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Healthy Pumpkin Bread

Healthy pumpkin bread with a soft, moist crumb thanks to Greek yogurt and a whole wheat + all-purpose flour mix. Baked until a toothpick comes out clean and finished with pepitas and a light turbinado sugar topping.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 10 servings
Course: Breakfast, Snack
Cuisine: American
Calories: 230
Ingredients Equipment Method Notes

Ingredients
  

Dry
  • 1.5 cup whole wheat flour
  • 0.5 cup all-purpose flour
  • 1 tsp baking soda
  • 0.5 tsp baking powder
  • 2 tsp ground cinnamon
  • 0.5 tsp ground nutmeg
  • 0.25 tsp ground cloves
  • 0.5 tsp salt
Wet
  • 1 can (15 oz) pumpkin puree
  • 0.5 cup honey
  • 0.25 cup coconut oil
  • 0.25 cup plain Greek yogurt
  • 2 large eggs
  • 1 tsp vanilla extract
Topping
  • 2 tbsp raw pumpkin seeds (pepitas)
  • 1 tsp turbinado sugar

Equipment

  • 1 sheet pan

Method
 

Prep and preheat
  1. Preheat the oven to 350°F and grease a 9x5-inch loaf pan, or line it with parchment paper. This prevents sticking and helps the loaf release cleanly after baking.
Mix the dry ingredients
  1. In a large bowl, whisk together the whole wheat flour, all-purpose flour, baking soda, baking powder, cinnamon, nutmeg, cloves, and salt. Whisk until the spices and leaveners are evenly distributed.
Mix the wet ingredients
  1. In a separate bowl, whisk together the pumpkin puree, honey, melted coconut oil, Greek yogurt, eggs, and vanilla extract until smooth. Keep whisking until no streaks of yogurt remain.
Combine batter
  1. Pour the wet ingredients into the dry ingredients and stir gently until just combined; do not overmix. Stop as soon as you no longer see dry flour for a tender loaf.
Fill and top
  1. Pour the batter into the prepared loaf pan and smooth the top. Sprinkle the pepitas and turbinado sugar evenly over the surface.
Bake
  1. Bake for 55-60 minutes, until a toothpick inserted into the center comes out clean. If the top browns too quickly, tent it with foil for the remaining bake time.
Cool and slice
  1. Let the bread cool in the pan for 15 minutes. Transfer to a wire rack to cool completely before slicing for clean slices and the best moisture set.

Notes

Pro tip: use a light hand when stirring—overmixing can make quick breads tough. Store airtight at room temperature for up to 3 days or refrigerate for up to 5 days; freeze sliced portions for up to 2 months (thaw overnight in the fridge). For a dairy-light option, choose lactose-free Greek yogurt or an unsweetened lactose-free yogurt substitute to keep the same tender texture.