Healthy Pumpkin Bread
This Healthy Pumpkin Bread is soft, moist and easy to make with almond flour, pumpkin puree, and cozy fall spices. A one bowl recipe that is paleo-friendly, dairy-free, gluten-free and refined sugar free making it perfect for a healthy breakfast or afternoon snack!
Ingredients
- 2 large eggs* , see below for possible vegan option
- 1 cup pumpkin puree (NOT pumpkin pie filling)
- 1/4 cup drippy almond butter , fresh drippy almond butter works best. Be sure not to use near the bottom of the jar. May sub with another creamy nut or seed butter of choice.
- 1/3 cup pure maple syrup , may sub with sugar-free liquid sweetener for keto (Lakanto) or preferred liquid sweetener (coconut nectar syrup, date syrup or honey)
- 1/4 cup coconut oil , melted and slightly cooled
- 1.5 tsp pure vanilla extract
- 1.5 cups superfine blanched almond flour
- 2 tbsp tapioca flour or arrowroot starch (if you don't have both, you can sub with 1 tbsp of coonut flour)
- 1 tbs coconut flour
- 1 tbs pumpkin pie spice
- 1 tsp baking powder
- 3/4 tsp baking soda
FOR OPTIONAL TOPPING:
- 1/3 cup chopped pecans OR walnuts , may sub with dairy-free chocolate chips, if desired.
Instructions
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Preheat oven to 350 F. Grease and line an 8 x 4 inch loaf pan with parchment paper. Set aside.
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In a large bowl, beat the eggs until fluffy then add the pumpkin puree, almond butter, maple syrup, coconut oil and vanilla and mix until well combined.
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Stir in the almond flour, coconut flour, baking soda, baking powder, pumpkin pie spice and mix until combined.
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Pour the batter into the prepared loaf pan and top with chopped nuts or chocolate chips.
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Bake in preheated oven for 44-52 minutes, or unitl a toothpick inserted in the center comes out clean.
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Remove pan from oven and cool in the pan for at least 20 minutes, before slicing.
Recipe Video
Recipe Notes
*Possible vegan option: We have not tested this with a vegan egg substitute but if you do, be sure to leave a comment and let us know to help other readers. Whipped aquafaba is a great option - You'll need to measure out 6 tablespoons of liquid aquafaba and whip that until stiff peaks or forms the same consistency as whipped egg whites.
How to Store
You can store this bread by tightly wrapping it in plastic wrap or keeping it in an airtight container. It will stay fresh on the counter for up to 3 days. If you store it in the fridge, it will stay good for a few extra days!
How to Freeze
Wrap the cooled bread in a layer of aluminum foil followed by a layer of plastic wrap. It will stay good in the freezer for up to 2 months! When you're ready to enjoy your frozen pumpkin quick bread, just thaw it on the counter overnight before serving.