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This old-fashioned recipe for homemade pumpkin bread uses only wholesome ingredients. I recommend using freshly made pumpkin puree for the most nutrition and optimal flavor.
Today I baked a loaf of healthy pumpkin bread with the last cup of frozen organic pureed pumpkin that I made in October.
I’ve found that it saves me a lot of time to make enough puree to last me the entire holiday season when I use locally grown versions that are available for a limited time.
This way, I have enough not only for pumpkin pie, pumpkin pudding, pumpkin soup, pumpkin spice porridge, pumpkin spice lattes, and pumpkin cookies during Autumn (including Thanksgiving), but plenty for baking pumpkin bread for Christmas too!
My family loves this traditional pumpkin loaf that is simple to make from scratch. It really shouldn’t be just Autumn fare, should it?
Fun story…I once made a loaf of this bread as a Christmas gift for my child’s Kindergarten teacher. She said it was the best-tasting pumpkin bread she had ever tasted. 😋
Whatever you do, avoid pumpkin bread from the supermarket!
Commercial pumpkin bread is loaded with “enriched” flour (aka, synthetic vitamins), toxic (usually GMO) seed oils, excessive amounts of (usually GMO) sugar, and numerous unhealthy additives.
Serving Suggestions
If you buy pumpkins from the healthfood store, try to find heirloom versions from local growers. They have the best flavor!
If you must buy canned puree, be sure it is organic. This recipe is still FAR better and a big upgrade made with canned puree than anything you can buy pre-made at the store!
I do not advise substituting honey for the organic cane sugar in this recipe. Cooking or baking with honey is not an advisable traditional cooking practice.
You may substitute coconut sugar for the cane sugar if desired.
Try topping a slice of this bread with homemade whipped cream. So delish!
If you do not tolerate complex sweeteners, try this fruit-sweetened pumpkin bread instead.
If you are grain-free, this low-carb pumpkin bread is a good one to try!
Easy Homemade Pumpkin Bread Recipe
Healthy pumpkin bread recipe with only whole ingredients and freshly pureed pumpkin for the most nutrition.
Ingredients
- 1 1/2 cups flour preferably sprouted and freshly ground
- 1 cup pumpkin puree preferably organic
- 1/2 cup expeller-pressed coconut oil
- 2 eggs beaten, preferably pastured or free range
- 1/2-1 cup evaporated cane juice or sucanat
- 1 tsp baking soda
- 1/2 tsp ground nutmeg
- 1/2 tsp ground ginger
- 1/2 tsp ground allspice
- 1 tsp ground Ceylon cinnamon
- 1/2 tsp ground cloves
- 1/2 tsp sea salt
- 3 Tbsp filtered water Optional. Use only if extra moisture is needed for the batter
Instructions
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Mix the dry ingredients in a bowl.
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Mix the wet ingredients in a separate bowl and then fold in the dry ingredients until smooth.
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Bake pumpkin bread at 350 ºF/177 ºC for about 1 hour or until knife inserted in the center comes out clean.
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Cool and serve. Homemade pumpkin bread is best enjoyed with a nice thick slab of grass-fed butter or a dollop of whipped cream on top.
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If you will use up the loaf within two days, you can keep at room temperature covered on the counter. Otherwise, refrigerate. This bread freezes well too!
More Bread Recipes to Enjoy
If you enjoyed this recipe for healthy pumpkin bread, try these recipes too.
Paleo Honey Bread
Soaked Sandwich Bread
Einkorn No-Knead Sourdough
I know this post is older, but I am wondering if “David’sKate” ever got a reply? Why not soak the flour?
You don’t need to soak sprouted flour.
You can’t mean 1/2 c flour. What is the correct amount?
It’s actually 1 AND 1/2 cups or 1.5 cups flour (not 1 … 1/2 cup). Sorry for the confusion!
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!
Sprouted flour does not need to be soaked.
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!!
I’ve fixed that now! Thank you for spotting that typo!
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).
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?
i am having trouble with the blog on how to make the puree.. it said i was restricted…