Healthier Pumpkin Bread

The Best Fall Dessert

To me, fall season isn’t complete without baking pumpkin bread. I have tested many pumpkin bread recipes, and this is by far my favorite one.

The texture is super moist, and the bread has the perfect amount of spices.

I love that it is sweetened with maple syrup, so it doesn’t taste overly sweet, just the perfect amount of sweetness.

I like to leave the bread as is, however, you could add chocolate chips, nuts, or even frosting.

I would recommend a vanilla or cream cheese frosting.

You could also do a powdered sugar glaze. The options are truly endless!

This bread can also be made into muffins if you prefer that. You would need to alter the cooking time. I would recommend cutting the cooking time in half.

I love how simple this recipe is. It is less than 10 ingredients, and everything is made in one bowl. There is hardly any clean up and the bread is ready in under an hour. This bread has truly become one of my favorite fall recipes I’ve ever made.

Pumpkin puree: be sure you are using pumpkin puree and not pumpkin pie filling.

Oil: I used Chosen Foods avocado oil. Any neutral oil will work such as olive, canola, or vegetable oil.

Maple syrup: any liquid sweetener will work. I prefer maple syrup in this recipe. You can substitute for agave or honey (if not vegan).

Nondairy milk: any nondairy milk will work. I used unsweetened almond milk. If you aren’t vegan, traditional milk should also work.

Pumpkin pie spice: if you don’t have pumpkin pie spice, you can do a mixture of cinnamon, cloves, and ginger. I would recommend about 1-2 teaspoons cinnamon, ½ teaspoon ginger, and ¼ teaspoon cloves.

All-purpose flour: I haven’t tested any other flours in this recipe. The closest thing you could try is a 1:1 gluten-free flour.

Ingredients:

• Pumpkin puree

• Oil

• Maple syrup

• Nondairy milk

• Pumpkin pie spice

• Baking powder

• Baking soda

• All-purpose flour

Recipe:

• 1 cup pumpkin puree

• ½ cup oil

• 1/3 cup maple syrup

• ¼ cup nondairy milk

• 2 teaspoons pumpkin pie spice

• 1 teaspoon baking powder

• ½ teaspoon baking soda

• 1 ½ cup all-purpose flour

Directions:

1.    Preheat the oven to 350 degrees Fahrenheit. Line a loaf pan with parchment paper or spray with cooking spray. Set aside.

2.    In a large mixing bowl combine the pumpkin, oil, maple syrup, and nondairy milk.

3.    Add in the pumpkin pie spice, baking powder, baking soda, and flour. Stir until a batter forms.

4.    Transfer to the loaf pan. Be sure to spread evenly.

5.    Bake for 35 minutes or until a toothpick comes out clean.

Optional: top with frosting of choice.

Be sure to store the bread in the refrigerator or freezer. The bread should last up to 5 days in the refrigerator. You can also store these in the freezer. It should last for up to a month.

If you try this recipe and enjoy it, I would love if you could press the “like” button at the bottom of this page or leave a comment. Either one of those really helps me out!

If you ever have any questions about a recipe or substitutions, don’t hesitate to reach out!