healthy low-fat holiday pumpkin bread that is allergy-friendly, vegan, and low fodmap
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Healthy Holiday Pumpkin Bread ~ Gluten-Free & Vegan

Healthy holiday pumpkin bread is perfect for breakfast, brunch, and all-day snacking. This allergy-friendly quick bread is so good I nearly ate the whole loaf myself. The recipe can be used for muffins and baked donuts as well. If you drizzle powdered sugar icing over top it would definitely qualify as a dessert.

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I like this pumpkin bread best with raisins and dried wild blueberries, but many people like chocolate chips mixed in the batter. There are endless options for the different add-ins you could choose.

Pumpkin is one of those foods that are often labeled as a superfood; here are some of the reasons why:

  • It’s rich in vitamins, minerals, and antioxidants
  • Vitamin A protects your eyesight
  • Antioxidants give your immune system a boost
  • Being rich in soluble fiber it Improves and normalizes bowel function
  • Low calorie
  • Contains compounds that are good for your skin

To Make Healthy Holiday Pumpkin Bread You Will Need These Ingredients:

Gluten-Free Baking Blend like King Arthur Measure For Measure Gluten-Free Flour or feel free to use all-purpose flour if you are not gluten-free
Granulated sugar
Pumpkin pie spice ~ homemade pumpkin pie spice
Baking powder ~ corn-free if needed
Baking soda
Hemp seeds ~ optional
Canned pumpkin
Dairy-free milk substitute ~ regular milk is fine if tolerated
Vanilla extract
Raisins, dried pears, dried blueberries ~ or any dried fruit of choice
Chopped walnuts ~ optional
Chocolate chips ~ optional

healthy allergy-friendly pumpkin bread that is low-fat and easy to make

To freeze the pumpkin bread place the whole loaf or slice and layer the sections with parchment paper in a freezer bag or a freezer-safe container.

These loaf pans with removable liners make removing the baked pumpkin bread so easy. I have a similar one that I use all the time and never need additional oil or non-stick sprays.


Healthy Holiday Pumpkin Bread

Easy low-fat pumpkin bread with all the spicy flavors and just as tender as the regular recipes. A gluten-free and vegan recipe that the whole family will enjoy. A perfect breakfast or brunch idea and a healthy snack too.
Prep Time15 minutes
Cook Time50 minutes
Total Time1 hour 5 minutes
Course: Breads and Rolls, Breakfast, Brunch, Snack
Cuisine: American
Keyword: gluten-free pumpkin bread, healthy low-fat pumpkin bread, pumpkin bread, vegan pumpkin bread
Servings: 12 Servings
Calories: 101kcal
Author: Mary Krick


  • 1 cup Gluten-free baking blend ~ such as King Arthur Measure For Measure Gluten-Free Flour or all-purpose flour if tolerated
  • 7 Tbsp Granulated sugar
  • 2 tsp Cinnamon
  • 1/2 tsp pumpkin pie spice ~ try my homemade recipe
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 cup canned Pumpkin
  • 1/2 cup dairy-free milk ~ or regular milk if tolerated
  • 1 1/2 tsp vanilla extract
  • 2 Tbsp ground flax seed
  • 3 Tbsp chopped walnuts ~ omit if nut-free
  • 1/2 cup dried fruit ~ raisins, blueberries, cut up dried pears, or cherries; even chocolate chips


  • Preheat oven to 350-degrees F.
  • Line the bottom of a loaf pan with parchment paper.
  • In a medium mixing bowl combine the first 7 ingredients and stir to combine.
  • In a small mixing bowl add pumpkin, milk, vanilla, and flax seed. Stir well.
  • Pour pumpkin mixture into dry ingredients and stir to combine.
  • Fold in chopped walnuts and dried fruit or chocolate chips.
  • Pour mixture into prepared loaf pan.
  • Bake for 45-50 minutes or until toothpick inserted in the middle comes out clean.
  • Remove from oven and let pumpkin bread sit for 10 minutes.
  • Loosen edges and remove bread from the pan onto a cooling rack.
  • The loaf will cut best when allowed to sit about 20 minutes.
  • Eat the ends right away while they are warm...delicious!


**King Arthur Measure For Measure Gluten Free Flour
**There are 3 weight watcher points plus per slice.


Serving: 112 | Calories: 101kcal | Carbohydrates: 19g | Protein: 2g | Fat: 3g | Saturated Fat: 0.3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 0.4g | Sodium: 149mg | Potassium: 124mg | Fiber: 2g | Sugar: 9g | Vitamin A: 3218IU | Vitamin C: 2mg | Calcium: 52mg | Iron: 1mg

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