This healthy pumpkin bread has all of the flavours of autumn combined in one nutritious, moist and delicious loaf. Makes the perfect snack or treat and is even healthy enough to have for breakfast! {Paleo, gluten-free & dairy-free}
Why Make this Recipe
Delicious – This easy pumpkin bread has hints of pumpkin, apple, cinnamon and maple with slight nutty flavours from the almond flour and pecans. It’s basically like Fall in a loaf.
Perfect texture – It’s dense yet still moist and fluffy with just the right amount of crunch. The perfect texture in my books. Who doesn’t love a moist pumpkin bread?
Mouth watering aroma – If you’re looking to impress guests, just pop this loaf in the oven right before they arrive. It instantly gives you that warm and cozy feeling the second you walk in the door. OR if you don’t want them to stick around, don’t make this loaf because they will want to stay for HOURS just to sniff that wonderful aroma.
Healthier option – This healthy pumpkin bread is packed with nutrients and is a good source of healthy fats, fibre, vitamins A and C. Additionally, it’s completely dairy-free and gluten-free so it can be a good option for those with intolerances.
Ingredient Notes
Almond & Coconut Flour – These two flours form the base of the recipe and contribute healthy fats and fibre, while also making it a good gluten-free pumpkin bread option. Use blanched almond flour for best results.
Pumpkin puree – Provides that amazing pumpkin flavour and makes this loaf super moist! Be sure to use 100% pure pumpkin puree and not pumpkin pie filling, since that’s significantly higher in sugar.
Apple – Contributes some additional natural sweetness and moisture to the loaf. I used a Gala apple since that’s what I typically have on hand, but feel free to use whatever type of apple you prefer.
Maple syrup – Provides just the right amount of sweetness and adds a nice maple flavour. Use 100% pure maple syrup if possible.
Spices – In this loaf, we used cinnamon, nutmeg and pumpkin pie spice which provide those perfect autumn flavours. Feel free to increase the quantity of spice used or add additional spices such as cloves.
Step by Step Instructions
Preheat oven to 350 degrees F. Grease a loaf pan with coconut oil or use non-stick cooking spray.
In a medium bowl, whisk together pumpkin puree and eggs until smooth. Mix in grated apple, vanilla extract and maple syrup.
In a separate bowl, mix together the almond flour, coconut flour, cinnamon, nutmeg, pumpkin pie spice, baking soda and salt until all lumps are gone.
Pour dry ingredients into wet and mix until combined. Pour the loaf batter into the prepared pan and smooth the surface with a spatula.
Next, in a small bowl mix together the chopped pecans and maple syrup until the nuts are coated in syrup.
Place the nuts in a line down the centre of the loaf, pressing down gently so that they adhere to the surface.
Bake for 55-60 min or until a toothpick inserted comes out clean.
Allow to cool in the pan for at least 15 minutes before slicing.
Recipe Tips
- If you want your loaf to have more crunch, add extra nuts to the batter before cooking. Pecans and walnuts work especially well with the pumpkin spice flavours!
- If the apple that you’re using seems to be especially juicy, wring out some of the extra juice in a cup or bowl with your hands before mixing into the batter to prevent loaf from being too moist.
- Be sure to grease the loaf pan well to prevent the loaf from sticking to the pan. You can use coconut oil or non-stick cooking spray to grease the pan.
- Allow the loaf to cool in the pan for at least 15 minutes before removing it from the pan so that it has time to set.
- If you prefer more spices, feel free to increase the amount of cinnamon, nutmeg and pumpkin pie spice used.
Recipe FAQs
Is this loaf healthy?
Yes! One of my favourite things about this loaf is that it incorporates almond flour and coconut flour so it’s got a slightly nutty flavour while also being higher in healthy fats and fibre and lower in refined carbs than your typical loaf.
Additionally, it’s FULL of moisture and nutrients like vitamin A, C and potassium from the pumpkin and apple.
Because it’s naturally sweetened with the apple, it doesn’t required much in the way of sugar. Just a little maple syrup to give it a bit of a sweet kick for a grand total of only 10 grams of sugar per slice.
Not bad for a sweet treat, right?
How to Store
You can store this loaf in the fridge in an airtight container for up to three days.
Can you freeze this loaf?
Yes, it freezes beautifully. I generally like to cut it into slices and freeze each slice individually in a snack-sized ziploc bag or wrapped in saran wrap for a quick grab and go option. You can also freeze the whole loaf if preferred.
How to defrost
Pull the loaf out of the freezer several hours before serving and allow it to come to room temperature. You can also pop it in the microwave for 30 seconds to a minute if you need to warm it up quickly.
Serving suggestions
This bread is delicious served as is. You can also top it with some peanut butter or almond butter for some added protein and healthy fats!
Looking for other delicious baked goods? Check out these recipes:
- Gluten-free Pumpkin Oatmeal Cookies
- Healthy Pumpkin Cake with Applesauce
- Healthy Carrot Pineapple Muffins
- Low Sugar Carrot Cake
- Banana Bread with 2 Bananas
- Flourless Banana Zucchini Loaf
- Chocolate Zucchini Bread
- Gluten-free Lemon Coconut Loaf
Did you make this recipe? Scroll down to leave a rating and review!
Healthy Pumpkin Bread
Ingredients
Wet ingredients:
- 1/2 cup pure pumpkin puree can use canned or fresh
- 1 1/2 cups shredded apple
- 4 eggs
- 1 tsp pure vanilla extract
- 5 tbsp maple syrup
Dry ingredients:
- 1/2 cup almond flour
- 1/2 cup coconut flour
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1 1/2 tsp pumpkin pie spice
- 1 tsp baking soda
- 1/4 tsp salt
For the topping:
- 2 tbsp chopped pecans
- 1/4 tsp maple syrup
Instructions
- Preheat oven to 350 degrees F. Grease a loaf pan with coconut oil or spray with non-stick cooking spray.
- In a medium bowl, whisk together pumpkin puree and eggs until smooth. Mix in grated apple, vanilla extract and maple syrup.
- In a separate bowl, mix together the almond flour, coconut flour, cinnamon, nutmeg, pumpkin pie spice, baking soda and salt until all lumps are gone.
- Pour dry ingredients into wet and mix until combined. Pour the loaf batter into the prepared pan and smooth the surface with a spatula.
- Next, in a small bowl mix together the chopped pecans and maple syrup until the nuts are coated in syrup. Place the nuts in a line down the centre of the loaf, pressing down gently so they adhere to the surface.
- Bake for 55-60 min or until a toothpick inserted comes out clean.
Notes
- If you want your loaf to have more crunch, add extra nuts to the batter before cooking. Pecans and walnuts work especially well with the pumpkin spice flavours!
- If the apple that you’re using seems to be especially juicy, wring out some of the extra juice in a cup or bowl with your hands before mixing into the batter to prevent loaf from being too moist.
- Be sure to grease the loaf pan well to prevent the loaf from sticking to the pan. You can use coconut oil or non-stick cooking spray to grease the pan.
- Allow the loaf to cool for at least 15 minutes before removing it from the pan so that it has time to set.
- If you prefer more spices, feel free to increase the amount of cinnamon, nutmeg and pumpkin pie spice used.
Nutrition
This recipe was originally posted in August 2018 and was updated in October 2020 to include better tips and photos.
Recipe adapted from my Flourless Banana Zucchini Loaf
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What size loaf is this for?
I used this loaf pan. The loaf pan dimensions are 8.5 x 4.5 x 2.75 inches. Hope that helps!
Another fabulous recipe that is quick and delicious! I’m sure this bread will be gone by the end of the week! This recipe is a winner!!!
Yay!! So happy it was a winner…this one always disappears quickly in our house too! As always, I appreciate you taking the time to leave a rating and review :)
Wondering if it would be possible to use homemade applesauce in this recipe instead of grated apple. If so, how much would you use?
I haven’t tried subbing in apple sauce for the shredded apple, but you could certainly try it out! I can’t guarantee the exact quantity since I haven’t tested it myself, but I would try 1 cup of apple sauce to replace the 1 1/2 cups of shredded apple. Please let me know how it works out if you try it!
OMG! Can’t wait to try this! I was just pondering my SAD pumpkin bread of past yrs. Your amazing recipe is the perfect solution! The smell of pumpkin cooking in the oven is one of the best. Can’t thank you enough!
Thanks so much Dustin! LOVE the smell of pumpkin bread baking..sooo good! Hope you enjoy it if you try it out! :)
loved the taste but it was still wet, too moist even aftet baking longer.. why could that be? also since i had no coconut flour, i just used all almond flour. Thank you for this healthy recipes.
Unfortunately almond flour cannot be directly substituted for coconut flour which is probably why it turned out too moist. Coconut flour is highly absorbent which is why the recipe calls for it — to help absorb the extra moisture. If you try the recipe again, I recommend including the coconut flour too :) Hope that helps!
Thank you! Can’t wait to try this! I was just pondering my SAD pumpkin bread of past yrs. So good but so bad. Oh how my tummy hurt! Your amazing recipe is the perfect solution! The smell of pumpkin cooking in the oven is one of the best. Can’t thank you enough!
My pleasure Sandy! I agree — everyone needs a good pumpkin bread in their life! Hope you enjoy this version!
I made this last night & it was one of the most delicious things I’ve had in months! No one would ever know it’s paleo if you didn’t tell them. I love how moist it is without using oil too! Thank you for the gem!
Oh I’m so happy to hear that you enjoyed it Jen! Thanks so much for the feedback! :)