I’m partnering with Bob’s Red Mill® to bring you today’s recipe! I absolutely love all of their products, especially their flours. They’re extremely high quality yet still totally affordable—and absolutely perfect for baking!
While in college, I drove to my parents’ house an hour and a half away for Thanksgiving every year for our usual quiet, low-key holiday celebration. We usually prepared a few things the night before, like the pumpkin and pecan pies along with great-grandma’s famous cranberry salad, but we cooked everything else on Thursday.
Since my mom and brother don’t enjoy preparing food quite as much, Dad and I often made nearly all of the dishes just the two of us. Homemade bread rolls completely from scratch, Dad’s favorite stuffing, the turkey, a green vegetable side dish like our favorite roasted Brussels sprouts… Although Mom sometimes helped out with the mashed potatoes and world’s best sweet potato casserole!
To serve our Thanksgiving meal shortly after noon, we began cooking early in the morning, usually with the Macy’s Thanksgiving Day Parade playing in the background. Yet I actually set my alarm to ring a couple hours prior to our start time in order to squeeze in a run first.
Bundled up in mittens, a fleece headband, and warm jacket, I headed out the door right around when the sun rose to run around the deserted city streets. I rarely saw anybody during that hour, and I loved the peaceful calm of those misty, foggy mornings. As soon as I returned home, I hopped in the shower (partially to thaw—I get cold so easily!) and scarfed down a quick breakfast before turning to the handwritten recipes with Dad.
I usually opted for a bowl of cereal on those Thanksgiving mornings, but… This Healthy Morning Glory Pumpkin Bread would’ve been so festive and delicious! It’s supremely moist and tender with lots of cozy flavors, and it’s full of wholesome mix-ins like fruit and nuts. Yet unlike many traditional pumpkin bread recipes, this healthy one contains no refined flour or sugar—and just 128 calories!
Definitely perfect for Thanksgiving morning… Or any fall breakfast!
Let’s go over how to make this healthy morning glory pumpkin bread!
You’ll start with Bob’s Red Mill organic whole wheat pastry flour. It’s made from soft white wheat, which has the same healthy benefits as red wheat (that’s what regular whole wheat flour is typically made from!) like extra fiber, but that white wheat has a lighter taste and texture.
Because Bob’s Red Mill grinds their organic white wheat so finely to make their organic whole wheat pastry flour, it basically has the same lighter texture as all-purpose flour—and that lets the pumpkin flavor and moist texture of this healthy morning glory pumpkin bread truly shine!
There are definitely a million reasons why I’m completely obsessed with Bob’s Red Mill organic whole wheat pastry flour! Truly worth every penny! ♡ (You can find it at a store near you using their handy store locator here!)
You’ll also add a slew of spices to that whole wheat pastry flour: cinnamon, allspice, ginger, nutmeg, and cloves. These are the same spices in pumpkin pie spice, so you could easily substitute that… However, I really love mixing up my own blend because (a) I can tailor the amounts of each to exactly suit my tastes and (b) I already keep jars of the individual spices in my cabinet already!
Unlike traditional recipes that use lots of butter or oil, you only need ½ tablespoon of butter for your healthy morning glory pumpkin bread—and just 2 egg whites! That definitely helps keep this recipe low calorie.
Then the rest of its tender texture comes from two ingredients: pumpkin purée and Greek yogurt. If you’ve scrolled through my recipes before, you probably know how much I love baking with Greek yogurt! It adds the same moisture to your batter as extra butter or oil but for a fraction of the calories, and it gives your baked treats a protein boost, too!
And yes—the pumpkin purée isn’t just for flavor! It also adds a lot of moisture to this healthy morning glory pumpkin bread. Just remember to use the regular kind, not pumpkin pie mix! The latter contains added refined sugar, which we’re trying to avoid in this healthy morning glory pumpkin bread.
Instead, you’ll sweeten your healthy morning glory pumpkin bread with liquid stevia (like this)! Stevia is a plant-based, no-calorie sweetener that contains nothing refined or artificial (aka it’s clean eating friendly). It’s also highly concentrated—you just need 1 ½ teaspoons! (And you’ll use it in all of these recipes of mine, too!)
Time for the “morning glory” part of this healthy pumpkin bread! Just like my all-time favorite morning glory muffins, this recipe uses the five classic morning glory mix-ins…
Carrots. Use freshly grated ones! Don’t substitute store-bought pre-shredded carrots (also called “matchstick” carrots). Those are thicker and drier, and they don’t soften properly while baking. (They also don’t have as strong or sweet of a carrot flavor, in my opinion!)
Apple. I use Fuji apples because they’re naturally sweet and have a great texture for baking! Just remember to cut them to be no larger than chocolate chips so your healthy morning glory pumpkin bread bakes evenly.
Raisins. I actually have a secret trick for these… I hydrate them first! Just add your raisins to a bowl, cover them with water and a lid, and put that in the microwave for 1 minute. If you let them sit while measuring and mixing together all of the other ingredients, they’ll be really plump and juicy by the time you need to fold them into the batter. So good!
Pecans. I use these finely diced pecans (aka pecan chips) for a quick shortcut! Walnuts would also work, if you prefer.
Coconut. I use Bob’s Red Mill shredded unsweetened coconut to avoid the added refined sugar in regular shredded sweetened coconut. Both will work though!
Now your healthy morning glory pumpkin bread batter is ready to spread into the pan! Then slide that in the oven, set a timer, and…
Enjoy every bite! And when you make your own, remember to snap a picture and share it on Instagram using #amyshealthybaking and tagging @amyshealthybaking IN the photo itself! (That guarantees I’ll see your picture! ?) I’d love to see your healthy morning glory pumpkin bread!
Healthy Morning Glory Pumpkin Bread | | Print |
- 2 cups (240g) Bob’s Red Mill Organic Whole Wheat Pastry Flour (measured like this)
- 1 tbsp (7g) ground cinnamon
- ½ tsp ground allspice
- ¼ tsp ground ginger
- ¼ tsp ground nutmeg
- ¼ tsp ground cloves
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ tbsp (7g) unsalted butter or coconut oil, melted and cooled slightly
- 2 large egg whites, room temperature
- 1 ½ tsp vanilla extract
- 1 ½ tsp liquid stevia
- ¾ cup (183) pumpkin purée (not pumpkin pie mix!)
- ¼ cup (60g) plain nonfat Greek yogurt
- ½ cup (120mL) nonfat milk
- 1 ½ cups (160g) freshly grated carrot (about 2 medium large, peeled first!)
- ¾ cup (94g) finely diced apple (about 1 small)
- ¼ cup (40g) raisins (see Notes!)
- 2 tbsp (14g) finely diced pecans
- 2 tbsp (10g) Bob’s Red Mill Shredded Unsweetened Coconut
- Preheat the oven to 350°F. Lightly coat a 9x5” loaf pan with nonstick cooking spray.
- In a medium bowl, whisk together the flour, cinnamon, allspice, ginger, nutmeg, cloves, baking powder, baking soda, and salt. In a separate bowl, whisk together the butter, eggs, vanilla extract, and vanilla stevia. Add in the pumpkin purée and Greek yogurt, stirring until no large lumps remain. Alternate between adding the flour mixture and milk, beginning and ending with the flour mixture, and stirring just until incorporated. (For best results, add the flour mixture in 3 equal parts.) Gently fold in the carrots, apple, raisins, pecans, and coconut.
- Spread the batter into the prepared pan. Bake at 350°F for 55-65 minutes or until a toothpick inserted into the center comes out clean or with a few crumbs attached. (If the top of the loaf begins browning too much after the first 45-50 minutes, then quickly and carefully cover the top of the pan with foil!) Cool in the pan for 10 minutes before carefully transferring to a wire rack to cool completely.
To find Bob’s Red Mill products at a store near you, use their handy store locator here!
For a gluten-free option, use Bob’s Red Mill Gluten Free 1-to-1 Baking Flour.
Bob’s Red Mill Organic Whole Wheat Flour, Bob’s Red Mill Organic Ivory Wheat Flour (aka white whole wheat flour!), or Bob’s Red Mill All Purpose Flour may be substituted for the Organic Whole Wheat Pastry Flour. (The non-organic versions work, too!)
I always prefer making my own homemade pumpkin spice, but you can substitute 4 ¼ teaspoons of store-bought pumpkin spice for the cinnamon, allspice, ginger, nutmeg, and cloves if you prefer.
I highly recommend using the liquid stevia! You’ll use it in all of these recipes of mine, and I buy it online here because that’s the best price I’ve found.
If you prefer not to use the liquid stevia, substitute ½ cup + 2 tablespoons (150mL) of agave, honey, or pure maple syrup for the liquid stevia. Omit the milk if using any of those liquid sweeteners. The baking time may also increase. Alternatively, substitute ½ cup + 2 tablespoons (120g) Bob’s Red Mill Coconut Sugar or brown sugar for the liquid stevia, and reduce the milk to ¼ cup + 2 tablespoons (90mL). (The batter should be fairly thick, similar to muffin batter.)
Any milk may be substituted for the nonfat milk.
Do not substitute store-bought pre-shredded carrots! They’re too thick and dry, and they don’t soften properly while baking.
I prefer red Fuji apples. They’re firm enough for baking and naturally sweet. Cut them to be no larger than the size of chocolate chips. (I actually prefer dicing mine smaller, about the same size as mini chocolate chips!)
If your raisins are older, drier, or not very plump or juicy… Add them to a microwave-safe bowl, and pour water on top until they’re completely covered. Seal plastic wrap over the top (or place a plate on top!), and microwave the bowl on high for 1 minute. If you let the raisins sit while mixing together the muffin batter, this little trick hydrates them so they’re really soft and juicy!
For a shortcut, I used these pre-chopped pecans! They’re SO handy to have around! If you prefer, walnuts will also work.
Shredded sweetened coconut may be substituted for the unsweetened.
I’m not a huge fan of nuts or coconut in my baked goods, which is why the amounts are fairly small. You’re welcome to increase either or both, if you prefer!
{gluten-free, clean eating, low fat, lower sugar}
View Nutrition Information + Weight Watchers Points
This post was sponsored by Bob’s Red Mill®. (Find their products at a store near you using their handy store locator here!) As always, all opinions, text, photographs, and recipe are my own.
You may also like Amy’s other recipes…
♡ Healthy Morning Glory Zucchini Bread
♡ Healthy Morning Glory Gingerbread
♡ Healthy Morning Glory Banana Bread
♡ The Ultimate Healthy Morning Glory Muffins
♡ Healthy Chocolate Chip Pumpkin Bread
♡ …and the rest of Amy’s healthy pumpkin recipes!
how about making muffins instead of a loaf? Looks so good
Definitely! You can make 12 muffins instead, if you prefer. Bake them at the same temperature, and begin checking on them around 16 minutes. They may take more time to bake, but they’ll be done when the tops feel firm and a toothpick inserted the center comes out clean or with a few crumbs attached. 🙂 I can’t wait to hear what you think of this recipe Marcia!
I am LOVING the pumpkin EVERYTHING – the recipes have all been fabulous!
You’re so sweet — thanks Shelley!! That means a lot to me! 🙂 I’d love to hear what you think of this pumpkin bread if you decide to try it!
Amy;
Hi,your morning glory pumpkin bread looks so good and tasty and i am going to make it at the end of this month after i go buy three ingredients to make your recipe.I was wondering if your recipe can be put into 8 mini loaf tins.My mom and i also have two regular bread tins and my mini bread tins but i prefer to eat mini loaves.
Kim
I really appreciate your interest in my recipe Kim! Yes, your mini loaf tins should work fine. They’ll require a lot less time to bake, so begin checking around 20 minutes. They’ll be done when the tops feel firm and a toothpick inserted into the center comes out clean or with a few crumbs attached. I’m so excited to hear what you and your mom think of this pumpkin bread! 🙂
Hi Amy! Thank you so much for such amazing recipes! I’ve been in such a carrot mood and I loved how this bread turned out! I’ve also tried it replacing the pumpkin 1:1 with unsweetened applesauce because I was in an especially apple mood one day and really liked it that way too!
I’m so glad you enjoyed this pumpkin bread Emily! Thanks so much for taking the time to let me know! 🙂 I really appreciate you including your applesauce modification too — I always love hearing what recipe tweaks work!
Could I use the whole egg instead of just the whites?
Yes, you may use 2 whole eggs! Reduce the butter or coconut oil to ½ teaspoon to compensate for the added volume from the yolks. You may also need to bake your loaf for just a couple of extra minutes. 🙂 I can’t wait to hear what you think of this pumpkin bread Sherry!
I really loved the bread. It was delicious. I made it as specified other than using the whole egg. My puzzlement came when it wasn’t clear to me how to add the milk. I added it to the pumpkin liquid bowl, then incorporated the liquids with the flour as directed. If I’d only done the milk into the flour, when would the pumpkin-egg-oil-vanilla portion be added. Might just be me. I haven’t baked much lately. Love your site, your write-ups, pictures & preciseness.
I’m so happy to hear that you enjoyed this pumpkin bread, Anita! Thanks for letting us know, it really means a lot!
When you are mixing this batter, you would have three components you need to combine. 1 – the dry ingredients (flour, spices, baking powder, baking soda and salt), 2 – the wet ingredients (butter, eggs, vanilla, stevia, pumpkin and yogurt), and 3 – milk. Your wet ingredient bowl becomes center stage, and you will take the bowl of dry ingredients and the milk and add them a bit at a time to the wet ingredient bowl, taking turns. With Amy’s instructions, you’d want to add about ⅓ from the dry ingredients bowl, about half of the milk, another ⅓ from the dry ingredients, the remaining milk, and then the final ⅓ of the dry ingredients. Doing it this way will balance the texture as you mix and be sure everything is incorporated well and evenly. Does that help?
Thanks so much for your sweet words! I’m excited to see what you decide to bake next! 😉