The Best Healthy Pumpkin Bread: Gluten Free

This is the best healthy pumpkin bread recipe! It’s gluten free, sugar free, and made in one bowl. This moist pumpkin bread is made in one bowl and bakes in under an hour, making it the yummiest fall treat!

This healthy pumpkin bread is one of the best fall treats. It’s easy, made in one bowl, and bakes in under an hour so you can quickly whip of a yummy snack.

I like to make this easy bread at the first sign of fall because it totally gets me into the spirit. With its warm, cozy flavors and tender texture it’s the perfect accompaniment to a mug of hot cocoa.

This easy pumpkin loaf is a great make ahead breakfast or a healthy afternoon snack, and with under 150 calories per serving you can feel free to enjoy more than one slice!

WHY YOU WILL LOVE THIS HEALTHY PUMPKIN BREAD

• It’s gluten free and sugar free
• Made with just 10 ingredients
• Super simple baking process
• So tender and fluffy
• Delicious pumpkin spice flavor
• Stays moist for days

INGREDIENTS FOR HEALTHY PUMPKIN BREAD

• Canned pumpkin: Be sure that you’re using canned pumpkin and NOT pumpkin pie filling there is a very big difference between the two
• Applesauce: I like to use unsweetened applesauce to keep it sugar-free
• Monk fruit: This sweetens the loaf while also keeping it sugar free. My favorite brands to use are Lakanto or Whole Earth
• Eggs: Unless otherwise specified, always use large eggs in a baking recipe
• Apple cider vinegar: This is used to help the pumpkin bread rise and be super fluffy
• Oat flour: I use Bob’s Red Mill Gluten Free Oat Flour because it’s certified gluten free
• Baking powder: This recipe uses 1 tablespoon because oat flour doesn’t rise the same way as wheat flour. It needs a lot of extra lift, otherwise your baked good will be dense and heavy
• Baking soda: This neutralizes the acid from the apple cider vinegar and allows the baking powder to work more effectively
• Pumpkin pie spice: You can make this healthy pumpkin bread with either homemade pumpkin pie spice or store bought
• Salt: Salt is essential in baked goods because it helps to balance out the sweetness

WHAT’S THE DIFFERENCE BETWEEN CANNED PUMPKIN AND PUMPKIN PIE FILLING?

Canned pumpkin is strictly pumpkin puree with nothing else added to it. Canned pumpkin pie filling is sweetened as well as seasoned with spices such as cinnamon, clove, and ginger.

Pumpkin pie filling WILL NOT work in recipes that call for canned pumpkin because of the added ingredients which changes the texture.

WHAT IS THE BEST BRAND OF CANNED PUMPKIN?

When picking out canned pumpkin be sure to try and buy a “wet” pumpkin. Some canned pumpkin are drier in nature, thus your baked good won’t be as moist.

A few good ones are:

• Libby’s
• Farmer’s Market Foods
• Signature Select (this is a store brand one I use, but it’s very good)

HOW TO MAKE THIS HEALTHY PUMPKIN BREAD

1. Preheat your oven to 350 degrees F (180 degrees C) and line a 9 inch by 5 inch loaf pan with parchment paper
2. In a large bowl, stir together the canned pumpkin, applesauce, monk fruit, eggs, and apple cider vinegar
3. Add the oat flour, baking powder, baking soda, pumpkin pie spice and salt into the wet ingredients
4. Use a rubber spatula to gently fold in the dry ingredients and mix until fully incorporated
5. Pour the gluten free pumpkin bread batter into your prepared loaf pan and top with pumpkin seeds
6. Bake in preheated oven for 50-55 minutes, or until a toothpick inserted into the center comes out clean
7. Let the healthy pumpkin loaf cool in the pan, then pull it out, slice, and enjoy!

PUMPKIN BREAD ADDITIONS

• Mix in 1/4 cup mini chocolate chips
• Fold in toasted, chopped pistachios or pecans
• Add fall themed sprinkles for a fun touch!

STORING LEFTOVERS

To store leftovers, wrap it tightly in aluminum foil or in a sealed plastic bag on the countertop. It will last, covered well, for up to 5 days. (if it lasts that long!)

Additionally, you can also freeze this healthy fall treat! To do that, take the cooled loaf of pumpkin bread and wrap it tightly with plastic wrap. Next, cover the entire thing in heavy-duty aluminum foil, or put it in a freezer safe container, and place it in the freezer. It will last frozen for up to 2 months.

EXPERT TIPS

• Do not use pumpkin pie filling! The recipe WILL NOT work
• Don’t use a dry canned pumpkin puree, you want it to be smooth and wet
• Line your loaf pan with parchment paper for easy removal
• Top with pumpkin seeds for an additional crunch!
• Use Bob’s Red Mill Certified Gluten Free Oat Flour

Did you make this healthy pumpkin bread recipe? If you did, I would greatly appreciate you leaving a comment and star rating below. Additionally, follow me on Instagram and tag me using #incoleskitchen of you make this so I can share!

Print