Lightened-Up Pumpkin Bread

A pumpkin loaf recipe that skips the calorie overload. Honey, olive oil, and walnuts keep it soft, flavorful, and lighter than most pumpkin breads.

Lightened-Up Pumpkin Bread with Honey, Olive Oil, and Walnuts

This lightened-up pumpkin bread stays soft, golden and pulls off the trick of being about half the calories without tasting like it gave anything up. Honey and olive oil keep it tender, the spices give it the required fall-kissed vibe. Every slice makes you feel like you got away with something.

The caveat is, you’ll bake it once and then three more times because suddenly morning coffee feels incomplete without it. Toast it, smear it or eat it plain standing at the counter – either way this pumpkin bread holds its ground every time.

Why I Love This Recipe

• Half the calories, still makes you forget it’s “lighter.”
• Spiced just enough to feel reckless with your coffee.
• This pumpkin loaf dares you to take another bite again…and again.

Ingredients

What goes into this lightened-up pumpkin bread:

• Whole wheat + all-purpose flour – hearty and soft.
• Pumpkin puree – pure pumpkin flavor.
• Honey – sweet and moist.
• Olive oil – keeps it tender.
• Eggs – hold it together.
• Brown sugar Splenda – lighter sweetness.
• Walnuts – crunchy bites.
• Pepitas – toasted top.
• Spices – cinnamon, nutmeg, ginger, allspice, cloves.
• Baking soda, baking powder, salt – lift and balance.

How to Make Lightened-Up Pumpkin Bread

Find the complete printable recipe with measurements in the recipe card at the BOTTOM OF THE POST.

• Step One (prep the pan and oven)
  Heat the oven to 350°F (175°C) and grab an 8×4-inch (20×10 cm) loaf pan. I like to give it a spray of cooking oil and line it with parchment so I can lift the loaf right out after baking.
• Step Two (mix the dry stuff)
  In a big bowl, whisk together the flours, baking soda, baking powder, spices, and salt. Using both whole wheat and all-purpose makes this a lighter pumpkin bread that still bakes up soft.
• Step Three (blend the wet ingredients)
  Add the eggs, pumpkin puree, honey, olive oil, and brown sugar Splenda right into the bowl. A quick blend gives you a smooth, pumpkin-colored batter that smells like fall already.
• Step Four (add the crunch)
  Fold in the walnuts so it becomes a true pumpkin walnut bread with little bites of texture in every slice. If you like a nutty topping, my pumpkin brown sugar muffins bake walnuts right into a crumble topping that’s hard to resist.
• Step Five (top and bake)
  Pour the batter into the prepared pan and scatter pepitas across the top. Bake for about 40–45 minutes, until a toothpick in the center comes out clean.
• Step Six (cool and enjoy)
  Let the loaf cool in the pan for 10 minutes, then move it to a rack. Slice it once it’s cooled down, or tear off a warm piece if you can’t wait.

Recipe Tips

Here’s how to make this lighter pumpkin bread your own without losing the point of the recipe:

• Use pecans instead of walnuts, or leave out the nuts completely for a nut-free version.
• For an even lower calorie pumpkin bread, leave out the honey. It still bakes up slightly sweet with the same soft texture. For another lighter dessert, my two-ingredient pumpkin cake is about as simple as it gets, but skip the glaze if you want to keep the calories lower.
• Don’t substitute the brown sugar Splenda. It’s the piece that really keeps this pumpkin bread on the lighter side if that’s important to you.

Storage & Leftovers

Here’s how to keep this lighter pumpkin bread tasting fresh after it comes out of the oven:

• Counter: Once cooled, wrap tightly or keep in an airtight container. Good for 2–3 days at room temperature.
• Fridge: Keeps well for up to a week if you prefer it chilled.
• Freezer: Slice the loaf, wrap each piece, and store in a freezer bag. Thaws quickly on the counter or in the toaster.

Freezing works especially well with this lower calorie pumpkin bread since it keeps the texture soft even after thawing.

FAQs

• Can I make this into whole wheat pumpkin bread only?
  Yes, you can use all whole wheat flour, but the loaf will bake up denser and less tender than the lighter blend.
• Is this really a lower calorie pumpkin bread compared to regular recipes?
  Most pumpkin breads hover around 400–500 calories a slice. This one lands closer to 237 per slice, so you’re looking at about half the calories without losing flavor.
• Can I bake this pumpkin bread with honey only, no Splenda?
  You can, but it won’t qualify as a lightened-up loaf. Honey adds flavor, but the brown sugar Splenda is what keeps the calories in check. If you ever want to take a break from the lighter side, my pumpkin buttermilk muffins are rich and buttery with a streusel top.
• What other add-ins work besides walnuts?
  Pecans, chocolate chips, or dried cranberries all work here, but keep in mind extras make it richer than the lighter pumpkin walnut bread. This bread keeps things light, but if you want the indulgent version, my pumpkin crumb coffee cake goes all out with a thick, buttery crumble topping.

More Pumpkin Recipes to Try

If you’re in a pumpkin mood, these belong on your list:

• Pumpkin Icebox Cake – cool and creamy.
• Mini Pumpkin Pies – small but rich.
• Pumpkin Cake Donuts – sugar-dusted rings.
• Pumpkin Tiramisu – pumpkin meets espresso.

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Print Recipe

5 from 2 votes

Lightened-Up Pumpkin Bread

This lightened-up pumpkin bread is made with honey, olive oil, and walnuts for a soft, spiced loaf that’s about half the calories of classic pumpkin bread.

Prep Time15 minutes mins

Cook Time45 minutes mins

Total Time1 hour hr

Course: Breakfast, Dessert

Cuisine: American

Keyword: lightened up pumpkin bread, lower calorie pumpkin bread, pumpkin bread with honey, pumpkin walnut bread, reduced calorie pumpkin bread, whole wheat pumpkin bread

Servings: 12 slices

Calories: 237kcal

Author: Cathy Pollak

Equipment

• loaf pan 8x4 (20x10 cm) The right size for a tall loaf.
• mixing bowls Large enough for all ingredients.
• hand mixer or whisk. To blend the batter.
• parchment paper Makes it easy to lift out the loaf.

Ingredients

• cooking spray
• ¾ cup (90 g) whole wheat flour
• ⅔ cup (83 g) all-purpose flour
• 1 tsp (4 g) baking soda
• 1 tsp (4 g) baking powder
• 1 tsp (3 g) ground cinnamon
• ½ tsp (1 g) ground nutmeg
• ¼ tsp (0.5 g) ground ginger
• ¼ tsp (0.5 g) ground allspice
• ¼ tsp (0.5 g) ground cloves
• ¼ tsp (1.5 g) table salt
• 2 large eggs
• 1 cup (245 g) pumpkin puree
• ⅓ cup (113 g) clover honey
• ⅓ cup (80 ml) extra virgin olive oil
• ¼ cup (36 g) packed brown sugar Splenda do not sub if you want a lower calorie version
• 1 cup (120 g) chopped walnuts
• 2 tbsps (18 g) pepitas (pumpkin) seeds

Instructions

• Preheat the oven to 350°F (175°C). Spray an 8x4-inch (20x10 cm) loaf pan with cooking spray and line with parchment paper for easy removal.
  cooking spray
• In a large bowl, mix together the whole wheat flour, all-purpose flour, baking soda, baking powder, cinnamon, nutmeg, ginger, allspice, cloves, and salt.
  ¾ cup (90 g) whole wheat flour, ⅔ cup (83 g) all-purpose flour, 1 tsp (4 g) baking soda, 1 tsp (4 g) baking powder, 1 tsp (3 g) ground cinnamon, ½ tsp (1 g) ground nutmeg, ¼ tsp (0.5 g) ground ginger, ¼ tsp (0.5 g) ground allspice, ¼ tsp (0.5 g) ground cloves, ¼ tsp (1.5 g) table salt
• Add the eggs, pumpkin puree, honey, olive oil, and brown sugar Splenda. Blend until smooth.
  2 large eggs, 1 cup (245 g) pumpkin puree, ⅓ cup (113 g) clover honey, ⅓ cup (80 ml) extra virgin olive oil, ¼ cup (36 g) packed brown sugar Splenda
• Stir in the chopped walnuts.
  1 cup (120 g) chopped walnuts
• Pour the batter into the prepared loaf pan. Sprinkle the pepitas over the top.
  2 tbsps (18 g) pepitas (pumpkin) seeds
• Bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean.
• Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Notes

• For a nut-free version, leave out the walnuts and pepitas.
• To cut calories further, leave out the honey. The loaf will still bake with a hint of sweetness and a soft texture.
• Stick to brown sugar Splenda for this recipe. Substitutions won’t give the same lightened-up result.

 

If you’re making this lightened-up pumkin bread, check out the full post. That’s where I keep extra tips, FAQs, and details that don’t always make it into the recipe card.

Nutrition info is an estimate and will vary depending on the brands you use.

 

©Noble Pig. All content and photos are copyright protected. Sharing the recipe link is always appreciated, but copying and pasting the full recipe anywhere else isn’t allowed.

Nutrition

Nutrition Facts

Lightened-Up Pumpkin Bread

Amount Per Serving (87 g)

Calories 237 Calories from Fat 126

% Daily Value*

Fat 14g22%

Saturated Fat 1.5g9%

Polyunsaturated Fat 13g

Monounsaturated Fat 10g

Cholesterol 31mg10%

Sodium 205mg9%

Potassium 158mg5%

Carbohydrates 25g8%

Fiber 3g13%

Sugar 11g12%

Protein 5g10%

Vitamin A 3360IU67%

Vitamin C 1mg1%

Calcium 35mg4%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

Have you made this Lightened-Up Pumpkin Bread? I’d love to hear how it turned out – leave a comment below and let me know.

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