This homemade healthy pumpkin bread is so soft and fluffy! The texture and flavor are perfect for fall. The light and moist texture is complemented by the warm spices. This quick and easy recipe takes less than an hour in total. Serve this healthy quick bread for breakfast, an afternoon snack, or a healthier dessert!
Check out our Best Fall Desserts for more delicious ideas!
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Why You'll Love This Recipe
- This healthy pumpkin bread is quick and easy to make.
- Everything is made in one mixing bowl.
- This quick bread is made with nutritious and wholesome ingredients.
- This bread contains essential nutrients like fiber, vitamins, and minerals.
- It is naturally sweetened with coconut sugar.
- This loaf has warm and cozy fall flavors. Check out these Fall Breakfast Ideas!
- For wintertime, make this Gingerbread Loaf!
- The pumpkin makes this recipe moist and soft.
- This recipe is grain-free, gluten-free, dairy-free, and refined sugar-free.
- Check out these Healthy Pumpkin Muffins and these Pumpkin Protein Muffins for another fall favorite recipe!
Ingredients & Substitutes
These are the ingredients and substitutions for this healthy pumpkin bread. Scroll down to the bottom for the full recipe.
Use pumpkin purée, not pumpkin pie filling.
Melted coconut oil adds nutrients and moisture to the bread. Feel free to substitute with melted butter if you are not dairy-free.
Eggs give the bread a light and fluffy texture. We do not recommend trying to use flax eggs or another vegan replacement.
Vanilla extract adds a cozy flavor.
Paleo baking flour is made with real food ingredients and is naturally gluten-free. If you are not gluten-free, use whole wheat flour if needed.
Baking powder and baking soda help leaven this bread.
Coconut sugar naturally sweetens this recipe. We prefer this healthier sweetener to brown sugar.
Cinnamon and pumpkin pie spice add a cozy flavor!
Lastly, feel free to add in chocolate chips, walnuts, pecans, or another add-in.
Taste & Texture
This healthy pumpkin bread is so soft and fluffy! It has a moist texture.
This bread is bursting with cozy fall flavors! The main flavors are pumpkin and cinnamon.
How to Make
Step 1
First, preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius). Line a bread loaf pan with parchment paper.
Step 2
In a mixing bowl, combine the pumpkin purée, melted coconut oil, eggs, and vanilla extract. Stir together.
Step 3
Next, add in all of the remaining ingredients. Stir together.
Step 4
Pour the bread batter into the parchment-lined bread pan.
Step 5
Bake for 35 to 40 minutes or until a toothpick inserted into the center comes out clean.
Step 6
Lastly, remove the bread from the oven. Wait at least 1 hour before slicing and serving.
Expert Tips for Success
Follow these tips for making the best healthy pumpkin bread.
Use pumpkin purée, not pumpkin pie filling.
Do not overmix the bread batter.
Use parchment paper to prevent sticking. In addition, this helps with removing the bread.
Do not overbake. Once a toothpick inserted comes out clean, remove the bread from the oven.
Allow the pumpkin bread to cool before slicing into.
Flavor Variations & Add-Ins
Here are some ideas to add to your healthy pumpkin bread.
Add in chocolate chips. Chocolate and pumpkin work so well together.
Add in pecans or walnuts. This adds a delicious crunch.
Add in some nutmeg for an additional seasonal flavor.
Add in dried cranberries for some natural sweetness.
Add a creamy cheesecake filling like this Pumpkin Cream Cheese Bread.
How to Serve & Store
Serve this healthy pumpkin bread once fully cooled.
Serve with some Greek yogurt, fresh fruit, or other breakfast food.
This bread pairs well with coffee, tea, and smoothies.
Store in an airtight container for up to 3 days.
It will stay fresh for up to a week in the refrigerator.
You can also freeze it for up to two months.
Frequently Asked Questions (FAQs)
This recipe uses Paleo baking flour, which is gluten-free.
This recipe uses coconut sugar, which is much less processed than white sugar. Do not omit the coconut sugar.
This bread tastes like Starbucks pumpkin bread, but slightly less sweet.
This bread will only stay fresh for about 3 days at room temperature.
Equipment Needed
Pre-Cut Parchment Paper Sheets: These parchment paper sheets make clean-up easy!
Pyrex 3 Glass Mixing Bowls: These are my favorite mixing bowls for baking bread.
Pyrex Glass Measuring Cups: I love these glass measuring cups.
Bread Pan: I use this bread pan when I bake this healthy pumpkin bread!
You May Also Enjoy
- Whole Wheat Cinnamon Bread
- Chocolate Chip Banana Bread
- Whole Wheat Pumpkin Bread
- Banana Nut Muffins
- Homemade Banana Pudding
If you enjoyed this healthy pumpkin bread recipe, please leave a rating and comment! For more inspiration, check out my Facebook, Instagram, and Pinterest. For 5 free weekly meal plans and more free resources, sign up to receive my free newsletter! Check out these Breakfast Recipes for more delicious recipes.
Healthy Pumpkin Bread
Ingredients
- 1 cup pumpkin purée
- ⅓ cup coconut oil (melted)
- 3 eggs
- 1 teaspoon vanilla extract
- 1 ⅓ cups Paleo baking flour (see note)
- ½ teaspoon baking powder
- 1 teaspoon baking soda
- 1 cup coconut sugar
- 1 teaspoon cinnamon
- ½ teaspoon pumpkin pie spice
Instructions
- First, preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Line a bread pan with parchment paper.
- Combine the pumpkin purée, melted coconut oil, eggs, and vanilla extract in a large mixing bowl. Stir to combine.
- Next, add in the remaining ingredients. Stir to combine.
- Transfer the batter into the parchment-lined bread pan.
- Bake for 35 to 40 minutes, or until a toothpick inserted comes out clean.
- Lastly, remove the healthy pumpkin bread from the oven. Cool for at least 1 hour before slicing into.
Notes
- We love using Paleo baking flour for this recipe. It is made with real food ingredients and it is naturally gluten-free.
- If needed, replace the flour with whole wheat flour.
- Use pumpkin purée, not pumpkin pie filling.
- Bake until a toothpick inserted comes out clean. Do not bake too long.
- Store leftovers in an airtight container for up to 3 days.
- Freeze individual slices for up to 1 month.
Enjoy this healthy homemade pumpkin bread!
Bernadette says
Could i replace oil with unsweet applesauce
Other than that, sounds like a tasty and nicely easy bread!
AndriA Jennings says
How many servings does this recipe make?
Addison LaBonte says
It makes about 8 slices. Enjoy!
Beth says
Hi. Can I use maple syrup instead of the coconut sugar? If so, do I need to adjust anything else? Thank you!
Addison LaBonte says
Hi Beth! Unfortunately not, since maple syrup is a liquid sweetener and coconut sugar is granulated. We try to stay away from processed sugars, but brown sugar would be an option for replacing the coconut sugar.
Stefanie says
Do you happen to know if flax eggs work in this recipe?
Addison LaBonte says
We have not tried flax eggs, but they may work. Please leave a comment if you try it!
Anil Pathak says
Amazing experience
Kellie says
Could you use almond flour instead?
Addison LaBonte says
You could try that! You will probably need slightly more almond flour than what this recipe calls for. Enjoy!