Perfect for pumpkin season, you’ll love this healthy pumpkin cake recipe made with fresh pumpkin puree and a ‘secret’ fruity ingredient (juicy pear!). Soft and moist on the inside and lightly crisp on the top, this super healthy twist on a Fall classic cake contains simple ingredients including whole wheat flour, olive oil, and cozy spices.

It’s also refined sugar free, nut free, and easy to make dairy free if you wish. But I promise it still tastes like a treat!

Why you’ll love it

Some healthy cakes taste… well, just a bit TOO healthy, don’t you think?

This is one of those cakes that you take a first bite of… and you can’t believe it’s a ‘healthy cake’. If like me you’re a big fan of these kinds of desserts, you just have to try this 30-minute healthy chocolate cake. It’s pretty legendary.

I won’t deny that this healthy pumpkin pear bread does indeed taste ‘wholesome’, but it’s also melt-in-your mouth delicious at the same time! I make mine with fresh pumpkin puree (but use canned if you like).

Here’s what I think you’ll love.

✔ Low in sugar, but rich and sweet. This cake is naturally sweetened (no refined sugar!). The sweetness comes from just half a cup of maple syrup or honey AND the natural sweetness of both the pumpkin and pear. Which, by the way, go wonderfully well together!

✔ Packed with wholesome (but simple) ingredients. Wholewheat flour gives a slightly nutty vibe to the bread – without it containing any nuts – although you can add some if you like! The subtle flavor of the olive oil actually pairs well with the other flavors in the loaf. And of course there’s all that pumpkin and pear goodness (hello vitamins A and C, fiber, antioxidants and more).

✔ Beautifully moist, but with a lightly crunchy top.

✔ A very easy recipe. Just stir the wet ingredients into the dry, pour into a loaf pan and bake.

✔ Easy to adapt to make your own. For example, make it dairy free by switching out the milk for orange juice, swap the pear for an apple, or throw in some dried fruit, nuts or sneaky dark chocolate chips. More ideas below!

✔ Keeps well. This healthy pumpkin loaf will stay moist and delicious in an airtight container for 4 to 5 days. So perfect for lunch boxes and after school snacks throughout the week!

About the ingredients

Compared to some other healthy pumpkin cake recipes I’ve seen, this doesn’t contain a lot of ingredients – and nothing that’s difficult to find. Here’s what you need to know.

Pumpkin puree: There are two options here. If you’d like to make this healthy pumpkin cake super quick and easy, just use canned pumpkin puree. Just make sure to use pure pumpkin puree and not pumpkin pie filling which contains extra ingredients.

The second option is to make your own fresh homemade pumpkin puree. It’s pretty simple, especially if you have an electric pressure cooker or a microwave. See my simple instructions below!

TOP PUMPKIN PUREE MAKING TIPS: 1. To keep this ‘quick bread’ super simple, I like to make the puree on a different day. There’s usually about 2 cups, which is enough for two cakes. I either plan to make two cakes, or I freeze some for the next time. 2. You can use any kind of pumpkin. If regular pumpkin isn’t available, just use butternut squash!

Whole wheat flour (+ baking soda/powder): Whole wheat flour works very well in the cake, but really you can use almost any kind of flour. White whole wheat flour, all-purpose, gluten-free and spelt flours all work well.

Spices (ginger, cinnamon & nutmeg): This recipe is for quite a big loaf cake, so I like to add enough of the cozy pumpkin spices to actually taste them. If you like, you can use 1.5 tablespoons of pumpkin pie spice instead.

The zest of an orange: I love to add this for extra zesty flavor!

Eggs: 2 large, good quality eggs. You could try egg-free by using flax eggs, but note that the texture of the cake will turn out differently. I haven’t tried it myself!

Olive oil: Melted coconut oil works well, too.

Pure maple syrup: Honey works well as an alternative in this lightly sweetened bread. Feel free to use another kind of sweetener, but just make sure that it’s liquid.

Liquid: Either milk or orange juice, if you’d like to keep the pumpkin bread dairy free. Non dairy milks such as almond milk or oat milk work, too.

A pear: Chopped into small pieces – no need to peel!

How to make it

The step-by-step guide below should help you make the recipe perfectly first time. Scroll down to the end for the full recipe including ingredient amounts.

This is the fun part, because this healthy pumpkin and pear cake is very easy to make. It would be a great cake to make with your kids. Once the ingredients are all prepped, all you really have to do is mix the wet ingredients into the dry.

First things first…

How to make homemade pumpkin puree for pumpkin bread

There are a few very simple ways to do this. I usually make the puree ahead so that it’s all ready to go on the day I want to make the cake. You just need to plan ahead a bit that’s all!

Electric pressure cooker (or Instant Pot). This is my favourite way to make puree. Simply pour about a cup of water into the bottom of your cooker. Place the entire pumpkin half – skin and all – on the wire rack or in the steamer basket. Cook on high pressure for 15 to 20 minutes, depending on how big the piece is. Let the pressure release naturally. If it’s underdone, don’t worry – just cook for another few minutes.

Then just scrape the soft flesh out with a metal spoon. Puree with a stick blender or in a food processor.

Microwave. Place cut-side up on a piece of kitchen paper and microwave for about 20 minutes. Just microwave for a bit longer if not soft enough. Then scoop out and blend exactly as described above.

Steam. Scoop out seeds, and chop into large chunks. Steam in saucepan or steamer basket with a bit of water. Don’t forget to pop a lid on. Steam for about 30 minutes or until super soft and ready to puree.

Bake. The final option is to bake your pumpkin in the oven until tender. No need to chop or peel. Just place cut-side down on baking paper on a baking tray. Bake at 180C/355F for around 30 to 50 minutes. Just keep checking after 30 minutes until the pumpkin flesh is nice and soft. Then scoop out and blend as in the other methods above.

How to make the cake

Once you’ve made the puree (or have grabbed some canned pumpkin puree), it’s all very easy!

The first thing you do is stir together all the dry ingredients in a large bowl – flour, baking soda and powder, spices, and orange zest.

Then, you guessed it, stir together all the wet ingredients in a separate medium bowl or jug – so eggs, pumpkin, oil, maple syrup/honey, and milk or orange juice.

Stir in the lovely chopped pieces of pear.

Pour the cake batter into a prepared loaf tin and bake!

Variations

The basic healthy pumpkin cake recipe I use here is very ‘tweakable’. I’ve made it with both milk and orange juice, with and without orange zest, and with different oils.

Here are some other ways you can make it your own. I bet you can think of some of your own tweaks, too!

• Use chopped apple instead of pear.

• Add nuts of your choice (I’d say about 1/4 cup).

• Use pineapple, apple or even lemon juice instead of orange juice or milk.

• Add lemon zest instead of orange zest, or skip the zest altogether.

• Sprinkle some flaked coconut (or more nuts) over the top before baking.

• Throw in some chopped dates (about 1/4 cup) or other dried fruit.

• Skip the pear and add a large grated carrot instead for even more vegetable goodness.

• If you’re feeling sneaky, add some dark chocolate chips (about 1/4 cup).

How to serve

I like to eat the cake slightly warm. The best way to achieve this of course is to slice and eat soon after it’s baked! I actually think this would make a perfect healthier fall dessert, perhaps with some Greek yogurt or some of this chocolate banana nice cream on top!

Once it’s cooled, you can pop slices in the toaster and lightly (or not-so-lightly!) toast. Spread generously with butter or peanut or almond butter if you’re that way inclined, and serve with a hot cup of coffee or tea on the side.

Since this is a healthy pumpkin cake, it’s also perfect for school lunch boxes or afternoon pick-me-up snacks. I also think it’s healthy enough for breakfast, don’t you?

Storing and freezing

I find that this healthy pumpkin loaf keeps well for quite a few days. Just wrap well in baking paper and/or aluminium foil/plastic wrap and store in an airtight container for up to 4-5 days. Keeping it in the fridge will preserve it for even longer.

It also freezes really well. Simply let cool then wrap well and freeze in a Ziploc bag for around 2 to 3 months. If you prefer, you can freeze individual slices. Just remember to store them between layers of parchment paper so that they don’t stick together.

More healthier cakes

• This really easy air fryer banana bread is just a mini loaf, so it won’t tempt you all week long!
• These low sugar Greek yogurt blueberry muffins have hundreds of 5* reviews! These similar Greek yogurt banana muffins are pretty popular, too.
• Want a healthier cake for a party? I recommend this incredible 30-minute healthy chocolate cake, or these healthier vanilla cupcakes.
• This 2-minute peanut butter healthy mug cake is perfect when you want a tasty, healthy treat in a hurry.
• Healthy avocado brownies!

Fan of healthy snacking? Check out this list of 50+ healthy sweet snacks that don’t taste boring!

Also check out this list of 25 low sugar cakes (that still taste great!).

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