This Healthy Pumpkin Bread is a cozy, guilt-free treat that’s perfect for any time of day. Moist, tender, and bursting with warm spices, each slice offers a comforting blend of cinnamon, nutmeg, and sweet pumpkin. With just 15 minutes of prep, it’s an easy way to fill your kitchen with irresistible aromas.
Packed with wholesome ingredients, this bread delivers a satisfying texture—soft yet slightly dense—that pairs beautifully with a cup of tea or coffee. In under an hour, you’ll have a golden loaf that’s as nourishing as it is delicious. Whether for breakfast or dessert, it’s a seasonal favorite you’ll want to make again and again.
Ingredients for Healthy Pumpkin Bread
- Pumpkin Bread:
- 3 large eggs
- 1 ½ cups (15 oz/425 g) pumpkin puree (unsweetened)
- ⅓ cup (4 oz/115 g) monk fruit sweetener syrup (or substitute with maple syrup or honey)
- 2 tablespoons coconut oil, melted (or use butter or olive oil)
- ½ cup (2 oz/57 g) coconut flour (or almond flour for a nutty flavor)
- 1 ½ teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon salt
- Cream Cheese Glaze:
- ¼ cup (2 oz/57 g) cream cheese, softened
- 3 tablespoons monk fruit sweetener syrup (or substitute with powdered sugar mixed with a splash of milk)
- 1 teaspoon vanilla extract
Step-by-Step Instructions
- Preheat the oven: Set your oven to 350°F (180°C). Line an 8×4 inch loaf tin with parchment paper or grease it lightly, then set aside.
- Mix wet ingredients: In a large bowl, whisk together the eggs, pumpkin puree, monk fruit sweetener syrup, and melted coconut oil until smooth.
- Combine dry ingredients: In a separate bowl, mix the coconut flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- Form the batter: Gradually add the dry ingredients to the wet ingredients, stirring until a uniform batter forms. Let the batter rest for 10 minutes to allow the coconut flour to absorb the liquid.
- Bake the bread: Pour the batter into the prepared loaf tin. Bake for 50 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the bread: Remove the bread from the oven and let it cool in the tin for 10 minutes. Then transfer it to a wire rack to cool completely.
- Make the glaze: In a microwave-safe bowl, combine the cream cheese, monk fruit sweetener syrup, and vanilla extract. Microwave for 30-40 seconds, then whisk until smooth. Let it cool slightly.
- Glaze the bread: Once the bread has cooled to room temperature, pour the glaze over the top. Allow it to set for 10-20 minutes before slicing.
- Store and enjoy: Cover the bread and store it in the refrigerator for up to 4 days. Slice and enjoy!
Creative Topping Ideas for Your Pumpkin Bread
While the cream cheese glaze is delicious, you can also try other toppings to mix it up! Drizzle with a maple syrup glaze (2 tbsp maple syrup + 1 tbsp melted butter) or sprinkle with chopped pecans or walnuts for added crunch. For a festive touch, dust with a light layer of powdered monkfruit sweetener or cinnamon sugar.
How to Store and Reheat for Freshness
Store your pumpkin bread in an airtight container in the refrigerator for up to 4 days. To enjoy it warm, slice a piece and microwave for 10-15 seconds or toast it lightly in a toaster oven. For longer storage, wrap individual slices in plastic wrap and freeze for up to 2 months—thaw at room temperature or reheat as needed.
Easy Recipe Variations to Try
Customize this recipe to suit your taste! Add ½ cup of chocolate chips or dried cranberries to the batter for a sweet twist. For a nutty flavor, mix in ¼ cup of almond flour with the coconut flour. If you’re not a fan of cream cheese glaze, swap it for a simple vanilla glaze (1 cup powdered monkfruit sweetener + 2 tbsp almond milk).
Time-Saving Tips for Busy Bakers
To save time, prepare the dry ingredients in advance and store them in a ziplock bag for up to a week. You can also make the pumpkin bread batter the night before and let it rest in the fridge overnight—just bake it fresh in the morning. For a quicker glaze, use softened cream cheese instead of microwaving it.
Essential Equipment for Perfect Results
For best results, use a non-stick loaf pan or line your pan with parchment paper for easy removal. A wire rack is key for cooling the bread evenly and preventing sogginess. If you don’t have monkfruit sweetener syrup, a liquid sweetener like maple syrup works as a substitute, but adjust the quantity to taste.
Healthy Pumpkin Bread Recipe
Ingredients
Pumpkin Bread
- 3 large eggs
- 1 ½ cups pumpkin puree 15 oz/425 g
- ⅓ cup monk fruit sweetener syrup 4 oz/115 g
- 2 tablespoons coconut oil melted
- ½ cup coconut flour 2 oz/57 g
- 1 ½ teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon salt
Cream Cheese Glaze
- ¼ cup cream cheese 2 oz/57 g
- 3 tablespoons monk fruit sweetener syrup
- 1 teaspoon vanilla extract
Instructions
- Pre-heat your oven to 350°F (180°C) then line an 8×4 inch loaf tin, set aside.
- In a large bowl whisk together the eggs, pumpkin puree, monkfruit sweetener syrup and coconut oil.
- In a separate bowl combine the coconut flour, baking powder, baking soda, cinnamon, nutmeg and salt.
- Add the dry ingredients into the wet and mix until an even batter is formed.
- Allow the batter to rest for 10 minutes. This will help the coconut flour to absorb the liquid batter adding nice texture to the finished bread.
- Transfer the batter to the prepared loaf tin and bake for 50 minutes or until a toothpick inserted into the center of the bread comes out clean.
- Remove from the oven and allow to cool to room temperature before glazing. While the bread is cooling make the glaze.
- To Make the Cream Cheese Glaze: In a microwave safe bowl combine the cream cheese, monkfruti sweetener syrup and vanilla. Microwave for 30-40 seconds until all ingredients have melted together. Whisk until smooth and set aside to cool slightly.
- Once the bread has come to room temperature remove from the tin and place on a wire rack.
- Pour the glaze over the bread and allow to set for 10-20 minutes before slicing.
- Cover and store the bread in the refrigerator for up to 4 days. Enjoy!!
