Healthy Pumpkin Bread

by Sarah 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

The Healthy Home Economist holds a Master’s degree from the University of Pennsylvania. Mother to 3 healthy children, blogger, and best-selling author, she writes about the practical application of Traditional Diet and evidence-based wellness within the modern household. Her work has been featured by USA Today, The New York Times, ABC, NBC, and many others.

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