Healthy Pumpkin Bread

wooden platter with pumpkin bread slices. with a small cup of pumpkin seeds on the side of it.

5 from 2 votes

Soft, moist Healthy Pumpkin Bread made with pumpkin puree, coconut sugar, and warm spices. This easy, lighter pumpkin bread takes just 10 minutes to prep and is perfect for breakfast or a snack.

Prep Time10

Cook Time45

Total Time55

Course: Breakfast, Snack

Cuisine: American

Diet: Vegetarian

Skill Level: Beginner

Servings: slices

Author: Rena Awada

Ingredients

2 large eggs
1 cup coconut sugar
2 cups pumpkin puree
1/3 cup melted coconut oil
2 teaspoons vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
Optional: raw pumpkin seeds to garnish the loaf

Instructions

Preheat the oven to 350ºF and line a loaf pan with parchment paper.
Use 2 bowls. In the first one, whisk the 2 large eggs, 1 cup coconut sugar, 2 cups pumpkin puree, 1/3 cup melted coconut oil, and 2 teaspoons vanilla extract.
In the second one, sift the 2 cups all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1 teaspoon ground cinnamon, and 1/2 teaspoon ground nutmeg.
Pour the wet ingredients over the flour mixture and fold until combined.
Transfer the pumpkin batter to the prepared loaf pan and sprinkle with the pumpkin seeds, if using.
Bake until a toothpick comes out clean, for about 45-50 minutes. Allow the pumpkin bread to completely cool before slicing.

Video

Notes

Use pure pumpkin puree, not pumpkin pie filling.
Brown sugar can be used instead of coconut sugar.
Avoid over-mixing the batter to keep the bread soft and tender.
Store tightly covered at room temperature for up to 2 days or refrigerate for up to 5 days.
Freeze the cooled loaf or individual slices, tightly wrapped, for up to 3 months.

Nutrition