Raise your hands if you’re excited about fall! I’m looking forward to pumpkin treats, cooler weather and dusting off my favorite boots. The leaves on the trees outside look tired, so I think we’re in for a show soon.
I’m satisfying my pumpkin cravings with my favorite pumpkin bread while we wait for those magnificent red and orange trees. This recipe is a simplified and perfected version of my old honey-sweetened pumpkin bread.
It’s made with pumpkin purée and spices, of course, plus honey (or maple syrup), white whole wheat flour (which is more neutral-flavored than regular) and coconut oil. Combine all of those in one bowl and you’ll get some seriously amazing pumpkin bread.
Vegan Pumpkin Bread Recipe (oil Free, Wfpb)
If you’re a fan of my banana bread, you’re going to love this recipe, too. This recipe is highly adaptable to special diets, and I’ve added notes for adjustments under the recipe. Pumpkin bread for everyone!
I’ve been making recipe videos with my brother. We’ve gotten into more arguments than I’d like to admit, but we’re in a great rhythm now. Let us know what you think of our pumpkin bread video, will you, please? It’s short and snappy, and I hope you love it.
Please let me know how this bread turns out for you in the comments! I hope you love it as much as I do.
Healthy Flourless Pumpkin Bread
This amazing pumpkin bread is naturally sweetened with honey or maple syrup, and made with whole wheat flour. It’s so moist and fluffy, no one will ever guess! You can easily make this pumpkin bread vegan and/or gluten free—check the recipe notes for details. Recipe yields 1 loaf.
Storage suggestions: This bread is moist, so it will keep for just two or three days at room temperature. Store it in the refrigerator for five to seven days, or in the freezer for up to three months or so. I like to slice the bread before freezing and defrost individual slices, either by letting them rest at room temperature or lightly toasting them.
*Oil options: I love coconut oil here. I used unrefined coconut oil and can hardly taste it in the final product. Olive oil might lend an herbal note to the muffins, if you’re into that (I tested with California Olive Ranch’s “Everyday” variety and couldn’t even taste it). Vegetable oil has a neutral flavor, but the average vegetable/canola oil is highly processed, so I recommend using cold-pressed sunflower oil or grapeseed oil if possible.
Healthy Pumpkin Bread (one Bowl Recipe!)
Make it vegan: Use maple syrup instead of honey, replace the eggs with flax eggs and choose non-dairy milk (I used almond milk) or water.
Make it gluten free: Bob’s Red Mill’s all-purpose gluten-free flour blend works well. Or, substitute 2 ½ cups certified gluten-free oat flour instead. Do NOT substitute coconut flour.
Make it lower in fat: I would argue that this bread contains a healthy amount of fat, but you can replace the oil with applesauce if you’re following a low-fat diet.
Easy Pumpkin Cream Cheese Bread (moist & Low In Sugar!)
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here.
Please let me know how it turned out for you! Leave a comment below and share a picture on Instagram with the hashtag #.
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Healthy Gluten Free Pumpkin Bread
© Cookie and Kate 2010 - 2023. All rights reserved. Cookie and Kate is a registered trademark of Cookie and Kate LLC.This healthy pumpkin bread is moist, tender, and made in one bowl! With just 5 minutes prep, it’s easy and under 150 calories per slice.
There is an unfair stigma that pumpkin desserts are unhealthy and something that must only be enjoyed on special occasions. That is far from the truth and there are tons of options out there.
Some of my healthy pumpkin desserts to make include a pumpkin pie and pumpkin muffins. If I had a favorite, though, it would have to be pumpkin bread.
Better Than Starbucks Pumpkin Bread
What I love about this recipe is just how perfect it is. The texture is super moist and tender and it has a naturally sweet pumpkin flavor! It’s healthy enough to enjoy a slice for breakfast or a cheeky slice (or two) for dessert!
This recipe is very simple and the short ingredient list is proof. It uses pantry staple ingredients, and this is what you’ll need:
Simple is an understatement for this recipe. The prep work is less than two minutes and the oven takes care of all the hard work. Ready to whip up a loaf?
Super Moist Pumpkin Bread (gluten Free, Dairy Free)
Start by whisking together the pumpkin puree, coconut oil, eggs, sugar, and pumpkin pie spice until smooth. Gently mix through the oat flour and baking powder until combined.
What we love about this bread is just how forgiving it is to various diets out there and how easy it is to adapt. Here is what we have tried:
Dry pumpkin bread is a result of overbaking. Once a skewer comes out mostly clean from the center, the bread is done, as it continues to cook as it is cooling down.
Healthy Pumpkin Bread (gf Quick Bread Recipe) + Video
Yes, canned pumpkin and pumpkin puree are both the same thing. Canned pumpkin can either be unsweetened or as a pumpkin pie filling. If in doubt, ALWAYS choose the former.
This healthy pumpkin bread is super moist and tender and made in one bowl! NO butter, NO white flour, and NO added sugar, it has just 150 calories per slice.
TO STORE: Pumpkin bread can be stored at room temperature in a sealable container for up to 5 days. If you’d like the bread to keep longer, store it in the refrigerator and it will keep for at least a week.
Healthy Pumpkin Bread Recipe (dairy Free, Plant Based)
TO FREEZE: Place slices of the pumpkin bread in a ziplock bag and store them in the freezer for up to 6 months.
Serving: 1 slice Calories: 145 kcal Carbohydrates: 20 g Protein: 6 g Fat: 8 g Sodium: 54 mg Potassium: 130 mg Fiber: 2 g Vitamin A: 63 IU Vitamin C: 1 mg Calcium: 47 mg Iron: 1 mg NET CARBS: 18 g
Disclosure: This post may contain affiliate links. I may earn a small commission for my endorsement, recommendation, testimonial, and/or link to any products or services from this website.
Vegan Pumpkin Bread (easy + Healthy)
I’m a two time cookbook author, photographer, and writer, and passionate about creating easy and healthier recipes. I believe you don’t need to be experienced in the kitchen to make good food using simple ingredients that most importantly, taste delicious.A Healthy Pumpkin Bread Recipe everyone will enjoy! Easy to make with pantry staples, this is a delicious healthy fall dessert! This post is sponsored by my friends at Bob’s Red Mill.
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Enjoy it plain, slather it with pumpkin cream cheese or have it alongside a Pumpkin Spice Latte – no matter how you enjoy it- it’s delicious!
Healthy Pumpkin Bread With A Cream Cheese Swirl
Not all pumpkin bread recipes are healthy. This is a healthier option for those that love pumpkin bread. It’s lower in calories, sugar and fat compared to regular pumpkin bread!
We love baking with Bob’s Red Mill! Whether it’s their Oat Flour, or Organic Whole Wheat Flour – we use their products in some of our favorite treats.
The Organic Whole Wheat Flour is my favorite because it makes the perfect light, fluffy baked goods, while adding a little bit of extra nutrition. It’s 100% stone ground from hard red wheat, with all of the nutritious bran and germ still intact.
Healthy Sourdough Pumpkin Spice Bread Recipe (or Muffins)
If you’re gluten free or can’t eat wheat, don’t worry! You can also use Bob’s Red Mill Gluten Free Oat Flour in place of whole wheat flour.
The best way to tell if your pumpkin bread is done is to stick a toothpick in the center of the bread. If the toothpick comes out clean the bread is finished cooking.
Maple Syrup: You can sub maple syrup for honey in this recipe. We don’t recommend using any of the fake ‘zero sugar’ sweetener alternatives.
Best Healthy Gluten Free Pumpkin Bread
Whole Wheat Flour/Gluten Free: You can substitute gluten free oat flour or homemade oat flour for whole wheat flour 1:1. Almond flour and coconut flour can never be substituted for whole wheat flour 1:1. We don’t recommend trying it.
Spices:You can use 3.5 teaspoons of pumpkin pie spice in these muffins. If you do not have nutmeg or cloves, just add a little bit more cinnamon/ginger.
Vegan:I have not tried making these muffins vegan, but you might be able to substitute the eggs with flax eggs. You can substitute maple syrup for honey.
Easy Healthy Pumpkin Cake (with Pear!)
If your pumpkin bread doesn’t rise it could be because your baking powder or baking soda is old. Make sure to use fresh baking powder and baking soda. You also could’ve added too much liquid or overfilled your pan
If your pumpkin bread is sinking it’s probably because you added too much liquid. Make sure the bread is fully cooked before removing it from the oven. Even if the bread has sunk, it probably will still taste good. You could break it apart and turn it into
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