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.
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
Pumpkin pie spice ~ homemade pumpkin pie spice
Baking powder ~ corn-free if needed
Hemp seeds ~ optional
Dairy-free milk substitute ~ regular milk is fine if tolerated
Raisins, dried pears, dried blueberries ~ or any dried fruit of choice
Chopped walnuts ~ optional
Chocolate chips ~ optional
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.
Loaf pans like the one shown here 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
- 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!