Go Back
+ servings
Close up of a loaf of healthy pumpkin bread on a serving board.
Print Recipe Pin Recipe

Healthy Pumpkin Bread (Paleo & Gluten Free!)

This easy, healthy pumpkin bread is ultra moist with an irresistible pumpkin spice flavor. You’d never know it’s grain free and naturally sweetened! It’s a nutritious loaf that’s perfect for breakfasts and snacks (and I’ve also been known to savor a slice for dessert ?). It also makes for great gifts. Be sure to let the bread cool completely before slicing. It tastes even better with time, so go ahead and make it the day before!! Don’t miss my step-by-step video above. If you don't have coconut sugar you can use regular granulated or cane sugar, but cut back the quantity to ½ cup total.
Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Course: Breakfast
Cuisine: American
Keyword: easy pumpkin bread recipe, healthy pumpkin bread recipe, paleo pumpkin bread
Servings: 1 9-inch loaf

Ingredients

  • Cooking spray or oil, for pan
  • 1 cup pumpkin puree (canned or fresh)
  • ½ cup plus 1 tablespoon (98 g) packed coconut sugar
  • 1 ¼ teaspoons ground cinnamon
  • ¾ teaspoon ground nutmeg
  • ½ teaspoon ground ginger
  • teaspoon ground cloves
  • 1 teaspoon vanilla extract
  • ½ teaspoon fine sea salt
  • 2 large eggs
  • 2 cups (220 g) almond flour
  • 2 tablespoons (20 g) arrowroot powder or cornstarch
  • 1 teaspoon baking powder
  • cup plus 2 tablespoons chopped pecans or walnuts (optional)

Instructions

  • Preheat the oven to 350˚F (175˚F C). Grease a 9x5-inch loaf pan. Line the pan crosswise with a piece of parchment paper that extends a couple inches over the sides (this will allow you to easily pull the cooked loaf out of the pan later).
  • In a large bowl, combine the pumpkin, coconut sugar, cinnamon, nutmeg, ginger, cloves, vanilla, salt and eggs. Whisk until smooth.
  • In a medium bowl, whisk together the almond flour, arrowroot powder and baking powder. Use your fingers to break up any lumps of almond flour. Pour the dry ingredients over the pumpkin mixture and whisk until evenly incorporated (don’t over-mix). Stir in ⅓ cup chopped pecans, if using.
  • Scrape the batter into the loaf pan and spread it in an even layer. Sprinkle the top with the remaining 2 tablespoons of chopped pecans (if using). Bake until golden brown on top (it will crack), about 45-50 minutes (it takes 47 minutes in my oven). Place the pan on a wire rack and let it cool for 10 minutes.
  • Run a small knife along the edges of the loaf pan, then use the parchment handles to remove the bread from the pan. Let the bread cool completely on a rack (it’s important that it cools completely before slicing for the best texture and flavor!).
  • Slice the pumpkin bread and serve it on its own or with softened butter. Swoon!

Notes

Do Ahead: This pumpkin bread gets even better with time. You can store it at room temperature (or in the refrigerator) for up to 3 days, or you can freeze it for up to 3 months. I like to slice the loaf before freezing—store the slices between torn pieces of parchment or wax paper in an airtight container or zip-top bag (that way you can defrost a slice or two at a time, instead of having to defrost the whole loaf). 
Tips:
  • I always recommend using an inexpensive kitchen scale when baking, especially when using gluten free flours. It’s much more accurate and it’s also easier (however, cup measurements are included!).
  • That being said, I don’t include a weight measurement for the pumpkin puree, as I’ve found that different brands vary widely in weight. However, 1 cup works for all store-bought brands or for fresh pumpkin puree. 
  • You'll need a 9x5-inch loaf pan for this bread.
  • You can use maple sugar in place of the coconut sugar, or you can use regular  granulated sugar (if you use regular sugar, cut back the quantity to ½ cup total).
  • If you like this pumpkin bread you’ll want to try this healthy banana bread this healthy carrot cake!