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Home » Recipes » Bread

Healthy Pumpkin Bread

Published: Sep 29, 2024 · By Lisa Goldfinger · 15 Comments · This post may contain affiliate links

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a loaf of pumpkin bread on a wooden cutting board with 3 slices cut

This Healthy Pumpkin Bread recipe is super moist and and packed with warm fall spices! It's made with Almond flour and pureed pumpkin, and naturally sweetened with maple syrup and a touch of vanilla. So moist and delicious, no one will believe it's dairy-free, gluten-free and low fat.  

A loaf of pumpkin bread on a wooden board with three slices cut and leaning down from the loaf.

Even though this pumpkin bread contains no wheat flour, no diary, no sugar and no oil, it has a remarkably moist texture and a flavor that will fully satisfy your sweet tooth.

I developed this recipe while I was studying 'Nutrition in Culinary Practice' at Leiths Cooking School in London. The goal of the course was 'cooking for optimal health without any compromise on flavor.' I love to create delicious and nutritious recipes that satisfy both my taste buds and my nutritional goals. This pumpkin bread is the result of that passion, and I hope you enjoy it as much as I do!

Healthy Pumpkin Bread - Super Easy Recipe 

Delicious, healthy and also super simple to make! You'll spend about 10 minutes mixing. Then pop it in the oven. As it bakes, the warm aromas of cinnamon and fall spices will fill the house and have your mouth watering! 

Let me give you an overview of this recipe - with photos - so you get the essence of the ingredients and the process.

First mix up the wet ingredients: canned pure pumpkin, eggs, maple syrup and vanilla.

Ingredients in a bowl to make healthy pumpkin bread: eggs, pumpkin, maple syrup and vanilla

In a separate bowl combine the dry ingredients: almond flour (ground blanched almonds), salt, baking soda and spices.

Add the dry mixture to the bowl with the wet ingredients.

A bowl with ingredients for making healthy pumpkin bread with almond flour

Then fold in the nuts and dried fruit.

I used toasted pecans and dried cranberries in this recipe, but you can easily swap in a variety of nuts, seeds, dried fruits or even chocolate chips (if you want to be a little naughtier). I often make this pumpkin bread with dried sour cherries (pictured below) instead of cranberries. 

ingredients for making healthy pumpkin bread from scratch

Line your loaf pan with parchment paper. I learned this trick from Heidi Swanson. Leave an overhang on either side so you have 'handles' to pull your healthy pumpkin bread out of the pan with ease.

how to line a loaf pan to make healthy pumpkin bread

Transfer the mixture to the prepared pan and bake at 350ºF for 45 minutes.

how to make healthy pumpkin bread with almond flour

Cool, slice and enjoy!

Satisfy your seasonal cravings with a slice of this delicious healthy pumpkin bread. Super moist and packed with the warm flavors of cinnamon, nutmeg, and cloves, it's the perfect treat for fall. And there's no guilt in having a second slice—this pumpkin bread is free of wheat flour, sugar and oil. It's made with wholesome ground almonds, pure pumpkin, eggs, maple syrup, and aromatic spices.

A loaf of pumpkin bread on a wooden board with three slices cut and leaning down from the loaf.

So if you're wondering what to cook with that can of pumpkin in your cupboard, give this easy healthy pumpkin bread recipe a try.

It's great to have recipes like this that are tasty and satisfying and fuel you with nutritious ingredients. And if you're looking for another delicious and nutritious grab-and-go breakfast or afternoon pick-me-up, don't miss out on this one: No-Bake Oatmeal Peanut Butter Energy Bites.

Here's Healthy Pumpkin Bread recipe. If you try this recipe I hope you'll come back to leave a star rating and comment. I'd love to know what you think.

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Recipe

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A loaf of pumpkin bread on a wooden board with three slices cut and leaning down from the loaf.

Healthy Pumpkin Bread


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 4 reviews

  • Author: Lisa
  • Total Time: 55 minutes
  • Yield: 12 servings
Print Recipe

Description

This healthy pumpkin bread recipe is super moist, packed with warm fall spices and made with wholesome almond flour, pure pumpkin, eggs, maple syrup and spices. No wheat flour, no dairy, no sugar and no oil needed to make delicious, moist, healthy pumpkin bread!


Ingredients

Units Scale
  • 1 ½ cups almond flour (from ground blanched almonds)
  • ½ teaspoon kosher salt
  • ¾ teaspoon baking soda
  • 1 tablespoon ground cinnamon
  • ¼ teaspoon ground cloves
  • ¼ teaspoon ground nutmeg (freshly ground is best)
  • ¼ teaspoon ground cardamom
  • 4 large eggs
  • 1 cup pure canned pumpkin
  • 3 tablespoons pure maple syrup
  • 1 teaspoon vanilla extract
  • ½ cup pecans, toasted and roughly chopped*
  • ¼ cup dried cranberries or cherries

Instructions

  1. Place a rack in the center of your oven.
  2. Preheat the oven to 350ºF.
  3. Lightly oil an 8×4-inch loaf pan. Line the pan with sheet of parchment paper that's as wide as the length of the pan and long enough to overhang the sides of the pan by an inch or so. (see photos in post) You'll use the paper to lift the bread out of the pan. Lightly oil the paper or spray with cooking spray.
  4. In a medium bowl, mix together the dry ingredients: almond flour, salt, baking soda, cinnamon, cloves, nutmeg and cardamom.
  5. In a separate larger bowl, whisk the eggs. Then add the pumpkin, maple syrup and vanilla and whisk to combine. Add the dry ingredients to the wet and stir until just combined. Gently fold in nuts and cranberries. Pour mixture into the prepared pan and smooth the top.
  6. Bake for 40-45 minutes or until a toothpick inserted in the center comes out clean.
  7. Let pumpkin bread cool in the pan, set on a wire rack for 20 minutes or so. Run a knife around the inside edge of the pan. Gently lift out the bread, using the overhanging parchment 'handles.' When bread has fully cooled, slice and enjoy!
  8. Store leftovers in an airtight container in the fridge for up to 5 days or wrap tightly in plastic and freeze for up to a month.

Notes

  1. * Toast pecans in a dry skillet over medium-high heat, stirring constantly, until lightly colored. Watch carefully and reduce the heat if they start to brown too quickly.
  2. Nutrition Information: The information shown is an estimate provided by an online nutrition calculator and is not a substitute for the advice of a professional nutritionist.
  • Prep Time: 10 min
  • Cook Time: 45 min
  • Category: bread
  • Method: bake
  • Cuisine: American

Did you make this recipe?

If you make this recipe, please let me know how it turns out for you! Leave a comment below and share a picture on instagram with the hashtag #panningtheglobe

This recipe was first published on November 2, 2018. I have updated it with some new, higher quality photos, helpful details added to the written post, a clearer explanation of what the pumpkin bread tastes like and why it's healthy and how I gained expertise in nutrition and recipe development.

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Filed Under: All Recipes, Bread, Breakfast, Desserts, Entertaining, Lunch and Brunch, Thanksgiving Recipes, Vegetarian Tagged With: dairy-free, gluten-free, holiday recipes, paleo, Snack recipes

Reader Interactions

Comments

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    Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

  1. Carolyn

    February 17, 2025 at 7:15 pm

    What size of can of pumpkin?

    Reply
  2. Jenny G

    September 07, 2023 at 8:42 am

    I love this pumpkin bread. I followed the recipe exactly as written and my pumpkin bread was perfect - moist and delicious. A keeper for sure!

    Reply
  3. Louise K.

    August 05, 2022 at 3:53 pm

    This looks really good. I'm on Weight Watchers and I think this is something I can eat!

    Reply
    • Lisa

      August 06, 2022 at 7:13 am

      That's great! Enjoy!!

      Reply
  4. Carmen

    October 23, 2021 at 1:02 pm

    Used 3 large eggs because some said it was too wet, 1/4 c maple syrup, and 1/2 c mini semi sweet morsels in place of nuts and cranberries. Great recipe!

    Reply
  5. Joni

    June 29, 2020 at 11:38 am

    Delicious! I baked in 8x8 pan and served as breakfast bread. Topped each serving with spoonful of yoghurt. Thank You for sharing! ????

    Reply
    • Lisa

      June 29, 2020 at 12:09 pm

      Hey Joni, I'm so glad you enjoyed. I really appreciate your comment!

      Reply
  6. Christy Baer-Smith

    December 13, 2019 at 7:18 pm

    What size Pumpkin can please?

    Reply
    • Lisa

      December 14, 2019 at 7:43 am

      Hi Christy, The recipe calls for 1 cup of pumpkin. I suggest you buy a 15-ounce can of pumpkin which with have a little more than a cup.

      Reply
      • Christy

        December 14, 2019 at 12:29 pm

        Thanks Lisa, I finally realized that the recipe said 1cup, and I was reading it as 1can! Oy!... I thought the taste was great- I felt like the moisture comes from all the eggs- but mine was a little too “eggy”, almost a pumpkin quiche! Lol
        I made a triple batch. But next time I’m gonna try it with a couple less eggs.
        Thanks for the recipe ideas! Cheers!

      • Carolyn

        February 17, 2025 at 7:19 pm

        Thanks for mentioning one cup pumpkin

  7. Alice

    November 21, 2019 at 3:47 pm

    Love this recipe! I wanted something wholesome and yummy made with almond flour and got it with this. This bread also turned out moist which is a huge plus because a lot of others I try are dry and fall apart. Thank you so much for a delicious bread.

    Reply
  8. Kellie

    October 06, 2019 at 12:09 am

    This recipe is a keeper. I left out the add ins because I like a silky texture to my pumpkin bread. And this has it. I upped the maple syrup to a quarter cup and threw in a bit of coconut sugar. Just perfect!!

    Reply
    • Lisa

      October 06, 2019 at 7:48 am

      Hi Kellie, I'm really happy to hear you enjoyed!!

      Reply
  9. Donna Gilger

    November 02, 2018 at 4:24 pm

    This looks wonderful! I am going to try it for my husband Mark who has to be gluten free! Thanks Lisa! Hope you are doing well across the pond!
    Donna ( Caroline's Mom)

    Reply

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