Healthy Pumpkin Bread

This is a great recipe for a fall-inspired treat that’s a healthier alternative to traditional pumpkin bread recipes. With whole wheat and oat flour, coconut oil, and Greek yogurt, this sweet pumpkin bread is moist, flavorful, and full of seasonal goodness.


  • 2 cups whole wheat flour
  • 1 cup uncooked oats, divided
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • ½ teaspoon salt
  • 2 eggs, lightly beaten
  • ¾ cup coconut oil, melted
  • ½ cup maple syrup
  • ¼ cup Greek yogurt
  • 1 teaspoon vanilla extract
  • 1 15-ounce can pumpkin puree
  • Optional Topping: ¼ cup oats, 1 tablespoon coconut oil, ½ teaspoon ground cinnamon, 2 tablespoons maple syrup


  1. Preheat oven to 350°F and spray a 9-inch loaf pan with cooking spray.
  2. In a medium bowl, combine wheat flour, ¾ cup of oats, baking soda, baking powder, cinnamon, nutmeg, cloves, and salt.
  3. In a separate bowl, whisk together eggs, coconut oil, maple syrup, Greek yogurt, and vanilla extract until well blended.
  4. Add pumpkin puree to wet ingredients and mix until well blended.
  5. Add wet ingredients to dry ingredients and mix well.
  6. Transfer batter to prepared loaf pan.
  7. In a small bowl, combine remaining ¼ cup of oats, 1 tablespoon of coconut oil, ground cinnamon, and maple syrup. Sprinkle on top of the batter.
  8. Bake for 50-60 minutes, or until a toothpick inserted into the middle of the loaf comes out clean. Let cool for 10 minutes before serving.