Healthy Pumpkin Bread
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.
- 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 grated coconut
- ½ cup almond flour
- ½ teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon pumpkin pie spice**
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
- Preheat the oven at 350ºF (180ºC).
- 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.
- Bake at 350ºF (180ºC) 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 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
Find it online: https://claudiacanu.com/healthy-recipe/healthy-pumpkin-bread/
