I do love pumpkin bread. But most recipes are a little too indulgent to enjoy often. So I decided to create a healthy pumpkin bread recipe that’s naturally sweetened and lower in sugar, but just sweet enough. While I was at it, I made it whole grain. And this is actually an egg-free, nut-free, and soy-free treat, too! Don’t worry, it’s still melt-in-your-mouth tender. And it’s amazing with a slather of nut butter, seed butter, chia jam, or homemade buttery spread.
Ingredients Notes: Healthy Pumpkin Bread
Lately, I’ve begun using Ripple Milk Beverage in my sweet recipes. It adds a richness that is hard to rival. I used the Unsweetened Vanilla in this healthy pumpkin bread to keep the sugars down, and I think that might be what gave it a spot on texture. And when you’re taking the bread to go, you can pair it with Ripple singles for a high protein, high calcium treat. I usually purchase Ripple at Target, but I’ve also seen this brand at Whole Foods.
And of course, the pumpkin matters. Be sure to pick a brand that you truly love. It’s hard to go wrong with Libby’s, but I used Trader Joe’s brand to make these loaves of healthy pumpkin bread. Farmer’s Market is a great organic option.
Special Diet Notes: Healthy Pumpkin Bread
By ingredients, this recipe is dairy-free / non-dairy, egg-free, nut-free, peanut-free, soy-free, vegan, vegetarian, and plant-based.
I haven’t tested this healthy pumpkin bread gluten free yet. I believe a good all-purpose blend with a binder (like xanthan gum). However, you may need to add a few extra tablespoons for optimal results. And for more of a whole grain gluten-free bread, I’ve had luck with this flour blend.
- 2 cups white whole wheat flour (see Flour Note below)
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg or allspice
- ½ teaspoon baking powder (omit over 4000 feet for higher altitude)
- ½ teaspoon salt
- ⅛ teaspoon ground cloves
- 1½ cups pumpkin puree
- ½ cup maple syrup (can sub honey)
- ⅓ cup coconut sugar (for less sweet) or firmly packed brown sugar (for more sweet)
- ¼ cup ground flaxseed / flaxmeal
- ¼ cup grapeseed, rice bran, or other neutral-tasting oil
- 1 teaspoon vanilla extract
- ⅔ cup unsweetened vanilla dairy-free milk beverage (I used Ripple, which is richer than most)
- ½ cup optional add-ins (raisins, dairy-free chocolate chips, chopped nuts, dried cranberries, etc)
- 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).
- Put the flour, baking soda, cinnamon, nutmeg or allspice, baking powder (if using), salt, and cloves in a medium bowl and whisk to combine.
- Put the pumpkin puree, maple syrup, sugar, flaxseed, oil, and vanilla in a large mixing bowl. Beat with a hand mixer until smooth.
- 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).
- Scrape the batter into you rprepared loaf pan(s) and level the batter out.
- 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.