Healthy Pumpkin Bread
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Healthy Pumpkin Bread
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This healthy pumpkin bread is a delicious, healthy recipe that is perfect for breakfast or dessert! It is super soft and fluffy. This bread is warmly spiced, cozy, and so flavorful. Great for any time of the day!
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Ingredients
- 1 cup pumpkin puree
- ⅓ cup coconut oil melted
- 3 eggs
- 1 tsp vanilla extract
- 1 ⅓ cups Paleo baking flour see note
- ½ tsp baking powder
- 1 tsp baking soda
- 1 cup coconut sugar
- 1 tsp cinnamon
- ½ tsp pumpkin pie spice
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Instructions
- First, preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Line a bread pan with parchment paper.
- Combine the pumpkin purée, melted coconut oil, eggs, and vanilla extract in a large mixing bowl. Stir to combine.
- Next, add in the remaining ingredients. Stir to combine.
- Transfer the batter into the parchment-lined bread pan.
- Bake for 35 to 40 minutes, or until a toothpick inserted comes out clean.
- Lastly, remove the healthy pumpkin bread from the oven. Cool for at least 1 hour before slicing into.
Notes
- Nutrition Facts
- Nutrition Facts Healthy Pumpkin Bread Amount Per Serving Calories 253 Calories from Fat 99 % Daily Value* Fat 11g17%Saturated Fat 8g50%Trans Fat 0.01gPolyunsaturated Fat 1gMonounsaturated Fat 1gCholesterol 61mg20%Sodium 228mg10%Potassium 111mg3%Carbohydrates 36g12%Fiber 2g8%Sugar 14g16%Protein 5g10% Vitamin A 4856IU97%Vitamin C 1mg1%Calcium 39mg4%Iron 2mg11% * Percent Daily Values are based on a 2000 calorie diet.
- Calories 253
- Calories from Fat 99
- % Daily Value*
- Fat 11g
- 17%
- Saturated Fat 8g
- 50%
- Trans Fat 0.01g
- Polyunsaturated Fat 1g
- Monounsaturated Fat 1g
- Cholesterol 61mg
- 20%
- Sodium 228mg
- 10%
- Potassium 111mg
- 3%
- Carbohydrates 36g
- 12%
- Fiber 2g
- 8%
- Sugar 14g
- 16%
- Protein 5g
- 10%
- Vitamin A 4856IU
- 97%
- Vitamin C 1mg
- 1%
- Calcium 39mg
- 4%
- Iron 2mg
- 11%
- We love using Paleo baking flour for this recipe. It is made with real food ingredients and it is naturally gluten-free.
- If needed, replace the flour with whole wheat flour.
- Use pumpkin purée, not pumpkin pie filling.
- Bake until a toothpick inserted comes out clean. Do not bake too long.
- Store leftovers in an airtight container for up to 3 days.
- Freeze individual slices for up to 1 month.
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