Healthy Pumpkin Bread


This Healthy Pumpkin Bread recipe is gluten-free, with hints of pumpkin spice, slightly sweet and nutty with crunchy pumpkin seeds and oatmeal.



1  2/3 cups Pamela’s Gluten Free All-purpose Artisan Blend (regular flour can be used if you prefer) 

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon cinnamon

1 1/2 teaspoons pumpkin pie spice

1/2 teaspoon salt

1 1/2 cups canned pumpkin puree

1/4 cup mayple syrup

1 teaspoon vanilla extract

1/2 cup butter flavor coconut oil melted

1/4 cup unsweetened applesauce

1 flax egg ( 1 tablespoon ground flaxseeds combined with 3 tablespoons water) 

1/2 cup Lily’s stevia-sweetened chocolate chips 

1/2 cup salted pumpkin seeds


Mix flour, baking powder, baking soda, cinnamon, pumpkin pie spice,  and salt in a large mixing bowl. 

Add pumpkin puree, maple syrup, vanilla, melted coconut oil, applesauce, and flax egg. Blend on with a mixer until all ingredents are blended smooth and creamy. 

Stir in by hand chocolate chips and pumpkin seeds. 

Pour mixture in a non-stick bread pan that is lightly sprayed with coconut oil. 

Bake in a preheated oven at  350 degrees for 35 minutes or until bread is firm though out. 

Keywords: healthy pumpkin bread

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