This super yummy Healthy Pumpkin Bread is moist, healthy, and so easy to make. Perfect Fall flavors, with or without raisins, and ready in less than an hour!
My name is Lacey and I have a pumpkin addiction.
It started out so innocently — Dustin brought home a fresh pie pumpkin to roast one day.
That turned into some fresh pumpkin puree which then turned into this healthy pumpkin bread.
Then, we got more pumpkins. And I roasted them.
And more of this pumpkin bread with raisins.
So, I’m going to have to apologize in advance for the pumpkin overload you’re seeing on the blog.
But I’m not even sorry. At least, not yet.
One day, maybe.
Now, I’m spreading the news of pumpkin goodness here on the blog and even on the news.
How To Make Pumpkin Bread Healthy
Making your pumpkin bread healthier is a great way to enjoy the flavors of the holiday season but without the guilt of all the heavy refined carbs and sweeteners. Here are some easy ways to make pumpkin bread healthy:
Replace all-purpose flour with an unrefined flour which is high in vitamins and nutrients, such as fiber and protein. My favorite healthy flour substitutes are spelt flour, buckwheat flour or whole wheat pastry flour.
Substitute any brown sugar or white granulated sugar in the recipe for coconut sugar, date sugar, pure maple syrup, or raw honey.
Reduce the amount of sugars and oils required by adding mashed fruit, like unsweetened applesauce or mashed bananas.
Replace butter in recipes with mashed fruit or coconut oil (and use less amounts).
Follow these easy steps and you can make just about any bread recipe healthy. You’ll be pleasantly surprised with the flavor and texture of the bread, I promise!
How To Make Pumpkin Bread Moist
This is one super easy, quick, pumpkiny-delicious pumpkin bread recipe. In order to make this pumpkin bread even more moist, I increased the pumpkin puree to balance out for additional oil. Also, the raisins help to keep it nice and moist.
Another tip for how to keep the pumpkin bread moist is, when baking, make sure to get the bread out of the oven right when a knife inserted comes out clean. The longer it bakes, the less moist it will be.
One of the best things about quick breads like this healthy pumpkin bread with raisins is how easy they are to make. No kneading the dough and no waiting for it to rise means all you need is to mix the ingredients and bake and you’re good to go. That means you can easily make more than one at a time and save extra loaves for later in the freezer. Yep, you can easily and successfully freeze pumpkin bread by using the simple steps listed below.
Can You Freeze Pumpkin Bread?
After baking the bread, remove the bread from the loaf pan, and place on a wire rack to cool completely.
Wrap the loaf of bread tightly in plastic wrap.
Place the wrapped loaf into a large freezer-safe plastic storage bag and seal closed, pressing out any excess air.
Place in the freezer bag in the freezer.
Frozen pumpkin bread stays good in the freezer for up to three months in the freezer. To defrost, thaw the pumpkin bread at room temperature before slicing and eating.
How To Store Pumpkin Bread
Store the pumpkin bread just the same as you would to freeze it, wrapped in plastic wrap and then placed in an air-tight ziplock bag. Stored this way at room temperature, the bread will be fresh for up to two days. Make sure to keep the pumpkin bread wrapped at all times or the air causes it to dry out.
To make it last even longer, you can place the wrapped bread into the refrigerator. Refrigerated pumpkin bread lasts up to one week.
More Healthy Pumpkin Recipes
- Healthy Pumpkin Spice Latte
- Apple Pumpkin Bread
- Fresh Pumpkin Ice Cream
- Pumpkin Pie Overnight Oats
- Pumpkin Cheesecake Protein Smoothie
- Pumpkin Frozen Yogurt with Candied Pecans
- How To Make Pumpkin Puree
Healthy Pumpkin Bread With Raisins
This super easy Healthy Pumpkin Bread is moist, healthy, and so easy to make. Perfect Fall flavors, with or without raisins, and ready in less than an hour!
- 1 1/4 cup pumpkin puree
- 2/3 cup coconut sugar
- 2 tbsp coconut oil, melted
- 2 eggs, beaten
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/4 tsp ground allspice
- 1/4 tsp sea salt
- 1/8 tsp ground ginger
- 1 1/2 cups spelt flour*
- 1 tsp baking powder
- 1 tsp baking soda
- 2/3 cup raisins (optional)
- Preheat the oven to 350 degrees.
- Mix all the ingredients in a large mixing bowl. Stir until just combined.
- Pour the mixture into a loaf pan and place into the center of the oven.
- Bake for 50-60 minutes, or until a knife or toothpick comes out clean when inserted into the center. Remove from the oven and cool completely on a cooling rack.
* Can also use whole wheat pastry flour or buckwheat flour
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