Easy Healthy Pumpkin Bread

This easy healthy pumpkin bread recipe is egg free, dairy free, gluten free, and refined sugar free.

Is it really Fall if you don’t make some type of pumpkin baked goods? Yes, yes it is. I’ve passed through many Falls without baking a stitch and I didn’t think twice. I just went out and bought myself something pumpkin. However, now that I’m more mindful of the ingredients I consume on the norm, I’ve had to take my pumpkin fix into my own hands.

There is nothing like the smell of homemade pumpkin bread baking in the oven on a chilly Fall day. And since it took me two tries to get the bread a better consistency, I had a full day of smelling baked pumpkin bread. I hope this bread brings you the same cozy Fall feelings as it did for me. It’s really the perfect Fall treat.

Easy Healthy Pumpkin Bread Recipe

Ingredients:

• 1 flax egg – whisk together 1 TBSP ground flaxseed + 3 TBSP water and let sit for 15 minutes
• 1/4 cup melted coconut oil
• 1 cup pumpkin puree
• 1 cup maple syrup
• 2 1/4 cups gluten free oat flour
• 2 tsp baking powder
• 4 teaspoons pumpkin pie spice
• dash of alcohol free vanilla if you want it sweeter (I don’t add it in mine.)

Directions:

1. Preheat the oven to 350 and make your flax egg.
2. Add the melted coconut oil, pumpkin, maple syrup, and flax egg into a large mixing bowl and whisk it well.
3. Add the oat flour, baking powder, and pumpkin pie spice to the wet ingredients and mix it really well. The batter will be thick.
4. Spoon the batter into a parchment paper lined 9 inch loaf pan.
5. Bake for around 50-60 minutes until a toothpick comes out clean (mine took 60 minutes). Let it sit for 10 minutes in the pan once out of the oven. After 10 minutes, lift up the sides of the parchment paper to remove the loaf from the hot pan. Let it cool on a baking rack for around 3 hours before slicing into it. It will be worth the wait. Enjoy!

Ri’s Tidbits:

Oat Flour

I grind down whole oats into oat flour in the food processor for a lot of recipes. It’s much less expensive than buying oat flour. However, for this one I did use actual packaged oat flour since I wanted it to be an extra smooth consistency. If you grind down oats for this recipe, just make sure you grind them down as fine as possible.

Applesauce Swap

Applesauce is used in a lot of healthier baking recipes to replace the oil and cut down on fat. I did not try it out with this recipe. Even though I have used applesauce in other baked items, I feel like the coconut oil really adds a lot to this one, so it would be a harder swap here.

Eggs

You could substitute an egg for the flax egg if you eat eggs. I just personally try to avoid eggs so I use flax eggs when needed. (I know I am still consuming some egg every once in a blue moon while out to eat as they are hidden in so much).

If for some reason you can’t have flaxseed, I did make a version of this recipe without the flaxseed. That version included 1/3 cup of coconut oil and 2 cups of oat flour, and it tasted great. It was a more moist and dense version with a little less rise in the bread due to no flaxseed, but my husband and I both enjoyed it too. With this said, the recipe as is is super dense and moist. It’s much more moist than traditional pumpkin bread.

Let It Cool Before Eating It

The hardest part of this recipe is waiting to eat it. Even though it smells really good coming out of the oven, don’t slice or eat it too early. It won’t taste right. You want to let it sit and cool for around 3 hours before eating it. It needs time for the pumpkin to set.

Storing The Bread

You can leave the bread wrapped on the counter for a few days. I do think it tastes best eaten fresh though. I’m guessing it won’t last long regardless….

I hope you enjoy this recipe and savor every last bite. Xx

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Easy Healthy Pumpkin Bread

There is nothing like the smell of homemade pumpkin bread baking in the oven on a chilly Fall day. I hope this bread brings you the same cozy Fall feelings as it does for me. It's really the perfect Fall treat.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 1 hour hr

Servings: 4

Ingredients Method Notes

Ingredients

  

• 1 flax egg – whisk together 1 TBSP ground flaxseed + 3 TBSP water and let sit for 15 minutes
• 1/4 cup melted coconut oil
• 1 cup pumpkin puree
• 1 cup maple syrup
• 2 1/4 cups gluten free oat flour
• 2 tsp baking powder
• 4 teaspoons pumpkin pie spice
• dash of alcohol free vanilla if you want it sweeter I don’t add it in mine.

Method

 

1. Preheat the oven to 350 and make your flax egg.
2. Add the melted coconut oil, pumpkin, maple syrup, and flax egg into a large mixing bowl and whisk it well.
3. Add the oat flour, baking powder, and pumpkin pie spice to the wet ingredients and mix it really well. The batter will be thick.
4. Spoon the batter into a parchment paper lined 9 inch loaf pan.
5. Bake for around 50-60 minutes until a toothpick comes out clean (mine took 60 minutes). Let it sit for 10 minutes in the pan once out of the oven. After 10 minutes, lift up the sides of the parchment paper to remove the loaf from the hot pan. Let it cool on a baking rack for around 3 hours before slicing into it. It will be worth the wait. Enjoy!

Notes

Gluten-Free | Egg-Free | Vegan | Plant-Based | Dairy-Free | 

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