Healthy Pumpkin Bread

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This healthy pumpkin bread is gluten-free and is naturally sweetened. It’s perfectly moist, flavorful and so sweet that you won’t need any added chocolate chips to love it. Everyone at home will enjoy it and it’s perfect for Batch Cooking or Meal Planning.

A loaf of Healthy Pumpkin Bread

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What do I need to make this pumpkin bread recipe

This recipe calls for a rather long list of ingredients, all of them necessary to make this gluten-free pumpkin bread and to ensure moistness and sweetness. 

Most of the ingredients are very common; you might already have them in your pantry. 

Let’s see the complete list:

Whole-grain oat flour
Grated coconut 
Almond flour
Baking soda
Baking powder
Pumpkin pie spice
Pumpkin puree
Grass-fed butter
Maple syrup (or honey)
Applesauce
Greek yogurt
Eggs
Vanilla extract

Oat flour can be made at home by simple processing oats in a food processor.

For the pumpkin pie spice, you can make your own version by simply mixing 4 different spices. In my post “Pumpkin Pie Spice”, I explain how to make your own blend.

If you can find canned pumpkin puree at the supermarket, make sure it’s organic and that the only ingredient listed on the label is pumpkin. 

Another option is to make your own pumpkin puree from fresh pumpkin. You can bake it until soft and then blend it. Again, you don’t need to add any extra ingredients.

It is the same for the applesauce. If you can’t find it already made, make it yourself at home. This all-natural applesauce recipe calls for just three ingredients has no sugar added and it’s easy to make.

As far as tools go, the bread pan I used for this recipe is 8.5×5 inches (22×12 cm), but you can use a similar size. You should also use a cooling rack.

How to make this healthy pumpkin bread

STEP BY STEP PICTURES ON HOW TO MAKE THIS GLUTEN-FREE PUMPKIN BREAD

Step 1 for healthy pumpkin bread

In a big bowl, add all of the dry ingredients: oat flour, grated coconut, almond flour, baking soda, baking powder, and pumpkin pie spice and toss them together.

Step 2 for healthy pumpkin bread

In a medium bowl, add all of the wet ingredients: pumpkin puree, butter, maple syrup (or honey), applesauce, yogurt, eggs, and vanilla extract. Mix them well.

Step 3 for healthy pumpkin bread

Add wet ingredients to dry ones and stir them together to get a uniform dough.

Step 4 for healthy pumpkin bread

Pour the dough into the previously greased pan and make it even.

Step 5 for healthy pumpkin bread

Sprinkle pumpkin seeds on top, if desired.

Bake at 350ºF (180ºC) for 45-55 minutes, or until a toothpick inserted into the center comes out clean.

Step 6 for healthy pumpkin bread

Let the bread cool in the pan for 10 to 15 minutes, then carefully transfer it to a cooling rack to finish cooling.

Once cool, slice it and enjoy!

WATCH HOW TO MAKE THIS HEALTHY PUMPKIN BREAD

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Why do I consider this pumpkin bread recipe to be healthy

The ingredients used in this recipe are all naturals.

PUMPKIN
Pumpkin is rich in vitamin A. 1 cup of cooked, mashed pumpkin provides 245% of the daily value. 
Plus, it has a good antioxidant activity that protects our cells.

OATS
Oats are a good source of soluble fiber and contain bioactive phytochemicals with antioxidant and anti-inflammatory effects. (1)

EGGS
Eggs are a great source of protein and have a high biological value. (2)
They are also a good source of vitamin D and antioxidants. (3) (4)

GREEK YOGURT
It’s a great source of probiotics.

Now, let’s let’s not forget that this is still a dessert and we shouldn’t be overindulging.

How do I store this sweet bread and how long does it last

Depending on how long you would like this bread to last, there are a few different ways to store it:

  • On the counter – it will last for 3 days tops, also depending on the room temperature.
  • In the fridge – in an air-tight glass container with an unscented paper towel on the bottom to soak up the moisture. It will last for about 5 to 7 days.
  • In the freezer – already sliced with some baking paper between the slices. You can store them in a glass container or in a Ziploc bag. This way, it will be easy to grab just one slice at a time. It will last for up to three months. 

How to thaw frozen pumpkin bread

To thaw one or more slices of frozen pumpkin bread, you can just let them sit at room temperature until fully thawed, or you can put the slice straight into a toaster. 

When using a toaster, the first round is for thawing them and the second one would be more for toast. Make sure you don’t burn them.

Like for any other food, don’t refreeze once thawed.

A slice of Healthy Pumpkin Bread on a plate

How to make a vegan version of this bread

To make a vegan version of this pumpkin bread, you can substitute the butter with coconut oil, use plant-based yogurt instead of the Greek version and substitute the eggs with flax eggs

Can this pumpkin bread be made into muffins or donuts?

There are many reasons why you would prefer to make muffins or donuts instead of bread. 

Maybe you don’t have a bread pan, or maybe you prefer to have individual portions. 

It doesn’t matter the reason, the good news is that you can use this recipe to make muffins, donuts or even a cake. The taste will be the same and so will the texture

Make sure to grease your molds and distribute the dough evenly. 

For smaller goods, like muffins and donuts, the baking time will change to approximately 25-30 minutes, or until a toothpick inserted in one of the muffins comes out clean. 

Your turn: Have you made pumpkin bread before? If not, do you think you will give this recipe a try? 

Let me know if you have any questions by leaving a comment below.

As always, I appreciate you stopping by my blog, and if you think this post might help someone you know to make even a small step to a healthier lifestyle, please don’t hesitate to share it away!

Happy Healthy Eating!

A big hug,

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A slice of Healthy Pumpkin Bread on a plate

Craving more healthy baking? Try these!

Gluten-free Chocolate Muffins

Oatmeal Cookies

Apple Crumble

Nutella Filled Healthy Donuts

Healthy Pumpkin Bread

A slice of Healthy Pumpkin Bread on a plate

This healthy pumpkin bread is gluten-free and is naturally sweetened. It’s perfectly moist, flavorful and so sweet that you won’t need any added chocolate chips to love it. Everyone at home will enjoy it and it’s perfect for Batch Cooking or Meal Planning.

  • Author: Claudia Canu
  • Prep Time: 15 min
  • Cook Time: 55 min
  • Total Time: 1 hour 10 min
  • Yield: 1 loaf 1x
  • Category: Breakfast
  • Method: Baking
  • Cuisine: Healthy
Scale

Ingredients

DRY INGREDIENTS

WET INGREDIENTS

  • 1 cup 100% pumpkin puree***
  • ¼ cup melted grass-fed butter
  • ¼ cup maple syrup (or honey)
  • ⅓ cup applesauce
  • ⅓ cup Greek yogurt
  • 2 pasture raised eggs
  • 1 teaspoon vanilla extract
  • 1 tablespoon of pumpkin seeds (optional)

Instructions

  1. Preheat the oven at 350ºF (180ºC). 
  2. In a big bowl, add all of the dry ingredients: oat flour, grated coconut, almond flour, baking soda, baking powder and pumpkin pie spice and toss them together. Mix them well.
  3. In a medium bowl, add all of the wet ingredients: pumpkin puree, butter, maple syrup (or honey), applesauce, yogurt, eggs and vanilla extract.
  4. Add wet ingredients to dry ones and stir them together to get a uniform dough.
  5. Grease the bread pan with butter or coconut oil.
  6. Pour the dough into the pan and sprinkle with pumpkin seeds, if desired. 
  7. Bake at 350ºF (180ºC) for 45-55 minutes, or until a toothpick inserted into the center comes out clean.
  8. Let the bread cool in the pan for 10 to 15 minutes, then carefully transfer it to a cooling rack to finish cooling.
  9. Once cool, slice it and enjoy!

Notes

*You can make oat flour by processing rolled oats in a food processor.

**You can substitute with cinnamon.

***You can make it by baking some pumpkin and processing in a food processor. You don’t need to add any other ingredients.

HOW TO STORE IT:

  • Store it at room temperature for 3 days tops. 
  • Store it in an air-tight container in the fridge for up to 5 or 7 days. Use a piece of unscented paper towel on the bottom to soak up the moisture.
  • Store it in the freezer, already sliced, with some baking paper between the slices. It will last for up to three months. You can then thaw it by letting it sit at room temperature until fully thawed, or you can put the slice straight into a toaster. Don’t refreeze once thawed.

MAKE IT VEGAN: Substitute butter for coconut oil, the Greek yogurt with plant-based yogurt, and eggs for flax eggs.

Keywords: pumpkin bread, pumpkin pie spice bread, applesauce pumpkin bread, gluten-free bread, fall pumpkin bread, autumn pumpkin bread

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10 responses to “Healthy Pumpkin Bread”

  1. Demeter says:

    Thank you for adding vegan directions to this yummy recipe. Love the pumpkin seeds sprinkled on top!

  2. Alison says:

    This pumpkin bread turned out perfect. I made it using your vegan recommendations and it came out moist and delicious!

  3. Julia says:

    This pumpkin bread sounds amazing! I love that you can use the same recipe and make pumpkin muffins out of it.

  4. Beth says:

    Pumpkin bread is a favorite in my home. If this recipe lasts the day, I enjoyed learning your tip on how to keep it from getting soggy in the fridge – paper towel – genius!!

  5. Sonal says:

    I love how you have included pictures to explain the recipes in detail. Thanks for the healthier version of Pumpkin Bread.

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