healthy pumpkin bread

This easy Pumpkin Bread is generously spiced and has a soft and tender crumb. This is the best moist pumpkin bread recipe, and it is so quick to make using just one bowl!

Pumpkin Bread

unsalted butter

honey maple syrup

pumpkin

eggs

milk (of choice (dairy, almond, etc.))

vanilla extract

baking soda

baking powder

salt

cinnamon

allspice

nutmeg

cloves

½ cups white whole wheat flour (or all purpose flour)

Preheat oven to 350 degrees F. Spray a 9x5-inch loaf pan with cooking spray.

Place melted butter in a large bowl (I melt it right in the large bowl in the microwave). Whisk in the honey (or pure maple syrup) and pumpkin, followed by the eggs, milk and vanilla.

Sprinkle in the baking soda, baking powder and salt and whisk until well combined. Add the cinnamon, allspice, nutmeg, and cloves, and whisk until well combined.

Add the flour and mix with a rubber spatula until just combined. Do not overmix.

Pour batter into the prepared pan. Bake for 40-55 minutes, until a tester inserted into the center comes out just clean. Check the bread starting at about 35 minutes and cover it loosely with foil if the top is browning too quickly. For bread that is baked through but not dry, be careful not to over- or under-bake.

Let cool in the pan on a wire rack for 10 minutes. Remove from pan and cool completely on wire rack before slicing and serving.

<i>Sweetened only with maple syrup, this delicious healthy low sugar pumpkin bread is made with whole wheat flour and it's vegan!</i>

Low Sugar Pumpkin Bread

whole wheat pastry flour

pumpkin pie spice

sea salt

pumpkin puree

maple syrup*

vanilla

coconut oil

applesauce

flax egg (1 Tablespoon ground flaxseed + 3 Tablespoons water)*

Tablespoons coconut sugar

Preheat oven to 350° F. Prepare 1 regular sized loaf pan (8.5 X 2.5 X 2) by spraying it with cooking spray.

Whisk together ground flaxseed with water in a small bowl with a fork and let it sit for a few minutes until an gel like consistency forms.

In a large bowl, combine the dry ingredients (flour, baking powder, baking soda, cinnamon pumpkin pie spice and salt). Combine the wet ingredients (pumpkin, maple syrup, vanilla, oil, apple sauce and flax egg) in a medium-sized mixing bowl and blend well. Add the liquid mixture to the dry and stir well.

In a small bowl mix coconut sugar and cinnamon for the topping.

Pour batter into the loaf pan and top with coconut sugar cinnamon topping and place on the center rack of oven. Bake for 60 minutes or until a toothpick inserted in the middle comes out clean.

Storage

Bread should keep at room temperature for at least 3 days. For longer storage, keep in the fridge for up to a week or in the freezer for 1-2 months.

Just make it. It’s delicious and not overly sweet! I love toasting it and putting some butter on top.

Wow! Just made this. 1) I am not a baker and ruin everything. 2) I am also not a vegan. BUT wow! Super easy, quick and soooo stinking good. I will be making this atleast once a week!

This is a great recipe! Healthy and tastes delicious! Thank you for such great recipes!

Absolutely delicious!!!
Made one with King Arthur gluten free        (one to one) Added 1/3 c chocolate  chips 
The other used part Einkorn part unbleached all purpose and the chocolate chips. 
Perfect!!!💕💕💕

Love all your recipes I’ve tried

I omitted the coconut oil because I wanted it to make even healthier, so I added some more milk and it turned out great! It wasn't dry at all, it was the perfect snack to get me through the week!

Healthy Banana Bread with a Festive Fall twist!  This 21 Day Fix Healthy Pumpkin Oatmeal Banana Bread is dairy, gluten, refined sugar free, oil free, and yet full of good for you fiber.  It's our family's new favorite pumpkin flavored treat!

Healthy Pumpkin Oatmeal Banana Bread | 21 Day Fix Pumpkin Oatmeal Banana Bread [Gluten-free/dairy-free]

Bob’s Red Mill Gluten-free Old Fashioned Oats

honey

mashed ripe bananas (about 2 small or 1 1/2 large ripe bananas)

pumpkin puree (not pumpkin pie filling)

gluten-free baking soda

dairy free chocolate chips

Preheat oven to 325 degrees Fahrenheit and line a 9×5-inch loaf pan with parchment paper or grease well with coconut oil or coconut oil spray.

Place oats in your food processor or blender and pulse until you have a fine flour.  Measure and be sure you have two cups of flour.

In a large bowl, whisk the honey, vanilla, and pumpkin together together. Add the eggs and beat well, then whisk in the mashed bananas and almond milk.

In a smaller bowl, mix baking soda, salt, pumpkin spice, cinnamon, and whisk to blend. Then fold in the flour, mixing just until the batter is combined.

Gently fold in the chocolate chips if you are using them.

Pour the batter into your prepared loaf pan and bake for 35 to 45 minutes, or until a toothpick inserted into the center comes out clean. Let the bread cool in the loaf pan for 10 minutes, then transfer it to a wire rack to cool for 20 minutes before slicing.

I really liked it but am curious if anyone has tried doubling the pumpkin puree and/or spice? I didnt find the flavor as strong as I'd like. I'm a pumpkin LOVER!

I had m doubts while baking this,to  be honest. But this was awesome. Will definitely be making more of this. I used ww flour instead of oats and flax eggs. Also added an apple in place of some banana.

What would the container count be for mini muffins? Thank you for the healthy, delicious recipes! Your recipes are by far my favorite!

We loved this one! And my 4 year old loved helping me. Thanks for making recipes we can enjoy together!

I just made these today! My house smelled awesome and the taste was even better! 
Thank you for another great recipe!

So so so good! It’s been hard for me to find a good gluten/dairy free recipe. Thanks so much!

10 STARS! This is a fabulous recipe! Beyond delicious! This is a must make if you have not done so yet!

Made this tonight and it’s delicious!  Also, made your ramen stir fry tonight and that Kung Pao sauce is addicting. You should bottle and market that!

This bread is incredible - so happy to have come across this while looking for a GF/dairy free banana bread recipe, and with honey as the only sweetener! The combo of banana and pumpkin is perfect. I used pecans on top in place of the chocolate chips, still so good! This will be my go-to recipe from now on, thank you!

Healthy pumpkin banana bread made with oats, pumpkin, ripe bananas and walnuts, this easy breakfast bread will be your new and nourishing way to eat your morning oatmeal!

Pumpkin Banana Nut Bread

(brown) bananas

Sprouts Organic canned pumpkin

Sprouts pure maple syrup

tsp vanilla extract

gluten-free oats, ground

tsp baking soda

walnuts

Preheat oven to 350 F. Lightly spray a standard-sized loaf pan with cooking spray.

Add the bananas to salt, in the order listed, to a high powered blender. Puree until smooth. Pour into the prepared pan. Sprinkle the walnuts on top.

Bake 50-60 minutes or until a toothpick inserted into the center comes out clean.

Let the bread stand in the pan about 10 minutes then cool on a cooling rack. Slice and enjoy warm, at room temperature or toasted for breakfast!

Moist, soft, sweet, and filled with the flavors of fall, my easy Eggless Pumpkin Bread recipe is made in one bowl using regular pantry staples. Best of all, it is naturally vegan, kid-friendly, made healthy with whole wheat flour.

Eggless Pumpkin Bread Recipe

whole wheat flour (- 180 grams)

Pumpkin Puree (- both homemade

sugar

½ teaspoon ground cinnamon ((cinnamon powder))

½ teaspoon ground ginger ((ginger powder))

apple cider vinegar lemon juice

oil oil

water (or any nut milk (cashew, almond

nuts (- walnuts, almonds, cashews etc)

First grease a loaf pan (8 x 4 x 2.5 inches) or round cake pan (8 x 2 inches). Line the loaf pan with parchment paper.

Measure and keep the ingredients ready.

Preparation

In a mixing bowl, add the pumpkin puree, sugar, ground cinnamon powder, ground ginger powder, nutmeg powder and a pinch of salt. You can even add 1 teaspoon pumpkin spice mix instead of adding these individual ground spices.

Add 1 teaspoon vanilla extract or ½ teaspoon vanilla essence. If not using vanilla then increase the cinnamon powder to 1 teaspoon.

Pour ¼ cup oil. Use any neutral-flavoured oil. I have used sunflower oil. Can use melted unsalted butter instead of oil. If using salted butter skip adding salt.

Then add 1 tablespoon apple cider vinegar or lemon juice.

Begin to mix all the ingredients with a wired whisk.

Mix very well till the sugar has dissolved. Meanwhile, preheat oven at 180 degrees Celsius or 350 degrees Fahrenheit for 15 minutes.

Now add ¼ cup water or any nut milk (cashew, almond or coconut) to the wet mixture. If using canned pumpkin purée or a thick pumpkin purée, add a total of ⅓ to ½ cup water.

Stir vigorously till everything looks mixed well.

Making wet mixture

Take whole wheat flour, baking powder baking soda in a sieve.

Sift the dry ingredients directly on the mixed wet ingredients. You can even sift separately and add the dry ingredients to the wet ingredients.

Add ¼ cup chopped walnuts or any chopped nuts - almonds, cashews, pecans or even chocolate chips.

Sifting dry ingredients

With a spatula gently fold the dry ingredients in the wet ingredients. Do not overdo the folding.

The batter should look light and have volume. If the batter looks very thick then add some water and gently incorporate it in the batter. Use light pressure from your hands while folding. If the batter looks very thick then add ¼ cup more water.

With the spatula, place the batter in the prepared loaf pan. Shake and tap the pan so that the batter spreads evenly in it. Smoothen the surface with a spatula.

Making the batter

Place loaf pan in the preheated oven. Bake t 180 degrees Celsius or 350 degrees Fahrenheit for 60 minutes to 75 minutes. For a small oven, keep on the second last rack and use both the heating elements.

Check after 50 or 55 minutes with a bamboo skewer. If the bamboo skewer does not come out clean, then bake for some more minutes.

After 60 minutes to 75 minutes, when the top looks golden, check with a bamboo skewer and it should be clean. Keep the loaf pan on a wired rack.

Let the bread become cool completely at room temperature. Then gently remove it from the loaf pan. Remove the bottom parchment paper. Slice and serve. You can frost the bread if you prefer.

Refrigerate the bread in a container or freeze it. It keeps well for a week if refrigerated and for a few weeks if frozen.

Baking

This Healthy Pumpkin Bread is easy to make, super moist and so flavorful!

Healthy Pumpkin Bread [One Bowl, Refined Sugar Free]

(15 pumpkin puree

coconut oil, use refined

coconut sugar

almond milk

maple syrup

flour (I

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&#8217;s cooled it may seem a little gooey but it won&#8217;t be like that if you let it cool longer.

This bread is absolutely delicious!  I used a 1/2 cup of unsweetened applesauce instead of the oil and it worked beautifully!

So yummy! Made this today - it was a hit with the kids and made my kitchen smell so good! Happy fall! 🍂

https://www.youtube.com/watch?v=enPqEgbIFoU

This Healthy Pumpkin Bread recipe is refined sugar free, dairy free and made in one bowl!  It's so easy to make and perfect for a make ahead breakfast or snack!

How To Make Healthy Pumpkin Bread

This healthy pumpkin bread is deliciously moist, and full of pumpkin flavor! Make this quick bread recipe in just 45 minutes, for a gluten free breakfast or snack! It's dairy free, too!

Healthy Pumpkin Bread (Gluten Free Quick Bread)

(92 grams) gluten free rolled oats (extra

Kosher salt

egg egg

non dairy milk of choice

Tablespoon molasses (optional)

apple cider vinegar or lemon juice

Preheat oven to 350 F. Grease or line a bread pan. I used a smaller 8&#215;4 so that the bread would rise higher. A 9&#215;5 pan may also be used. See notes.

Place your oats in a blender or coffee grinder and blend until a fine flour is formed. Pour into a large bowl.

Next, add the gluten free flour, baking soda, and salt. Whisk/sift together until combined. Add the cinnamon and sugar. Mix again. Set aside.

In a small bowl, whisk together your egg and egg whites. Add in the milk and mix again, gently.

Combine the egg-milk batter in with the dry ingredients. Fold in the pumpkin puree, molasses, vanilla, and vinegar. Gently stir until batter is well combined.

Pour batter into a parchment paper lined (or well oiled) bread pan. Sprinkle a few tablespoons of rolled oats and nuts/seed on top.

Place in oven on center rack 350 F for about 30 minutes. After 30 minutes, rotate pan, cover with foil, and bake and addition 10-15 minutes or until center of the bread comes out clean with a toothpick.

Remove from oven and let cool for 15 minutes. Remove from pan and slice to serve. Or keep in fridge until ready to serve. Wrap in foil and keep in fridge or freezer.

I made this yesterday and it was a complete epic fail. It was complete mush. I followed the directions verbatim. Next time I won't make a recipe until at least ONE of the reviews are from someone who's actually made it.

This is SO delicious! I used 3 egg whites and it came out perfectly!

There is so much to love about this bread! Absolutely delicious and really easy to make. The whole family enjoyed it!

I loved it! So easy to make and so delish!

Satisfy those seasonal cravings with our Protein Pumpkin Bread! This high protein bread recipe is easy to make and packed with pumpkin flavor.

Protein Pumpkin Bread

½ Cup Rolled Oats

Tablespoons Coconut Flour

Scoops Protein Powder (Vanilla)

Tablespoons Flaxseed Meal

Sweetener

Teaspoon Vanilla Extract

Large Whole Egg

Teaspoons Ground Cinnamon

Teaspoons Pumpkin Pie Spice

Cups Pumpkin Puree

¼ Cup Unsweetened Apple Sauce

Tablespoons Liquid Egg Whites (or 2 Large Egg Whites)

Teaspoons Baking Powder

Teaspoon Baking Soda

Combine all of your ingredients into a food processor

Process everything together

Take out 2 bread pans and coat them with some non-stick cooking spray

Evenly distribute your mix into them

Top your bread with whatever you want

Bake on 325F/162C for 25-30 minutes

this turned out great!

we used it to make 12 muffins

our diet is 40% protein, so this fits right in

Loved it!!  Looking for more recipes like this one!  Keep up the good work.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1625071260/brq97ie3ljrtd4rxobmj.mp4

Top 8 healthy pumpkin bread recipes from across the web

The most viewed healthy pumpkin bread recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Pumpkin Bread

Low Sugar Pumpkin Bread

Healthy Pumpkin Oatmeal Banana Brea...

Pumpkin Banana Nut Bread

Eggless Pumpkin Bread Recipe

Healthy Pumpkin Bread [One Bowl, Re...

Healthy Pumpkin Bread (Gluten Free ...

Protein Pumpkin Bread

Top 8 healthy pumpkin bread recipes from across the web

The most viewed healthy pumpkin bread recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Pumpkin Bread

Low Sugar Pumpkin Bread

Healthy Pumpkin Oatmeal Banana Brea...

Pumpkin Banana Nut Bread

Eggless Pumpkin Bread Recipe

Healthy Pumpkin Bread [One Bowl, Re...

Healthy Pumpkin Bread (Gluten Free ...

Protein Pumpkin Bread

The most viewed healthy pumpkin bread recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine