The Only Pumpkin Bread Recipe You Need

We all need that one great recipe for certain classics, and this really is the only Pumpkin Bread recipe you’ll need. Antioxidant-rich pumpkin puree is infused with warm cinnamon, pumpkin pie spices and vanilla. We use half whole-wheat flour, which bumps up the fiber content without turning the loaf too dense. And you’re going to love that we reduced the sugar in this bread to less than half of what other recipes use—trust us, you won’t even miss it. The addition of chocolate chips is optional (but highly recommended!). Keep reading for our expert tips, including what ingredient substitutions you can make.

Tips from the EatingWell Test Kitchen

These are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you too! 

• If you want, you can replace the pumpkin puree with sweet potato puree. For a different flavor and texture, consider adding citrus zest or chopped nuts to the batter.
• To make it easier to remove the bread from the pan, line the pan with parchment paper, allowing some to hang over the edges. This will create handles to help lift the bread out when it’s ready.
• Although it may be tempting to cut a warm slice straight from the oven, it’s best to let the loaf cool completely first. This allows the crumb to set fully, providing a better texture and making slicing easier.

Nutrition Notes

• Pumpkin puree is loaded with vitamin A, a nutrient that supports healthy vision, skin and immunity, and also acts as an antioxidant, reducing inflammation. The potassium in pumpkin may help reduce blood pressure, and pumpkin’s fiber will keep things moving through your gut, preventing constipation.
• Whole-wheat flour adds more fiber and antioxidants to this bread. Fiber provides food for your beneficial gut bacteria, helping them thrive and multiply. And eating more fiber is not only good for your gut, but also for your heart by helping to lower cholesterol levels.