This Healthy Pumpkin Bread is so easy to make and perfect for an easy breakfast or treat! It’s refined sugar free, dairy free and made in one bowl!
I’ve talked about my love for muffins before, but lately I’ve been making more breads and I can’t stop eating them. They do take longer to bake than muffins do, but there’s something so cozy and delicious about them. I’ve made this Healthy Pumpkin Bread too many times to count this season and I’m not stopping anytime soon!
I’m embarrassed to admit that this Healthy Pumpkin Bread does not stay around long in our house. My whole family loves it and we enjoy it for breakfast, snacks and dessert.
What Makes This Healthy Pumpkin Bread?
When I call this Healthy Pumpkin Bread I don’t necessarily mean that you can eat as much as you want and it will be great for you. But here are a few reasons I’m calling this healthy:
- Refined Sugar Free and Low Sugar – To sweeten this pumpkin bread I use maple syrup and coconut sugar. I only use a small amount of each one, but you can experiment with the recipe and use even less or more if you like.
- Coconut Oil – I use coconut oil instead of butter or vegetable oil. I prefer to use coconut oil because it’s high in healthy saturated fats that help raise good cholesterol.
- Whole Wheat Flour – I’ve made this recipe using entirely whole wheat flour and also half whole wheat and half all purpose. It tastes great both ways!
How To Make This Healthy Pumpkin Bread Recipe
This is one of the easiest bread recipes I’ve ever made! It’s one of those baking recipes that you can make a few times and then you’ll have it memorized.
- You start by adding all the wet ingredients, plus the coconut sugar, to a large bowl and whisking until it’s combined.
- You then add the dry ingredients right into the same bowl and mix again until it’s all combined. I don’t even use an electric mixer for this recipe!
- Add your pumpkin bread batter to a greased loaf pan and then bake until cooked through. And you’re done!
- I like to let my pumpkin bread sit until it’s completely cooled before eating, but it’s also delicious warm with melted butter 🙂
Optional Add Ins For Your Pumpkin Bread Recipe
- Nuts – walnuts, pecans, macadamia nuts, etc…
- Chocolate chips – you could use any kind of chocolate chip you like (cinnamon, white, dark, caramel)
- Cranberries – dried or fresh
- Orange zest and juice
- Grated carrot
This Healthy Pumpkin Bread is easy to make, super moist and so flavorful!
- 1 (15 oz) can pure pumpkin puree
- 1/2 cup melted coconut oil, use refined if you don’t want it to taste like coconut
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup coconut sugar
- 1/2 cup unsweetened almond milk
- 1/4 cup pure maple syrup
- 2 cups flour (I like to use one cup whole wheat, one cup all purpose)
- 2 teaspoons ground cinnamon
- 1/2 teaspoons ground nutmeg
- 1/2 teaspoons ground cloves
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- Pre-heat oven to 325 degrees F. Grease a loaf pan and set aside.
- Add the pumpkin puree, coconut oil, eggs, coconut sugar, vanilla and maple syrup to a large bowl and mix until combined.
- Next, add the remaining dry ingredients and mix again until everything is combined. Pour batter into the loaf pan and bake pumpkin bread until a toothpick inserted in the middle comes out clean, 50-55 mins. Let pumpkin bread cool in the pan for 10 minutes and then transfer to a wire cooling rack to cool the rest of the way. If you cut into it before it’s cooled it may seem a little gooey but it won’t be like that if you let it cool longer.
Store in an airtight container at room temperature or in the refrigerator for up to 4 days.
Pumpkin bread can be frozen in an airtight container for up to 3 months.