This healthy pumpkin bread is gluten-free and is naturally sweetened. Itβs perfectly moist, flavorful and so sweet that you wonβt need any added chocolate chips to love it. Everyone at home will enjoy it and itβs perfect for Batch Cooking or Meal Planning.
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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.Β
Most of the ingredients are very common; you might already have them in your pantry.Β
Letβs see the complete list:
Whole-grain oat flour
Grated coconutΒ
Almond flour
Baking soda
Baking powder
Pumpkin pie spice
Pumpkin puree
Grass-fed butter
Maple syrup (or raw honey)
Applesauce
Greek yogurt
Eggs
Pure vanilla
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 itβs organic and that the only ingredient listed on the label is pumpkin.Β
Another option is to make your own pumpkin puree from fresh pumpkin. You can bake it until soft and then blend it. Again, you donβt need to add any extra ingredients.
It is the same for the applesauce. If you canβt find it already made, make it yourself at home. This all-natural applesauce recipe calls for just three ingredients has no sugar added and itβs easy to make.
As far as tools go, the loaf pan I used for this recipe is 8.5Γ5 inches (22Γ12 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
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.
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.
Add wet ingredients to dry ones and stir them together to get a uniform dough.
Pour the dough into the previously greased pan and make it even.
Sprinkle pumpkin seeds on top, if desired.
Bake at 350ΒΊF (180ΒΊC) for 45-55 minutes, or until a toothpick inserted into the center comes out clean.
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
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.Β
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
Itβs a great source of probiotics.
Now, letβs letβs not forget that this is still a dessert and we shouldnβt 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 β it will last for 3 days tops, also depending on the room temperature.
- In the fridge β 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 β 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.Β
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.Β
When using a toaster, the first round is for thawing them and the second one would be more for toast. Make sure you donβt burn them.
Like for any other food, donβt refreeze once thawed.
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.Β
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.Β
Maybe you donβt have a bread pan, or maybe you prefer to have individual portions.Β
It doesnβt 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.Β
Make sure to grease your molds and distribute the dough evenly.Β
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.Β
Your turn: Have you made pumpkin bread before? If not, do you think you will give this recipe a try?Β
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 donβt hesitate to share it away!
Happy Healthy Eating!
A big hug,
Craving more healthy baking? Try these!
Gluten-free Chocolate Muffins
Oatmeal Cookies
Apple Crumble
Nutella Filled Healthy Donuts
Healthy Pumpkin Bread
This healthy pumpkin bread is gluten-free and is naturally sweetened. Itβs perfectly moist, flavorful and so sweet that you wonβt need any added chocolate chips to love it. Everyone at home will enjoy it and itβs 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
Ingredients
DRY INGREDIENTS
- 1 cup whole grain oat flour* (gluten-free if necessary)
- 2 tablespoons coconut flakesΒ
- Β½ cup almond flour
- Β½ teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon pumpkin pie spice**
WET INGREDIENTS
- 1 cup 100% pumpkin puree***
- ΒΌ cup melted grass-fed butter
- ΒΌ cup maple syrup (or raw honey)
- β cup applesauce
- β cup Greek yogurt
- 2 pasture raised eggs
- 1 teaspoon vanilla extract
- 1 tablespoon of pumpkin seeds (optional)
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Instructions
- Preheat the oven at 350ΒΊF (180ΒΊC).Β
- 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.
- In a medium bowl, add all of the wet ingredients: pumpkin puree, butter, maple syrup (or honey), applesauce, yogurt, eggs and vanilla extract.
- Add wet ingredients to dry ones and stir them together to get a uniform dough.
- Grease the bread pan with butter or coconut oil.
- Pour the dough into the pan and sprinkle with pumpkin seeds, if desired.Β
- Bake at 350ΒΊF (180ΒΊC) for 45-55 minutes, or until a toothpick inserted into the center comes out clean.
- 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!
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 donβt need to add any other ingredients.
HOW TO STORE IT:
- Store it at room temperature for 3 days tops.Β
- 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. Donβt 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
Claudia Canu is a former junk food and sugar addict transformed into a Health Motivator with a masterβs degree in Nutrition. She has created this website not only to share her βJourney to her Healthy Fortiesβ but also to help other busy women with basic knowledge about nutrition and who donβt love cooking, to live a healthier life, and achieve big goals.
To get in contact with Claudia, visit the contact page. To read more about her, click here.
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12 responses to βHealthy Pumpkin Breadβ
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Hi, Iβm Claudia
Iβm a Health Motivator, I hold aΒ masterβs degree in Nutrition and Dietetics and Iβm dedicated to making it easier for you to live a healthier life.
More about me
Thank you for adding vegan directions to this yummy recipe. Love the pumpkin seeds sprinkled on top!
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Thank you, Demeter π
This pumpkin bread turned out perfect. I made it using your vegan recommendations and it came out moist and delicious!
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Thank you so much for your feedback, Alison. Iβm glad you enjoyed it!
This pumpkin bread sounds amazing! I love that you can use the same recipe and make pumpkin muffins out of it.
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Yes, I think itβs always nice to decide the shape we want to give to our bakings π
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 β paper towel β genius!!
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LOL depending on how many people you are in the house, it probably wonβt last the day π
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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Thank you, Sonal. I hope the step by step photos are helpful π
Hi! Love this recipe, I am currently not eating grains- could you substitute the oat flour with coconut flour or more almond flour?
Hi Connie! I guess you could try substituting the cup of oat flour with 3/4 cup of almond flour and 1/4 of coconut flour.
Maybe to experiment try making only 1/2 the recipe first.