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    Home » Real Food » Breads and Muffins » Healthy Pumpkin Bread

    Healthy Pumpkin Bread

    By Kristen Chidsey | 30 Comments | Published September 24, 2021 | Updated September 24, 2021 *This post may include amazon links. As an Amazon Associate, I earn from qualifying purchases.

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    This recipe for Healthy Pumpkin Bread is tender, naturally sweetened, spiced to perfection, and features a delicious cream cheese swirl for the ultimate twist on a classic recipe.

    This recipe for Healthy Pumpkin Bread is tender, naturally sweetened, spiced to perfection, and features a delicious cream cheese swirl for the ultimate twist on a classic recipe.  

    Sliced pumpkin bread with cream cheese swirl on cutting board.

    This pumpkin bread with cream cheese swirl is hands down my favorite version of pumpkin bread!

    It is moist, sweet, and filled with a sweet surprise. You would never know it has been made healthier because it tastes like a guilty pleasure.

    Healthy Swaps

    Pumpkin bread is often made with a hefty amount of refined sugars and oil. This recipe swaps out a few key ingredients to make a healthier version of pumpkin bread that tastes just as delicious as the classic recipe.

    • Whole Wheat Flour: Instead of using enriched flour, this recipe uses whole wheat flour.for added fiber, nutrients, and a dose of whole grains. You can use either whole wheat flour or whole white wheat flour. Whole white wheat flour will result in a lighter loaf of bread, but is still 100% whole grain.
    • Maple Syrup: Maple syrup is used in place of refined sugar, as a natural sweetener. Plus maple and pumpkin are a perfect pairing.
    • Applesauce: This recipe for healthy pumpkin bread uses applesauce to help keep the bread moist and tender and cut back on the amount of oil added. Be sure to use unsweetened applesauce to keep the bread free of refined sugars.
    • Oil: You will only need a fraction of the oil that pumpkin bread typically calls for. Opt to use either melted coconut oil or canola oil.
    • Pumpkin Puree: Pumpkin not only gives this bread its pumpkin flavor, but it is a great source of vitamin A and fiber. Be sure to use 100% pure pumpin puree not pumpkin pie filling.

    How To Make Healthy Pumpkin Bread

    • Over a large mixing bowl, sift together the flour, salt, baking soda, baking powder, ground ginger, nutmeg and cinnamon and then gently whisk together. While you can opt to simply whisk together the dry ingredients and skip sifting, sifting will help to remove any clumps of baking soda or baking powder that are really quite unpleasant to bite into.
    Metal sifter with flour, and pumpkin spices.
    • In a separate bowl, mix together eggs, pumpkin puree, oil, maple syrup, and applesauce.
    Pumpkin bread batter in clear mixing bowl.
    • Add the pumpkin mixture to the flour mixture and gently fold together with a spatula or wooden spoon until everything is just combined. You don't want to overmix the dough, but you want to be sure the flour is fully moistened. Set the mixture aside.
    • Prepare the cream cheese filling by mixing the cream cheese, vanilla, egg, and maple syrup together using a handheld mixer until smooth and creamy.
    Cream cheese filling for pumpkin bread mixed together in mixing bowl.
    • To assemble the pumpkin bread, grease a loaf pan with butter, cooking spray, or line with parchment paper. Spread out half the pumpkin bread batter into the pan. Spread the cream cheese filling over the pumpkin bread and then dollop the remaining pumpkin bread batter on top of the cream cheese filling. Do not worry about the batter fully covering cream cheese.
    Loaf pan with pumpkin bread assembled in pan.
    • Bake the bread until a toothpick inserted into the middle comes out clean.
    Baked Pumpkin bread with cream cheese swirl in loaf pan.
    • Remove from the oven and cool in the pan for 10-15 minutes on the cooling rack. Then remove the pumpkin bread from the pan and cool for an additional 10-15 minutes before slicing and serving.
    2 slices of pumpkin bread on cutting board.

    Storage Instructions

    Pumpkin bread will last for up to 4 days when stored in an airtight container in the refrigerator. Because this quick bread is made with no preservatives and whole grains, it will grow mold quickly if stored at room temperature for longer than 24 hours.

    You can also freeze this pumpkin bread for up to 3 months by allowing it to cool after baking, wrapping it in plastic wrap, and then a layer of foil. Place into a freezer-safe bag and store in the freezer. Allow the bread to defrost in the refrigerator overnight.

    Recipe FAQs

    Is the cream cheese swirl necessary?

    The cream cheese filling is optional--but highly encouraged, as it adds a sweet, tangy surprise that pairs perfectly with the pumpkin flavor. If you would like to omit the cream cheese swirl, just pour the entire Pumpkin Bread into the loaf pan and bake for the same amount of time.

    My cream cheese filling looks lumpy, is that okay?

    It is CRUCIAL to use softened cream cheese, not cold cream cheese. Your cream cheese should be at room temperature before trying to mix it together with the egg and maple syrup. If not, you will have a lumpy cream cheese swirl.

    Can this pumpkin bread be made dairy-free?

    Yes! Omit the cream cheese filling or use vegan cream cheese for the swirl.

    Can I use pumpkin pie spice instead of the cinnamon, nutmeg, and ginger mixture?

    I prefer to use a mixture of cinnamon, nutmeg, and ginger in place of pumpkin pie spice, as I find pumpkin pie spice to be a bit overpowering. You can certainly omit the cinnamon, nutmeg, and ginger and replace them with 1 ½ teaspoons of pumpkin pie spice.

    More Healthy Baked Goods

    • Whole Wheat Pumpkin Muffins
    • Cinnamon Applesauce Muffins
    • Healthy Banana Bread
    • Whole Wheat Blueberry Muffins

    If you enjoyed this pumpkin bread recipe with a cream cheese swirl, I would love for you to leave a comment and review below.

    Slice of pumpkin bread on cutting board next to loaf of pumpkin bread.

    Healthy Pumpkin Bread

    This naturally sweetened, whole wheat pumpkin bread is light, tender, perfectly spiced, with a delicious cream cheese swirl.
    4.6 from 10 votes
    Print Pin Rate
    Course: Bread
    Cuisine: American
    Prep Time: 20 minutes
    Cook Time: 45 minutes
    Total Time: 1 hour 5 minutes
    Servings: 12
    Calories: 202kcal
    Author: Kristen Chidsey

    Ingredients

    For the Pumpkin Bread

    • 1 ½ cups whole wheat flour
    • ½ teaspoon baking powder
    • ½ teaspoon salt
    • 1 teaspoon baking soda
    • 1 ½ teaspoon cinnamon
    • ½ teaspoon ground ginger
    • ½ teaspoon grated whole nutmeg
    • 2 eggs
    • ½ cup pure maple syrup
    • ¼ cup coconut oil, melted or canola oil
    • ¼ cup unsweetened applesauce
    • 1 cup pumpkin puree

    For the Cream Cheese Filling

    • 8 ounces softened cream cheese
    • 1 egg
    • 2 tablespoons pure maple syrup
    • 1 teaspoon vanilla extract
    Prevents your screen from going dark while preparing the recipe.

    Instructions

    • Preheat the oven to 350 degrees and grease a 9-inch loaf pan with butter or cooking spray or line with parchment paper.
    • Sift flour, baking soda, baking powder, salt, cinnamon, ginger, and nutmeg together over a large mixing bowl and then gently whisk to combine.
    • In a separate mixing bowl, mix together 2 eggs, maple syrup, oil, applesauce, and pumpkin puree until well combined. Add into the dry ingredients and fold the wet and dry ingredients together until just combined.
    • Prepare the cream cheese filling, by mixing together cream cheese, vanilla extract, 1 egg, and 2 tablespoons of maple syrup together with a handheld mixer on medium speed until creamy and smooth.
    • Pour ½ of the pumpkin bread batter into the prepared loaf pan. Pour the filling on top of that. Then finish by gently dolloping the remaining bread batter onto the filling. (It is okay if it is not perfectly covered.)
    • Bake for 45 to 50 minutes or until a toothpick comes out clean.
    • Cool the bread in the loaf pan on a cooling rack for 10 to 15minutes. Remove the bread from the pan and continue to cool to room temperature before slicing and/or storing.

    Equipment Needed

    • Loaf Pan

    Notes

     Flour: Use whole wheat, white wheat, or even all-purpose flour.
    Nutmeg: It is best to grate whole nutmeg using a Microplane, instead of using ground nutmeg. 
    Pumpkin: Be sure to use 100% pumpkin puree, NOT pumpkin pie filling.
    Cream Cheese Filling: The cream cheese filling is optional--but highly encouraged. If you would like to omit the cream cheese swirl, just pour the entire Pumpkin Bread into the loaf pan and bake for the same amount of time.
    Storing Pumpkin Bread: Be sure to store this pumpkin bread in the fridge once cooled in an airtight container. It will last for up to 4 days when refrigerated. It can also be frozen if wrapped well, for up to 3 months. 

    Nutrition

    Calories: 202kcal | Carbohydrates: 26g | Protein: 5g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 51mg | Sodium: 296mg | Potassium: 219mg | Fiber: 2g | Sugar: 12g | Vitamin A: 3345IU | Vitamin C: 1mg | Calcium: 73mg | Iron: 1mg
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    About Kristen Chidsey

    Hi, I am Kristen, creator of A Mind "Full" Mom. I believe that making a wholesome family meal does not need to be hard or expensive! I love nothing more than to share with you delicious solutions for your hungry family.

    Reader Interactions

    Comments

    1. Fran

      October 01, 2021 at 6:58 pm

      5 stars
      Can the cream cheese filling, be used as an icing? I just want a simple cream cheese topping for the pumpkin bread. Next I will make it this way!!! Thank You!!

      Reply
      • Kristen Chidsey

        October 02, 2021 at 7:00 am

        I would actually use my cream cheese frosting for Banana Cake. The filling has raw eggs and only a very little sweetener, so it needs to be baked into the bread if using.

        Reply
    2. Natalie

      October 01, 2021 at 5:26 am

      5 stars
      I love that cream cheese swirl. Yum! Thanks!

      Reply
    3. Jenn

      September 30, 2021 at 2:59 pm

      5 stars
      The cream cheese swirl really sets this beautiful bread apart! Thanks so much for the recipe!

      Reply
    4. Dawn

      September 28, 2021 at 11:01 am

      1 star
      Followed the recipe exactly except used whole wheat pastry flour.
      Had to cook it over an hour and still was NOT cooked in the middle.
      Gummy uncooked center!!
      We were looking forward to a healthy low sugar treat since we are both Diabetics so dissapointed!

      Reply
      • Kristen Chidsey

        September 28, 2021 at 2:58 pm

        Hi Dawn! I am so sad for you! It is horrible to be anticipating a treat and not have it turn out as expected. A couple things, first whole pastry flour is lighter and therefore the measurements may have been off and you would need to use more flour.Secondly, what pumpkin puree you did use? Was it homemade or store bought? That may help me further troubleshoot for you.

        Reply
    5. Rachelle Lemke

      November 11, 2019 at 3:04 pm

      Can you substitute GF bread 1:1 with this and still have a reasonable result? How about almond flour?

      Reply
      • Kristen Chidsey

        November 11, 2019 at 4:05 pm

        Hi Rachelle! You can use 1:1 Gluten Free Flour Blend with success. Almond flour will not work. I hope that helps 🙂

        Reply
    6. Erica Schwarz

      October 30, 2019 at 8:41 pm

      5 stars
      This cake is so moist and delicious! Love that it is healthier too.

      Reply
      • Kristen Chidsey

        October 31, 2019 at 6:49 am

        I have never called this a cake Erica, but I like the way you think 😉 So glad you enjoyed!

        Reply
    7. Shadi Hasanzadenemati

      October 30, 2019 at 6:51 pm

      5 stars
      Everyone at my house loved it! Tasted SO good!

      Reply
      • Kristen Chidsey

        October 30, 2019 at 7:44 pm

        YAY! That is what I love to hear Shadi!

        Reply
    8. Liz

      November 16, 2016 at 9:40 pm

      My family loves pumpkin bread (well, the hubby doesn't, but the kids and I do!). This would be terrific for Thanksgiving week---Nick will be home from W-Sunday!! Hooray!

      Reply
      • Kristen Chidsey

        November 17, 2016 at 7:53 am

        Oh yes, I know Nick will LOVE this!

        Reply
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