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
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60 Comments
Where is the gluten free option for this recipe?
Hi Teresa, I discuss my gluten-free recommendation right above the recipe. I haven’t tested this recipe gluten-free. However, I do have a few other gluten-free pumpkin bread recipes up here -> https://www.godairyfree.org/?s=gluten-free+pumpkin+bread
I made this tonight with Spelt Flour and honey and unsweetened vanilla almond milk but followed all the recommended quantities. The texture is light and fluffy, spot on! Other vegan varieties end up dense. How did you do it?! Hands down, my favorite pumpkin bread. My family loves it too! Do you store it in the fridge after a day on the counter?
That’s wonderful! So glad you enjoyed it Jessica. I always refrigerate or slice and freeze after a day or two – with all quick breads. I find that depending on the weather, they don’t usually stay fresh as long as people would like. But I’m paranoid about food spoilage 🙂
Could you sub 1/2 AP flour and 1/2 whole wheat flour?
Yes, definitely!
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Can’t beat the classics! I even have an open can of pumpkin puree in the fridge right now, just waiting for a good use. Looks like I just found it. 🙂
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I would have never thought of using pumpkin in this way. It sounds like an amazing treat to enjoy as the cold weather settles in.
I’m loving how healthy this bread is. That means I can eat the whole loaf, right? 🙂
Totally! But they’re pretty filling, I usually get two servings out of one even when I’m feeling greedy 🙂
Hi, do you think I can substitute with oat flour?
If so, what is the ratio and should I adjust any of the other ingrideinets?
Hi Skylar, I like using oat flour to make gluten-free bread. It will work, but it will be a little crumbly and you might want to add just a little more oat flour. The batter will be a bit thick, but spreadable. If you do eat eggs, then I recommend adding an egg or two if using oat flour (the batter will be thinner).
I don;t know if I am more excited about the Ripple milk to try or this entire recipe! Love that it is naturally vegan, too!
Both are pretty great I think 🙂
I really like how you made this pumpkin bread so healthy! Love the pictures too!
Thanks Sharon!