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Healthy Pumpkin Bread with Cream Cheese Glaze

The Greatest Healthy Pumpkin Bread (Low Sugar, Low Carb)

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Healthy Pumpkin Bread is possible — my recipe is packed with not just flavor, but delicious and nutritious ingredients.


Hi Bold Bakers!

I’m Olivia Crouppen, Gemma’s Culinary Assistant and Bigger Bolder Baking’s resident alternative baker. You may have seen me in a few other Bigger Bolder Baking videos like Homemade Twix Bars and Gemma Eats: Disneyland Food. As a baker with a passion for creating sweet treats that cater to a variety of lifestyles from vegan to Keto and everything in between, I’m here to share with you my holistic twist on all of the classic sweets I can’t live without.

When it comes to fall baking there is nothing quite like pumpkin! From muffins to lattes, this is one of the seasons most beloved flavors.

No matter what diet or lifestyle you subscribe to, there is no reason you shouldn’t be able to have your pumpkin and eat it too. While other recipes for fall treats depend on wheat-based flours and added sugar, my recipe for the Greatest Healthy Pumpkin Bread is packed with not just flavor but delicious and nutritious ingredients.

[ Have a sweet tooth? Try Olivia’s Best Keto Brownies Recipe! ]

Can You Used Canned Pumpkin For Healthy Pumpkin Bread? What About Other Types Of Squash?

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So, I don’t think I need to tell you this but… you can’t make pumpkin bread without the pumpkin. Crazy, right?

That said, I always encourage you guys to take my recipes and make them your own and this is a great one for adaptation. If you want to make this bread with sweet potato or butternut squash, it will come out just as moist and delicious. If you want to make this healthy pumpkin bread from canned pumpkin puree or freshly roasted pumpkin go ahead! I used canned pumpkin puree as it’s a time saver, but feel free to use what you can get your hands on.

For those that want to make your own pumpkin puree from scratch Gemma has a great recipe for it!

Do I have to use coconut flour, or can I use other gluten-free flours?

So the main ingredients in this low carb low sugar pumpkin bread are pumpkin, eggs, coconut flour, spices, Lakanto maple syrup and coconut oil. The bread is made in one bowl by combing the wet ingredients, then the dry, then putting the two together.

I get a lot of questions asking about flour substitutes and often times there are alternatives. For this recipe, there is no alternative to coconut flour. I chose this flour specifically as it’s super low in carbs, has added fiber, and is not nut based for those that have nut allergies. I did choose to make this pumpkin bread with eggs, but it can be made vegan by substituting the eggs in the recipe with flax eggs.

How To Make A Keto Cream Cheese Glaze

One of the reasons people have so much success on a ketogenic diet is because there is such a wide range of rich, high-fat foods that are both nourishing and satiating. I don’t know about you, but I love tangy creamy cream cheese — especially when added into baked goods and frostings. This keto cream cheese glaze is only 3 ingredients, super rich, and still 100% sugar-free. I love this on all kinds of sweets, and of course, slathered on top of my healthy pumpkin bread.

Get More Healthy Recipes!

4.43 from 14 votes
Healthy Pumpkin Bread with Cream Cheese Glaze
The Greatest Healthy Pumpkin Bread (Low Carb, Low Sugar) Recipe
Prep Time
15 mins
Cook Time
50 mins
Total Time
1 hr 5 mins
 

Healthy Pumpkin Bread is possible — my recipe is packed with not just flavor, but delicious and nutritious ingredients.

Course: Dessert
Cuisine: American
Servings: 10
Author: Olivia Crouppen
Ingredients
  • 1/2 cup (2oz/57g) coconut flour
  • 1 1/2 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon nutmeg
  • 1 teaspoon cinnamon
  • 3 eggs
  • 1 1/2 cups (15oz/425g) pumpkin puree
  • 1/3 cup (4oz/115g) Lakanto Maple Syrup, can substitute maple syrup or honey
  • 2 tablespoons coconut oil or butter, melted
Cream Cheese Glaze:
  • 1/4 cup (2oz/57g) cream cheese
  • 3 tablespoons Lakanto Maple Syrup
  • 1 teaspoon vanilla extract
Instructions
  1. Pre-heat your oven to 350°F (180°C) then line an 8x4 inch loaf tin, set aside. 

  2. In a large bowl whisk together the pumpkin puree, eggs, coconut oil and Lakanto maple syrup.

  3. In a separate bowl combine the coconut flour, baking powder, baking soda, salt, nutmeg and cinnamon. 

  4. Add the dry ingredients into the wet and mix until a thick, even batter is formed. 

  5. 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. 

  6. 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. 

  7. Remove from the oven and allow to cool to room temperature before glazing. While the bread is cooling make the glaze.

Cream Cheese Glaze:
  1. In a microwave safe bowl combine the cream cheese, Lakanto syrup and vanilla. Microwave for 30-40 seconds until all ingredients have melted together.

  2. Whisk until smooth and set aside to cool slightly. 

  3. Once the bread has come to room temperature remove from the tin and place on a wire rack.

  4. Pour the glaze over the bread and allow to set for 10-20 minutes before slicing. 

  5. Cover and store the bread in the refrigerator for up to 4 days. 

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

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18 Comments

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  1. Lynn Mosher on October 23, 2018 at 11:55 am

    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?

    • Gemma Stafford on October 24, 2018 at 2:59 am

      Hi Lynn,
      We are looking at this issue. We do need to attend to it, and Liv and I will be looking back over recipes as we go along.
      FYI: 100g/3.5 ozs of coconut flour will have 480 calories, 16g fat, 16g protein, 10g fiber, 60g carbs, 8g sugars.
      3.50zs/100g would be about two regular slices of this type of bread/cake.
      Not much help, but still worth knowing,
      Gemma 🙂

  2. Kristen on October 22, 2018 at 3:15 pm

    Hi Gemma! This recipe looks SO good and want to try it! However, I’m wondering if you could replace the cream cheese with a dairy free cream cheese or coconut butter? If so, would the measurements be the same? Thank you!

    • Gemma Stafford on October 23, 2018 at 9:22 am

      Hi Kristen,
      I do not know! The problem is I do not know how the non dairy cream cheese would blend with the liquid sugar. It really depends on what it is, that means what the cream cheese is made from. I am sorry, not much help to you here. I think coconut butter would not be great as a frosting, but you could use a simple water icing/glaze. It depends on what your dietary need is.
      Gemma 🙂

  3. Laura on October 22, 2018 at 2:24 am

    Hi Gemma,

    This may sound silly, but i wanted to check if we need to buy store bought pumpkin puree or can we make it at home? I have the pumpkin at home and do I boil the pumpkin and then make the puree in a blender?

  4. Pearl on October 17, 2018 at 8:32 pm

    Hi Gemma,
    Love your recipes and follow it to the tee. The French toast was a super hit and made this for a brunch a week ago and everyone loved it (soaked it overnight).
    Coconut flour – can I grind the dried coconut to obtain proper coconut flour.
    Thanks
    Pearl

    • Gemma Stafford on October 18, 2018 at 6:53 am

      Hi Pearl,
      Thank you for this very kind review.
      Yes! unsweetened desiccated coconut will do it for you. If you are grinding this at home it is an idea to sieve it to refine it further. This is true of nut flours too. I hope this is of help to you,
      Gemma 🙂

  5. Tonoa on October 17, 2018 at 8:56 am

    Looks amazing! Have ordered the maple syrup from the states (live in Europe). Can’t wait to try it. I miss cloves in the recipe. Is there a reason not to put it in?

    • Gemma Stafford on October 18, 2018 at 8:15 am

      Hi Tonoa,
      No reason to leave out the cloves, though they are a feature of mixed spice/pumpkin spice, I am always wary of it as if you are heavy handed with this it can ruin the bread. I tend to box clever, to avoid the pain!
      You can of course add it. (https://www.biggerbolderbaking.com/pumpkin-pie-spice/) you may also like this mix!
      Gemma 🙂

  6. Fira on October 17, 2018 at 8:33 am

    Hi Gemma. Can I use applesauce in subtitute for eggs for this recipe?

    • Gemma Stafford on October 18, 2018 at 8:18 am

      Hi Fira,
      Yes! I do think that will work well for you. A mix of flax egg and yogurt too. The applesauce should give a nice light finish, try it!
      Gemma 🙂

  7. Ruth Lorbert on October 16, 2018 at 8:33 pm

    Love all the recipes & videos, but a warning about this recipe:
    Coconut is a tree nut, so anyone with nut allergies would be unable to use coconut or coconut flour.

    • Gemma Stafford on October 17, 2018 at 2:34 am

      Hi Ruth,
      Thank you, and there are of course people who are allergic to coconut. It is a DRUPE, actually not so much a nut which really is a seed. Peanuts are not nuts either, a ground nut, more related to peas! However it does not mean that people are not in danger when they eat them. It is complicated!
      Goo point Ruth, it is important for people to know the things to which they have severe reactions, and avoid at all costs.
      Thank you for your input,
      Gemma 🙂

  8. Wanda on October 16, 2018 at 5:37 pm

    This sounds so good. Thank you for sharing the recipe with us!

    • Gemma Stafford on October 17, 2018 at 3:11 am

      hi Wanda,
      Thank you for being here with us,
      Gemma 🙂

  9. Chit on October 16, 2018 at 3:56 pm

    What is coconut flour Gemma? Any substitute? Thanks

    • Gemma Stafford on October 17, 2018 at 3:21 am

      Hi Chit,
      Coconut flour is made from dried coconut flesh. This is then processed into a flour. It is really useful for people who do not tolerate wheat flour, or who like a change. It is generally available here in the US now, and in Europe too, not too sure about the rest of the world. It is highly absorbent too, and is great to bind a recipe. I hope this is of help to you,
      Gemma 🙂

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