This pumpkin bread is a healthier twist on my grandmother’s pumpkin bread recipe that I ate growing up. I swapped some of the ingredients for healthier alternatives, but it tastes just as good!

Instead of using white flour, I used organic unbleached all purpose flour.

Instead of using white sugar, I used coconut sugar since it’s lower on the glycemic index.

I swapped the eggs for flax eggs and used avocado (or olive oil) in place of vegetable oil. I also used a lot less it.

This recipe will make 3 smaller loaves or 2 bigger ones in a normal loaf pan.

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Healthified Pumpkin Bread

This is my grandma's pumpkin bread recipe that I tweaked to make a little healthier. I swapped her flour, eggs, sugar and oil for healthier alternatives but it's still just as delicious!
Course Breakfast, Dessert, Snack
Cuisine American
Keyword Healthier bread, Pumpkin Bread, vegan
Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Author Megan Lawson Evans

Ingredients

Instructions

  • Preheat oven to 300° F. This batter will make 2 large loaves or 3 small loaves. Make the flax eggs first in a small bowl and set aside while you get the other ingredients in a large bowl. Add the flax eggs in last and mix everything together. 
  • Line loaf pans with parchment paper or oil them. Spread the batter evenly, filling about half way up. Bake for 1 hour and 10 minutes. Allow the bread to completely cool before serving. Store leftovers in fridge up to a week. Freeze extra for longer.