this healthy pumpkin bread moist, soft, and packed with warm pumpkin pie spices, It is paleo, gluten-free and grain-free. This is the perfect fall recipe for a healthy breakfast and dessert for the whole family.
.It’s time to whip up a healthy version of our favorite Starbucks recipe, the Pumpkin Bread.
Besides being easy to make, the best part of this Starbucks copycat pumpkin bread recipe is that my version Paleo, grain-free, and even more delicious!
Let me tell you, it’s been a HIT around my house for a while now.is this pumpkin bread Healthy?
,
Unlike traditional pumpkin bread, my paleo version is much healthier.
With a few ingredient swaps, this healthy pumpkin bread is just as delicious and packed with fall flavors as the original.
Paleo and Gluten-Free
Instead of regular wheat flour, I have used almond flour and coconut flour, which makes this recipe gluten-free, paleo, grain-free, and low-carb.Refined sugar-free
I substituted white sugar with coconut sugar. It provides a warm flavor that compliments the fall spices really well.Low Carb
To make this healthy pumpkin bread recipe low carb by substituting coconut sugar with keto friendly sweetener.health benefits of pumpkin bread
The pumpkin puree in this recipe doesn’t just give it the amazing flavor, but it also adds a lot of nutrients, like vitamins and fibers, to this loaf. .What you will need to make healthy pumpkin bread
With only 9 healthy and wholesome ingredients you can make the best moist and dense pumpkin bread, packed with fall spices.
- Pumpkin puree – store-bought or make your own with this recipe.
- Eggs – room temperature
- Almond butter – smooth, unsweetened, unsalted
- Almond flour
- Coconut flour
- Pumpkin spice
- Coconut sugar
- Baking soda
- Raw pumpkin seeds and pecans – or other seeds and nuts you like
- pumpkin seeds, pecans, walnuts
- Chocolate chips
- Banana slices
- Cinnamon apples
How to make pumpkin bread
Start with preheating the oven to 375 F degrees, and grease or line a loaf pan.
Second, in a medium mixing bowl, combine all the wet ingredients – pumpkin puree, eggs, almond butter.
In a small bowl, whisk together the dry ingredients – almond flour, coconut flour, baking soda, and pumpkin pie spice. Then, gently combine wet and dry ingredients with a spatula. Make sure not to over mix. Next, fold the pecans and pumpkin seeds into the bread batter. Pour the pumpkin batter into a pan and top with more pumpkin seeds and pecans. Lastly, bake until a toothpick inserted in the center comes out clean. Enjoy! .What are some good toppings for Pumpkin bread
There are so many ways you can enjoy this gluten-free paleo pumpkin bread. I like eating it as a healthy breakfast, as a mid-day snack, or as the perfect healthy fall dessert.
- Top with my dairy free Vegan Cashew Cream Cheese Frosting.
- Pair it with a cup of Pumpkin Spice Latte
- Top with yogurt and granola for a protein-packed breakfast
- Top with your favorite nut or seed butter for healthy fats and a protein boost
- Microwave the gluten-free pumpkin bread for 10 seconds and top with a scoop of ice cream for the best fall dessert ever
How can Pumpkin bread be stored
Refrigerator: Once the paleo pumpkin bread loaf has completely cooled down, store it in an airtight container in the fridge for up to 5 days. You can either slice them up or leave it as a whole loaf.
Freezer: Yes you can freeze it!
What are some ways to freeze pumpkin bread?
Once it cools completely, slice the pumpkin bread and wrap the individual slices in plastic wrap. Or you can place them in an airtight container without wrapping. Instead, leave a little room between each slice so they won’t be hard to break apart when you are ready to enjoy them. Since this paleo pumpkin bread is moist and gooey, they barely need any time to thaw before enjoying it. They almost taste like a pumpkin ice cream bar! However, you can microwave it for a few seconds as well. Finally, get baking this fall with this healthy pumpkin bread recipe. I hope you and your family enjoy it! And don’t forget a cozy sweater and a frothy mug of pumpkin spice latte. I’M LOOKING FORWARD TO SEEING YOUR CREATIONS! YOU CAN USE “TRIED IT” ON PINTEREST OR SHARE ON INSTAGRAM BY TAGGING #SHUANGYSEATS
You May Also Like These Pumpkin Recipes:
1. Gooey Healthy Pumpkin Brownies
2. No Bake Pumpkin Spice Energy Balls
3. Pumpkin Pie Hummus
Healthy Pumpkin Bread {Paleo}
Not only is this healthy pumpkin bread incredibly moist and packed with warm pumpkin pie spices, but it's also paleo, gluten-free, grain-free and keto-friendly. This is the perfect recipe for a healthy breakfast and dessert this fall.
Ingredients
- 1 cup pumpkin puree 290g
- 3 eggs
- 1/2 cup almond butter 155g, unsweetened
- 1/2 cup coconut sugar *
- 1/2 cup almond flour packed, 70g
- 1/4 coconut flour 28g
- 1 heaping tbsp pumpkin spice**
- 1 tsp baking soda
- 1/4 cup raw pumpkin seeds and pecans
Instructions
- Preheat the oven to 350 F degrees.
- In a medium mixing bowl, combine the wet ingredients – pumpkin puree, eggs, and almond butter.
- In a small bowl, whisk together the dry ingredients – almond flour, coconut flour, coconut sugar, baking soda, and pumpkin pie spice.
- Gently combine the wet and dry ingredients using a spatula.
- Gently fold in pumpkin seeds and pecans.
- Pour the batter into a greased or lined loaf pan and top with more pumpkin seeds and pecans.
- Bake for 40 - 45 minutes, or until a toothpick inserted in the center comes out clean.
- Let the pumpkin bread cool in the pan for 10 minutes before gently removing the loaf from the pan by lifting the parchment paper to a wire rack to cool.
- Slice and Enjoy!
Notes
* You can use up to 3/4 cup coconut sugar if you prefer sweeter.
** Make your own pumpkin spice by combining 4 tsp cinnamon, 1 tsp ginger, 1 tsp clove, 1 tsp nutmeg. Use 1 tbs for this recipe and save the rest in an airtight container for later.
** The recipe is updated from the video shown below. The old recipe had bananas and 2 eggs, the new version has no bananas and 3 eggs.
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Nutrition
Serving: 1gCalories: 149kcalCarbohydrates: 13gProtein: 6gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 7gCholesterol: 37mgSodium: 68mgFiber: 3gSugar: 5g
The Nutrition Facts above are specific to the ingredients I chose to use for this recipe, which may vary.
Disclosure: Some of the links in this post are affiliate links. This does not result in any extra cost for you, but it does mean that I make a commission if you click through and make a purchase.
Did you make this recipe?Please leave a comment on the blog or share a photo on Instagram
Healthy Pumpkin Bread {Paleo}
Not only is this healthy pumpkin bread incredibly moist and packed with warm pumpkin pie spices, but it's also paleo, gluten-free, grain-free and keto-friendly. This is the perfect recipe for a healthy breakfast and dessert this fall.
Ingredients
- 1 cup pumpkin puree 290g
- 3 eggs
- 1/2 cup almond butter 155g, unsweetened
- 1/2 cup coconut sugar *
- 1/2 cup almond flour packed, 70g
- 1/4 coconut flour 28g
- 1 heaping tbsp pumpkin spice**
- 1 tsp baking soda
- 1/4 cup raw pumpkin seeds and pecans
Instructions
- Preheat the oven to 350 F degrees.
- In a medium mixing bowl, combine the wet ingredients – pumpkin puree, eggs, and almond butter.
- In a small bowl, whisk together the dry ingredients – almond flour, coconut flour, coconut sugar, baking soda, and pumpkin pie spice.
- Gently combine the wet and dry ingredients using a spatula.
- Gently fold in pumpkin seeds and pecans.
- Pour the batter into a greased or lined loaf pan and top with more pumpkin seeds and pecans.
- Bake for 40 - 45 minutes, or until a toothpick inserted in the center comes out clean.
- Let the pumpkin bread cool in the pan for 10 minutes before gently removing the loaf from the pan by lifting the parchment paper to a wire rack to cool.
- Slice and Enjoy!
Notes
* You can use up to 3/4 cup coconut sugar if you prefer sweeter.
** Make your own pumpkin spice by combining 4 tsp cinnamon, 1 tsp ginger, 1 tsp clove, 1 tsp nutmeg. Use 1 tbs for this recipe and save the rest in an airtight container for later.
** The recipe is updated from the video shown below. The old recipe had bananas and 2 eggs, the new version has no bananas and 3 eggs.
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Nutrition
Serving: 1gCalories: 149kcalCarbohydrates: 13gProtein: 6gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 7gCholesterol: 37mgSodium: 68mgFiber: 3gSugar: 5g
The Nutrition Facts above are specific to the ingredients I chose to use for this recipe, which may vary.
Disclosure: Some of the links in this post are affiliate links. This does not result in any extra cost for you, but it does mean that I make a commission if you click through and make a purchase.
Did you make this recipe?Please leave a comment on the blog or share a photo on Instagram
Looks yummy! But was reading through everything before I make it and I’m unsure on how much Pumpkin I use. Do I use 1 cup or 1 1/2 cup? Thank you 🙂
Hi Regina,
Thank you for notifying us- we have updated the recipe accordingly to 1 cup.
Happy Baking,
Constance
Hi there – Should the new ingredient list state 1.5 c pumpkin instead of 1 c, as you mentioned up above in your post? I just made this recipe using the 1 cup listed and it seems a bit dry. Tastes great though! Thank you!
Hi Haley,
Thank you, we added a note to mention the change.
Note: In my original recipe (in 2018), I used 1/2 cup bananas and 1 cup pumpkin puree. In this updated version (2022) I’m using 1.5 cup of pumpkin puree.
Best,
Constance
We have a coconut allergy. Alternatives for coconut flour?
Hi Angie,
Unfortunately, we haven’t tried any other alternatives with flour for this recipe.
Best,
Constance
Can I use nut butter instead of almond butter?
Hi there,
Yes you can 🙂
Shuang
This looks so delicious! If I plan on omitting the maple syrup, would you recommend making any other changes to the recipe or should it turn out ok?
Hi Sasha,
You can use other liquid forms of sweetener like honey, stevia, etc. Hope this helped.
Shuang
Hi! I made this recipe tonight- super good! Just wanted to note that the recipe doesn’t say when the pumpkin is added, and also that in step 2 (where I’m assuming pumpkin goes, being a wet ingredient) it says to mix together the almond butter and maple syrup with everything else, but then in step 4 it says almond butter and maple syrup need to be microwaved? I didn’t know what to do there so skipped it. Maybe you can clarify for me for next time! Thanks so much!
Hi Margaret,
Thank you for pointing that out. (Not sure how that step got in there, sorry I didn’t catch that during the recent new website migration). Just updated it and took that out (glad you skipped it! it was NOT necessary). But glad you enjoyed it! 🙂
Shuang
This recipe is a keeper! I had 1/2 a can of pumpkin puree left over from a previous recipe and wanted to find a way to use it. I stumbled upon this pumpkin banana bread recipe and I’m so glad I did! Super simple, I added raisins and walnuts, and my center came out a little underdone (in the best way) so it tastes and feels JUST like pumpkin pie. A guilt-free way to indulge! Thank you!
Any chance you’ve tried this with flax eggs??
Hi Mel,
I haven’t tried flax eggs for this recipe. But it should work just fine! Would love to see how it works fo you 🙂
Shuang
so moist and fluffy!! i’ve made it twice already!
What is that sauce you put on top?
Hi Elen,
It is smooth nut butter. You can add any kind you like if you are okay consuming nuts 🙂
Shuang