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Wellness » Health » Recipes

3 Nutrition Experts Share Their Favorite Health-Conscious Pumpkin Bread Recipes

Authored by Holly Rhue
Holly Rhue
June 30, 2023

As the weather cools off, pumpkin is certainly the dessert flavor du jour. Nothing warms up your kitchen or gets you in the fall mood quite like a fresh loaf of pumpkin bread coming out of the oven. And while there are endless variations on traditional pumpkin bread, our favorite recipes are always the ones that give back to our bodies in some way, whether that’s packing on the protein or swapping out sugar for something that won’t bring on an afternoon crash. So ahead, we tapped three health experts (from a registered dietician to a chef) for their favorite ways to make this fall dessert all the healthier.

1. Pumpkin Zucchini Bread

Pumpkin bread with chocolate chips on a parchment paper

Registered dietician and nutritionist (and the woman behind the @onceuponapumpkin Instagram account) Maggie Michalczyk is just about the best person you could ask for a fun, fall-inspired pumpkin recipe with a healthy twist. Her account is full of pumpkin-based recipes made with healthy substitutes, but this pumpkin zucchini bread has to take the cake. Pro tip: top with pumpkin puree to intensify the flavor and keep the bread moist.

Ingredients:

1 cup pumpkin puree

¾ heaping cup of shredded zucchini

1 ¾ cup whole-wheat pastry flour or whole-wheat flour

⅓ cup honey

½ cup butter or melted coconut oil

2 large eggs

2 teaspoons pumpkin pie spice

½ teaspoon nutmeg

1 teaspoon baking soda

¼ teaspoon salt

½ cup semisweet chocolate chips

Steps:

  1. Preheat the oven to 350°F and grease a loaf pan with non-stick cooking spray or coconut oil.
  2. In a large bowl add the softened butter, pumpkin puree and honey. Use an electric mixer on HIGH for 1-2 minutes, until the mixture becomes light and fluffy.
  3. Add the eggs and beat until just combined.
  4. Place the shredded zucchini in a paper towel and squeeze out the excess water over the sink until little to no water is left dripping off.
  5. Add the grated zucchini to the wet ingredients, and use a wooden spoon to stir until combined.
  6. Sprinkle the flour, baking soda, pumpkin pie spice, nutmeg and salt evenly over the surface, then stir to combine.
  7. Fold in the chocolate chips, and save a handful for decorating the top of the loaf.
  8. Scrape the zucchini bread batter into the loaf pan and sprinkle the remaining chocolate chips on top.
  9. Bake for 45-50 minutes. Use a toothpick to make sure the loaf is fully cooked.
  10. Let the loaf cool in the pan, then slice to serve.
    Store the loaf on the counter for the first day, then store in the fridge for maximum freshness.

2. Stevia Pumpkin Bread

Pumpkin Bread and pumpkin

Nutrition blogger Amanda Rocchio (@meowmeix) has perfected her healthier take on traditional pumpkin bread, which includes using Stevia instead of cane sugar and almond flour instead of traditional bleached flour. “Pro tip: try topping it with pumpkin seeds or almond butter for even more deliciousness,” Rocchio says.

Ingredients:

1 ½ cups blanched almond flour⁠

¾ teaspoon baking soda

1 teaspoon ground cinnamon ⁠

¼ teaspoon pumpkin pie spice ⁠

4 eggs ⁠

¾ cup canned pumpkin ⁠

¼ cup maple syrup⁠

1 teaspoon vanilla extract (optional)⁠

1 ½ – 2 teaspoons monk fruit or stevia (optional if you want it sweeter)⁠

Steps:

  1. Preheat the oven to 350°F.
  2. Whisk the eggs together⁠.
  3. Add pumpkin puree and maple syrup, then mix well.⁠
  4. Add in the almond flour and stir with the wet mixture.⁠
  5. Add the baking soda, cinnamon, pumpkin pie spice, and vanilla extract.⁠⠀⠀⠀
  6. Optional: add monk fruit or stevia.⁠
  7. Spray an 8in x 4in loaf pan with coconut oil.
    Tip: add two thick parchment strips to the loaf pan to make it easy to remove the loaf when done. Add in the bread batter. Smooth out with a spoon or spatula.⁠
  8. Bake for 45 minutes at 350°F.
  9. Let cool and dig in!⁠

3. Gluten-Free, Dairy-Free Pumpkin Bread

Pumpkin Bread on the blue background

This pumpkin bread recipe from healthy chef Carolina Link (@healthyliciousworld) tastes just like classic pumpkin bread but is free of gluten, dairy, and refined sugars. If you want to make this recipe completely sugar-free, Link recommends using Just Like Sugar and Lakanto Maple Syrup. Fair warning, the scent from this baking in the oven will draw everyone into the kitchen. “It’s full of fall flavors, made with clean ingredients, and made with a lot of love,” says Link. “The tantalizing aroma kept [my daughters] coming into the kitchen asking “Mama, is it done?”

Ingredients:

3 pasture-raised eggs

1 cup organic pumpkin purée

1/3 cup organic maple syrup

3 tablespoons coconut sugar

1 teaspoon baking soda

1 tablespoon organic pumpkin spice

1 teaspoon organic Ceylon cinnamon

1 teaspoon organic vanilla extract

1 teaspoon organic apple cider vinegar

1 1/2 teaspoon almond flour

1/2 cup oat flour

Steps:

  1. Preheat the oven to 350°F.
  2. In a food processor or mixing bowl add eggs, pumpkin, maple syrup, coconut sugar, baking soda, vanilla extract, apple cider vinegar, pumpkin spice and cinnamon. Process for 50 seconds or mix until well combined.
  3. Add the flours and process for 45 seconds or mix until well combined.
  4. Line a loaf pan with parchment paper and allow some to hang over the sides.
  5. Pour batter into loaf pan and even out with a spatula.
  6. Bake for 60-70 minutes. Check the middle with a fork or toothpick to ensure it’s fully cooked.
  7. Remove from the oven and let cool for two hours.
  8. Cut into slices and enjoy. Optionally, you can slather each slice with almond butter for added protein and flavor.
   

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