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Super moist and delicious pumpkin ginger bread. Made with healthy additions like applesauce, maple syrup, whole wheat flour, and pomegranate seeds. Every bite of this bread is filled with sweet pumpkin, and infused with hints of ginger and cinnamon…beyond good. This recipe comes by way of Joy Bauer and her latest book, Joy’s Simple Food Remedies, where every recipe is nothing short of delicious.
It’s hard to believe, but this is my first ever pumpkin bread recipe. In my six years of creating recipes I’ve yet to share a pumpkin bread recipe. I know, it’s shocking, but it’s true.
That all changes today, and it’s all thanks to Joy Bauer and her delicious (healthy) pumpkin ginger bread. If you read my last nine favorite things post, then you know that a couple of weeks ago I headed to New York to film something extra special with Joy. It was such a fun trip and we had a blast cooking a holiday meal for you all…coming this December to her series Joyful Eats. Joy has been a friend for a while now, so it was great to finally do something together on camera!
What’s even more exciting? Joy’s latest cookbook (she has quite a few), Joy’s Simple Food Remedies, just came out a few weeks ago. It’s full of DELICIOUS recipes that are geared towards curing whatever happens to be ailing you. Looking to boost your energy? Cure a hangover? Reduce wrinkles? Need a holiday detox? Joy has amazingly yummy and healthy recipes for all these, and so much more. It’s honestly so impressive. I couldn’t be more in love with this cookbook. It’s a health focused cookbook that actually has delicious recipes that leave you feeling satisfied.
When Joy sent me her cookbook a few weeks ago, I was swamped with projects. I only had time take a quick peek inside. But immediately, I was drawn to so many recipes. I’m talking french fries, pumpkin chili, chicken noodle soup…so many good ones to choose from.
And then I came across this pumpkin ginger bread. I knew I needed to bookmark it to make, so that I could share with you all in November. It just looked SO delicious! And Joy makes her pumpkin bread with pomegranate arils, which you all know how much I love.
I waited for a cold day to bake this up, and guys, I was not disappointed. It might be healthy, but trust me, it tastes so good. This pumpkin bread is heavy on the pumpkin flavor, perfectly sweet, and has hints of maple throughout. It’s super moist, and spiced with my favorite mix of fall spices…ginger, cinnamon and nutmeg.
To make this bread, you’ll need your basic baking ingredients, plus a can of pumpkin puree, applesauce, and pomegranate arils.
The pumpkin keeps the bread incredibly moist, while the applesauce replaces the oil and sugar. Thus keeping the bread free of any processed sugars, and low on the oil. It’s genius.
My only change was to top the bread with the pomegranate seeds, as opposed to baking them into the bread. I love fresh pomegranate so much. So I wanted to keep the seeds out of the bread itself, and only used them for serving.
OK, and I maybe added a smear of salted butter. Because warm pumpkin bread just needs a little salty butter. The bread is amazing on its own, but my mom has me trained for life to always top any warm bread with a little butter.
See, I simply couldn’t help it.
Leftovers are great toasted up for breakfast. They’re also a delicious pick-me-up midday snack. But my personal favorite? As an any time of day dessert, accompanied by a steaming mug of hot chocolate (DO THIS!). Basically, this is just the perfect bread, with major health benefits. You’re going to love it!
Oh, and I love the idea of baking up this bread as homemade hostess gifts. Or even as gifts for friends and family over the holidays.
And as if that wasn’t enough…today happens to be Joy’s birthday!! So, give her a follow on Instagram, wish her a very happy birthday, and make sure to pick up a copy of her new cookbook. It’s filled with recipes for all occasions, and it too would make a great gift for the holidays!
If you make this pumpkin ginger bread please be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to also tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Healthy Pumpkin Ginger Bread
Servings: 10
Calories Per Serving: 490 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 2 eggs, lightly beaten
- 1/4 cup whole milk (Joy uses almond milk)
- 1 can (15 ounce) pumpkin puree
- 1 tablespoon canola oil
- 1/2 cup unsweetened applesauce
- 1/2 cup real maple syrup
- 2 teaspoons vanilla extract
- 1 cup whole wheat flour
- 1 cup all-purpose flour
- 2 teaspoons ground ginger
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon kosher salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 cup pomegranate seeds, plus more for serving
Instructions
- 1. Preheat the oven to 325 degrees F. Mist a 9x5 inch loaf pan with oil.2. Add the eggs, milk, pumpkin, oil, applesauce, maple syrup, and vanilla to a medium bowl and whisk until combined. 3. Add the flours, ginger, cinnamon, nutmeg, salt, baking soda, and baking powder to a large bowl and mix well. Pour the wet ingredients into the dry and stir until just combined. Gently fold in the pomegranate seeds (do not overmix). 4. Pour the batter into the prepared loaf pan and tap the bottom a few times on the counter to even everything out. Bake on a middle rack for 60-70 minutes, or until a toothpick inserted into the center comes out clean (60 minutes will result in a super moist, cake like consistency; 65-plus minutes will still create a moist but firmer consistency. Both textures are delicious). Let the bread cool for at least 10 minutes. Slice and serve with pomegranate seeds.
Notes
*Reprinted with permission from Joy's Simple Food Remedies by Joy Bauer.
Would this work well with 2 cups all-purpose flour instead of using the wheat flour?
Also, would it mess up if I left out the pomegranate seeds? Or would I need to substitute something for those?
I loved this in the past, just can’t do the wheat flour anymore. Can I use another cup of gluten-free all purpose flour instead or any other gluten-free flours I can sub? This was delicious & SO nutrient-dense which is an extra WIN! I’m thinking of decorating the top with pepitas & a sprinkling of coconut milk powder or a sub for powdered sugar…
Hi there! I haven’t ever tried this recipe with gf flour before so I’m not sure! xT
Unfortunately I agree with everyone else – the bread turned out way to gooey and flavorless. I put it in a baking dish and overbaked it by 20 min and it still was too much moisture. I’d recommend cutting down the pumpkin or removing the milk. I love healthier versions and unfortunately this recipe didn’t cut it. So bummed!
Hi Holly,
Thanks for giving this recipe a try and sharing your feedback! Sorry to hear it didn’t turn out for you. I would recommend using a metal loaf pan for baking, using a baking dish is most likely what caused the issues here:) xx
After reading the reviews I added 1/2c .of oats and baked it at 350 degrees for 1 1/2 hour. I also used molasses instead of honey and added dry ginger , raisons and walnuts.
Moist and delicious after the changes.
Hey there,
Happy Monday!!💐 Thank you so much for making this recipe and your comment, so glad to hear it was a winner! xx
Should have read the comments. So sad – such a waste of ingredients. I followed the recipe exactly, used my trusty loaf pan that has never failed me. A toothpick came out clean but as soon as I took this out of the oven it deflated into a pancake. It was really sad looking. I didn’t even taste it as cutting in the middle after it cooled revealed it was terribly underbaked (which I should have known when it sank). I usually would rate any of Tiegan’s recipes 5 stars, I have two of her cookbooks! But this was just terrible. 🙁
Just correcting my spelling of *Thieghan!
Hi Julia,
Thanks for giving this recipe a try and sharing your feedback, so sorry to hear it didn’t turn out well for you. Please let me know if there is anything that I can help with! xTieghan
i always read the comments first, this time i did not as everything i have ever made has been wonderful. not this time. I followed directions perfectly. the bread at 70mins wasso under done inedible. baked it for a solid hour longer, raised temp to 350* still never completely cooked. such a shame, total bummer.
Hi Krista,
Thanks for giving this recipe a try, so sorry to hear it was not enjoyed! Was there anything that you may have adjusted in the recipe? What kind of pan did you bake in? Please let me know how I can help! xT
This was delicious as long as you’re not looking for a super sweet dessert type bread. Perfect for a breakfast bread though, in my opinion, particularly bc of it’s very subtle sweetness. I topped it with a little cinnamon sugar butter and it was great!
Consistency was a tad gooey on the inside but I think that’s intentional to add to the moistness of this bread. I baked at 325 for 60 min then went up to 350 for 20 more minutes.
Hey Nicole,
Happy Wednesday! I love to hear that this recipe was enjoyed, thanks so much for making it and sharing your feedback! xx
I am an experienced baker and this recipe just did not turn out. I cooked it forever and ever and it was still SO gooey on the inside. Gummy, flavorless and so sad. My loaf pan was a little smaller than called for in the recipe so I baked the extra batter in a muffin tin and the muffins had the same problem. They never really set.
I was using puréed pumpkin from a pumpkin I roasted (not canned) so thought maybe I just had too much moisture content, but I see other reviewers having similar problems. So disappointing!
Hi Bethany,
Thanks for giving this recipe a try and sharing your feedback, sorry to hear it was not enjoyed. It could have been the freshly roasted pumpkin…also what material was the pan you used? Please let me know how I can help! xT
What kind of loaf pans do you use…metal, glass, enameled cast iron? Thanks
Hey Susan,
I like to use metal loaf pans:)
So bummed! I tried making it, and the instructions were super easy to follow, but it came out not tasting at all pumpkin-y. It just tasted like flavorless bread. Maybe adding some pumpkin pie spices to it would help! The consistency otherwise was very nice.
Hey Jenna,
Thanks for making this recipe and sharing your feedback. So sorry it was not enjoyed. Was there anything you may have adjusted? Let me know how I can help! xTieghan
I’ve baked many pumpkin breads before and nothing has ever came out like this. It came out burnt on the top and raw on inside. Did not adjust anything with the recipe. It honestly is such a bummer.
Hi Alex,
Thanks for giving the recipe a try and sharing your feedback. So sorry to hear it was not enjoyed. Please let me know if I can help in any way! xx
This recipe looks delicious! I was curious if you have tried making this recipe gluten-free before and if you have any substitution recommendations?
Hey Claire,
You can follow the recipe as is and use an equal amount of GF flour. Please let me know if you give the recipe a try, I hope you love it! xTieghan
Absolutely loved this recipe. I accidentally bought pumpkin pie filling (has added sugar, oil, etc) instead of pumpkin purée & it was still perfect. I didn’t have whole wheat flour, so I just used all purpose for the whole thing. Annnnd instead of milk, I used Oat Milk! Moist, fluffy, full of flavour. So easy to make & I already had all of the ingredients in my house (except pumpkin)! I think this might even be better than banana bread?!? Can’t wait to make it again!!
OH, and definitely bake a little longer than 70 mins!! Closer to 80 mins works best because otherwise, I could see it being undercooked. WORTH THE WAIT!
Hello,
I’m wondering whether we can make this even healthier by substituting white flour with buckwheat flour ? Oat flour? Can I also add hemp, flax and/or chia and add more “wet” ingredients to compensate? Let me know your expert opinion! Trying to savor the holidays without telling my thighs 🙂
Hi there! Yes you could definitely make those substitutions to make it work how you like! 🙂 xTieghan
Great recipe! Take a note and went to cook!
Thanks so much Nastya! xTieghan
Dang always read the comments first. So disappointed it never fully baked. It looked and felt perfect on the outside at 70 mins. I also over baked it another hour and its so wet and sticky. I used a standard loaf pan. I guess I could try again only using 1/2 the batter per bake.
Hey Candice,
So sorry you had issues with this recipe. Was there anything you adjusted? Did you use a different baking method? Let me know how I can help! xTieghan
This recipe makes the best healthy pumpkin bread recipe I have ever tried! It’s delicious! you HAVE to try this one!! It went immediately into my recipe box because it is such a family/friends favorite!!! I love that it has no sugar or butter and it comes out absolutely delicious without those items, in fact you would never know they are missing!
Thank you so much Debbie! I am really glad you enjoyed this one! xTieghan