Healthy Pumpkin Bread Recipe

Healthy Pumpkin Bread Recipe
Fall is coming and everything “pumpkin” is in the air.
There is something about the aroma of pumpkin, cinnamon, nutmeg and cloves that harkens back to Thanksgiving morning and just makes you feel good. This pumpkin bread is delicious – it not only tastes delicious and smells delicious, it is “almost” perfect.Almost? Well if you know me, I hold my recipes to very high standards. They must be fast, delicious AND uber healthy. This bread does contain refined flours – potato, rice, etc., not my favorite. With that said, it still has a lot going for it – gluten-free, dairy-free, sugar-free, and vegan is pretty darn good. It could also be made nut-free very easily. Serve it to anyone. It’s moist, lightly sweet and your guests will never know it’s healthy!
Let me know how you enjoy it.
4 from 1 vote
Prep Time 10 minutes
Cook Time 55 minutes
Course Snack
Servings 1 Loaf


  • 15 oz box or can organic pumpkin puree, not pumpkin pie filling, just pure pumpkin
  • cup organic avocado oil or refined organic coconut oil
  • cup organic maple syrup
  • 2 tsp organic vanilla extract
  • 1 tbsp organic cinnamon
  • ¼ tsp cloves
  • tsp nutmeg
  • dash of Himalayan sea salt
  • 2 cups Bob’s Red Mill all purpose gluten-free flour mix – or mix of your choice
  • 2 tbsp coconut flour
  • tsp gluten-free baking powder
  • 1 tsp baking soda
  • 1 tsp xantham gum
  • 1 cup total of add-ins – try organic raisins chopped cashews, pumpkin seeds, and chopped dark chocolate bar. You can also make your own sugar free chocolate. Lily’s chocolate chips is sweetened with stevia.
  • 1 tbsp extra pumpkin seeds for garnish optional


  • Preheat oven to 350F. Line a bread loaf pan with some oil and set aside.
  • Place pumpkin puree, oil, maple syrup, vanilla extract, spices, and salt into a large mixing bowl and blend together using an immersion blender, regular blender or mixer. Transfer into a medium mixing bowl.
  • Add in all remaining ingredients, except for the add-ins and extra pumpkin seeds. Mix thoroughly with a wooden spoon to combine. Fold in the 1 cup of add-ins.
  • Transfer the mixture into the bread loaf pan and smooth out. Very gently tap the pan on the counter a few times to eliminate any air bubbles. If you tap too hard all the add-ins will sink to the bottom. Sprinkle with pumpkin seeds on top.
  • Bake in a preheated oven for about 55 mins. to an hour. [My convection oven had it cooked in 45 minutes, so start checking a little early for doneness.]
  • Test with a wooden toothpick down the center to make sure it comes out dry. Once baked, let it cool for at least 10 minutes prior to serving.


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To your health,
Dr. Vikki Petersen
IFM Certified Practitioner
Founder of Root Cause Medical Clinic
Author of the books:
“The Gluten Effect”
"Hiatal Hernia Syndrome",
and of the e-book “Gluten Intolerance – What You Don’t Know May Be Killing You!”


Adapted from Audrey @ Gluten-Free Vegan Love:
Keyword finger foods
Tried this recipe?Let us know how it was!

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