HOLY MOLY it’s pumpkin season and I’m jumping out of my seat over it. The same thing happens every year. I’m so into summer and then as quickly as I fell for the warm weather and watermelon, I’m done and ready for crisp temps and caramel apples. Who relates? My Banana Bread with almond flour and Almond Flour Chocolate Banana Bread are some of my most-loved recipes these days, so I knew I had to smush that with my Healthy Pumpkin Bars to make a pumpkin version!
Ingredients
Almond flour: This is what makes the bread so fluffy–it’s essential for moistness since it’s high in fat. It also adds natural sweetness. Look for super fine blanched kind, not almond meal (which has the skins). I get Kirkland brand at Costco. Really pack it in there (I use my kitchen scale). Oat flour: Another favorite gluten free flour of mine, I love the flavor it adds. Be sure to use certified gluten-free if you have a gluten intolerance. You can also make your own by grinding old-fashioned oats in the Nutribullet or food processor. Pumpkin puree: Make sure the ingredients are just 100% pumpkin and nothing else added. We’re using an entire 15oz can, which makes this bread super moist and reduces the need for extra oil. My goal was to use an entire can of pumpkin because let’s be honest…how often do you actually use those sad few spoonfuls that you’re left with? Maple syrup: This bread is lightly sweetened with my favorite natural liquid sweetener. I also tested this with honey and it works great. Eggs: To bind everything together and contribute to rising. I’ve made this recipe with flax eggs which work well for a vegan option. Coconut oil: You can also use avocado or vegetable oil for moisture and richness. We’re only using 2 tbsp since there’s so much pumpkin! Vanilla extract: To enhance the chocolate flavor ever more. Spices: A full tablespoon (I know!!) of cinnamon plus some nutmeg, cloves, and ginger for that classic pumpkin bread flavor. Chocolate chips: I love the pairing of pumpkin and chocolate! If you don’t love chocolate chips, I’d increase the maple syrup to ⅔ cup so the bread is sweet enough.
What makes it healthy, you ask?
This Registered Dietitian is here to say this quick bread is packed with nutrition, my pumpkin pals.
Loaded with healthy fats from the almond flour to keep you satiated Packed with energizing B vitamins from whole grain oat flour Boasts a whopping 6.5 g protein and nearly 4 g fiber per slice to promote satiety and regulate blood sugar In addition to being an excellent source of fiber and vitamin A, pumpkin is also packed with antioxidants that help neutralize free radicals in the body and delay onset of disease
Tips to make this extra fab
Don’t substitute the flour: Gluten free baking is finicky. I have only tested this recipe with the combination of almond at oat flour listed below, so I do not recommend straying from that as I can’t vouch for the results. I would guess a 1:1 all-purpose gluten free baking flour may work in place of the oat flour, but I can’t say for sure. Do not use coconut flour or wheat flour; the bread will not turn out! Use pumpkin puree: Be sure not to use pumpkin pie mix here! Have fun with add ins: Dried cranberries, chopped walnuts, and pecans would all be delish in here. If you forgo the chocolate chips, I’d consider increasing the maple syrup to ⅔ cup.
How to store
The best place to store this pumpkin bread is on the countertop in an air-tight container for up to 3 days. It stays moist for a surprisingly long time! If you still have some left, you can store in the fridge for up to a week or more and it will stay moist. To freeze, simply wrap the loaf tightly in foil then in a plastic bag with the air squeezed out. It will stay fresh for up to four months. You can thaw it on the counter when you’re ready to eat.
More healthy pumpkin recipes
Pumpkin Baked Oatmeal Healthy Pumpkin Pancakes Gluten Free Pumpkin Muffins No Bake Pumpkin Cookies Pumpkin Pie Smoothie
I hope you’re as in love with this delectable Pumpkin Bread as I am! If you make it, please leave a comment and star rating letting me know how it turned out. I’m so grateful for your feedback! FLOUR NOTE: This recipe will not turn out with other flours like all purpose or coconut flour. Like all gluten free flours, almond and oat flour have unique properties and are not 1-to-1 substitutes for other flours. Try my Healthy Pumpkin Gingerbread or Healthier Pumpkin Banana Bread if you’d like a recipe with all purpose/wheat flour. TO MAKE VEGAN: Use two flax eggs. (Combine 2 tbsp ground flax with 6 tbsp warm water in a small bowl. Set aside to gel for 5 minutes.) The bread is slightly more fluffy with eggs versus flax.
