This Healthy Pumpkin Bread is made simply using real food ingredients and no tricky steps. Baking can be hard, but this recipe is truly SO easy and even though it’s also dietary friendly (gluten free, grain free, dairy free and can be sugar free or paleo as well!), I promise you that anyone you share it with is sure to love it.
Trust me, my dad and husband are big sweets lovers and are very hard to please. They both come back for not just seconds, but thirds and fourths when I make this bread!
Healthy Pumpkin Bread
When it comes to cooking vs. baking, I find baking to be much harder, especially when baking using different dietary friendly ingredients. That being said, I tested countless variations of this pumpkin bread in order to find the absolute best way(s) for you to make it at home! Say goodbye to sifting through pages of versions on social media and the internet, this is the only pumpkin bread recipe you’ll ever need! Plus, you won’t believe it’s healthy with how delicious it is!
DIETARY NOTES
This recipe is made with real ingredients and fits seamlessly into the following dietary needs when using the products/brands (or ones that are similar) listed in this post:
- gluten free
- grain free
- soy free
- refined sugar free
- dairy free
- paleo (using the compliant recipe below)
- added sugar free (using the compliant recipe below)
- vegetarian
PRODUCTS/BRANDS I USED & RECOMMEND
This recipe is already gluten free and dairy free, but it can be made to be either paleo or added sugar free as well, depending on the ingredients you choose. Here is a list of what I have tested and used in order to fully recommend each item for this recipe. Click on the following in order to be taken to the specific product:
Added Sugar Free Version:
- Blanched Almond Flour
- Baking Powder
- Pure Canned Pumpkin
- Monk Fruit Sweetener
- Pure Vanilla Extract
- Chocolate Chips
Paleo Version:
- Blanched Almond Flour
- Baking Powder
- Pure Canned Pumpkin
- Coconut Sugar
- Pure Vanilla Bean Powder
- Chocolate Chips
Topping Variations
This pumpkin bread can be made 3 different ways depending on what you like best. It can be iced with a simple silky powdered sugar glaze, topped with a decadent tasting cream cheese frosting or can be a chocolate lover’s dream with chocolate chips baked inside and spread over the top of the loaf.
Each topping variation requires different ingredients and therefore holds different dietary notes. See them here:
Powdered Sugar Icing/Glaze
What you’ll need:
- Milk of Choice (I use unsweetened vanilla almond milk)
- Powdered Sugar (I use monk fruit sweetener for sugar free or maple sugar powder for paleo)
Dietary notes:
- gluten free, grain free, soy free, refined & added sugar free compliant, paleo compliant, dairy free, vegetarian
Cream Cheese Frosting
What you’ll need:
- Cream Cheese (I use dairy free cream cheese)
- Powdered Sugar (I use monk fruit sweetener for sugar free)
- Pure Vanilla Extract
- Milk of Choice (I use unsweetened vanilla almond milk)
- Butter (I use vegan butter for dairy free)
Dietary notes:
- gluten free, grain free, refined & added sugar free compliant, dairy free, vegetarian
Chocolate Chip
- Chocolate Chips (I use these for sugar free or these for paleo)
Dietary notes:
- gluten free, grain free, soy free compliant, refined & added sugar free compliant, paleo compliant, dairy free, vegetarian
HUNGRY FOR MORE?
Here are some more easy and healthy dessert recipes to add into the rotation:
- Better for You Puppy Chow/Muddy Buddies
- Chocolate Hazelnut Spread
- Refined Sugar Free Chocolate Avocado Mousse
- Healthy Gluten Free Cosmic Brownies
- Easy Coconut Cookies and Cream Ice Cream
- Vegan Chickpea Cookie Dough
FOLLOW ALONG
Be sure to follow me on Instagram to see all of the behind the scenes of recipe creation as well as how to videos to watch them come to life! You can also head over to my Pinterest to save all of my recipes in one spot that you plan whip up in the future.
PS – If you make this recipe or any of my other recipes, I would be so grateful if you left a review so I can hear what you think! I also am happy to answer any questions you may have on here, but if you want a quicker response, be sure to shoot me a message on Instagram. Thank you so much and talk soon!
Healthy Pumpkin Bread (Added Sugar Free Version)
Equipment
- Loaf Tin
Ingredients
Dry
- 1 ½ cup blanched almond flour
- ½ tsp salt
- ¾ tsp baking powder
- 2 ½ tsp ground cinnamon
- ½ tsp ground cloves
- ½ tsp ground nutmeg
Wet
- 4 eggs
- ¾ cup pure canned pumpkin
- ¾ cup monk fruit sweetener
- 1 ½ tsp pure vanilla extract
Chocolate Chip Version (Optional)
- sugar free chocolate chips, to your liking
Powdered Sugar Glaze/Icing Version (Optional)
- 2 tbsp milk of choice (I use unsweetened almond milk)
- 5 tbsp monk fruit powdered sugar
Cream Cheese Frosting Version (Optional)
- 4 oz cream cheese (I use KiteHill for dairy free)
- ½ cup monk fruit powdered sugar
- 1 tsp pure vanilla extract
- 2 tbsp milk of choice (I use unsweetened almond milk)
- ¼ cup butter, room temperature (I use Miyoko's for dairy free)
Instructions
- Preheat your oven to 350° and line a loaf tin with parchment paper, ensuring there is extra paper to pull the baked loaf out of the pan. I also spray the tin with avocado oil spray to ensure easy removal.
- In a large bowl, mix the dry ingredients.
- In another large bowl, mix the wet ingredients. If using chocolate chips, add them here.
- Mix together the wet and dry ingredients and pour into the loaf tin.
- Bake for 45-50 minutes.
- While baking, prepare the icing or frosting if using. For the icing, mix ingredients together with a spoon. For the frosting, mix with a hand mixer until fully combined.
- Once the pumpkin bread is done baking allow it to cool and remove it from the tin. Top with desired topping and enjoy!
Notes
Healthy Pumpkin Bread (Paleo Version)
Equipment
- Loaf Tin
Ingredients
Dry
- 1 ½ cup blanched almond flour
- ½ tsp salt
- ¾ tsp baking powder
- 2 ½ tsp ground cinnamon
- ½ tsp ground cloves
- ½ tsp ground nutmeg
- 3/4 tsp pure vanilla bean powder
Wet
- 4 eggs
- ¾ cup pure canned pumpkin
- ¾ cup coconut sugar (can sub 1/2 cup maple syrup)
- paleo chocolate chips, to your liking (optional)
Instructions
- Preheat your oven to 350° and line a loaf tin with parchment paper, ensuring there is extra paper to pull the baked loaf out of the pan. I also spray the tin with avocado oil spray to ensure easy removal.
- In a large bowl, mix the dry ingredients.
- In another large bowl, mix the wet ingredients.
- Mix together the wet and dry ingredients and pour into the loaf tin.
- Bake for 45-50 minutes and enjoy!
Really great recipe. I added 1/2 cup of maple syrup since I didn’t have monk fruit. Very moist!
That’s a perfect sub! I have that listed in the Paleo version of the recipe. So glad it worked for you and that you loved it! Thanks, Anna! 🙂
This is the most delicious and moist (sorry I hate that word too) pumpkin bread I’ve ever had! It contains so much flavor and my family loved it as well which is a plus. I can’t wait to make this for thanksgiving!
Sooo happy that you and your family love this as much as I do. 🙂
This is the most delicious and moist (sorry I hate that word too) pumpkin bread I’ve ever had! I can’t wait to make this for thanksgiving!
I am so beyond thrilled to hear that, Carina! Thank you so so so much for making and I hope you had a happy Thanksgiving. 🙂