Healthy Pumpkin Bread Recipe
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5.0
15 reviews
Excellent
Healthy Pumpkin Bread Recipe
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This secretly healthy pumpkin bread is made with oat flour, naturally sweetened with maple syrup, and super moist! It’s gluten-free, dairy-free, butter-free, and full of cozy pumpkin spice. So easy to make and even easier to love!
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Ingredients
- 2 eggs room temperature
- 1 cup pumpkin puree not pumpkin pie filling
- ½ cup melted coconut oil
- ½ cup pure maple syrup
- ½ cup coconut sugar
- 1 teaspoon vanilla extract
- 1 ¾ cups oat flour spooned & leveled
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 tablespoon pumpkin pie spice
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Instructions
- Preheat your oven to 350°F (175°C). Line a 9x5-inch loaf pan with parchment paper or grease it well.
- In a mixing bowl, whisk together the wet ingredients: eggs, pumpkin puree, melted coconut oil, maple syrup, coconut sugar, and vanilla extract.
- In another bowl, whisk together the dry ingredients: oat flour, salt, baking soda, baking powder, and pumpkin spice.
- Combine the dry ingredients with the wet ingredients. Mix the two together using a rubber spatula until there are no visible traces of flour. Mix in chocolate chips, if desired.
- Pour the batter into the greased loaf pan. Top with rolled oats, pumpkin seeds, or mini chocolate chips.
- Bake in the preheated oven for 50-60 minutes. The bread is done when there's a nice crack in the middle and a toothpick inserted into the center comes out clean. Mine took just under 1 hour, so keep an eye on it.
- Enjoy your homemade oat flour pumpkin bread!
Notes
- Homemade Oat Flour: To make oat flour at home, blend rolled or quick oats in a food processor or blender until you have a fine, flour-like consistency. You can even sift the oat flour to remove any coarse bits.
- Oat Flour Substitutions: If you don't have oat flour, make your own by blending rolled or quick oats at a high speed until it is a flour-like consistency. Don't substitute it with almond flour or coconut flour!
- Pumpkin Pie Spice: Make your own by mixing 1 tablespoon of ground cinnamon, 2 teaspoons of ground ginger, 2 teaspoons of ground nutmeg, 1 teaspoon of all-spice, and ½ teaspoon of ground cloves. Mix all the ingredients together and make sure to measure out the correct amount for this loaf.
- Maple Syrup: Feel free to use honey, agave nectar, brown rice syrup, or any liquid sweetener you prefer as a substitute for maple syrup or honey.
- Coconut Sugar: Swap it out 1:1 with light brown or dark brown sugar for best results. You can also use cane sugar if needed.
- Coconut Oil: You can use olive oil or vegan butter to keep the pumpkin bread dairy-free. If that is not a concern of yours, you can certainly use regular unsalted butter.
- Use Pumpkin Puree: Don’t use canned pumpkin pie filling because it contains lots of sugar and artificial flavors.
- Don’t Overmix the Batter: If you overmix the oat flour pumpkin batter, your bread may be gummy and dense instead of soft and fluffy.
- Check the expiration date of your baking soda: If your baking soda is expired or open for more than six months, your pumpkin bread won’t rise well.
- Mix-Ins: Incorporate ½ cup of mix-ins like chopped nuts, seeds, chocolate chips, walnuts, or dried fruit for added texture and nutrition.
- Freeing: You can freeze the pumpkin bread. Wrap it tightly in plastic wrap and aluminum foil or place it in an airtight container before freezing. It can be stored for up to 2-3 months in the freezer.
- Storing: Wrap it in plastic wrap or place it in an airtight container and keep it at room temperature for up to 4 days or in the refrigerator for 6 days.
Nutrition Information
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Calories
225kcal
(11%)
Carbohydrates
29g
(10%)
Protein
4g
(8%)
Fat
10g
(15%)
Saturated Fat
7g
(35%)
Cholesterol
27mg
(9%)
Sodium
235mg
(10%)
Potassium
151mg
(4%)
Fiber
2g
(8%)
Sugar
13g
(26%)
Vitamin A
3218IU
(64%)
Vitamin C
1mg
(1%)
Calcium
47mg
(5%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12servings
Amount Per Serving
Calories 225 kcal
% Daily Value*
| Calories | 225kcal | 11% |
| Carbohydrates | 29g | 10% |
| Protein | 4g | 8% |
| Fat | 10g | 15% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 27mg | 9% |
| Sodium | 235mg | 10% |
| Potassium | 151mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 13g | 26% |
| Vitamin A | 3218IU | 64% |
| Vitamin C | 1mg | 1% |
| Calcium | 47mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
15 reviews
Excellent
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