Healthy Pumpkin Bread

My healthy pumpkin bread is super moist and tender and made in one bowl! It's packed with fiber, naturally sweetened, and has less than 150 calories per slice. Watch the video below to see how I make it in my kitchen!

Course Dessert

Cuisine American

Prep Time 2

Cook Time 45

Total Time 47

Servings servings

Calories 145kcal

Author Arman Liew

Ingredients

15 ouncers pumpkin puree not pumpkin pie filling
1/4 cup coconut oil melted
2 large eggs room temperature
2 tablespoons milk I used unsweetened almond milk
1 cup coconut sugar * See notes
1 tbsp pumpkin pie spice ** See notes
3 cups oat flour gluten free, if needed
1 teaspoon baking powder

Instructions

Preheat the oven to 180C/350F. Grease a 9 x 4-inch loaf pan and set aside.
In a large mixing bowl, combine your pumpkin, coconut oil, eggs, milk, sugar, and pumpkin pie spice and whisk together until creamy and smooth. Add the oat flour and baking powder and mix until combined.
Transfer the batter into the lined pan and bake for 55-60 minutes, or until a skewer comes out clean.
Remove from the oven and let it cool in the pan completely, before removing and slicing.

Video

Notes

* Any sugar can be used

** No pumpkin pie spice? Use 1/4 teaspoon each of cinnamon, nutmeg, cloves, and ginger.

TO STORE: Pumpkin bread can be stored at room temperature in a sealable container for up to 5 days. If you'd like the bread to keep longer, store it in the refrigerator and it will keep for at least a week.

TO FREEZE: Place slices of the pumpkin bread in a ziplock bag and store them in the freezer for up to 6 months.

Nutrition