healthy pumpkin bread

Muffins, loafs, biscuits, and scones—we have a pumpkin bread recipe for every fall occasion.

Lets just take a looksie.. "Pumpkin Bread ingredients a la Starbucks: sugar, pumpkin, wheat flour, enriched (wheat flour malted barley flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), egg, soybean oil, water, pepitas (pepitas, safflower oil, salt), food starch – modified, salt, baking powder (sodium acid pyrophosphate, sodium bicarbonate, corn starch, monocalcium phosphate), baking soda, spices, pan spray (soy lecithin, may contain canola oil, palm oil, soybean oil, natural flavor, mineral oil).

If you purchase a product through an affiliate link, your cost will be the same but 100 Days of Real Food will automatically receive a small commission.
Generously grease a large loaf pan or put muffin liners in a muffin pan and then pour in the batter.
The free meal plan includes breakfast, lunch, and dinner and a corresponding shopping list.
Was pleasantly surprised by the moistness! I took the other commenters’ advice and used 1/4 C plain yogurt and 1/4 C coconut oil.
In a large mixing bowl whisk together the dry ingredients (from the flour down to the salt).
Check for doneness by making sure a toothpick inserted comes out clean.

Spoon batter into 2 (8 x 4-inch) loaf pans coated with cooking spray, and sprinkle with walnuts.
Combine flour and the next 7 ingredients (flour through cloves) in a large bowl; make a well in center of mixture.
Top with a sprinkle of chopped walnuts for a salty crunch that pairs perfectly with the sweet, moist bread.
Combine sugar and the next 5 ingredients (sugar through pumpkin) in a bowl, and stir well with a whisk until smooth.

This pumpkin bread was delicious!! I highly recommend! It’s hard to find a good recipe for healthy pumpkin bread and everyone loved this one- I think next time I am going to add a few more spices into it like nutmeg and cinnamon.
Have you noticed I have a thing about making breads healthier? The main reason is that I eating breads like this one (or the chocolate banana bread I posted last week!) for breakfast.
This pumpkin bread is so moist and perfect, you’d never guess that it wasn’t 100% indulgent.

Use of this site constitutes acceptance of our Terms of Use  and  Privacy Policy  ( Your California Privacy Rights ).
This particular pumpkin bread gets its kick from a blend of allspice, cinnamon, cloves, and nutmeg.
Muffins, loafs, biscuits, and scones—we have a pumpkin bread recipe for every fall occasion.
Top with a sprinkling of chopped walnuts for a salty crunch that pairs perfectly with the sweet, moist bread.

This pumpkin bread contains the pumpkin and spice flavors that make you think of Thanksgiving, but to make it a bit more healthy I substituted out some all purpose flour for whole wheat, and used yogurt to keep the bread moist.
I am sure the people driving past my house watching a big white tail buck bounce through my front yard, with me running behind in hot pursuit thought I was a nut.

Canned pumpkin puree and whole-wheat flour come together in this healthy homemade pumpkin bread.
Bake the loaves until the tops are golden brown and a cake tester inserted in the center comes out clean, 50 to 60 minutes.
Whisk eggs, egg whites, brown sugar, pumpkin and oil in another large bowl.
Stir all-purpose flour, whole-wheat flour, baking powder, baking soda and salt in a large bowl.
The canned pumpkin helps keep the bread moist and tender.
If you like the flavor of pumpkin pie spice, feel free to add a pinch or two to season the bread.

Good luck and congrats on your big leap @ambitiouskitch! I love your blog and your #healthy #recipes and I wish you all the best! Going to attempt this recipe with some #glutenfree flour sometime VERY soon.
Gah Monique, I’m thrilled for you! I made the same leap earlier this year — haven’t really announced it on the blog — but it’s been the best decision I could have ever made.
Congratulations on being able to follow your heart, such a bold move! I was so moved by your recipe, I made it immediately! The only change I made was to add dark chocolate almond milk.
Congrats and somehow I already knew this? Maybe from FB posts or something? But I remember reading it recently and thought GOOD for HER!! Blogging FT has its own set of pressures but at least you’re working for yourself and not going into an office every day and can be as passionate as you want and do what your heart is calling you to do! I totally understand.
I love this bread so much! I made a loaf for the first time two days ago and this morning I baked another loaf and 12 muffins.
I’m still crazy busy and it’s a hustle being self-employed but it’s fun and I proud to say that I LOVE my job because so many people spend their entire life unhappy or unfulfilled by their jobs.
This was a huge decision for me to make, but after realizing how unhappy I was working on my corporate full time job, blogging at night and having virtually no social life, I knew it was time to make the change.
I wanted to share my love for food, encourage healthy living and share my experiences with all of you! Initially, I always thought that climbing a corporate ladder would make me happy and determine my success, but that wasn’t true at all.
A huge congrats, Monique! Taking the risk to follow your dreams is -never- a bad thing, and I can’t imagine that blogging full-time won’t work for you.
When working full time while blogging and health coaching on the side (and trying to have a normal life) I felt like I wasn’t able to give 100% to anything.

The addition of Prosciutto, lemon, anchovy, and herbs to chicken livers give this easy dish a satisfying, complex flavor that masks the liver taste.
What is the truth about “Natural Flavors”? What does the term mean? How can I protect myself from unhealthy ingredients not listed on the label? Executive Summary – The word “Natural” means nothing.
Tuscany has long been an epicenter of traditional cooking lore, with its refinement and emphasis on rich flavor using simple, healthy ingredients.
If you use the chicory root sweetener suggested, they’ll give your blood sugar a break, making them a true guilt-free indulgence with no sacrifice in flavor.

Cool for 10 minutes then loosen bread and cool completely on a wire rack (about 1 hour).
Stir in remaining ingredients except vanilla glaze and ginger.
Mix pumpkin, sugar, applesauce, milk, vanilla and eggs in a large bowl.
Bake for 1 hour or until toothpick inserted in middle of bread comes out clean.

These healthy and grain free pumpkin bread muffins are made with coconut flour and pumpkin for a healthy and delicious treat.
This warm and comforting bread pudding recipe with pumpkin is healthier and easier than pumpkin pie! Plus, it’s a dairy-free recipe and can easily be made vegan.
This warm and comforting bread pudding recipe with pumpkin is healthier and easier than pumpkin pie! Plus, it’s a dairy-free recipe and can easily be made vegan.
Honey Whole Wheat Pumpkin Bread Recipe – Cookie and Kate- Great find on this lovely blog.
healthy pumpkin bread: made with pumpkin, banana, applesauce, whole wheat flour, and oats.
Healthy pumpkin and spice quickbread with nuts [Vegan, Gluten-Free] **My friend's comments: made this pumpkin bread yesterday.
Pumpkin Bread I'd use some soy flour, sweetener alternative (agave or honey or stevia) and applesauce in lieu of oil.
Pumpkin Banana Bread with whole-wheat flour, garbanzo beans and lots of unnexpectedly healthy ingredients.
Panera Bread Restaurant Copycat Recipes: Pumpkin Muffins – made these tonight….they are amazing.
Panera Bread Restaurant Copycat Recipes: Pumpkin Muffins – made these tonight….they are amazing.
Pumpkin Bread Canned pumpkin puree and whole-wheat flour come together in this healthy homemade pumpkin bread.

Get Wholesome Comfort and 85 other health and wellness books (along with a 12-week mentoring program and tons of free products) in the Ultimate Healthy Living Bundle.

Pumpkin season only lasts so long, it starts with the first day of school and thereafter goes into full swing: pumpkin muffins, pumpkin bread, pumpkin soup, pumpkin lattes, pumpkin donuts… you get the point.
Which means I have only one week left to post this amazing bread recipe and get away with it, because the peppermint gods would have my hide if I posted pumpkin on November 29th.
Apples, pumpkin, and squash line the shelfs at our stores, and weigh down our farm baskets, and we have no choice but to transform them into edible delectables; it’s practically an obligation.
By Thanksgiving, however, pumpkin is beginning to wane as we make way for the rapidly approaching Christmas season (that is assuming we didn’t start Christmas at midnight on Halloween).
When I started my small garden a few years ago it served as a catalyst for changing the way we live: Eating fresh, playing in the dirt, and doing crafts and DIYs that are inspired by nature.
Please join me and my family as we discover recipes and explore the outdoors in our attempt to reconnect with nature.
Please join me and my family as we discover recipes and explore the outdoors in our attempt to reconnect with nature.

A couple weeks ago, she baked our moms group wholesome pumpkin bread cut in wedges and served with cinnamon and maple butter.

The whole wheat flour and pumpkin puree add healthy antioxidants, vitamins, and fiber to these delicious rolls; pumpkin seeds add minerals and a tasty crunch to every bite.
To make the topping: In small bowl, stir together pumpkin seeds, brown sugar, and oil.
In large bowl, combine flour, flaxseed, baking powder, cinnamon, ginger, nutmeg, and salt.
To make the bread: In medium bowl, combine pumpkin, soy milk, oil, eggs, and brown sugar.
Lower heat, cover, and simmer for 20 minutes or until soup has thickened.
Reduce heat, cover pot, and simmer for 10 minutes or until all vegetables are tender.
Make a well in center of flour mixture; add pumpkin mixture, and stir until just blended.

Pumpkin Banana Bread filled with ooey gooey cinnamon swirl and topped with spicy cinnamon glaze.
My pumpkin spice bread eliminates some (not all) of the sugar and oil by using a banana for natural sweetness and Greek yogurt for texture.
Homemade Pumpkin Monkey Bread (aka Pumpkin Pull Apart Bread or Cinnamon Roll Bites).
{recipe} Pumpkin Bread – this tender quick bread comes together easily thanks to canned pumpkin purée.
Paleo Pumpkin Bread ~ A grain free recipe perfect for a healthier holiday season.
A pull-apart bread made w/ pumpkin, flavored with cinnamon & walnuts.
Rich and moist pumpkin bread topped with cream cheese frosting.
{recipe} Pumpkin pie marries a loaf of bread.
The BEST pumpkin chocolate chip bread I’ve tried.

Hi! I made this with half whole wheat flour and it was great! My husband loves the combination of pumpkin and cranberries, and it has gotten better each day (we’ve kept it wraped in the fridge).
Earlier this year, I tried a recipe for a fat free pumpkin pound cake from Fast Food Fix, a book that specializes in making low-fat or fat free versions of restaurant favorites.
I’ve been looking for a recipe that uses 2 cups pumpkin, so that I can use the whole can and not worry about trying to use the other half.
Pumpkin might be associated with fall and winter more than spring, but I doubt you’ll hear any complaints if you bake up a loaf of this in the morning.
At the time, I covered this up by toasting it, but the problem is one that is common to recipes that rely on egg whites in place of regular eggs and are low in fat.
The combination of pumpkin and cranberries sound great since I love both of those ingredients.

The yogurt and buttermilk help to keep it moist and the whole wheat flour adds a little density and chew to it.
Place sugar, yogurt, buttermilk, vanilla and eggs into a smaller bowl and mix until combined.
Mix flours, baking soda and powder, spices and salt into a large mixing bowl and whisk until combined.
Sprinkle tops with 2 TBS sugar and pumpkin seeds or oatmeal if using.
Allow to cool for about 30 minutes in pans and then remove by sliding a knife around the edges to loosen and then turning each loaf out onto your hand.

Today, I’m sharing a Gluten-Free Pumpkin Spice Banana Bread recipe based on Jenna Weber’s recipe for “My Brother’s Favorite Banana Bread.” Although I modified Jenna’s recipe slightly (using coconut palm sugar, gluten-free whole grain flour mix + almond flour, and added pumpkin spice), I can tell you that, similar to Jenna’s brother, my husband and youngest son couldn’t wait for this bread to cool before digging in.

Advertising on Group Recipes is sold by SheKnows.com. You can contact the sales team for more info.
This sounds fabulous! How many eggs? There’s none in the ingredient list, but your directions mention eggs.

Pumpkin has tons of beta carotene, an important antioxidant and the chocolate has flavonoids which also boost the levels of antioxidants in this bread pudding.
As a healthy cooking expert, health coach and TV host, Skinny Chef Jennifer Iserloh shows you how to eat healthy and delicious every day.
Nutritional Stats Per Serving (1 cup): 248 calories, 8 g protein, 44 g carbohydrates, 4 g fat (2 g saturated), 1 mg cholesterol, 4g fiber, 234 mg sodium.

The original recipe called for water; however, with having extra pumpkin and adding honey instead of granulated sugar, I needed to take some moisture out.

The recipe sounds healthy and yummy and I will try it with a slight modification – my only problem is with the canola cooking spray (read up on it) – nothing is wrong with using some natural butter – fat doesn’t make one fat and in an effort to create “healthy” recipes we sometimes substitute unhealthy unnatural ingredients – for instance the cooking spray is made from canola oil which is a GMO and the spray can contains propellant which contains alcohol, and fumes are emitted into the air.

Combine rice flour and next 4 ingredients (rice flour through xanthan gum) in the bowl of a stand mixer.
Kristina Ellis, author of Confessions of a Scholarship Winner, shares secrets to securing thousands in college scholarships and financial aid.
Divide batter between pans and bake 1 hour and 20 minutes, until the bread tests done.

I found this recipe when I was trying to recreate a pumpkin bread that I buy from a local gluten free baker that my family loves but is kind of expensive and has nuts in it that one of my kids picks out… Anywho, I tried this recipe and it is perfect.
That looks absolutely delicious! And I found some coconut flour so I may just have to buy it to make this! Fall is not complete without pumpkin chocolate chip bread.
Chocolate Chip Pumpkin Bread Chocolate chips make just about any baked good better, and when they’re infused in pumpkin bread it’s clear to see this is an upgrade.
DISCLOSURE: In order for me to support my blogging activities, I occasionally may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog.
DISCLOSURE: In order for me to support my blogging activities, I occasionally may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog.
‘)"> In a large bowl, mix the coconut flour, baking soda, salt and pumpkin pie spice.
In a large bowl, mix the coconut flour, baking soda, sea salt and pumpkin pie spice.

Based on my grandma’s tried-and-true banana bread recipe, over the years I’ve discovered that I can substitute pumpkin, squash, zucchini, or just about any moist and mashable or shreddable fruit or veggie for bananas.
More recently, I’ve converted this recipe to use almond meal, making a grain free pumpkin bread that doesn’t make your taste buds even consider the missing wheat.
This post can be seen at the following blog carnivals: Fat Tuesday, The Gallery of Favorites, Fresh Bites Friday, Fill Those Jars Friday, Keep it Real Thursday, Eat, Make, Grow Thursday, Pennywise Platter, Monday Mania, Make Your Own! Monday, Weekend Gourmet, The Morristribes Homesteader Blog Carnival, My Meatless Mondays and Scratch Cookin’ Tuesday.
Luckily, I was able to snap the photo above before my husband and kids devoured the last two pieces – Needless to say, this grain free pumpkin bread is a big hit at my house.
[…] Pumpkin Bread – Grain free (or not) with chocolate chips.

Tags: