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!

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Top 4 healthy pumpkin bread recipes from across the web

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Top Tags

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