This whole wheat low sugar pumpkin bread is the perfect fall treat for those who like baked goods without too much sugar. This recipe uses a whole can of pumpkin, and is made in one bowl.
What says fall more than pumpkin and pumpkin spice? This whole wheat pumpkin bread combines both of these iconic flavors into a super moist and tender loaf.
This healthy pumpkin loaf is made with reduced sugar, whole wheat flour and has yogurt for added moisture. It is closely related to our low sugar pumpkin muffins.
If you need more healthier fall baking recipes check out our reduced sugar apple crisp, healthier applesauce cake, whole wheat carrot muffins or healthier cranberry muffins, or whole wheat pumpkin scones.
What's Cool About This Recipe
- Uses a whole can of pumpkin: This recipe uses a whole can of pumpkin but still only makes 1 loaf of pumpkin bread.
- One bowl: You only need 1 bowl to make this recipe.
- Low sugar: Like most of our recipes this pumpkin bread is made with reduced sugar.
Ingredients and Substitutions
- Whole wheat flour: We use whole wheat flour milled from hard white wheat, sometimes called white whole wheat flour.
- Pumpkin pie spice
- Baking soda
- Canned pumpkin: Make sure you use pumpkin purée and not pumpkin pie filling.
- Organic cane sugar: We haven’t tried any other sugar, but coconut sugar or brown sugar should work just fine.
- Plain greek yogurt: We use unsweetened and unflavored greek yogurt. Plain whole milk yogurt or sour cream will also work.
- Oil: We usually use avocado oil or olive oil.
- Ad-in’s: These are optional but you can add chocolate chips or chopped nuts to the batter or sprinkle the tops with pumpkin seeds.
See recipe card for quantities.
Overview of instructions with photos. See recipe card for quantities and full instructions.
Step 1: In a large mixing bowl stir the dry ingredients together.
Step 2: Add the wet ingredients and stir until well combined. Fold in chocolate chips or nuts, if using.
Step 3: Pour the batter into a well greased or parchment paper lined 9x5 inch loaf pan. Sprinkle the top with pumpkin seeds if desired.
Step 4: Bake at 350°F for 65-75 minutes or until a wooden skewer or thin knife inserted into the center of the bread comes out clean. Let cool in the pan for 5-10 minutes before transferring the bread to a wire rack to cool.
Store wrapped tightly in plastic wrap or in an airtight container. Store at room temperature for up to 4 days or in the refrigerator for up to a week.
Tip: Wrap the loaf in a paper towel before wrapping in plastic wrap to keep the outside from going sticky.
How to Freeze
Cool completely then wrap in plastic wrap and place into a freezer safe bag or container. Freeze for up to 3 months. Thaw at room temperature or in the refrigerator.
Tips From Our Kitchen
When it comes to whole wheat flour, fresh is better. We recommend using fresh, milled flour, or buying from a mill that makes small batches of flour.
If you use a glass, stainless steel or cast iron loaf pan, the baking time will most likely need to be longer than the recipe says.
Do not rely on a toothpick for testing doneness, instead use a wooden skewer or thin knife. You can also use an instant read thermometer, the temperature should be at least 200°F.
No, you do not need to refrigerate pumpkin bread although you can store it in the refrigerator to make it last longer.
Dry pumpkin bread is usually a result of being over baked. It can also be from being left out for too long after baking.
Gummy bread is usually caused by being under-baked. Using a wooden skewer or thin knife is more reliable in testing for doneness in quick breads than a toothpick.
Healthier Low Sugar Pumpkin Bread
- 2 cups (256 grams) Hard white wheat flour
- 1 tablespoon (7 grams) Pumpkin pie spice see notes
- 1 teaspoon (3 grams) Ground cinnamon
- 1 teaspoon (6 grams) Baking soda
- ½ teaspoon (3 grams) Salt
- 1 15 ounce can (425 grams) Pumpkin purée 1⅔ cups
- ⅔ cup (140 grams) Organic cane sugar
- ½ cup (128 grams) Plain greek yogurt or whole milk yogurt
- ½ cup (96 grams) Oil avocado oil or olive oil
- 2 large Eggs
- 2 teaspoons (10 grams) Vanilla extract
- ⅔ cup Chocolate chips or chopped nuts optional
- 2 tablespoons Pumpkin seeds optional
- Preheat the oven to 350°F with the rack in the center position.
- In a large mixing bowl whisk together the dry ingredients.2 cups (256 grams) Hard white wheat flour, 1 tablespoon (7 grams) Pumpkin pie spice, 1 teaspoon (3 grams) Ground cinnamon, 1 teaspoon (6 grams) Baking soda, ½ teaspoon (3 grams) Salt
- Add the wet ingredients and whisk until combined.1 15 ounce can (425 grams) Pumpkin purée, ⅔ cup (140 grams) Organic cane sugar, ½ cup (128 grams) Plain greek yogurt, ½ cup (96 grams) Oil, 2 large Eggs, 2 teaspoons (10 grams) Vanilla extract
- Fold in the chocolate chips or nuts if using.⅔ cup Chocolate chips or chopped nuts
- Pour batter into a well greased or parchment paper lined 9x5 inch loaf pan. Sprinkle the top with pumpkin seeds if desired.2 tablespoons Pumpkin seeds
- Bake for 60-70 minutes or until a wooden skewer or thin knife inserted into the center of the bread comes out clean.
If the bread looks like it is getting too done on top but still is not cooked through you can lay a piece of foil over the top of the bread. Instead of using pumpkin pie spice you can use 1½ teaspoons ground cinnamon, ¾ teaspoon ground ginger, ½ teaspoon ground nutmeg and ½ teaspoon ground allspice.
We calculate these nutritional facts using an estimate and they can vary drastically between ingredients used and measuring technique. So, they are not intended for medical use.