Get the Recipe: Healthy Pumpkin Bread
This healthy pumpkin bread is made with wholesome ingredients but has the perfect flavor! The texture is soft, fluffy, and moist. The warm spices are so cozy and comforting. This easy quick bread is great for the fall or all year long!
Ingredients
- 1 cup pumpkin purée
- ⅓ cup melted coconut oil
- 3 large eggs
- 1 tsp vanilla extract
- 1 ⅓ cups gluten free flour
- ½ tsp baking powder
- 1 tsp baking soda
- 1 cup coconut sugar
- 1 tsp cinnamon
- ½ tsp pumpkin pie spice
Instructions
- First, preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius). Add a piece of parchment paper to a bread loaf pan.
- In a mixing bowl, combine the pumpkin purée, melted coconut oil, eggs, and vanilla extract. Stir together.
- Next, add in all of the remaining ingredients. Stir together.
- Pour the bread batter into the parchment lined bread pan.
- Bake for 35 to 40 minutes or until a toothpick inserted into the center comes out clean.
- Lastly, remove the bread from the oven. Wait at least 1 hour before slicing and serving.
Notes
- Use pumpkin purée, not pumpkin pie filling.
- Feel free to use Paleo baking flour instead of gluten free. All-purpose flour works too, but I am gluten free so I always use gluten free flour.
- Do not overbake the bread. Bake until the bread has puffed up and a toothpick inserted comes out clean.
- Store leftovers in an airtight container for up to 4 days.
- Freeze individual slices for up to 2 months.
Calories: 244kcal, Carbohydrates: 35g, Protein: 4g, Fat: 11g, Saturated Fat: 8g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Trans Fat: 0.01g, Cholesterol: 61mg, Sodium: 228mg, Potassium: 89mg, Fiber: 3g, Sugar: 15g, Vitamin A: 4856IU, Vitamin C: 1mg, Calcium: 49mg, Iron: 2mg