Healthy Pumpkin Bread
Prep time
Cook time
Total time
I like to bake this healthy pumpkin bread in mini loaves. It's much easier to slice off exactly how much I'm craving, it bakes up quicker, and it's so easy to freeze the extra loaves. We're able to enjoy one loaf fresh, and the other three stay fresh in the freezer until we're ready to eat them. And of course, they're great for gifting to your favorite health-conscious, dairy-free or vegan friends!
Serves: 12 servings (4 mini loaves or 1 9x5-inch loaf)
  1. Preheat your oven to 350ºF and grease 4 mini loaf pans (5x3-inch each) or 1 9x5-inch loaf pan. Flour the inside bottom(s) of the loaf pan(s).
  2. Put the flour, baking soda, cinnamon, nutmeg or allspice, baking powder (if using), salt, and cloves in a medium bowl and whisk to combine.
  3. Put the pumpkin puree, maple syrup, sugar, flaxseed, oil, and vanilla in a large mixing bowl. Beat with a hand mixer until smooth.
  4. Add the dry mixture and milk beverage to the pumpkin mixture and stir just until combined. Do not over-mix. Fold in the optional add-ins (if using).
  5. Scrape the batter into you rprepared loaf pan(s) and level the batter out.
  6. Bake for about 35 minutes if using mini loaf pans, 50 to 60 minutes if using a full-size loaf pan, or until a toothpick inserted into the center of a loaf comes out clean.
Flour Note: White whole wheat flour (sometimes called ivory wheat flour) is actually 100% whole grain wheat, it's just a lighter, milder-tasting flour than traditional wheat flour. I prefer the white whole wheat for looks and taste, but you can safely substitute regular whole wheat flour. Spelt flour might also work well, but I haven't tested it yet.
Recipe by Go Dairy Free at