Healthy Low Sugar Pumpkin Bread Recipe
This delicious low sugar pumpkin bread is the perfect way to celebrate fall. This quick bread recipe is packed with flavor and naturally sweet with banana and granulated sugar free sweetener, making it suitable for any occasion! There is no better to start off your day than with a warm cup of coffee and a slice of this pumpkin bread.
You also might like this Banana Bread with Whole Wheat Flour.
Table of Contents
WHY YOU’LL LOVE THIS RECIPE
- This low sugar pumpkin bread recipe is healthy, moist, and full of flavor!
- It’s a healthier option that doesn’t compromise taste.
- It’s a great breakfast or snack recipe that your friends and family will rave about.
- A great way to use up leftover pumpkin and overripe bananas.
- It’s versatile! Leave out the sweetener and let the natural sweetness from the bananas shine through.
If you love pumpkin season as I do, then next time give this Pumpkin Apple Bread recipe a try.
EQUIPMENT NEEDED
You only need a few kitchen tools to help you make this recipe. Gather these tools and get ready to enjoy this simple recipe.
- loaf pans or mini loaf pans. I like the mini size so that I can share my banana bread.
- measuring cups and spoons
- large bowl
- medium bowl
- spatula
- toothpick for testing the doneness.
INGREDIENTS
This healthy pumpkin bread recipe only needs a few simple ingredients. All of these ingredients are easy to find in your pantries or at your local grocery store. After one quick trip to the store, you will be ready to make this homemade low sugar recipe. Those extra ripe bananas you have stashed, it’s time to use them!
- all-purpose flour – for use a gluten free 1:1 brand
- baking soda
- ground cinnamon
- pumpkin pie spice – make your own, it comes in handy!
- salt
- baking powder
- granulated sugar (optional if bananas are ripe, you can leave the sugars out of the recipe) – or use sugar free alternative like Swerve.
- brown sugar – or golden monk fruit.
- canola oil or coconut oil
- eggs
- pumpkin puree, not pumpkin pie filling. Have you made your own Instant Pot pumpkin puree?
- ripe banana – those brown specked bananas are perfect for this recipe.
- chocolate chips (optional) – I like to use sugar free chocolate baking chips.
HOW TO MAKE THIS LOW SUGAR PUMPKIN BREAD RECIPE
STEP 1: PREHEAT THE OVEN AND PREPARE THE PAN
1. Preheat the oven to 350°F. Lightly grease two regular loaf pans or 3 to 4 mini loaf pans with nonstick cooking spray and set aside.
STEP 2: MIX TOGETHER THE DRY INGREDIENTS
2. In a large mixing bowl whisk together the dry ingredients: flour, baking soda, cinnamon, pumpkin spice, salt, baking powder, granulated sugar, and brown sugar.
STEP 3: STIR TOGETHER THE WET INGREDIENTS
3. In a separate mixing bowl, blend the oil, eggs, pumpkin puree, and banana until blended.
STEP 4: BLEND TOGETHER THE WET AND DRY INGREDIENTS
Add the dry ingredients and stir just until combined.
STEP 5: FOLD IN THE CHOCOLATE CHIPS
4. Mix in the chocolate chips if using.
STEP 6: ADD THE BATTER TO THE PREPARED LOAF PAN
5. Divide the batter between the prepared baking pans.
STEP 7: BAKE THE PUMPKIN BREAD
6. Bake for 45 to 60 minutes or until a toothpick inserted in the center returns clean.
STEP 8: COOL BEFORE SERVING
Cool in the pans for 5 to 10 minutes before removing to continue cooling on a wire rack.
SUBSTITUTIONS AND ADDITIONS
Do you want to change up this low sugar pumpkin bread recipe? Here are some ideas:
- Instead of chocolate chips, you can fold in cinnamon chips or even dark chocolate chips.
- You could also fold in 1 cup of chopped nuts such as walnuts or pecans.
- You could also add 1 cup of dried cranberries, raisins, or chopped dried apricots.
- If you have an egg allergy in your household you can use flax eggs instead.
TIPS
Here are a few tips to help your batter and bread turn out perfectly every time you make it.
- Be careful not to overmix the batter or the bread will be tough. Mix just until everything is moistened.
- You can use either regular or mini loaf pans for this recipe. If using mini pans, the bread will bake more quickly so check them early.
- For best results, be sure to use ripe bananas. The riper the bananas, the more flavor they will add to the bread.
- I used canned pumpkin puree to make this recipe, however, you can use homemade pumpkin puree instead.
- If you are using coconut oil, be sure to use melted coconut oil.
- Top individual slices of this bread with cream cheese or peanut butter for an extra rich treat.
HOW TO STORE
This pumpkin loaf can be stored at room temperature, in an airtight container for several days. It can also be frozen for up to 3 months. Thaw frozen bread overnight in the refrigerator and then bring to room temperature before serving.
FAQS
Do you have questions about this pumpkin chocolate chip bread recipe? Here are the answers to the most commonly asked questions for this recipe.
You can reheat pumpkin bread by wrapping it in foil and heating in a 350°F oven for about 10 minutes. Or you can reheat a single slice in a toaster oven until it is warm.
Pumpkin bread is a fairly moist bread, so if it crumbles when you cut it, it may not be completely cooked. Be sure to check the bread with a toothpick inserted in the center to make sure it comes out clean before removing it from the oven.
You can tell if your pumpkin bread is done by inserting a toothpick into the center of the loaf. If it comes out clean, the bread is done. If not, bake for a few minutes longer and check again.
OTHER DELICIOUS PUMPKIN RECIPES YOU MAY ENJOY
- Pumpkin Delight Dessert
- Low Carb Pumpkin Cheesecake
- Pumpkin Pie Croissant Bundles
- Pumpkin Pound Cake with Pumpkin Spice Glaze
Low Sugar Pumpkin Bread Recipe
Ingredients
- 3 cups all-purpose flour
- 1 teaspoons baking soda
- 1 teaspoon baking powder
- 1 ½ teaspoon ground cinnamon
- 1 ½ teaspoon pumpkin pie spice
- 1 teaspoon salt
- 1/4 cup granulated sugar
- 1/4 cup packed brown sugar
- ⅔ cup canola oil or coconut oil
- 3 eggs
- 1 cup pumpkin puree
- 1 cup mashed ripe banana about 2 large bananas
- 1 cup chocolate chips optional
Instructions
- 1. Preheat the oven to 350°F. Line with parchment paper and lightly grease two 9"x5" loaf pans or 3 5"x3" mini loaf pans with nonstick cooking spray and set aside.
2. In a large mixing bowl whisk together the dry ingredients: flour, baking soda, cinnamon, pumpkin spice, salt, baking powder, granulated sugar, and brown sugar (if using).
3. In a separate large mixing bowl, blend the oil, eggs, pumpkin puree, and banana until blended. Add the dry ingredients and stir just until combined.
4. Mix in the chocolate chips if using.
5. Divide the batter between the prepared baking pans.
6. Bake for 45 to 60 minutes or until a toothpick inserted in the center returns clean. Cool in the pans for 5 to 10 minutes before removing to continue cooling on a wire rack.
Notes
Nutrition
Disclaimer
Please note that the nutritional information provided are guidelines and may vary based on the brand of products used. For your specific nutritional goals use My Fitness Pal or Verywell Fit recipe calculators. All content within this site is not intended as medical diagnosis or treatment and should not be considered a substitute for professional medical expertise.
Very dry and crumbly. I believe a whole can of pumpkin and more oil is necessary.
So disappointing.
Hi Joan, I don’t know for sure, but your oven may cook at a higher temperature than mine. With pumpkin, oil, eggs, and banana this has never turned out dry for me. I’m sorry it didn’t work for you.
I followed the recipe using 1/4 cup of brown sugar and I tripled the spices, added nutmeg, cardamom, and cloves. The bread is so bland, no flavor of pumpkin,but the texture is great. I used canned pumpkin- Green Valley Organic- maybe this is the flavor problem? Or I needed more chocolate chips, I only had 1/2 cup? The sweetness profile is good for me.
Hi Deborah, I’m not sure why this wouldn’t satisfy your tastebuds, especially by increasing all the spices 3 x’s the amount listed. The flavors come from the spices and the real pumpkin puree.
Great recipe. I went heavy on the spices because I just like them. Instead of the sugar I used 2 bananas and about a quarter cup of agave. Thank you for writing the recipe with that option.I also sprinkled the top with cane sugar. I omitted the oil and used 1/3 cup applesauce, the bread was still very moist and had a great texture. I am trying to eat healthier and this recipe is a keeper. Great job!
I love the applesauce addition! It comes out a little denser, but just as delicious! Thank you for trying this recipe and for the great rating!