Tracking Pixel
Pumpkin Recipes

15 Top Pumpkin Bread Recipes to Make Right Now

Fall isn’t complete without a slice of moist and flavorful pumpkin bread. Here are 15 of my top pumpkin bread recipes for you bake and enjoy this fall!

top pumpkin recipes to make in the fall

There’s nothing I love more than baking a loaf of pumpkin bread on a cozy fall day. When the house starts to smell like cinnamon and pumpkin while it’s baking, and that first slice still warm out of the oven just gives me all of those good fall feels!

To me, pumpkin bread is so quintessential fall. I think it just embodies everything we love about the season and is one of the reasons why we look forward to this time of year so much. This fall, whether you want a classic pumpkin bread, something with other flavors and toppings, I’ve got you covered.

These top pumpkin bread recipes fit a wide variety of diet types and flavor preferences plus they’re all nutritious thanks to the addition of pumpkin puree!

Be sure to also check out this dairy-free pumpkin cream cheese that goes great on a slice of any of these breads.

Gluten-Free Pumpkin Bread Recipes

Gluten-free pumpkin bread is great if you’re following a gluten-free diet or have Celiac disease. Using the proper mix of flours can give you the usual moist and fluffy texture that’s just as delicious (if not more!) then one that’s made with traditional flour. Here are a few variations of gluten-free pumpkin bread that are perfect for fall!

best gluten free pumpkin bread

Best Healthy Gluten Free Pumpkin Bread

Extra moist and fluffy and filled with pumpkin and pumpkin spice, you'll love this healthy pumpkin bread for many fall seasons to come!
View Recipe
almond flour pumpkin bread

Almond Flour Pumpkin Bread

Almond flour pumpkin bread is gluten free, naturally sweetened and full of pumpkin and fall spices! It’s perfect for breakfast with a cup of coffee or snack with vegan pumpkin cream cheese on top.
View Recipe
gluten free pumpkin banana bread

Gluten Free Pumpkin Banana Bread

Lightly sweetened and extra moist from the pumpkin puree and banana, this gluten free and grain free pumpkin banana bread is perfect thing to have in the morning with coffee.
View Recipe
pumpkin birthday cake bread

Pumpkin Birthday Cake Bread

Pumpkin birthday cake bread is a fun twist on classic pumpkin bread with maple glaze and sprinkles on top! It’s the perfect treat for a celebration and is gluten and dairy free.
View Recipe
Moist-Fluffy-Pumpkin-Spice-Latte-Bread

Pumpkin Spice Latte Bread

Pumpkin spice latte bread is infused with pumpkin, pumpkin spice, espresso powder, and coffee-soaked dates for a taste that’s reminiscent of a PSL! Perfect with a cup of pumpkin coffee in the fall, I know you’ll love this pumpkin bread recipe for years to come! 
View Recipe
amazing pumpkin zucchini bread

Gluten-Free Pumpkin Zucchini Bread

This bread is like a little slice of heaven. Extra moist, low in sugar and packed with vitamins, minerals and fiber from pumpkin puree and zucchini! 
View Recipe

Coffee Infused Pumpkin Bread

This pumpkin spice latte bread was inspired by the flavors in a pumpkin spice latte — the added coffee is a fun twist! And this better than Starbucks pumpkin bread is my healthier version of Starbucks pumpkin bread made with way less sugar and simple ingredients.

Moist-Fluffy-Pumpkin-Spice-Latte-Bread

Pumpkin Spice Latte Bread

Pumpkin spice latte bread is infused with pumpkin, pumpkin spice, espresso powder, and coffee-soaked dates for a taste that’s reminiscent of a PSL! Perfect with a cup of pumpkin coffee in the fall, I know you’ll love this pumpkin bread recipe for years to come! 
View Recipe
Better Than Starbucks Healthy Pumpkin Bread Lower in Sugar

Copycat Starbucks Pumpkin Bread Recipe (Better Than Starbucks!)

Extra moist and fluffy, this Starbucks copycat pumpkin bread is much lower in sugar and just as delicious as the one from Starbucks! Perfect to enjoy a slice with a cup of coffee on a cozy fall morning.
View Recipe

Glazed Pumpkin Bread

Adding a glaze on top of pumpkin bread makes it feel like an extra special treat. The cranberry orange glaze on top of this pumpkin bread recipe adds a hint of sweetness and beautiful light pink color.

orange spice pumpkin bread with cranberry glaze

Orange Pumpkin Bread with Cranberry Glaze

A perfect holiday spin on pumpkin bread, this gluten-free orange spiced pumpkin bread with cranberry glaze is extra moist and full of flavor!
View Recipe

Combination Pumpkin Bread Flavors

Pumpkin complements a wide variety of other flavors like apple, zucchini and gingerbread. I love making different variations of pumpkin bread that marry other cozy flavors as well and add more nutrition to every bite. If you haven’t made it already, the healthy pumpkin zucchini bread is a must if I had to pick one from this list!

pumpkin apple bread with cinnamon apples and pumpkin seeds

Cinnamon Apple Pumpkin Bread

Cinnamon apple pumpkin bread combines the flavors of pumpkin, apples, and fall spices into one delicious moist and fluffy loaf! Simply made with just a few ingredients, it’s the perfect pumpkin bread recipe for fall!
View Recipe
whole-wheat pumpkin zucchini bread

Pumpkin Zucchini Bread

Simply the best pumpkin zucchini bread ever. Made with simple ingredients, sweetened naturally and extra moist and fluffy — sneaking veggies into baked goods has never been this fun!
View Recipe
best healthy pumpkin gingerbread loaf

Pumpkin Gingerbread Loaf

Pumpkin gingerbread loaf is moist, delicious and spiced to perfection with molasses, pumpkin pie spice, ginger, cinnamon and nutmeg. Topped with delicious cream cheese frosting, you’ll love a slice this time of year!
View Recipe

Pumpkin Bread with a Swirl

Elevate your pumpkin loaf with these pumpkin breads that are swirled with extra flavor like cinnamon and cocoa powder.

cinnamon swirl pumpkin bread

Cinnamon Swirl Pumpkin Bread

View Recipe
gluten-and-dairy-free-pumpkin-swirl-bread

Paleo Pumpkin Swirl Bread

Pumpkin bread is a quintessential fall food, and if you’re looking for a paleo version that doesn’t skimp on fall flavor, this ones for you! It’s lightly sweetened with a hint of chocolate! 
View Recipe

No-Added Sugar Pumpkin Bread

Some bakery-style pumpkin breads have a ton of added sugar. And while I’m not saying you should never enjoy a fun bakery treat, making a pumpkin loaf at home that’s sweetened naturally is a great option when you’re trying to be more mindful of your sugar intake. The added shredded carrot in this recipe adds an amazing texture to this super moist and fluffy pumpkin bread.

carrot pumpkin breakfast bread

Healthy Pumpkin Carrot Breakfast Bread

No matter the season, healthy pumpkin carrot bread is a delicious and nutritious loaf to bake up for the week! Top a slice with nut butter or greek yogurt and enjoy the thick-chewy texture and delicious taste.
View Recipe

Now grab a can of pumpkin, light a fall candle, and bake up one of these delicious loaves of pumpkin bread! You seriously can’t go wrong with any of the pumpkin bread recipes on this list and I hope they are ones you come back to each fall.

If you’re not already, I’d love for you to be a part of the Once Upon a Pumpkin community on Instagram!

Pumpkin Desserts & Baked Goods

Best Healthy Gluten Free Pumpkin Bread

Fall in love with this healthy and easy gluten free pumpkin bread that’s fluffy and filled with pumpkin and pumpkin spice in every bite!

healthy gluten free pumpkin bread

In my opinion pumpkin bread is the most quintessential fall thing you can make to kick off the fall season! If you’re like me then come September 1st no matter how hot it may still be outside, you’re ready for all things pumpkin!

This healthy gluten free pumpkin bread made with a blend of almond and oat flour has an incredibly soft and spongey texture that you’d never know was gluten free. As a dietitian, I love making pumpkin recipes that are a bit healthier, fit a wide variety of diets, but also don’t skip on flavor and texture.

This is my go-to easy gluten free pumpkin bread to bring to a get together, make for a friend or just whip up on a Sunday to enjoy all week long. It’s everything you want and more in a slice of pumpkin — spongey texture, hints of cinnamon and nutmeg and a slightly crisp top that tastes like it’s from a bakery.

You can’t go wrong with a slice for breakfast and I’ve included a few suggestions below on different ways you could top it and add things into it.

Time to light a pumpkin candle, preheat the oven and bake this incredibly moist and fluffy healthy pumpkin bread that tastes like everything we love about fall!

gluten free pumpkin bread with pumpkin spice cream cheese frosting

Ingredients for a Healthy Gluten Free Pumpkin Bread

  • Oat flour – be sure to look for gluten free oat flour to keep this recipe gluten free.
  • Blanched almond flour – I do not recommend substituting this flour for another as the oat and almond flour combination will give you the intended taste and texture.
  • Pumpkin spice
  • Cinnamon
  • Baking soda
  • Baking powder
  • Salt
  • Light brown sugar – alternatively you can substitute brown sugar for coconut sugar.
  • Butter or coconut oil– I haven’t tested it with vegan butter but that could be an option if you’re looking to keep this loaf dairy free.
  • Eggs
  • Vanilla extract
  • Pumpkin puree – just like it all my recipes, I used Libby’s 100% Pure Pumpkin — always make sure it’s not pumpkin pie mix.

Equipment / utensils:

Is Pumpkin Bread Wheat Free?

Many pumpkin bread recipes are made with whole wheat. However, there are many other flour substitutes to use instead of wheat, such as almond flour and oat flour (used in this recipe), all purpose gluten-free flour, and more.

fluffy best healthy gluten free pumpkin bread

Tips for Making Amazing Gluten Free Pumpkin Bread

  1. Measure the Flour Correctly – In the case of this pumpkin bread, it’s important to make sure you scoop the flour into the measuring cup using a scoop or spoon and that they are not packed into the measuring cup as this will give you too much flour.
  2. Don’t Spray the Entire Pan with Baking Spray. Just lightly spray the bottom of the pan. Too much moisture on the sides of the pan might cause the loaf to cave in. I like to spray the bottom of the pan and then line it with a sheet of parchment paper so that I can easily lift out the loaf.
  3. Make Sure Your Baking Soda and Baking Powder are Fresh – this is a sneaky little thing that might be causing your baked goods to not rise properly. Although baking soda and baking powder last a while, if they’re over a few months old this might be the reason why your baked goods aren’t cooking properly.
  4. Don’t Over Mix the Batter – When combining the wet ingredients and the dry ingredients mix together using a wooden spoon until just combined. Over mixing can cause the loaf to be rubbery and not as light and fluffy.

Storing Your Pumpkin Bread

I typically store this easy gluten free pumpkin bread on my counter for a day before popping it into the fridge so it stays moist and fresh.

Best Ways To Enjoy This Gluten Free Pumpkin Bread

You can’t go wrong no matter how you slice it — this pumpkin bread is amazing as is, but here are a few of my favorite ways to eat it:

  • with peanut butter or almond butter on top
  • with pumpkin seeds on top
  • with chocolate chips folded into the batter
  • with a pumpkin spice cream cheese frosting spread on top (beat together 4 tbsp of softened cream cheese with 4 tbsp room temperature butter 2 tsp. cinnamon or pumpkin spice, 1/2 cup powdered sugar and a pinch of salt)
  • with this pumpkin cashew cream cheese spread on top
best gluten free pumpkin bread

Best Healthy Gluten Free Pumpkin Bread

Maggie Michalczyk, RDN
Extra moist and fluffy and filled with pumpkin and pumpkin spice, you'll love this healthy pumpkin bread for many fall seasons to come!
5 from 2 votes
Prep Time 10 mins
Cook Time 50 mins
Servings 8

Equipment

  • Oven
  • Medium-sized mixing bowl
  • Hand-held mixer
  • Bread pan

Ingredients
  

  • 1 1/2 cup oat flour GF is desired
  • 1 1/2 cup blanched almond flour not packed
  • 2 tsp. pumpkin pie spice
  • 1 tsp. cinnamon
  • 2 tsp. baking power
  • 1/2 tsp. baking soda
  • 1 tsp. salt
  • 3/4 cup light brown sugar
  • 1/3 cup butter melted
  • 2 eggs room temperature
  • 1 1/2 tsp. vanilla extract
  • 1 heaping cup pumpkin puree

Pumpkin Spice Cream Cheese Frosting (optional)

  • 4 tbsp softened cream cheese
  • 4 tbsp softened butter
  • 1/2 cup confectioners' sugar
  • 2 tsp pumpkin pie spice
  • pinch of salt

Instructions
 

  • Preheat the oven to 350 degrees F.
  • In a medium-sized mixing bowl, whisk together the oat flour, almond flour, pumpkin spice, cinnamon, baking powder, baking soda and salt. Set aside.
  • In a separate medium-sized bowl using a hand-held mixer cream together the butter and sugar. Add the vanilla and 1 egg at a time beating on low until combined.
  • Lastly, add the pumpkin puree and mix until combined.
  • Use a wooden spoon to combine the wet and the dry ingredients until just mixed together careful not to over mix.
  • Pour the batter into a bread pan that is lined with parchment paper or light coated with baking spray.
  • Bake for approximately 50 minutes until a toothpick comes out with little to no crumbs. Let cool completely and enjoy!

Notes

Store pumpkin bread covered in the fridge for 3-4 days for maximum freshness. 
Keyword almond flour pumpkin bread, gluten free pumpkin bread, healthy pumpkin bread, pumpkin bread

And if you’re not already, I’d love for you to be a part of the Once Upon a Pumpkin community on Instagram!

More Healthy Pumpkin Recipes You’re Sure to Fall in Love With

Pin this recipe for later!

slices of gluten free pumpkin bread made with almond and oat flour
Pumpkin Desserts & Baked Goods

Orange Pumpkin Bread with Cranberry Glaze

Orange pumpkin bread with fresh cranberry glaze is a flavorful and delicious take on pumpkin bread! Spiced with pumpkin pie spice, fresh orange zest and topped with a tart cranberry glaze, each slice is delicious, fluffy and flavorful. Made gluten free, it’s perfect for the season!

orange spice pumpkin bread with cranberry glaze
pumpkin bread made with siggis pumpkin yogurt

I love putting different twists on pumpkin bread based on the season and this cranberry orange spiced pumpkin bread makes for the perfect loaf for the month of december and the holidays! 

Fresh orange zest elevates and complements the taste of pumpkin and pumpkin spice so well and the tart cranberry glaze is the chef’s kiss on each slice. 

Made with my favorite flavor of siggi’s yogurt, pumpkin spice of course, I love a slice with a cup of coffee in the morning this time of year. The pumpkin spice yogurt adds an incredibly spongy texture to this loaf that I know you’ll love. Yogurt is definitely a pantry staple of mine that I like using in different ways like this and of course having as a healthy snack. 

Siggi’s is my favorite yogurt because it’s made with simple ingredients and not a lot of sugar. Not to mention the pumpkin & spice flavor is made with real pumpkin! You seriously cannot go wrong with any of their flavors and if you’re making this loaf when the pumpkin & spice flavor is not around feel free to substitute vanilla or plain whole milk siggi’s yogurt. 

pumpkin bread made with yogurt with fresh orange zest and cranberries

No matter the season, siggi’s is the only yogurt you’ll find in our fridge because it’s higher in protein and lower in sugar than many other yogurts you’ll find in the dairy aisle. Find out exactly what you should look for on a yogurt label in this post here.

P.s. siggi’s pumpkin spice is only around for a limited time (it’s seasonal!) so I recommend stocking up the next time you see these cups in the dairy aisle of your local grocery store! Visit their store locator to find a store that carries them near you.

Ingredients for Orange Pumpkin Bread with Cranberry Glaze 

  • oat flour
  • blanched almond flour
  • pumpkin pie spice 
  • cinnamon
  • baking powder
  • baking soda
  • salt
  • siggi’s pumpkin & spice yogurt – if you’re making this loaf when the pumpkin & spice flavor is not available, feel free to substitute vanilla or plain whole milk siggi’s yogurt. 
  • neutral olive oil 
  • honey 
  • pumpkin puree 
  • egg
  • orange zest
  • fresh cranberries
  • confectioners sugar 

Equipment / utensils 

gluten and dairy free pumpkin bread with fresh orange zest
orange spice pumpkin bread with cranberry glaze

Orange Pumpkin Bread with Cranberry Glaze

Maggie Michalczyk, RDN
A perfect holiday spin on pumpkin bread, this gluten-free orange spiced pumpkin bread with cranberry glaze is extra moist and full of flavor!
Servings 1 loaf

Ingredients
  

  • 1 1/2 cups oat flour
  • 1/2 cup blanched almond flour
  • 1 ½ teaspoon pumpkin pie spice
  • 1/2 teaspoon cinnamon
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup siggi’s pumpkin & spice yogurt
  • ½ cup neutral olive oil
  • 1/3 cup honey
  • ¼ cup pumpkin puree
  • 2 eggs
  • Zest of one orange

Cranberry glaze:

  • 1/2 cup frozen cranberries
  • 1 cup confectioners’ sugar

Instructions
 

  • Preheat the oven to 350F. Spray the bottom of a 9X5 loaf pan to prevent bread from sticking.
  • In a large bowl, combine the oat flour, almond flour, baking powder, baking soda, salt, pumpkin spice and cinnamon: set aside.
  • In a medium bowl, using a hand or stand mixer on low, mix together the yogurt, honey, egg, pumpkin puree, oil, blood orange zest and vanilla until well combined. Add wet ingredients to the dry ingredients and mix on until just combined. It’s ok if a few streaks of flour remain, you don’t want to over mix it!
  • Pour into the prepared loaf pan and bake for 50-55 minutes.* The loaf is done when a toothpick inserted into the center comes out clean with a few crumbs attached.
  • Remove from the oven and place the pan on a wire rack to cool. In the meantime prepare the cranberry icing by cooking the cranberries down to their juices. Mix the confectioners sugar and cranberry juice together with a spoon in a small bowl.
  • Once the loaf is cool, drizzle the icing on top and top loaf with extra cranberries. Cut into slices and enjoy!

This recipe was created in partnership with siggi’s — I hope you love it!

More Recipes With Yogurt You’re Sure to Love:

Pin this recipe for later!

gluten free pumpkin bread with fresh orange and cranberry glaze
Pumpkin Breakfast

Pumpkin Spice Latte Bread

Super moist and infused with coffee and pumpkin spice, this pumpkin spice latte bread will be your new favorite pumpkin bread to bake all season long. As it bakes your house fills with the warm and cozy scent of fall. Each bite tastes like everything you love about fall and it’s made gluten and dairy-free.

pumpkin spice bread recipe

To me, pumpkin bread is the queen of all fall baked goods. There’s simply nothing better than a moist and fluffy piece of pumpkin bread topped with creamy almond butter or pumpkin spice cream cheese with a cup of my version of a Starbuck’s pumpkin cream cold brew (made dairy-free!) on a cozy fall morning. I live for those mornings!

This pumpkin spice bread recipe is truly everything you want and more in a loaf of pumpkin bread. The taste and texture are taken up a notch thanks to the addition of coffee-soaked dates and espresso powder. It’s PSL in bread form and I am here for it all fall long!

Which Gluten-Free Flours to Use

The combination of oat and almond flour makes this pumpkin spice bread recipe super moist and fluffy and keeps it gluten-free. Its texture really reminds me of Starbuck’s pumpkin bread, and Rob even said it tastes better than Starbuck’s pumpkin bread which is truly the ultimate compliment!

Note, not all oat flour is gluten free, so be sure to read the label if you are looking to keep this loaf gluten free. And although I would classify this as a treat, you can feel good knowing this pumpkin coffee loaf packs extra nutrition from pumpkin puree, oat and almond flour, coffee (hello antioxidants!) and dates.

While I haven’t tested all the pumpkin bread recipes out there, I can honestly say I’ve never had one as good as this one turned out!

Pumpkin Puree – About LIBBY’S 100% PURE PUMPKIN

This pumpkin spice loaf uses almost an entire can of pumpkin puree. Libby’s 100% Pure Pumpkin is what I use in all of my pumpkin recipes –they’re the only ones I trust when it comes to pumpkin puree because they’ve been the leading producer of canned pumpkin for generations.

Their factory in Morton, IL is 100% landfill-free. They are able to achieve this by recycling pumpkin by-products and incinerating the remaining waste for energy recovery. Pumpkin waste, like rind and skin, finds new life as land applied fertilizer—except for the seeds—those are sold for wild squirrel food.

It’s nice knowing that the process of harvesting a vegetable that can be used in so many different ways is also finding many different ways to ensure as little waste from that process as possible. Pumpkin puree is incredibly versatile and I’m happy to see that the whole process is one that aims to be sustainable.

Ingredients for this Pumpkin Spice Latte Bread Recipe

  • Libby’s 100% Pure Pumpkin
  • Brewed Coffee
  • Pitted Dates
  • Oat Flour
  • Blanched Almond Flour
  • Baking Powder
  • Baking Soda
  • Salt
  • Vanilla Extract
  • Pumpkin Pie Spice
  • Espresso Powder
  • Eggs
  • Light Brown Sugar – you can definitely use coconut sugar if you prefer.
  • Coconut Oil

equipment / utensils

best healthy pumpkin bread

How to Make Pumpkin Spice Latte Bread

Making this pumpkin spice loaf is pretty easy and doesn’t require too many steps!

  1. Preheat the oven to 350 degrees F. and grease a 9X5 baking pan with cooking spay (just on the bottom, not up the sides).
  2. Start by roughly chopping the dates and adding them to a small saucepan with the coffee. Heat on low for about 5-7 minutes. Remove from heat and stir in 1/2 tsp. baking soda. Let cool and thicken while you prepare the other ingredients.
  3. In a medium-sized bowl whisk together the dry ingredients: oat flour, almond flour, pumpkin spice, baking powder, baking soda, salt, and espresso powder.
  4. In a large bowl with a hand-held mixer (or using a stand mixer) cream coconut oil and brown sugar together. Next, add in each egg one at a time and vanilla extract. Then add in pumpkin puree and 1/3 cup of the coffee date mixture, mixing until fully combined.
  5. Add the dry ingredients to the wet and stir together using a wooden spoon until JUST combined. Do not over mix. Pour the batter into the prepared baking pan and bake for 50-55 minutes until a toothpick comes out mostly clean with just a couple of crumbs attached.

Ways to Use Leftover Pumpkin Puree

You will have a little pumpkin puree leftover when making this recipe (about 1/4 cup), don’t toss it! Here are a few ways you can use leftover pumpkin puree

For more pumpkin everything all fall long be sure to follow me @onceuponapumpkin!

moist & fluffy pumpkin spice latte bread
Moist-Fluffy-Pumpkin-Spice-Latte-Bread

Pumpkin Spice Latte Bread

Maggie Michalczyk, RDN
Pumpkin spice latte bread is infused with pumpkin, pumpkin spice, espresso powder, and coffee-soaked dates for a taste that’s reminiscent of a PSL! Perfect with a cup of pumpkin coffee in the fall, I know you’ll love this pumpkin bread recipe for years to come! 
Prep Time 15 mins
Cook Time 50 mins
Servings 9 slices

Ingredients
  

  • 1/2 cup brewed coffee*
  • 6 pitted medjool dates roughly chopped
  • ½ tsp. baking soda
  • 1 ½ cup oat flour
  • 1 ½ cup blanched almond flour
  • 2 tsp. pumpkin pie spice
  • 1 tsp. espresso powder
  • 2 tsp. baking powder
  • ½ tsp. baking soda
  • 1 tsp. salt
  • ¾ cup light brown sugar
  • 1/4 cup coconut oil, or butter melted
  • 1 ½ tsp. vanilla extract
  • 2 eggs
  • 1 ½ cup Libby's 100% Pure Pumpkin

Instructions
 

  • Preheat the oven to 350 degrees F. Grease a 9X5 baking pan with cooking spray. Only on the bottom and not up the sides of the pan. 
  • In a small saucepan add coffee and chopped dates and let simmer over low heat for about 5 minutes. 
  • Remove from heat and stir in ½ tsp. baking soda. Let cool while you prepare the bread. You can place it in the fridge for a few minutes to help cool it down faster.
  • In a medium-sized bowl whisk together the oat flour, almond flour, pumpkin pie spice, espresso powder, baking powder, baking soda, and salt. Set aside.
  • In a separate medium-sized bowl use a hand-held mixer to cream the light brown sugar and melted coconut oil. Add in vanilla extract and eggs one at a time mixing after each one.
  • Next add the pumpkin puree and coffee date mixture mixing until just a few date pieces are visible throughout the mixture.
  • Add the dry ingredients to the wet and use a wooden spoon to gently mix until just combined, careful not to over mix.
  • Add the batter to the greased baking pan and place in the oven on the center rack. Bake for 50-55 minutes until a toothpick comes out mainly clean with just a few crumbs attached. Let cool completely before slicing.

Notes

Store pumpkin bread covered in the fridge for 3-4 days.
 
Keyword pumpkin spice latte bread; pumpkin coffee bread; pumpkin spice bread

This recipe was proudly created in partnership with Libby’s. I hope you love it!

More Pumpkin Spice Recipes You’re Sure to Fall In Love With

Want a PSL flavor in a pie form instead? Try this Pumpkin Spice Latte Pie.

pin this recipe for later!

pumpkin spice bread
Pumpkin Desserts & Baked Goods

Pumpkin Gingerbread Loaf

Pumpkin gingerbread loaf is moist, delicious and spiced to perfection with molasses, pumpkin pie spice, ginger, cinnamon and nutmeg. Topped with delicious cream cheese frosting, you’ll love a slice this time of year!

Pumpkin and gingerbread were made to go together and one bite of this super moist and fluffy pumpkin bread recipe will show you exactly why! Filled with cozy spices like pumpkin pie spice, cinnamon, ginger and nutmeg, it’s the perfect thing to bake during the holiday season!

If you follow me on Instagram, then you know that I know putting pumpkin in just about everything. Pumpkin bread is definitely one of my all time favorite ways to use pumpkin — I love a nice slice with a cup of coffee for breakfast or

best healthy pumpkin gingerbread loaf

pumpkin gingerbread loaf ingredients

  • coconut oil
  • brown sugar – feel free to use coconut sugar as well.
  • eggs 
  • nut milk – I like using this oat milk in my recipes!
  • blackstrap molasses – blackstrap molasses actually has the highest vitamin and mineral content of all the different types of molasses.
  • vanilla extract
  • pumpkin puree – be sure it’s 100% pure pumpkin puree and not pumpkin pie mix
  • white whole-wheat flour  – all-purpose flour, and 1:1 gluten free flour would also both work in this recipe.
  • baking soda 
  • pumpkin pie spice 
  • ground ginger – all of these cozy spices are what gives this loaf it’s amazing gingerbread flavor!
  • cinnamon 
  • ground nutmeg
  • ground cloves
  • salt
  • cream cheese
  • butter
  • confectioners’ sugar

equipment / utensils:

  • loaf pan
  • stand or hand mixer
  • whisk

Tips for making the perfect loaf

  • Don’t over mix the batter! I recommend using a hand or a stand mixer to combine the wet ingredients, but when you add in the dry be sure to only mix on low until the flour disappears and not longer than that!
  • Use a scoop to add your flour into measuring cups. Don’t pack flour into measuring cups, ever! This is a huge reason why some breads don’t turn out right. The correct amount of flour is super important!
best healthy pumpkin gingerbread loaf

Pumpkin Gingerbread Loaf

Maggie Michalczyk, RDN
Pumpkin gingerbread loaf is moist, delicious and spiced to perfection with molasses, pumpkin pie spice, ginger, cinnamon and nutmeg. Topped with delicious cream cheese frosting, you’ll love a slice this time of year!
Prep Time 10 mins
Cook Time 50 mins
Servings 10 slices

Ingredients
  

  • 1/2 cup coconut oil melted and cooled
  • 1/3 cup brown sugar
  • 2 large eggs
  • 1/4 cup blackstrap molasses
  • 2 tbsp. oat milk or other non-dairy milk of your choice
  • 1 tsp vanilla extract
  • 1 cup pumpkin puree
  • 1 3/4 cups white whole-wheat flour
  • 1 tsp. baking soda
  • 3 tsp pumpkin pie spice
  • 2 tsp ground ginger
  • 1 tsp. cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground cloves
  • 1/4 tsp. salt
  • for the cream cheese frosting:
  • 4 oz. cream cheese softened*
  • 3 tbsp. butter softened not melted
  • 1 tsp. vanilla extract
  • pinch of cinnamon or pumpkin pie spice
  • pinch of salt

Instructions
 

  • Preheat the oven to 350 degrees F and grease a loaf pan.
  • In the bowl of a stand mixer or using a hand mixer, beat together the coconut oil and brown sugar until light and fluffy.
  • Next beat in the eggs one at a time until fully combined. Add the oat milk, molasses and vanilla and continue beating until combined and smooth. 
  • Mix in the pumpkin puree until combined.
  • In a medium bowl, whisk together the flour, all of the spices, baking soda, and salt.
  • Add the dry ingredients to the wet ingredients and mix on low until just combined. Don’t over mix! 
  • Pour the mixture into the prepared loaf pan and bake for 50-55 minutes. Check the loaf after 50 minutes by inserting a toothpick to see if it comes out clean,
  • Leave to cool in the pan for 10 minutes, then remove and cool completely on a wire rack.
  • While the bread is baking, make the cream cheese frosting by using a mixer to mix together softened cream cheese, butter, confectioners’ sugar, vanilla extract, cinnamon and salt until light and fluffy. Use a spatula to spread it on top of the loaf and enjoy! 

Notes

*One way to soften cream cheese and butter is to place them near your oven while it’s preheating. 
Keyword pumpkin gingerbread loaf

more pumpkin bread recipes you’re sure to love

pin this recipe for later!

gingerbread loaf with pumpkin puree, spices and molasses
Pumpkin Desserts & Baked Goods

Best Healthy Pumpkin Zucchini Bread

Best healthy pumpkin zucchini bread made with simple ingredients, sweetened naturally with honey and packed with the veggie goodness of pumpkin and zucchini!

I call this pumpkin zucchini bread “summertime” pumpkin bread because summertime zucchini gives it a summer twist! It’s the perfect bread to bake up with all of that zucchini you might be growing in your garden, especially if you’re starting to get that itch for something pumpkin in August.

This whole-wheat zucchini bread recipe is made with whole wheat pastry flour, sweetened naturally with honey and has an incredible taste and texture. Two veggies, pumpkin and zucchini, that are technically fruits, give this bread lots of nutrition in every bite and an amazing taste and texture — the chocolate chips don’t hurt either!

I love adding both pumpkin and zucchini to baked goods to up their nutritional content. Both pumpkin and zucchini are a good source of vitamin C, a powerful antioxidant needed for the immune system and collagen production.

healthy pumpkin zucchini bread

If you follow me on Instagram, then you know pumpkin is a year round thing for me. I always have a can of pumpkin in my pantry to use in various recipes — it’s amazing how many different ways you can use it, plus it’s truly a superfood that’s packed with lots of vitamins and minerals.

I could eat pumpkin bread anytime, anywhere which is probably why I like making so many different variations of it is so fun for me. Sneaking vegetables into baked goods has never been this fun!

And if you’re looking for a pumpkin zucchini bread recipe that is gluten and dairy free, I’ve got you covered too! This pumpkin zucchini bread recipe is just as delicious and made gluten and dairy free.

pumpkin zucchini bread with chocolate chips

Ingredients For Pumpkin Zucchini Bread

ingredients:

  • pumpkin puree
  • zucchini
  • whole-wheat pastry flour or whole-wheat flour
  • honey
  • butter or coconut oil
  • eggs
  • vanilla extract
  • pumpkin pie spice
  • baking soda
  • baking powder
  • salt
  • chocolate chips

utensils/ equipment

adding zucchini to pumpkin bread batter

Wheat Nutritional Value

I’m a fan of using whole-wheat pastry flour or whole-wheat flour instead of all purpose when baking because of it’s nutritional value.

Whole wheat contains B vitamins, fiber, folate, and more iron, calcium and protein. These nutrients are lost in the processing of white flour.

I especially like that whole wheat flour contains more fiber when compared to white flour. Many of us don’t get enough fiber on a daily basis, and while fruits, veggies and other whole grains are the best sources of fiber, using whole wheat flour in baked goods like this one is a small way to get a little more fiber too!

Difference Between Whole Grains and Refined Grains

The difference between whole grains and refined grains is whole grains like whole-wheat flour contain more nutrition that refined grains.

Refined grains loose a lot of their nutritional value during processing, and if we’re getting technical, do not have the bran and germ (where most of the nutrition is) and are only left with their endosperm.

Whole grains contain the bran, germ and endosperm — the same ones that were present when that grain was growing in the fields.

It’s important to note that whole wheat is one kind of whole grain, so all whole wheat is whole grain, but not all whole grains are whole wheat.

What Makes Healthy Pumpkin Zucchini Bread So Good

  • it’s super moist and fluffy!
  • it’s sweetened with 100% pure and unprocessed honey
  • it’s made with simple ingredients!
  • there’s chocolate chips in every bite!
  • you can feel good knowing you’re getting extra nutrition from pumpkin and zucchini in every bite!
whole-wheat pumpkin zucchini bread

Pumpkin Zucchini Bread

Maggie Michalczyk, RDN
Simply the best pumpkin zucchini bread ever. Made with simple ingredients, sweetened naturally and extra moist and fluffy — sneaking veggies into baked goods has never been this fun!
Prep Time 12 mins
Cook Time 45 mins
Servings 10 -12 slices

Ingredients
  

  • 1/2 cup melted coconut oil or unsalted butter softened
  • 1/3 cup honey
  • 3/4 cup pumpkin puree
  • 2 large eggs
  • 3/4 heaping cup shredded zucchini
  • 1 3/4 cup whole-wheat pastry flour or whole-wheat flour*
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 2 tsp. pumpkin pie spice
  • 1/4 tsp. salt
  • 1/2 cup semisweet chocolate chips + extra for sprinkling on top

Instructions
 

  • Preheat the oven to 350 and grease a loaf pan with non-stick cooking spray or line with parchment paper.
  • In a large bowl, add the softened butter, pumpkin puree, and honey. Using an electric mixer on HIGH for 1-2 minutes, until light and fluffy. (I do recommend using a mixer, however mixing together with a wooden spoon would also work) 
  • Next, add the eggs and beat just until combined.
  • 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.
  • Add the grated zucchini to the wet ingredients, and use a wooden spoon stir to combine.
  • Add the wet ingredients to the dry and stir to combine, careful not to over mix. It's ok if a few streaks of flour remain.
  • Lastly, fold in the chocolate chips.
  • Scrape the zucchini bread batter into the loaf pan and sprinkle extra chocolate chips on top.
  • Bake for 45-50 minutes, or until a toothpick inserted into the center comes out with only moist crumb clinging to it.
  • Let the bread cool in the pan, and then slice to serve.
  • Store bread on the counter for a day and then move to the fridge covered for maximum freshness. I like heating up a slice in the microwave for a few seconds when I'm ready to enjoy!

Notes

* when measuring flour, especially for a bread recipe, spoon the flour from the bag into the measuring cup rather than using the measuring cup to scoop up the flour. That can be giving you way too much flour by accident!
Keyword pumpkin zucchini bread; pumpkin zucchini bread with chocolate chips; whole-wheat pumpkin zucchini bread

more pumpkin recipes you’ll love

pin this recipe for later!

sliced zucchini bread with chocolate chips
Pumpkin Desserts & Baked Goods

Pumpkin Birthday Cake Bread

Pumpkin birthday cake bread is the perfect celebratory treat for someone who loves pumpkin! It’s gluten and dairy free and super fluffy and delicious!

Do you know someone who loves all things pumpkin but whose birthday is in the middle of winter?! Hint, hint that friend is me! With a February birthday there are no pumpkin foods to be found, so I had to make my own special birthday pumpkin treat with sprinkles on top of course!

pumpkin birthday cake bread

Reflections on Turning 28!

I write this post just days away from my 28th birthday on February 6th! Reflecting a little bit on the past years, and my twenties and realizing it is so true what they say. It just keeps getting better with age! There were great times and super low times and I’m so thankful for both because I feel like I’m going into this year with more confidence, tools and content happiness than before.

I feel more confident, happy, strong and in charge of my life now than I did in my early twenties, but that’s not to say that I still don’t have moments of insecurity, when I question everything and just want call my mom and cry. Does that ever change no matter how old you get? I think the difference now is that I know those moments are telling me something bigger, and I’m listening!

I think that is THE best part about getting older — you’re no longer scared of becoming someone you don’t want to be or making big life decisions, because you realize that it’s not the big decisions that are making your life the way you want it to be or not, it’s the sum of the small actions and steps you take based on your dreams and goals and you’re making those everyday. When I look at it that way I look forward to every single day and the small steps I can take to help others and live my life the way I want to.

In my early twenties I felt so insecure about my body. Working out a ton, thinking I liked my outward appearance but really on the inside having no confidence at all. I don’t think this fully goes away for anyone who has dealt with body insecurity issues, but something inside of me shifted to a place of body love, acceptance and honoring myself above all else that has really empowered me love my body for me. Forsaking all other unreal expectations of how I should look for my own sake! That took time and experiences I didn’t have when I was 22.

That took time, self reflection and saying no to things that didn’t serve me. All things that don’t come naturally right when you get out of college and are trying to figure out what you want to do. They come from the journey that you go through. I’m definitely still going through it, just with a greater appreciation for trusting the process now. If I reread this post when I turn 29 I want to remember that the best is yet to come and that I should be proud of myself and so happy for how far I’ve come. Oh, and to never take the tiny moments for granted (even when you feel crabby!).

So today I am celebrating turning 28 with pumpkin bread and I wouldn’t have it any other way! Pumpkin is my spirit animal, my business and my sign that the universe is telling me I’m in exactly the right place ( I seriously see pumpkins in the strangest places!). Pumpkins make me happy and so do the sprinkles on top of the pumpkin birthday cake bread! It’s a delicious pumpkin treat that is perfect if your birthday is during the fall or not and I hope you love it! The sprinkles are non-negotiable!

And if you celebrate your dog’s birthday like I do, be sure to check out this pumpkin dog birthday cake recipe too! Pumpkin is a superfood for dogs and my dog Pumpkin, absolutely loved it!

gluten and dairy free pumpkin bread

Ingredients for Pumpkin Birthday Cake Bread

pumpkin birthday cake bread

Pumpkin Birthday Cake Bread

Maggie Michalczyk, RDN
Pumpkin birthday cake bread is a fun twist on classic pumpkin bread with maple glaze and sprinkles on top! It’s the perfect treat for a celebration and is gluten and dairy free.
Prep Time 10 mins
Cook Time 40 mins
Servings 1 loaf

Ingredients
  

  • 2 cups blanched almond flour
  • 1/4 cup tapioca flour
  • 2 tsp. pumpkin pie spice
  • 1 tsp. baking soda
  • 1/4 tsp. salt
  • 1 cup pumpkin puree
  • 3 tbsp. coconut sugar
  • 2 large eggs
  • 2 tbsp. olive oil
  • 1 tsp. vanilla

for the maple glaze:

  • 1/2 cup powdered sugar
  • 1 tbsp. unsweetened almond milk
  • 1 tbsp. maple syrup
  • 1 tsp. pumpkin pie spice

Instructions
 

  • Preheat oven to 350ºF and grease a loaf pan with cooking spray or coconut oil.
  • In medium bowl whisk almond flour, tapioca flour, pumpkin pie spice, baking soda and salt.
  • In large bowl whisk together pumpkin puree, and sugar. Add in eggs, oil and vanilla extract and whisk until smooth.
  • Pour dry ingredients into large bowl of wet ingredients, using a wooden spoon to stir.
  • Pour batter into prepared loaf pan.
  • Bake pumpkin bread for 20 minutes uncovered, then add foil for the last 20 minutes of baking to prevent the top from browning too quickly.
  • In the meantime, prepare the maple glaze.
  • Remove bread from oven and let cool on a wire rack. Once bread is completely cooled, drizzle maple glaze on top and sprinkles! Cut and enjoy!

Notes

Bread should be stored in the fridge for 3-4 days.
Keyword dairy free pumpkin bread, gluten free pumpkin bread, pumpkin bread

Fall in Love With These Pumpkin Bread Recipes Too

pin this recipe for later!

Pumpkin Breakfast

Copycat Starbucks Pumpkin Bread Recipe (Better Than Starbucks!)

This copycat Starbucks pumpkin bread recipe tastes just like the real thing from Starbucks (if not better!) but is made with less sugar and all the same great pumpkin flavor. It’s the perfect pumpkin bread recipe for fall — I know you’ll love it for seasons to come!

Starbucks pumpkin bread was definitely one of the first pumpkin foods I ever remember having. Its super moist texture, and spiced flavor is hard not to crave when you’re standing in line for a coffee. I do love that they have it at their stores year round, but what I don’t love is how much sugar one slice contains!

One slice of Starbucks pumpkin bread contains almost 40 grams of sugar. Because it’s high in sugar, it’s not something I would recommend having for breakfast on a regular basis and also why I wanted to make my own version that tastes just as good with way less sugar.

This Starbucks copycat pumpkin bread recipe is made with simple ingredients, lower in sugar and a more nutritious version that tastes just like the real thing. It goes perfectly with my dairy free, Starbucks Copycat Pumpkin Cream Cold Brew recipe too!

Copycat Starbucks Pumpkin Bread

I love this pumpkin bread because it’s made with ingredients that are always in my pantry and fridge and it makes the house smell like fall when it’s baking in the oven. It’s a classic and delicious recipe you’ll want to make again and again during the season.

Better Than Starbucks Healthy Pumpkin Bread Lower in Sugar

Ingredients for Copycat Starbucks Pumpkin Bread

  • whole-wheat pastry flour – although I haven’t tried it, you could try substituting 1:1 gluten free flour for whole-wheat pastry flour to make this bread gluten free. I also have this amazing gluten & dairy free healthy pumpkin bread.
  • pumpkin pie spice
  • cinnamon
  • salt
  • baking soda
  • baking powder
  • neutral olive oil
  • pumpkin puree – be sure you’re using pumpkin puree and not pumpkin pie mix! I use Libby’s pumpkin in all of my pumpkin recipes.
  • eggs
  • maple syrup
  • vanilla extract
  • pumpkin seeds

equipment / utensils:

Is Starbucks Pumpkin Bread Seasonal?

No, Starbucks carries their pumpkin bread year round which is great for us pumpkin bread lovers. You can also make my version anytime of the year as well as I’m a firm believer that pumpkin bread isn’t just for the fall.

Since pumpkin is a super nutritious vegetable, it’s a great idea to always have a can or two to add to smoothies, soups and of course to make this pumpkin bread recipe with!

What Makes This Pumpkin Bread Healthy

  1. It’s lower in sugar. Coffee shop pumpkin breads are typically high in sugar, and while I think they’re a fun treat every once in a while, I want something healthier I can make at home and this Starbucks copycat recipe is it!
  2. It’s made with olive oil. Olive oil is a heart-healthy oil that contains beneficial monounsaturated fat. It gives this pumpkin bread lots of moisture and a spongey texture.
  3. It’s made with pumpkin puree. Pumpkin puree truly is a fall superfood. Packed with vitamin A, C, E, fiber and potassium, it’s adds a lot of nutrition to anything you put it in this time of year.
  4. It’s made with pumpkin seeds. Pumpkin seeds are small but mighty when it comes to nutrition. They’re a good source of plant-based protein, magnesium, fiber and zinc.
  5. It’s made with simple ingredients. This bread is made with just a handful of simple ingredients, some of which are probably already in your fridge and pantry!

Tips for Baking the Perfect Loaf of Pumpkin Bread

  1. Measure the Flour Correctly – In the case of this pumpkin bread, it’s important to make sure you scoop the flour into the measuring cup using a scoop or spoon and that it’s not packed into the measuring cup as this will give you too much flour.
  2. Don’t Spray the Entire Pan with Baking Spray. Just lightly spray the bottom of the pan. Too much moisture on the sides of the pan might cause the loaf to cave in. I like to spray the bottom of the pan and then line it with a sheet of parchment paper so that I can easily lift out the loaf.
  3. Make Sure Your Baking Soda and Baking Powder are Fresh – this is a sneaky little thing that might be causing your baked goods to not rise properly. Although baking soda and baking powder last a while, if they’re over a few months old (especially the baking soda) this might be the reason why your baked goods aren’t cooking properly.
  4. Don’t Over Mix the Batter – When combining the wet ingredients and the dry ingredients mix together using a wooden spoon until just combined. Over mixing can cause the loaf to be rubbery, dense at the bottom, and not as light and fluffy.
Better Than Starbucks Healthy Pumpkin Bread Lower in Sugar

Copycat Starbucks Pumpkin Bread Recipe (Better Than Starbucks!)

Maggie Michalczyk, RDN
Extra moist and fluffy, this Starbucks copycat pumpkin bread is much lower in sugar and just as delicious as the one from Starbucks! Perfect to enjoy a slice with a cup of coffee on a cozy fall morning.
Prep Time 10 mins
Cook Time 55 mins
Servings 8 slices

Equipment

  • 1 9X5 loaf pan
  • 1 parchment paper small sheet
  • 2 mixing bowls
  • 1 Whisk
  • 1 hand-held or stand mixer

Ingredients
  

  • 1 3/4 cup whole-wheat pastry flour
  • 2 tsp. pumpkin pie spice
  • 2 tsp. cinnamon
  • 2 tsp. baking powder
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 1 heaping cup pumpkin puree
  • 1/3 cup neutral olive oil
  • 1/2 cup maple syrup
  • 2 eggs
  • 1 tsp. vanilla extract
  • 2 tbsp. pepitas

Instructions
 

  • Preheat oven to 350 degrees F and prepare a bread pan with cooking spray and then a sheet of parchment paper so that you can easily lift out the bread once baked.
  • In a large bowl, whisk together the flour, pumpkin spice, cinnamon, baking soda, baking powder, and salt.
  • With a hand mixer beat together the pumpkin puree, olive oil, eggs, maple syrup and vanilla extract.
  • Using a wooden spoon, stir together the wet and dry ingredients until just combined careful not to over mix. Once the flour streaks disappear stop mixing.
  • Pour the batter into the prepared pan and sprinkle pumpkin seeds on top.
  • Bake for 45 to 50 minutes. Let the bread cool in the pan and then transfer onto a cooling rack to cool completely before slicing. Enjoy!
Keyword pumpkin bread, starbucks copycat pumpkin bread

More Pumpkin Bread Recipes You’re Sure to Love:

Pin this recipe for later!

healthy starbucks copycat pumpkin bread recipe
Pumpkin Desserts & Baked Goods

Gluten- Free Pumpkin Zucchini Bread

(gluten free, grain free & low in sugar)

This delicious pumpkin zucchini bread is grain free, low in sugar and packed with nutrition! It’s easy to make and tastes delicious!

Pumpkin and zucchini come together to make the perfect loaf! This bread recipe is easy to make, grain free, and packs extra vitamins, minerals and fiber from the pumpkin puree and zucchini!

Naturally sweetened with maple syrup and chocolate chips, this bread is the perfect weekend baking treat! I like to make it in early August when I’m starting to crave all things pumpkin and zucchini is in season and everywhere!

Zucchini is almost as versatile as pumpkin puree can be and both are a great source of vitamin C and fiber! They give this bread an unbelievable texture for a gluten and grain free baked good!

Pumpkin Nutrition

Pumpkin puree is a hidden gem of nutrition. It’s so affordable and I swear by having a can (or 5!) in my pantry at all time!

1 cup of pumpkin puree (not pumpkin pie filling!) contains:

Calories: 49
Fat:
 0.2 grams

Protein: 2 grams

Carbs: 12 grams

Fiber: 3 grams

Vitamin A: 245% of the Reference Daily Intake (RDI)

Vitamin C: 19% of the RDI

Potassium: 16% of the RDI

Copper: 11% of the RDI

Manganese: 11% of the RDI

Vitamin B2: 11% of the RDI

Vitamin E: 10% of the RDI

Iron: 8% of the RDI

Pumpkin puree also contains small amounts of magnesium, phosphorus, zinc, folate and several B vitamins.

Ingredients needed for this bread recipe

Zucchini is in season in the summer months and is one of my favorite vegetables along with pumpkin (although both are technically a fruit because their plants have flowers!).

More Pumpkin & Zucchini Recipes

If you like this pumpkin bread recipe then I am sure you will love:

Fan of zucchini? Be sure to check out these recipes:

amazing pumpkin zucchini bread

Gluten-Free Pumpkin Zucchini Bread

Maggie Michalczyk, RDN
This bread is like a little slice of heaven. Extra moist, low in sugar and packed with vitamins, minerals and fiber from pumpkin puree and zucchini! 
Prep Time 10 mins
Cook Time 45 mins
Servings 1 loaf

Ingredients
  

  • 2 cups almond flour does not have to be blanched
  • 1/4 cup tapioca flour
  • 1 cup shredded zucchini with excess moisture squeezed off using paper towel
  • 3/4 cup pumpkin puree
  • 1/4 cup maple syrup
  • 1 egg lightly whisked
  • 2 tsp. baking powder
  • 1 tsp. baking soda
  • 2 tsp. pumpkin pie spice
  • ½ tsp. cinnamon
  • ¼ tsp. nutmeg
  • ¼ tsp. sea salt
  • 1 cup semi-sweet chocolate chips I absolutely love these from this brand!
  •  

Instructions
 

  • 1. Preheat oven to 350 degrees F. Coat a 9X5 loaf pan with coconut oil or cooking spray. 
  • 2. In a large bowl, whisk together the flours, baking powder, baking soda, pumpkin pie spice, cinnamon, nutmeg and salt. Set aside.
  • 3. In a separate bowl, whisk together egg, maple syrup, pumpkin puree & zucchini until combined.
  • 4. Pour the wet ingredients in with the dry ingredients, mixing until there are no clumps.
  • 5. Pour pumpkin zucchini pumpkin mixture into a prepared loaf pan and bake for 45 to 50 minutes, or until a toothpick inserted in the center comes out clean.

This recipe analysis excludes chocolate chips.

XOXO

MAGGIE

Pin this recipe for later!

Maggie's Favorites

Holiday Gifts for the Pumpkin Lover in Your Life

At the stroke of midnight on Halloween, I swear that every store, commercial, and decoration as far as the eye could see turned to straight to the holidays. Maybe I didn’t notice it as much in previous years or maybe it’s just earlier and earlier every year, but this pumpkin loving girl is sure not ready to for the world of peppermint happening upon us!

I will admit I got an inclination to start listening to Christmas music, but I stopped myself before I told Alexa to turn on the tunes! One good thing about this time of year for us pumpkin lovers, is that a lot of the pumpkin decor we’ve been eyeing since August is finally on sale. What I love just a little more than I love pumpkin stuff is getting it on sale, which is why I gathered together some of my favorite pumpkin kitchen, food, and decor items from Sur La Table, Williams Sonoma, Pier 1, Pottery Barn and more that are at their lowest prices of the season.

If there’s a pumpkin lover in your life that you are holiday shopping for, now is the time to take advantage of these deals and steals and get a jump on your shopping. It should come as no surprise to you that for Christmas I often get pumpkin things as gifts which is how I’ve built a semi-large collection of everything from a pumpkin spoon rest to pumpkin Moscow mule mugs. It makes me happy to know that when people were shopping for me they probably took advantage of one of the after season sales which is exactly why I thought this round up would be so fun! There is sure to be something for everyone on your list, or something that might just be the perfect white elephant gift if your office knows your pumpkin obsession is real!

 

I’d love to know if you score a deal for a pumpkin item you love, so tag me on Instagram @onceuponapumpkin or leave a comment below! Oh and one more thing! I included a copy of my Once Upon a Pumpkin Cookbook because I think it makes the perfect hostess gift, or grab bag gift for the kitchen-inspired pumpkin lover in your life (and it’s not a bad gift to give to yourself either!)

 

 

 

 

 

 

XOXO

MAGGIE

Pumpkin Desserts & Baked Goods

Gluten Free Pumpkin Banana Bread

This gluten free pumpkin banana bread is extra moist and fluffy and  sweetened naturally with only bananas. It’s the best of both worlds with combination pumpkin bread and banana bread wrapped into one. Perfect in the fall and all year long!

I’m a big baked good person which is why I like to make healthier versions with added nutrition (and pumpkin!) in my own kitchen. I usually crave something like bread, muffins, or a blondie  in the morning to have with my coffee. This gluten free pumpkin banana bread is naturally sweetened with added nutrition, and is perfect for satisfying that baked good craving in a healthy way!

best healthy pumpkin banana bread

This bread is sweetened naturally with only bananas (the coconut sugar is optional if you want it a little sweeter). It’s also packed with extra plant-based protein from the hemp seeds, and healthy omega-3 fats from the addition of flax seed and that’s not all! The pumpkin puree adds vitamin A, C and more fiber, (the flax and hemp seeds also give it more fiber!) making this not your average baked good!

The fiber will help to fill you up and promote healthy digestion (if you know what I mean), which is why I like having this bread as part of my breakfast with coffee! The texture is hearty but light, and the perfect flavor combination of pumpkin and banana.

This bread is made with almond and tapicoa flour, which I realize might not be in everyones pantry! I find they are great for gluten free baking and try to stock up especially when almond flour is on sale.

grain free pumpkin banana bread

Are your bananas looking spotty? Use them to whip up healthy pumpkin banana bread no matter what time of year it is! And if this pumpkin banana combination is up your ally then I’m sure you will love these healthy pumpkin banana pancakes  and these gluten free pumpkin blondies!

gluten free pumpkin banana bread

Gluten Free Pumpkin Banana Bread

Maggie Michalczyk, RDN
Lightly sweetened and extra moist from the pumpkin puree and banana, this gluten free and grain free pumpkin banana bread is perfect thing to have in the morning with coffee.
Prep Time 10 mins
Cook Time 35 mins
Total Time 1 hr 15 mins
Servings 1 loaf

Ingredients
  

  • 2 cups blanched almond flour
  • 1/4 cup tapioca flour
  • 2 medium-sized bananas mashed
  • 3/4 cup pumpkin puree
  • 2 large eggs
  • 2 tbsp. coconut sugar optional; omit completely for a naturally sweetened version
  • 1 tsp. vanilla extract
  • 2 tbsp. coconut oil melted
  • 1 tbsp. pumpkin pie spice
  • 2 tbsp. hemp seeds*
  • 1 tbsp. ground flax seed*
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/4 tsp sea salt

Instructions
 

  • Preheat your oven to 350 degrees F and line a medium loaf pan with parchment paper.
  • Whisk together flours, hemps seeds, flax seed, pumpkin pie spice, baking powder and baking soda and salt.
  • In a large bowl, whisk together the eggs and mashed bananas, pumpkin puree, vanilla and coconut oil until well combined.
  • Slowly stir the dry mixture into the wet with a spatula until combined.**
  • Transfer batter to prepared loaf pan and bake in the preheated oven for 35 minutes until golden brown.
  • Allow to cool completely in the loaf pan.
  • Slice and enjoy! Store bread in the fridge for up to a week.

Notes

*these are optional but give the bread a heartier texture plus fiber and healthy fat.
The bread will not rise as much as bread made with regular flour will. The pieces will be smaller but still delicious! You can make this bread into muffins by portioning the batter into a muffin tin and baking at the same temperature for 16-18 minutes.
Keyword pumpkin banana bread

XOXO

MAGGIE

Pin this gluten free pumpkin banana bread for later!

healthy pumpkin banana bread