Healthy Pumpkin Bread

Recipe adapted from my honey whole wheat pumpkin bread and healthy banana bread.

This bread is moist, so it will keep for just two or three days at room temperature. Store it in the refrigerator for five to seven days, or in the freezer for up to three months or so. I like to slice the bread before freezing and defrost individual slices, either by letting them rest at room temperature or lightly toasting them.

I love coconut oil here. I used unrefined coconut oil and can hardly taste it in the final product. Olive oil might lend an herbal note to the muffins, if you’re into that (I tested with California Olive Ranch’s “Everyday” variety and couldn’t even taste it). Vegetable oil has a neutral flavor, but the average vegetable/canola oil is highly processed, so I recommend using cold-pressed sunflower oil or grapeseed oil if possible.

Here’s my pumpkin muffin recipe.

Use maple syrup instead of honey, replace the eggs with flax eggs and choose non-dairy milk (I used almond milk) or water.

Choose non-dairy milk (I used almond milk) or water.

Replace the eggs with flax eggs.

Bob’s Red Mill’s all-purpose gluten-free flour blend works well. Or, substitute 2 ½ cups certified gluten-free oat flour instead. Do NOT substitute coconut flour.

An equal amount of all-purpose flour can be used in place of the whole wheat flour.

I would argue that this bread contains a healthy amount of fat, but you can replace the oil with applesauce if you’re following a low-fat diet.

I love my Fiesta Loaf Pan in Turquoise (affiliate link).