Yes, there’s a healthier way to make pumpkin bread! I got a recipe from allrecipes.com, but I honestly changed it so much I consider it mine now. The original called for 3 cups of sugar! No way! I subbed in 1 cup honey, and it was plenty sweet. The original must have had the goal of being sugar encrusted.

I made this last week, and my family and I thoroughly enjoyed it! I didn’t take a picture of it this time (shocking, I know!). Trust me, it’s awesome!

Healthy Honey Pumpkin Bread

Preheat oven to 350 degrees F. Spray 3 loaf pans with non-stick spray.

Using a large bowl, mix pumpkin puree, eggs, applesauce, oil, and honey until well blended. Mix dry ingredients together in another bowl. Stir dry ingredients into wet ingredients until it’s just blended. (Don’t over mix.) Pour mixture into the prepared loaf pans. Bake for 45-50 minutes. Depending upon your oven, the bread may cook faster, so check your bread at 40 minutes. The loaves are done when a toothpick comes out clean when inserted in the center.

Note: A 15oz can will work for the pumpkin, just add some water to make sure you have enough moisture. The original recipe called for water; however, with having extra pumpkin and adding honey instead of granulated sugar, I needed to take some moisture out. Adding about 1/2 cup water with a 15oz can of pumpkin should work, although I haven’t tested it myself.