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 5

Cook Time 45

Total Time 50

Servings servings

Calories 145kcal

Author Arman Liew

Ingredients

15 ounces 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 350°F (180°C). Grease a 9 x 4-inch loaf pan and set aside.
In a large mixing bowl, combine the pumpkin puree, coconut oil, eggs, milk, sugar, and pumpkin pie spice and whisk together until creamy and smooth. Add the oat flour and baking powder, mixing until combined.
Transfer the batter into the lined pan and bake for 45 minutes or until a toothpick comes out clean.
Remove from the oven and let it cool in the pan for 5 minutes before carefully transferring to a wire rack until it cools completely. If desired, drizzle a glaze on top then slice and serve.

Video

Notes

Any sugar can be used.
No pumpkin pie spice? Use 1/4 teaspoon each of cinnamon, nutmeg, cloves, and ginger.
Leftovers: Keep at room temperature for 5 minutes or in the fridge for one week. Freeze slices for up to 6 months.
Glaze: Whisk together 3 tablespoons confectioners's sugar with 1 tablespoon milk.

Nutrition