2 cup mini chocolate chips. Super flavor and moist texture but not nearly as heavy as the Starbucks version. Absolutely will make this again. Thanks for the recipe!
Celebrating Sweets says
Thanks for sharing your adaptations. I’m so glad that you liked it! Thanks for stopping by. 🙂 Happy fall!
Linda L says
Wow your recipes look yummy! Can I use honey instead of maple syrup in the Healthy Pumpkin Bread recipe?
Celebrating Sweets says
Hi, Linda. Thank you! Yes, you can swap honey for the syrup. Enjoy! Thanks for stopping by!
Linda L says
Awesome thank you!!
Ashley says
This recipe looks so yummy! I’m definitely going to try this one! Also, I love this Refined-Sugar Free Pumpkin Bread that you can make in a blender: https://ashleydiana.com/refined-sugar-free-pumpkin-bread/
Pooja says
Who doesn’t loves starbucks pumpkin bread?? Love your recipe. thanks for sharing.
can I bake them in muffin pan instead? any change in baking time or temperature?
thanks.
Celebrating Sweets says
Thank you. Yes, you’ll definitely want to reduce the baking time. I’d say begin checking them around 10-12 minutes. Enjoy!
Maurine says
This recipe is SO good. I have a 10″ loaf pan, so I baked it a couple minutes shy, and it was perfect! Definitely adding this one to my recipe box (:
Celebrating Sweets says
Yay! I’m so happy to hear that. Thanks for stopping by!
Sunday Baker says
Was looking for a “healthy” pumpkin recipe and this turned out wonderfully. I decreased the “sweet” factor and used coconut palm sugar instead of refined sugar. Also used 1/4 cup each of whole wheat cake, red fife and oatmeal flours instead of the whole wheat white flour (it’s what I had on hand this morning!) and it is obviously a wonderfully “forgiving” recipe, ‘cuz my crew has it half gone already!!!:) Thanks so very much for sharing this wonderful inspiring version!
Celebrating Sweets says
Yay! I’m so happy to hear that. Thanks for sharing your changes.