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-FreeInstead 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-freeI substituted white sugar with coconut sugar. It provides a warm flavor that compliments the fall spices really well.
Low CarbTo make this healthy pumpkin bread recipe low carb by substituting coconut sugar with keto friendly sweetener.
health benefits of pumpkin breadThe 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 breadWith 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 breadThere 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 storedRefrigerator: 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 15 oz can pumpkin puree (~1 1/3 cup)
- 3 eggs
- 1/2 cup almond butter (unsweetened)
- 1/2 cup coconut sugar
- 1/2 cup almond flour (packed)
- 3 tbsp coconut flour
- 1 heaping tbsp pumpkin spice*
- 1 tsp baking soda
- 1/4 cup raw pumpkin seeds and pecans
- Preheat the oven to 375 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 50 - 55 minutes, or until a toothpick inserted in the center comes out clean.
- Let the pumpkin bread cool in the pan for 5 minutes before gently removing the loaf from the pan by lifting the parchment paper to a wire rack to cool.
- Slice and Enjoy!
*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.
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.
Amount Per Serving: Calories: 149Total Fat: 9gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 37mgSodium: 68mgCarbohydrates: 13gFiber: 3gSugar: 5gProtein: 6g
The Nutrition Facts above are specific to the ingredients I chose to use for this recipe, which may vary.