Healthy Pumpkin Bread

A Healthy Pumpkin Bread recipe that is sweetened with maple syrup, orange juice and fall spices. This Healthy Pumpkin Bread recipe is refined sugar free, dairy free and also nut free (unless you choose to add them in).

This is the time of year where I love baking fall treats for my family. We have been trying to eliminate as much refined sugar in our diets as possible (you can read more about why here), which means I’ve been trying to make some healthy versions of our usual fall baked favorites.

This Healthy Pumpkin Bread recipe is refined sugar free, dairy free and also nut free (if you choose). We do dairy and nuts in our home, but if you need to avoid these things- this recipe is perfect for you!

The Healthy Pumpkin bread is sweetened with maple syrup and orange juice. You won’t even miss the the sugar in this recipe!

The Ingredients

• Flour: you can use regular flour or substitute for whatever flour you bake with in your home. It might change the texture of your bread if you use whole wheat flour (it will be more dense), but it will still be delicious!
• Baking Soda: make sure you have fresh baking soda!
• Baking Powder: make sure you have fresh baking powder as well! It will make all the difference in your bread.
• Pumpkin Pie Spice: I love the ease of using Pumpkin Pie Spice in the fall. It typically includes Cinnamon, Nutmeg, Cloves, All Spice and Ginger.
• Eggs: we use farm fresh eggs in our home, which means they’re kept on the kitchen counter. Using room temperature eggs is always a good idea when baking. If you’re pulling your eggs from the fridge, let them sit on the counter for 3-5 minutes to warm up a bit. Room temperature eggs will give you better volume on your baked goods and also will mix more evenly with your other ingredients.
• Canned Pumpkin: this recipe calls for two 15 oz. cans of pumpkin puree (aka canned pumpkin). I use the organic brand that I find at Sprouts.
• Avocado Oil: I have switched over to using avocado oil in all of my recipes over the past few months. I love that it’s an easy way to add a superfood and healthy fat right into our food. It’s excellent for cooking and baking with because it has a high smoke point.
• Orange Juice: you can use fresh squeezed orange juice in this recipe or orange juice from the grocery store.
• Orange Zest: the orange zest gives the pumpkin bread the perfect cozy fall flavor! Don’t skip this step- you’ll thank me later.
• Maple Syrup: make sure that you are using pure maple syrup in this recipe, not the fake version by the pancake aisle. If you’re out of maple syrup, you can also substitute for local honey.
• Vanilla Extract: don’t skimp on good vanilla extract. Spend a little more and purchase quality vanilla extract for your baking. A little goes a long way in adding amazing flavor to your baked goods.

How to Make

Preheat your oven to 350 degrees. Spray three bread pans with cooking spray (I prefer using avocado cooking spray).

Stir together your dry ingredients (flour, baking soda, baking powder and pumpkin pie spice) until they’re well incorporated.

I always skip the part of using a second bowl to mix your wet ingredients. Nobody has time to be washing another bowl!

Add your wet ingredients (eggs, canned pumpkin, avocado oil, orange juice, orange zest, maple syrup and vanilla extract) into your dry ingredients. Stir until everything is mixed well.

Pour your pumpkin bread batter into your three bread pans. Pop them into the oven and bake for 40-55 minutes.

Your pumpkin bread will be done when you insert a knife into the center of your loaf and it comes out clean.

I prefer eating it hot out of the oven with a generous swipe of butter on top! There’s nothing better!

Pumpkin Bread Mix-Ins

• Walnuts or Pecans: I personally love nuts in my pumpkin bread. If you want a little extra crunch, add them right into the batter or sprinkle on top.
• Mix in some chocolate chips for a fun treat. You can sprinkle a few on top or add them into the batter (about 1/3 of a cup). I love using this brand for a healthier chocolate chip.

How to Store Pumpkin Bread

You can store your pumpkin bread on the counter for up to a few days (if it lasts that long!). I love using this container to store my baked goods.

How to Freeze Pumpkin Bread

If you don’t need all three loaves at once, you can freeze the rest for another week! Wrap them tightly with aluminum foil, place in a freezer bag and pop them into the freezer. They will stay fresh for up to three months.

When you’re ready to serve them, pull the loaf out of the freezer and let it thaw for a few hours.

Other Easy Breakfast Recipes

• Frozen Breakfast Burritos: take a few hours to make a giant batch of these Frozen Breakfast Burritos. They’re incredibly delicious and are an easy way to get protein into your crew any time of day. My kids love them for any meal and also a quick snack.
• 6 Week Bran Muffins: make the Bran Muffin batter and store it in your fridge for up to 6 weeks. You can scoop out exactly how much you need to make a few hot muffins at a time. You could also make them all at once and freeze them if that’s easier.
• Simple Blueberry Muffins: this muffin recipe is a staple in our home. They’re quick to whip together and always a hit. The base of this muffin batter also can be made into Cinnamon Sugar Muffins, Jam Surprise Muffins and Chocolate Chip Muffins.
• etc.

Tips for the Best Healthy Pumpkin Bread

• Make sure that your baking soda and baking powder are fresh. Having expired or stale ingredients can result in a dense loaf.
• Do not over mix the batter. Your goal is to mix until everything is incorporated. Once it’s mixed together, stop stirring. You’ll have a fluffier loaf of bread as a result.
• Use room temperature eggs. Any time you bake, make sure your eggs are room temperature for the best baking results.