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

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.

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!⁠

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.