Name: Healthy Pumpkin Bread
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Cuisine: American
Ingredients: 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

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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.

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.

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.

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.

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.

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

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.

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.

Healthy Pumpkin Bread

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5 from 4 reviews

Author: Lisa
Total Time: 55 minutes
Yield: 12 servings 1x

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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

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Instructions

Place a rack in the center of your oven.
Preheat the oven to 350ºF.
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.
In a medium bowl, mix together the dry ingredients: almond flour, salt, baking soda, cinnamon, cloves, nutmeg and cardamom.
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.
Bake for 40-45 minutes or until a toothpick inserted in the center comes out clean.
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!
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

* 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.
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

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.

Healthy Pumpkin Bread

Healthy Pumpkin Bread - Super Easy Recipe