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Hi Bold Bakers!
WHY YOU’LL LOVE THIS RECIPE: Healthy Pumpkin Bread with Cream Cheese Glaze is the ultimate fall treat, offering all the warm and cozy flavors you crave without sacrificing your health goals. With simple ingredients and a one-bowl preparation, this low-carb, low-sugar recipe ensures you can enjoy pumpkin season guilt-free. Plus, the creamy, sugar-free glaze makes each slice even more irresistible.
- Packed with Pumpkin Flavor: Made with real pumpkin puree for that classic autumn taste.
- Nutrient-Rich and Low Sugar: Coconut flour and monkfruit sweetener syrup keep it wholesome.
- Customizable & Allergy-Friendly: Easily made vegan or nut-free with a few tweaks.
This recipe quickly became a favorite in my house, and I’ve made it countless times. Along the way, I picked up a few tips to perfect it. First, I recommend making your own coconut flour by grinding grated coconut. Since you only need a small amount, it’s a cost-effective and convenient alternative, especially since coconut flour can be pricey and hard to find. After baking, I cover the bread with foil while it cools—this helps lock in moisture and makes the bread even softer.
If you’re craving more, we have a delightful selection of healthy recipes to keep you inspired! Indulge in our Keto Nut Butters, made without added sugar and packed with healthy fats for a creamy, delicious spread that’s perfect on toast or in smoothies. Treat yourself to Easy Keto Crepes—light and delicate, they make a wonderful low-carb breakfast or dessert that you can customize with your favorite fillings. And for those who love bread, our The Best Keto Bread Recipe is a fluffy, flavorful alternative that’s perfect for slathering with your favorite toppings. Enjoy exploring these wholesome options!
Bold Bakers Loved This!
“Dear Gemma, I did try this recipe which is not only healthy but the coconut favour n texture is so fabulous.” — rennaooi
“I made the Healthy Pumpkin Bread yesterday, and it turned out amazing! The cream cheese glaze is the perfect finishing touch. I love that I can enjoy a delicious treat without all the guilt. Can’t wait to try more recipes from your site!”– Samantha L.
“Wow! The Keto Nut Butters are a game changer! I’ve been looking for a healthy spread, and this is it. It’s so creamy and flavorful—I can’t believe it’s sugar-free! I’m excited to try the Easy Keto Crepes next!” — Mark
Table of Contents
- What is Healthy Pumpkin Bread?
- Tools You Need
- Key Ingredients and Substitutes
- How to Make Healthy Pumpkin Bread
- Gemma’s Pro Chef Tips
- Make Ahead & Storage Instructions
- Why Do I have to Use Coconut Flour?
- FAQs
- More Healthy Recipes
What is Healthy Pumpkin Bread?
Healthy Pumpkin Bread is a nutritious and delicious fall treat made with wholesome ingredients that provide flavor and texture without excess sugar or carbs.
- Key Ingredients: Features pumpkin puree, coconut flour, and monk fruit sweetener syrup for a healthy twist.
- Diet-Friendly: Low in sugar, low carb, and can easily be made vegan.
- Simple Preparation: Made in one bowl, making it quick and easy to whip up.
- Deliciously Topped: Drizzled with a creamy, sugar-free cream cheese glaze for added indulgence.
Tools You Need
- 8*4-inch or 9*5-inc h loaf tin
- Mixing bowls
- Measuring cups
- Measuring spoons
- Measuring jug
- Hand whisk
- Parchment paper
- Spatula
- Wire rack
Key Ingredients and Substitutes
Pumpkin Puree
- Provides moisture, flavor, and natural sweetness to the bread.
- Substitutes: Canned butternut squash or make my Homemade Pumpkin Puree.
Coconut Flour
- It acts as a low-carb, gluten-free flour that adds fiber and a unique texture.
- Substitutes:
- Unfortunately, coconut flour has specific absorption properties, so it’s best to stick with it. Make your Coconut Flour at home!
- You can use all-purpose flour, brown or white whole wheat flour, oat flour, gluten-free flour blends, or Easy Almond Flour Mix, BUT that will change the pumpkin bread’s low-carb profile.
Monkfruit Sweetener Syrup
- Adds sweetness without the calories and sugar of traditional syrup.
- Substitutes: You can also naturally sweeten it with traditional maple syrup, honey or agave nectar (note that this will change the sugar content).
Eggs
- Binds the ingredients together and contributes to the bread’s structure and moisture.
- Substitutes: Flax eggs (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water per egg). Or check out other options from my Egg Substitute Chart.
Cream Cheese
- Provides creaminess and tanginess to the glaze.
- Substitutes: Greek yogurt, a dairy-free cream cheese alternative, or try my Homemade Cream Cheese!
Vanilla Extract
- Enhances the overall flavor profile of the glaze.
- Substitutes: Almond extract or leave it out for a simpler glaze.
How to Make Low-Sugar Pumpkin Bread
To Make the Pumpkin Bread
- Prep: Pre-heat your oven to 350°F (180°C) then line an 8×4 inch loaf tin, set aside.
- Mix wet ingredients & fat: In a large bowl whisk together the eggs, pumpkin puree, monk fruit sweetener syrup and coconut oil.
- Mix dry ingredients: In a separate bowl combine the coconut flour, baking powder, baking soda, cinnamon, nutmeg and salt.
- Combine wet and dry: Add the dry ingredients into the wet and mix until an even batter is formed.
- Rest the batter: Allow the batter to rest for 10 minutes. This will help the coconut flour to absorb the liquid batter adding nice texture to the finished bread.
- Bake: Transfer the batter to the prepared loaf tin and bake for 50 minutes or until a toothpick inserted into the center of the bread comes out clean.
- Cooldown: Remove from the oven and allow to cool to room temperature before glazing. While the bread is cooling make the glaze.
To Make the Cream Cheese Glaze
- In a microwave-safe bowl combine the cream cheese, monk fruit sweetener syrup and vanilla.
- Microwave for 30-40 seconds until all ingredients have melted together. Whisk until smooth and set aside to cool slightly.
- Once the bread has come to room temperature remove from the tin and place on a wire cooling rack.
Glaze the Pumpkin Bread
- Pour the glaze over the bread and allow to set for 10-20 minutes before slicing.
Gemma’s Pro Chef Tips for Healthy Pumpkin Bread Recipe
- Use Pumpkin Puree instead of pie filling: It gives a consistent texture and moisture. Avoid pumpkin pie filling, which has added sugars.
- Keep Coconut Oil Smooth: Make sure your wet ingredients are at room temperature to prevent the oil from solidifying.
- Enhance the Spices: Add extra cinnamon or a pinch of cardamom, or my Pumpkin Pie Spice which includes cinnamon, nutmeg, ginger, cloves, and allspice for a bolder flavor.
- Adjust for Pan Size: If using a smaller loaf pan, check for doneness earlier to avoid over-baking.
- Don’t Overmix: Mix just until the dry ingredients are combined to keep the bread fluffy.
- Wrap for Moisture: 1) When it’s still warm out of the oven, cover the bread with aluminum foil loosely. This will steam it with an extra soft texture. 2) Once it cools down, store in parchment paper inside an airtight container to prevent drying out.
- Try Mini Healthy Pumpkin Muffins: Use a mini muffin pan and bake for 15-20 minutes for snack-sized portions.
Make Ahead and Storage Instructions
Make-Ahead Instructions
- You can prepare this quick bread recipe batter up to 24 hours in advance. Store the batter covered in the refrigerator, then bake as directed when ready.
- Alternatively, bake the bread, let it cool completely, and wrap it tightly in plastic wrap. It can be stored at room temperature for up to 2 days before adding the glaze.
Storage Instructions
- Room Temperature: Store the bread in an airtight container for up to 2 days without the glaze.
- Refrigerator: Once glazed, keep the bread in the refrigerator in an airtight container for up to 4 days.
- Freezer: To freeze, wrap the cooled, unglazed bread tightly in plastic wrap, then foil, and freeze for up to 3 months. Thaw overnight in the refrigerator and glaze before serving.
Why Do I have to use coconut flour, or can I use other gluten-free flours?
Coconut flour is a key ingredient and was specifically chosen because it’s very low in carbs, high in fiber, and safe for those with nut allergies.
Unfortunately, there isn’t a direct substitute for coconut flour in this recipe, as it absorbs liquid differently than other gluten-free flours. If you want to make this pumpkin bread vegan, you can replace the eggs with flax eggs, but the coconut flour is essential for the texture and consistency.
FAQs
Can I make muffins instead of a loaf?
- Yes, the batter can be portioned into muffin tins. Just adjust the baking time to around 20-25 minutes
Can I add extra mix-ins?
Here are some possible mix-ins for healthy pumpkin bread that can add extra flavor and texture:
- Nuts:
- Walnuts, pecans, or almonds add crunch and a slightly nutty flavor.
- Seeds:
- Pumpkin seeds or sunflower seeds give a nice texture and added nutrients.
- Dried Fruits:
- Raisins, dried cranberries, or chopped dates for a hint of sweetness and chewiness.
- Chocolate Chips:
- Dark chocolate, sugar-free chocolate, or even white chocolate chips can be added for a touch of indulgence.
- Spices:
- Additional spices like ginger, allspice, or cardamom can boost the warming flavors.
- Fresh Fruit:
- Chopped apples or pears can be stirred into the batter for a juicy addition.
- Coconut Flakes:
- Unsweetened shredded coconut adds a chewy texture and tropical hint.
- Sweeteners:
- Maple syrup swirls or honey can be used to lightly sweeten the batter.
- Cream Cheese:
- Adding a dollop of cream cheese into the batter creates creamy pockets
Can you use canned pumpkin for healthy pumpkin bread? What about other types of squash?
- Absolutely! Canned pumpkin puree works perfectly for healthy pumpkin bread and is a convenient option that saves time.
- You can also use freshly roasted pumpkin if you prefer. As for other squash varieties, sweet potato or butternut squash can be great alternatives, adding the same moist and delicious texture to the bread. Feel free to experiment and make it your own!
More Pumpkin Recipes
- How To Make Pumpkin Pie
- Simple Gluten Free Pumpkin Pie
- Pumpkin White Chocolate Lava Cake
- Homemade PumpkinSpice Coffee Creamer
- Pumpkin Buttermilk Pancakes
- Petite Pumpkin Pies
- Pumpkin Cheesecake With Pecan Praline Sauce
- Marbled Pumpkin Pie Brownies
- Pumpkin Cream Pie Recipe
- Perfect Pumpkin Whoopie Pies
- Soft And Fluffy Pumpkin Dinner Rolls
- 15 Essential Holiday PumpkinRecipes You Never Knew You Craved
Try These Recipes!
Healthy Pumpkin Bread Recipe
Ingredients
Pumpkin Bread
- 3 large eggs
- 1 ½ cups (15 oz/425 g) pumpkin puree
- ⅓ cup (4 oz/115 g) monk fruit sweetener syrup
- 2 tablespoons coconut oil, melted
- ½ cup (2 oz/57 g) coconut flour
- 1 ½ teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon salt
Cream Cheese Glaze
- ¼ cup (2 oz/57 g) cream cheese
- 3 tablespoons monk fruit sweetener syrup
- 1 teaspoon vanilla extract
Instructions
To Make the Pumpkin Bread
- Pre-heat your oven to 350°F (180°C) then line an 8x4 inch loaf tin, set aside.
- In a large bowl whisk together the eggs, pumpkin puree, monkfruit sweetener syrup and coconut oil.
- In a separate bowl combine the coconut flour, baking powder, baking soda, cinnamon, nutmeg and salt.
- Add the dry ingredients into the wet and mix until an even batter is formed.
- Allow the batter to rest for 10 minutes. This will help the coconut flour to absorb the liquid batter adding nice texture to the finished bread.
- Transfer the batter to the prepared loaf tin and bake for 50 minutes or until a toothpick inserted into the center of the bread comes out clean.
- Remove from the oven and allow to cool to room temperature before glazing. While the bread is cooling make the glaze.
To Make the Cream Cheese Glaze
- In a microwave safe bowl combine the cream cheese, monkfruti sweetener syrup and vanilla.
- Microwave for 30-40 seconds until all ingredients have melted together. Whisk until smooth and set aside to cool slightly.
- Once the bread has come to room temperature remove from the tin and place on a wire rack.
- Pour the glaze over the bread and allow to set for 10-20 minutes before slicing.
- Cover and store the bread in the refrigerator for up to 4 days. Enjoy!!
Recipe Notes
- To make this bread vegan replace the eggs with flax or chia eggs
- If you do not want to use a sugar free maple syrup in the bread or the glaze you can use traditional maple syrup
I made this bread to test for Thanksgiving dish, it turned out very moist/wet. The slaver is delicious, but the Texture does not resemble the photo at all..
Gemma,
Thank you soooo much for this recipe! I need a Pumpkin Bread to take to a party on Saturday and this is PERFECT as it low carb! I am so going to make it!
By any chance do you have the nutritional info per serving?
I just tried this recipe and, even with 15 minutes additional baking (it started to look quite browned on the outside so I called it), it came out with an almost custard-like texture. It is delicious, but closer in texture and flavor to pumpkin pie than pumpkin bread. I would make it again, but will plan on cooking it longer and might try reducing the sweetener by half because I feel like it could be less sweet.
Dear Mrs Gemma, i did try this recipe which is not only healthy but the coconut favour n texture is so fabulous. However my bread was too moist that even with another baking time the bottom was still moist. I did follow the ingredients n method of pureeing the pumpkin. It was only the honey that i hv lessen by 1 tablespoon. May i hear from u what could possibly go wrong. Thank u for your comment by return email
I’m in diet and really lucky that I can find many healthy recipes here that help to satisfy my sweet tooth. Thank you for sharing them. I tried the gluten free banana yesterday and it turned out just so good. I find that freezing the cake is the best way to have a slice of it on hand throughout the week so can I free this bread and how long does it stay fresh in the freezer?
Hi Gemma , I come from Ireland too but now live in Canada so I’m very aware of all the great baking treats and goodies
Mom used to make . love all your recipes but because I’m diabetic can you sometimes adjust some recipes for us .
Regards Frankie .
It would be nice to see the Nutritional values for these recipes
I hate coconut flour .. = ( can I use plain ol’ flour?
I simply loved your regular pumpkin bread so I am very anxious to try this recipe. But, unless I’m missing something, I don’t see an nutritional information. Could you give us a calorie/carb count please? Thanks…and please keep sharing more diabetic friendly recipes along with all you other scrumptious ones!
Love your recipes..and shows..