Pumpkin bread is one of those classic fall foods that you can’t wait to make once pumpkin season comes around. It’s so simple and quick to make. Also, your kitchen smells amazing while it bakes! When you’re looking for a fall treat, try this healthy pumpkin bread recipe that’s grain-free and uses minimal added sugar.
Almond and coconut flours are used in place of regular flour to make this pumpkin bread gluten-free. Almond flour naturally has a lot of moisture in it, therefore this recipe does not need any oil or butter. In fact, I like to mix a little coconut flour with the almond flour to help absorb any excess moisture so that that the bread doesn’t become too moist.
Canned pumpkin works really well in baked goods. Just be sure to buy pure canned pumpkin puree and NOT pumpkin pie filling, which has added sugar and spices. You can also use any type of canned or fresh fall squash puree (e.g., butternut squash puree or acorn squash puree). Of course, it’s not pumpkin bread at that point, but it’s a delicious way to use up any extra fall squash you may have.
The pumpkin bread is sweetened with maple syrup. I try to minimize the amount of added sugar that I use in baked goods. A little maple syrup adds enough sweetness that you don’t need to use any refined sugar.
Pumpkin pie spice blend is so versatile and perfect for almost any fall dessert. Every year I buy a bottle of this spice blend and use it through the fall and winter months. It’s a blend of cinnamon, ginger, nutmeg, cloves, and allspice (and sometimes cardamom). If you don’t have pumpkin pie spice, but you do have some of the individual spices it’s made of, use a little bit of each type of spice that you do have.
How to Store Pumpkin Bread
Store your pumpkin bread in an airtight container or wrapped in aluminum foil or plastic wrap. It should keep fresh up to 2 days at room temperature or up to 5 days in the fridge. Pumpkin bread also freezes well. To freeze it, let it cool completely then wrap it in aluminum foil or freezer paper and put it in a freezer bag. You can freeze it whole or cut up in slices.
More Gluten-Free Treats to Try
Chocolate Banana Paleo Muffins
Blueberry almond flour muffins
Lemon raspberry almond flour muffins
Healthy Pumpkin Bread Recipe
- 1.5 cups almond flour
- 1/3 cup coconut flour
- 1 cup canned pumpkin
- 3 eggs
- 1/3 cup maple syrup
- 1 tablespoon pumpkin pie spice
- 2 tsps baking powder
- 1 tsp vanilla extract
- 1/4 tsp salt
- Preheat the oven to 350 degrees.
- In a large bowl, mix together the almond flour, coconut flour, pumpkin pie spice, baking powder, and salt.
- In another large bowl, whisk together the eggs, maple syrup, pumpkin, and vanilla extract.
- Add the wet ingredients to the dry ingredients and mix until combined.
- Line a loaf pan with parchment paper (or spray it well with cooking spray if you don't have parchment paper). Pour the batter into the loaf pan and bake for 55-60 minutes, until the top is golden brown.
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