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close up on the texture of moist pumpkin bread

BEST Healthy Pumpkin Bread


  • Author: Jenna Barnard
  • Prep Time: 20 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour 10 minutes + 30 minutes cooling
  • Yield: 8 slices 1x

Description

This healthy pumpkin bread is made with natural ingredients and is completely gluten free, dairy free, and naturally sweetened with the option to also make it vegan. Both ways are equally delicious, especially with the sweet maple frosting on top. 


Ingredients

Scale

Healthy Pumpkin Bread

  • 2 cups (230g) finely ground Bob’s Red Mill Gluten Free Organic Quick Oats
  • 1 tsp baking soda
  • 1 1/2 tsp ground cinnamon
  • 1/2 tsp pumpkin pie spice
  • 1/4 tsp salt
  • 1 1/2 cups (365g) pumpkin puree, NOT pumpkin pie filling
  • 1/2 cup (93g) organic coconut oil, melted
  • 3/4 cup (105g) organic coconut sugar
  • 2 large eggs or 2 flax eggs*
  • 1/4 cup (60ml) almond milk
  • 1 tsp vanilla extract

Cashew Maple Frosting

  • 3/4 cup raw unsalted cashews, soaked in water overnight
  • 1/2 cup (110g) coconut cream**
  • 2 tbsp pure maple syrup
  • 1 tbsp almond milk
  • 1/4 tsp cinnamon

Instructions

Healthy Pumpkin Bread

  1. Preheat the oven to 350F and grease a 1 pound loaf pan with nonstick spray and line with parchment paper. Allow the paper to hang off the sides for easy removal. 
  2. In a medium bowl, whisk together the ground oats, baking soda, cinnamon, pumpkin pie spice, and salt.
  3. In a large mixing bowl, whisk together the pumpkin puree, coconut oil, coconut sugar, eggs or flax eggs, milk, and vanilla. 
  4. Pour in the dry ingredients and mix to combine. The batter should be fairly thick. 
  5. Scoop the batter into the prepared pan and spread it even. Bake for 50 minutes.
  6. Allow the pumpkin bread to cool while we make the frosting.

Cashew Maple Frosting

  1. **SEE POST FOR DIFFERENT TOPPING OPTIONS
  2. Add all of the ingredients to a high speed blender and blend until completely smooth.
  3. Scoop the frosting into a dish and chill in the refrigerator while the pumpkin bread continues to cool.
  4. Once the pumpkin bread is no longer hot, but slightly warm to the touch, remove it from the pan and top with the frosting. Note that you may not need ALL the frosting, so I recommend storing the excess in the refrigerator or freezer and use it for your next batch of pumpkin bread!
  5. Sprinkle with chopped pecans and cinnamon (optional) before digging in. Enjoy!

Notes

FLAX EGGS – Mix together 2 tbsp ground flaxseed with 5 tbsp water. Let it sit for 10 minutes to gel before mixing it into the batter.

COCONUT CREAM – Coconut cream can either come from a can of coconut cream or a can of full fat coconut milk. Either way, make sure the can is chilled overnight along with the cashews. Then open the can and scoop out the thick cream from the top of the can. Do not mix, as the water settles to the bottom of the can and we do not want that in the frosting. 

STORAGE – Excess frosting; if you have leftover frosting, store it in an air tight container in the refrigerator where it will keep for up to 1 week. You can also keep it in the freezer for about a month. When you bake your next batch of pumpkin bread, simply warm the frosting up in the microwave until it’s smooth and spreadable. Pumpkin bread; keep the pumpkin bread in an air tight container in the refrigerator where it will keep for up to 6 days. 

Keywords: healthy pumpkin bread, healthy pumpkin bread recipe, vegan pumpkin bread, gluten free pumpkin bread, oat flour pumpkin bread, dairy free pumpkin bread

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