Happy Friday!!! I am so excited to share my Healthy Pumpkin Bread recipe with you. It is dairy free, refined sugar free and is gluten free adaptable as well as paleo adaptable! I tested this out with 3 flour combinations and in the form of a bread, mini muffin and regular muffins! And it is just in time for you to make as a house warming gift or bake for your holiday guests!
Similar to many of my recipes this is very simple to make and only requires a large mixing bowl and liquid measuring cup. Mix your flours and spices in one bowl. Then measure and mix your liquid ingredients in your liquid measuring cup. Finally combine the liquid ingredients into the dry ingredients and you are done!
You can make just one loaf or double the recipe and make muffins for now and put a loaf in the freezer for when you are hosting company. (PS I love my silicone baking molds and loaf pan!). Another option is you can make 2 loaves instead of a loaf and muffins. Then slice your second loaf and freeze individual slices for easy breakfasts or lunch box treats.
The paleo version of my Healthy Pumpkin Bread using Bob’s Red Mill Paleo Blend was my favorite. It was super moist and almost cake like tasting.
The gluten free version of my Healthy Pumpkin Bread was a little more dense, but I was happy with how well it worked and tasted. I think the mix of the oat flour and gluten free flour blend make for a great flavor. There is only one tiny adjustment to make when using these flours.
My children’s favorite healthy pumpkin bread was the regular all purpose and whole wheat flour blend. They love the mini muffins best – easy to pop in their little mouths 🙂 So grab your little helpers and get baking this weekend!
- 1 3/4 cup flour blend of choice see notes on flour options
- 1/2 tsp salt
- 1/2 tsp baking powder if making gluten free use 1 tsp baking powder
- 1 tsp baking soda
- 1 1/2 tsp pumpkin pie spice
- 1/2 - 2/3 cup pure maple syrup *
- 1/3 cup oil - neutral tasting oil I used avocado
- 2 eggs
- 3/4 cup 1/2 can pumpkin puree
- 1/3 cup apple cider juice or water can be used
- Preheat oven to 350
- Measure flours, baking powder, baking soda, salt and spices in a large mixing bowl and whisk to combine
- Measure maple syrup, oil and apple cider in a large liquid measuring cup and whisk to combine
- Whisk in eggs one at a time
- Whisk in pumpkin puree
- Add the liquid ingredients into the dry ingredients bowl and whisk until thoroughly combined
- Portion out your bread, muffins or mini muffins
- Bake bread for 45 mins - 1 hour (the gluten free and paleo versions took slightly longer), muffins for 20-22 minutes or mini muffins for 10-12 minutes
- Let cool for 5 minutes and then take out of pan and let cool completely before storing
- They can be left for 1-2 days on the counter, up to a week in the refrigerator or 2 months in the freezer (see notes)