Healthy Moist Pumpkin Bread (Refined Sugar-Free)

This healthy, moist pumpkin bread (refined sugar-free) has a rich pumpkin flavor and uses simple, more nutritious ingredients like pumpkin purée, turbinado sugar, and pure maple syrup. The best part is that it is so easy to make in one bowl—the rest is waiting for that fantastic fall smell in your kitchen so you can dig in!

Fall is here, and so are those irresistible pumpkin cravings. I love everything pumpkin and wanted to make a healthier version of a loaf that my toddler and preschooler could enjoy. I made this recipe multiple times to ensure the right sweetness and moisture using the best ingredients.

Pumpkin desserts don’t have to be unhealthy to taste good; this bread is proof. Enjoy the pumpkin season with a delicious treat that’s good for you and a joy to bake.

Reasons to Love this Healthier Pumpkin Bread

• Refined Sugar-Free: This recipe uses turbinado sugar (raw sugar – unrefined, and pure maple syrup for natural sweetness, so it’s a healthier choice without sacrificing flavor.
• Nutritious: Each pumpkin bread loaf contains one whole can of pumpkin puree, rich in fiber and essential nutrients.
• Made in one Bowl: This recipe is accessible to bakers of all skill levels. It uses only a few dry and wet ingredients, has straightforward steps, and the best part is that it is made in one bowl!
• Customizable: This pumpkin season recipe welcomes add-ins like chocolate chips or nuts, so you can make it to suit the family members’ tastes. You can split the batter in half, add 2 tbsp cacao powder, and layer them, making a pumpkin chocolate marbled cake.

Recipe Ingredients

To make this moist pumpkin bread, here are the ingredients you’ll need:

• Pumpkin puree: make sure to use pure pumpkin puree without added sugar, not pumpkin pie filling. Pumpkin will be the main ingredient, adding flavor and moisture to the bread.
• Turbinado sugar: It will sweeten the bread. To ensure the best results, we will add the sugar to a food processor and break the crystals down before adding them to the recipe. You can also use coconut sugar to keep this recipe refined sugar-free.
• Maple syrup: The syrup will contribute a natural, subtle sweetness and add moisture to the pumpkin bread.
• Avocado oil: It keeps the bread moist and adds healthy fats.
• Eggs: Necessary for structure and to help the bread rise.
• Vanilla: Vanilla extract is used for flavor.
• Baking soda and baking powder: They’ll ensure the bread rises and becomes fluffy. I like to use both!
• Salt: a pinch of salt to balance and enhance the sweetness of the pumpkin bread.
• Pumpkin pie spice: For the classic autumn flavor, everyone loves so much!
• All-purpose flour: I like using all-purpose flour in this recipe, but I have tested whole wheat flour and white wheat flour, and they work fine! See the recipe card for substitution tips and adjusted amounts.

Step-by-step instructions

This recipe is so simple; only a few steps are required.

• Preheat the oven to 350F, grease, and line a 9x5in loaf pan with parchment paper.
• Add the turbinado sugar to a food processor and blend it until the granules are finer (this will help it get absorbed into the bread batter and result in a smoother texture).
• Add the pumpkin puree, brown sugar, maple syrup, oil, eggs, and vanilla in a large mixing bowl and whisk until combined.
• Whisk in the baking soda, baking powder, salt, and pumpkin pie spice.
• Whisk in the flour until combined (do not overmix!).
• Pour the batter into the prepared loaf pan and bake for 60-70 minutes (see recipe notes for details).
• Allow the pumpkin bread to cool for 10 minutes before removing from the baking pan and another 30 minutes before slicing.

Tips to Make this Healthy Pumpkin Bread Recipe

This pumpkin recipe is a favorite; everyone loves it. Here are my pro tips that make sure it’s always spot on:

• Baking is a science, so be precise with your measurements. Use measuring cups and spoons for wet and dry ingredients for the best results.
• Do not overmix the batter, or the loaf will be denser.
• Grease your loaf pan with spray and line it with parchment paper! Yes, do both! This will help you unmold the bread without breaking it, as it will still be warm.
• Preheat your oven to 350°F (175°C) and bake until a toothpick inserted into the center comes out clean—it’ll take about 60-70 minutes. If using a 9x5in loaf pan, it takes about 60 minutes. Using a one-lb loaf pan 8.5×4.5 will take about 70 minutes as it is smaller, and the batter will not spread as much. When baking for 70 minutes, add a piece of aluminum foil on top of the bread at the 60-minute mark to prevent over-browning.
• Allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. This prevents it from becoming soggy at the bottom.
• Wait about 30 minutes to cut the bread to let it firm.

Tools Needed

• Mixing bowl
• Whisk
• Loaf pan 9.25×5.25in or 8.5×4.5in (yes, they differ in baking times – see recipe notes)
• Measuring cups and spoons
• Parchment paper

Storage Instructions

Keeping this pumpkin bread moist and fresh is simple when you know the proper steps. Here’s how to do it:

• Once baked, let the bread cool on a wire rack to prevent condensation and maintain the best texture.
• Place the cooled bread in an airtight container, cake dome, or plastic wrap. It will stay moist at room temperature for up to three days.
• Store the bread in the refrigerator to enjoy it for a more extended period. Again, use an airtight container to preserve freshness. This way, it will last up to a week. Reheat in the microwave for 10-15 seconds before enjoying.
• For long-term storage, freezing is the best way. Cut the bread into individual slices, wrap each in plastic, and place them in a freezer-safe bag or container. The bread can be frozen for up to three months! When it’s time to enjoy a slice, take it out of the freezer and let it thaw at room temperature. You can also warm it in the microwave for about 20 seconds.

Serving Suggestions and Substitutions

Serve this pumpkin bread in these ways:

• Lightly toast individual slices and spread cream cheese or almond butter on top for a satisfying breakfast or snack.
• Drizzle maple syrup or honey over the bread when craving a sweeter treat.
• Serve with a side of fruit for littles.

Substitutions:

• Flour: Use whole wheat or all-purpose flour. The recipe calls for 1 2/3 cups flour. Use the exact measurements for any flour you use. Whole wheat flour is denser, so if weight measurements are taken, use 190g and 200g of all-purpose flour.
• Sweetener: Substitute maple syrup with honey, agave nectar, or date syrup.
• Oils: I like using avocado oil in baking because of its mild taste, but you can use any neutral-tasting vegetable oil.
• Canned pumpkin: Can’t find canned pumpkin? Make this homemade pumpkin puree.
• If you are out of pumpkin pie spice, you can blend cinnamon, nutmeg, ginger, and cloves to make it at home!

Frequently Asked Questions

Other Pumpkin Recipes That You May Like:

• Homemade Pumpkin Puree
• Sugar free Pumpkin Cookies

If you made my Healthy Moist Pumpkin Bread (Refined Sugar-Free) or any other recipe on the website, please:

• Leave me a comment and a star rating below; I would love to hear from you!
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