Healthy Pumpkin Bread

by Sarah TheHealthyHomeEconomist Breakfast, Recipes, Snacks and TreatsComments: 8

healthy pumpkin breadToday I baked a loaf of healthy pumpkin bread (no mix from a box!) with the last cup of pureed pumpkin that I had made back at Thanksgiving. When I bother to make pureed pumpkin, I always use in season pumpkins and make a lot, frozen in small containers, so that I have enough for not only pumpkin pie at Thanksgiving, but also for pumpkin bread for several months afterward.

My family loves healthy pumpkin bread – it really shouldn’t be just Autumnal Fare, should it?

Now that I’ve used up the last of my pureed pumpkin from the freezer, I will just have to wait until the (tropical) pumpkins come back into season with the warmer weather in a few months. Then, I will make enough again to last through just before Thanksgiving 2010! That’s the essence of a Traditional Kitchen – plan ahead, make a lot, and fully maximize not only the nutrition in your food with Traditional Cooking Methods, but your enjoyment as well!

I hope you enjoy this recipe for healthy pumpkin bread.

Healthy Pumpkin Bread


1 1/2 cups freshly ground flour (sources)
1 cup organic pumpkin puree
1/2 cup expeller pressed coconut oil (sources)
2 eggs, beaten
1/2 cup sucanat (sources)
5 drops liquid stevia (sources)
1 tsp baking soda (sources)
3 Tbl water (only if needed to add moisture to the batter)
1/2 tsp nutmeg (sources)
1/2 tsp ground ginger (sources)
1/2 tsp allspice (sources)
1 tsp cinnamon (sources)
1/2 tsp cloves (sources)
1/2 tsp nutmeg (sources)
1/2 tsp of sea salt (sources)


Mix the dry ingredients in a bowl. Mix the wet ingredients in a separate bowl and then fold in the dry ingredients until smooth. Bake your wonderful loaf of healthy pumpkin bread at 350F/177 C for about 1 hour or until knife inserted in the center comes out clean.

Cool and serve.  Healthy pumpkin bread is best enjoyed with a nice thick slab of butter on top.

Love this recipe for healthy pumpkin bread?  Try these recipes for Paleo Honey Bread and Kefir Soaked Sandwich Loaf too.

Sarah, The Healthy Home Economist

Comments (8)

  • christa smith

    i am having trouble with the blog on how to make the puree.. it said i was restricted…

    September 23rd, 2011 10:07 pm Reply
  • Beth

    YUM – just saw the link to this and it’s like you were reading my mind.
    I’d love to know a gluten-free option for this! I wonder, could a combination of arrowroot, almond and coconut flours be used, and would there need to be modifications to the rest of the recipe?

    November 18th, 2011 11:39 am Reply
  • Luci

    Beth or Sarah, did anyone respond re: a gluten, preferably grain-free version? I LOVE anything pumpkin and would love to try this bread during the holidays w/out veering from my diet too much (can’t really avoid sweeteners in deserts). My gut needs all the help it can get ;o).

    November 19th, 2011 6:24 am Reply
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  • Ali

    Hello! I’m trying to make this recipe right now, and I was curious why you have 1/2 tsp Nutmeg on the Ingredients 2x? Is that a typo? Thank you!!

    November 8th, 2012 7:03 pm Reply
  • ( : David’sKate : )

    Is there a reason why the flour is not soaked in this recipe? That seems to be the normal routine. It could be done easily by mixing it with the pumpkin and a little whey/apple cider vinegar/lemon juice and letting it set overnight or a few hours. Just curious!

    December 5th, 2012 10:17 pm Reply
  • Aari

    You can’t mean 1/2 c flour. What is the correct amount?

    November 24th, 2014 11:33 pm Reply
    • Sarah TheHealthyHomeEconomist

      Yes, that’s a typo. Should be 1 1/2 cups .. thanks! Will fix that now :)

      November 25th, 2014 8:24 am Reply

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