Healthy Pumpkin Bread [One Bowl, Refined Sugar Free]

  • Author: She Likes Food
  • Prep Time: 15 mins
  • Cook Time: 55 mins
  • Total Time: 1 hour 10 minutes
  • Yield: 8 1x
  • Category: Breakfast, Snack
  • Method: Oven
  • Cuisine: American


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


  1. Pre-heat oven to 325 degrees F.  Grease a loaf pan and set aside.
  2. Add the pumpkin puree, coconut oil, eggs, coconut sugar, vanilla and maple syrup to a large bowl and mix until combined.
  3. 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.