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.
Key Ingredients: Healthy Pumpkin Bread
58 Comments
This pumpkin bread looks perfectly moist and totally delicious! Thanks for including a gluten free option!
Of course!
This is so perfect for fall baking! Bring on all of the pumpkin recipes!
Right? I pretty much wait for pumpkin season all year.
Can’t go wrong with a good pumpkin bread! I always love trying different recipes 🙂
Me too, I’ve made a ton of them!
Oh, I LOVE pumpkin bread! This one looks so moist and delicious. And I love that it’s vegan! Can’t wait to try this for the holidays!
Why wait for the holidays? This is a breakfast-worthy one!
I love your the idea of using mini loaves Alisa. Now I have another reason why I need to buy some ?
I’m ALL about the mini loaves Nicole 🙂
Love how perfect this is for fall! Pumpkin bread is a fave of mine this time of year, but I haven’t had a chance to make it yet. I’ll definitely have to try out your recipe! YUM!
Yep, you better get on that 🙂
I love pumpkin bread! I love that is can be healthy for me too!
I am SO about healthier quick bread. Not a fan of the really sweet ones.
Pumpkin bread is a staple of the season. I haven’t made any yet this year, but now I can’t wait to start baking!
I bet you will bake up some amazing variations Jenn.
it still looks tender for sure! I still need to find Ripple… haven’t tried it yet but I really want to! and this bread is on the list to try too…
I’ve seen it at Target and Whole foods!
I wasn’t a pumpkin person but you are making me be one with that!! yumm
Pumpkin can actually be finicky in baking, so I could see that.
It still feels like summer here too, but pumpkin bread is the best! Can’t wait until it cools down a bit to make some!
The weather is all over the board this year! But I see some leaves turning.
This looks so great. I love that you focused on healthy ingredients that can be enjoyed more often. Beautiful photos as always.
Aw, thanks Lindsey.
That pumpkin bread looks like it’s a mile high with the perfect crumb! Love that it’s healthier!
It really does rise well and the crumb is so indulgent!
I’m not a big baker unless it’s fall. And this recipe is clearly just what I need to kick off baking season with!
I think so – enjoy Lorie!
MMMM, love me some pumpkin bread! Tis the season I guess. This looks super moist and delicious.
It’s just right I think! Tender, but not overly moist and “wet” like so many pumpkin recipes can be.
I agree, a lot of sweet breads are almost too sweet. Looks like this is the perfect combo!
Glad I’m not alone Rachel!
I am Allergic to wheat ….can I substitute with ? Appreciate ur input 😉
Hi Tara, see the Special Diet Notes above the recipe. I always include that section, which discusses options like gluten-free / wheat-free.
I love that this is a healthier version. It means we can eat more of it! 😉
I would love this for breakfast with some of my homemade butter!
That’s the way I think of it, too! 🙂
I haven’t tried Ripple yet. I’ll have to to see if they have it in our area. This pumpkin bread looks perfect!
I really enjoy it in baking Chrystal – worth trialing since you are so into baking!
It still feels like prime summertime around here, since it always seems to come while the rest of the country starts reaching for sweaters, but this pumpkin bread is definitely my jam no matter the weather. I would gladly crank up the oven even in the middle of a heat wave to make it!
Wow, really?! We’ve actually had snow up here! It’s been so darn cold. We went from 90 degree highs to 50 degree highs overnight. I’m so jealous! But I agree, pumpkin is an anytime enjoyment 🙂