The first thing that comes to my mind when I think about fall are pumpkin recipes! This bread is a healthier version of the Starbucks Pumpkin Bread Recipe. Made with real ingredients and homemade pumpkin puree. It’s moist, aromatic and delicious!

To be completely honest, my initial experience with anything pumpkin-related was trying a Starbucks Pumpkin Spice Latte. However, I found the flavor a bit strong and didn’t enjoy it much (apologies if you’re a fan), better said, it was not tasty for me. After that, I tended to avoid anything pumpkin-flavored, assuming everything would taste similar.

But one day, at the age of 22, I changed my mind. I decided to give it a chance and attempt a Pumpkin Bread Recipe – specifically, THIS ONE. I started to test it out, experiment with ingredients, getting inspired by my chocolate chip banana bread, vegan chocolate loaf and chocolate oatmeal banana bread, that are REALLY good… And, you know what? … Something amazing happened: it turned out to be fantastic! I couldn’t believe what I had been missing out all this time. I was genuinely surprised by how good it was and how much I enjoyed it.

Today, I’m excited to share my own moist Pumpkin Bread Recipe, which I’m confident you’ll adore, especially if you’re new on trying pumpkin-based recipes.

Why you’ll love this recipe

It’s super soft – This pumpkin bread is extra moist and fluffy. Everyone will love it!

No refined sugar – Nothing better than using minimal processed sugar for this pumpkin loaf recipe.

Smells amazing – Embrace the arrival of autumn by bringing the delightful aroma of pumpkin right into your living space.

No white flour – On this recipe, I only used oat and almond flour. Making this pumpkin spice bread a healthier version. Tasting the same as the original.

Easy to make – You won’t require any special tool to make this moist pumpkin bread.

Customizable – You can add as much toppings as you want! (chocolate chips, pecans, walnuts, pumpkin seeds or raisins)

Ingredients to make a Pumpkin Bread recipe

Oat flour – You know… Oat flour has become a favorite of mine due to its quick cooking time. While I usually buy it at the grocery store to optimize my time. You can also make it yourself by simply blending rolled oats until finely ground.

Almond flour – What I love from almond flour is that it gives a nice nutty taste and slightly grainy consistency. It helps a lot to prevent the dough from becoming too soft and mushy. Make sure to use almond flour and not almond meal.

Baking soda – Use baking soda and NOT baking powder. They make different chemistry reactions.

Pumpkin pie spice – It’s a must on pumpkin recipes. For all the warm and cozy flavor on fall.

Salt – Key ingredients on any sweet recipe.

Coconut sugar – It’s my favorite type of sugar because is low glycemic and more natural. But, feel free to use any type of sweetener. Could be brown, date or demerara sugar.

Oil – My personal preference is coconut oil. It has a high smoke point and health benefits. You can use refined coconut oil which is used for cooking and baking. In case, you have any other oil available at home, feel free to use it! It could be canola oil or even olive oil.

Eggs – Free-range eggs are the best!

Pumpkin purée – Make sure to use pumpkin puree and not pumpkin pie filling because they are not the same. I honestly prefer to make it at home rather than getting the can version.

Milk – Any type of milk works! I personally used almond milk but you can also use dairy milk. Or if you are vegan soy, cashew or oat milk works as well.

Vanilla extract – To enhance the flavor of this healthy pumpkin bread recipe.

How to make this Pumpkin Bread

Prepare oven – Pre-heat oven to 175C (325F).

Dry ingredients – In a separate bowl, mix together oat flour, almond flour, pumpkin pie spice, baking soda and salt.

Wet ingredients – In a bowl, whisk the coconut sugar, oil, eggs, pumpkin purée, milk and vanilla extract.

Combine everything – Pour the wet ingredients into the dry ingredients. Stir the mixture with a wooden spoon until combined. Make sure to not overmix.

To the oven – Transfer to a 9×5 inch loaf pan and bake for 45- 50 minutes. The bread must be done when a toothpick inserted in the center comes out clean.

Enjoy – Remove from the oven, allow to cool and gently remove from the pan. Cut in slices and enjoy!

Alternatives

• For the oil, feel completely free to use coconut oil, olive oil, canola oil or the one you have available.
• Make sure to use baking soda and NOT baking powder.
• No dairy? Use any plant-based milk of preference, like: almond, soy or coconut milk.
• Remember: Use pumpkin purée, not pumpkin filling.

Another fall recipes you might like:

• Extra MOIST Pumpkin Muffins
• Cozy Apple Pie Oatmeal
• Easy Microwave Apple Mug Cake
• Healthy Oatmeal Pumpkin Pancakes