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!
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
SUBSCRIBE to our free NEWSLETTER – LIKE us on FACEBOOK – Follow on INSTAGRAM
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!
Rachel Payne
My daughter is in love with SB pumpkin bread and I don’t bake and when I do it’s super healthy. We found this recipe and substituted the oil with apple sauce but everything else was the same. DEFINately needs a little more sugar. I personally would omit the maple syrup next time and replace with brown sugar for a better flavor. Maybe add 1/4 cup maple syrup as well. Like I said…I don’t bake and maybe this wouldn’t work…but it’s not sweet enough so I’d add something to sweeten it up
lisa
SOOOOOO delicious! I cut the sugar in 1/2 and added mini chocolate chips, this is a great recipe!
Celebrating Sweets
Sounds delicious! Thanks for stopping by!
Donna
So Good, I didn’t need to make any changes I will definitely be making this again…..Very soon?
Celebrating Sweets
I’m happy to hear that! Thanks for stopping by.
Diane
Haven’t made this yet but wondering if I can use whole eggs. I don’t have any reason to eliminate yolks but I don’t want to mess up the recipe by including them.
Celebrating Sweets
Hi, Diane. I haven’t made this specific recipe with whole eggs, but I have made many other quick breads that way, so I would guess that it should be fine. I’d recommend using medium or large eggs, using jumbo/extra-large eggs could add too much liquid. Enjoy!
Leon S
I made this bread today but the top of my loaf didn’t come out quite like yours was wondering what I did wrong? But other than that it was excellent.
Celebrating Sweets
I’m glad you enjoyed it! This loaf does not have a very high rise, so maybe you were expecting the top to puff up more than it’s supposed to? Also, the freshness of your leavening and the temperature of your oven can affect how the top of the loaf forms. Maybe one of those were a factor.
Thanks for stopping by!
Sierra
Should it be stored at room temperature or in the fridge?
How long can it be kept?
Celebrating Sweets
I keep it at room temp for up to 2 days or in the fridge for up to 4 days. Enjoy!
Saman
Could you please a recipie like this except for bananna bread?
Celebrating Sweets
Here’s my banana bread recipe: Easy Banana Bread
Jacqueline
This is my favorite pumpkin bread recipe! I omit the white sugar and use whole eggs. It’s fantastic every time, thank you!
Celebrating Sweets
I’m glad you enjoyed it! Thanks for taking the time to comment. 🙂
Sierra
Can you bake these in a muffin tin? What would the baking time be?
Sierra
Can you bake these as muffins
Allison
Yes, that should work. Fill each muffin cup about 2/3 full and begin checking them around 15 minutes.