This healthy pumpkin bread recipe is a perfect low sugar, high protein snack. This gluten free, grain free recipe is a delicious fall dessert and is so easy to make. All you need is one bowl and about 45 minutes.
When I was little my mom used to make banana bread on the weekend whenever we had extra bananas that were going bad. I remember toasting up a slice in the morning and slathering it with butter. Those were the best mornings.
This healthy pumpkin bread recipe is the perfect way to get the same feeling with a fall twist. The added benefit is that this healthy pumpkin bread recipe is also filled with healthy ingredient and it will actually help you feel full and satisfied, making it perfect for breakfast or after a workout.
What makes this pumpkin bread recipe healthy?
This pumpkin bread recipe is packed full of protein. Instead of using a cup or more of flour, this recipe uses vegan protein powder. I like to replace the flour with vegan protein powder so that the bread is more filling, since protein helps satisfy hunger signals in the body.
In this recipe I used Nuzest vegan protein powder (affiliate). I found Nuzest after finding out that the protein powder I was using previously was testing high for heavy metals. Nuzest grows their peas for the protein powder in an area in France that does not have issues with heavy metal in the soil, so I feel good about consuming it regularly. Also Nuzest has very simple, clean ingredients. There are no sweeteners or artificial sweeteners, not even stevia.
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Along with protein powder, this pumpkin bread recipe also has almond flour as the grain free flour. Almond flour can also be replaced by cashew flour or sunflower seed meal if you have an allergy or intolerance to tree nuts.
To make sunflower seed meal, simply add sunflower seeds to a high speed blender (I use a Ninja bullet) or a food processor and blend on high until the sunflower seeds resemble almond flour. You can do a large batch of this at once and store the sunflower seed meal in the freezer for easy baking.
Pumpkin puree makes this healthy pumpkin bread lower in sugar, high in fiber and lower in carbs. Pumpkin puree is a great plant source of Vitamin-A and beta carotene (the same thing that makes carrots orange). Beta carotene is an antioxidant that protects your cells from damage caused by free radicals in the body.
This recipe also calls for tigernut flour (affiliate). The tigernut is a root vegetable (like a sweet potato) that when dried, creates a flour much like all purpose flour. Tigernut flour is a prebiotic, which means it helps feed the healthy bacteria in your gut.
If you do not have tigernut flour, you can use cassava flour (for another grain free option) or your favorite gluten free flour. I have not tested this recipe with coconut flour, but know that coconut flour absorbs a lot more liquid than traditional flour, so you may want to only use 1 tablespoon.
Tips on how to store this healthy pumpkin bread recipe:
For the best texture, it’s best to store this healthy pumpkin bread in the refrigerator or in the freezer.
To store it in the refrigerator, keep it in Tupperware or a ziplock back for up to 5 days. However, it’s never lasted this long in my house!
To store this healthy pumpkin bread in the freezer, slice it first and store the bread in individual bags or place a sheet of parchment paper or wax paper between the slices if you store it in a Tupperware or larger ziplock back. This way you can easily take just 1 or 2 slices to defrost at once.
Substitutions for vegan recipe
This recipe uses egg whites to bind the bread and help it rise. I have not tested this recipe for healthy pumpkin bread with an egg substitute, however I think you could use 2 flax eggs (2 tbsp. flax + 1/3 cup water). However I have found that when baking bread with flax eggs, it often doesn’t rise as much and may take longer to cook through.
To help combat this, you can use 1 tbsp. apple cider vinegar + 1 tsp. baking soda to help the pumpkin bread rise, but I have not tried this.
Other healthy pumpkin recipes:
Healthy Pumpkin Bread Recipe
- Preheat the oven to 350F
- In a large glass bowl, add the pumpkin puree and egg whites and stir well until incorporated.
- Add the almond flour, vanilla protien powder, tigernut flour, maple syrup, almond butter, cinnamon and vanilla extract. Stir well until fully incorporated.
- Add the baking powder, half of the chocolate chips and half of the chopped pecans. Stir well
- Cut a sheet of parchment paper and place it inside a 8 x 4-inch loaf pan. Spray with non-stick spray to keep from sticking.
- Add the batter to the loaf pan and top with the rest of the chocolate chips and chopped pecans.
- Bake at 350F for 45 minutes.
- After baking, let cool completely. Store in the fridge or in the freezer.