Last Updated on September 9, 2026 by Deliciously Organic Editor
This healthy pumpkin bread recipe is moist and has rich flavors of pumpkin spice. The bread is a combination of almond flour, pumpkin puree, browned butter, spices, egg and crunchy pumpkin seeds.
Most pumpkin bread has about 30 grams of sugar in just one slice and it’s usually made with white flour and seed oils. This pumpkin bread is different. It has about 12 grams of sugar per serving and is made with real butter and grain free flours. It still has some sugar, but it’s a much better choice than what you will find at your local coffee shop!
Ingredients for This Healthy Pumpkin Bread Recipe
- Unsalted butter
- Pumpkin spice blend
- ground cinnamon
- Eggs
- Organic cane sugar
- Brown sugar
- Pumpkin puree
- Banilla extract
- Finely ground almond flour
- Coconut flour
- Baking soda
- Baking powder
- Celtic sea salt
- Pumpkin seeds (sprouted preferred)
How to Make Healthy Pumpkin Bread
Preheat the oven to 350ºF and adjust the rack to the middle position. Place the butter in a small saucepan over low heat. Melt the butter and then continue cooking until you can see browned bits on the bottom, about 8-10 minutes. Remove from the heat and immediately stir in the pumpkin spice blend and cinnamon into the hot browned butter. Set aside to cool for 10 minutes.
Place the eggs and organic cane sugar in the bowl of a standing mixer. With the beater attachment, beat on medium-high for 5 minutes. Whisk in the brown sugar, pumpkin and vanilla extract into the butter mixture. In another medium bowl, combine the almond flour, coconut flour, baking soda, baking powder, and sea salt.
With the mixer on low, add 1/3 of the dry mixture followed by 1/3 of the pumpkin/butter mixture. Repeat 2 times until all of the ingredients have been added to the egg mixture. Remove the bowl from the mixer and stir a few times with a wooden spoon to make sure all ingredients have been throughly mixed into the batter.
Pour the batter into a buttered 9×5” glass loaf pan. Sprinkle the pumpkin seeds on top. Let the batter sit for 10 minutes and then place in the oven. Bake for 50-55 minutes, until a cake tester inserted in the middle comes out clean. Cool for 15 minutes and then remove from the pan. Serve warm or at room temperature.
How to Make Pumpkin Bread More Flavorful
I’ve found that the best way to make pumpkin bread more flavorful is to bloom the spices before adding them to the batter. Blooming is a simple steps where you heat the spices in a pan for about a minute or so. This opens up the essential oils in the spices and deepens their flavor.
In this recipe, I add the spices at the end of browning the butter and this makes such a huge difference in the flavor of the bread!
Tips for the Best Healthy Pumpkin Bread Recipe
- Make sure to use a glass loaf pan. A metal pan will heat the batter too quickly and the bread won’t bake evenly.
- Let the bread cool for at least 15 minutes before removing it from the pan. The bread needs time to cool so it won’t fall apart when it gets inverted out out of the pan.
- Make sure to use finely ground almond flour for a tender crumb.
More Healthy Bread Recipes to Enjoy:
Gluten-Free Banana Bread
The Best Gluten-Free Cornbread
Cranberry Bread
Healthy Pumpkin Bread Recipe (gluten-free)
- Prep Time: 25
- Cook Time: 50 minutes
- Total Time: 1 hour 15 minutes
- Yield: Makes 1 loaf
- Category: Breakfast, Dessert, Snack
- Method: Baking
- Diet: Gluten-Free
Ingredients
- 1 cup unsalted butter
- 2 teaspoons pumpkin spice blend
- 1 teaspoon ground cinnamon
- 2 large eggs
- 1/2 cup organic cane sugar
- 1/4 cup brown sugar
- 1 cup canned pumpkin
- 1 tablespoon vanilla extract
- 1 1/2 cups finely ground almond flour
- 1 tablespoons coconut flour
- 1/2 teaspoon baking soda
- 1 1/2 teaspoon baking powder
- 1/4 teaspoon Celtic sea salt
- 1/2 cup pumpkin seeds (sprouted preferred)
Instructions
Preheat the oven to 350ºF and adjust the rack to the middle position.
Place the butter in a small saucepan over low heat. Melt the butter and then continue cooking until you can see browned bits on the bottom, about 8-10 minutes. Remove from the heat and immediately stir in the pumpkin spice blend and cinnamon into the hot browned butter. Set aside to cool for 10 minutes.
Place the eggs and organic cane sugar in the bowl of a standing mixer. With the beater attachment, beat on medium-high for 5 minutes.
Whisk in the brown sugar, pumpkin and vanilla extract into the butter mixture.
In another medium bowl, combine the almond flour, coconut flour, baking soda, baking powder, and sea salt.
With the mixer on low, add 1/3 of the dry mixture followed by 1/3 of the pumpkin/butter mixture. Repeat 2 times until all of the ingredients have been added to the egg mixture. Remove the bowl from the mixer and stir a few times with a wooden spoon to make sure all ingredients have been throughly mixed into the batter.
Pour the batter into a buttered 9×5” glass loaf pan. Sprinkle the pumpkin seeds on top. Let the batter sit for 10 minutes and then place in the oven. Bake for 50-55 minutes, until a cake tester inserted in the middle comes out clean. Cool for 15 minutes and then remove from the pan. Serve warm or at room temperature.
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