Pumpkin Bread


It’s October! Have you hopped on board of the pumpkin train yet? Let me tell you, it’s a delicious train!


I am obsessed with my banana bread so much that I wanted to create another bread with fall flare – thus the pumpkin bread was born.

I seriously love baking quick breads like this because it instantly makes your house smell like a bakery. I just wish I could bottle up the smell and turn it into a perfume – who’s with me?


For those with intolerances, my pumpkin bread is dairy-free and gluten-free, with a vegan option depending the eggs you use.

I also have other fall-inspired pumpkin recipes on my blog like:



Healthy Pumpkin Bread (makes 1 loaf)


  • 1 1/2 cup oat flour
  • 1 cup gluten-free flour (I love the brand Cannelle)
  • 1/2 cup coconut sugar
  • 1 tbsp baking powder
  • 1 tbsp pumpkin spice (see easy recipe below)
  • 1 tsp salt
  • 1/2 cup pumpkin puree
  • 2 eggs (flax eggs or chicken eggs)
  • 1/4 cup coconut oil
  • 1 cup almond milk
  • 1 cup chocolate chips

Pumpkin Spice recipe:

  • 3 tbsp cinnamon
  • 2 tsp ginger
  • 2 tsp nutmeg
  • 1 1/2 tsp cloves


  1. Preheat oven to 350F degrees. Grease a loaf pan or line with parchment paper.
  2. In a small bowl, combine 1 tbsp of flaxseed meal and 3 tbsp of water to make a flax egg. Let sit for 5-10 minutes. If using chicken eggs, skip this step and add eggs in step 3.
  3. In a large bowl combine the oat flour, gluten-free flour, coconut sugar, baking powder, pumpkin pie spice, salt and chocolate chips. Mix to combine.
  4. In a separate bowl, combine the pumpkin puree, flax eggs (or chicken eggs), coconut oil and almond milk. Whisk to incorporate.
  5. Add the wet mixture to the dry ingredients and mix until well incorporated.
  6. Pour the pumpkin bread mixture into the loaf pan. Top with oats, chocolate chips and pumpkin seeds. Bake at 350F degrees for 55-60 minutes or until a toothpick comes out clean. Let cool for 20-30 minutes and enjoy!

happy cooking,




12 Comments on “Pumpkin Bread”

  1. Can almond flour or coconut flour be substituted for gluten free flour? And what adjustment should be made?

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