Marry This Healthier Pumpkin Bread Recipe is a moist and gluten-free recipe, which is made with coconut flour and pure maple syrup. It’s a healthy twist on the classic, ready in about 1 hour and 30 minutes, plus cooling time.
Jump to RecipeHealthier Pumpkin Bread Recipe Ingredients
FOR THE BREAD:
- 5 Tbsp. Grass-fed Butter, Melted And Cooled
- 1 Ripe Banana, Mashed
- 6 Large Eggs
- 1 cup Pumpkin Puree
- 2 tsp. Pure Vanilla Extract
- 3 Tbsp. Pure Maple Syrup
- 2 Tbsp. Whole Milk
- 1/2 cup Coconut Flour
- 1/4 cup Arrowroot Powder/Flour
- 1 Tbsp. Pumpkin Pie Spice
- 1/2 tsp. Unrefined Salt
- 1 tsp. Aluminum Free Baking Powder
- 1/2 tsp. Baking Soda
FOR THE FROSTING:
- 6 oz. weight Cream Cheese, Softened
- 3 Tbsp. Butter, Softened
- 2 Tbsp. Pure Maple Syrup
- 1/4 tsp. Pure Vanilla Extract
- 1/4 tsp. Ground Cinnamon
How To Make Healthier Pumpkin Bread
- Prep the oven and pan: Preheat your oven to 350°F (175°C). Grease a loaf pan (approx. 4×7 or 5×9 inches) and line it with parchment paper, leaving some overhang to easily lift the bread out later.
- Combine wet ingredients: In a large bowl, whisk together the melted butter, mashed banana, eggs, pumpkin puree, vanilla, maple syrup, and milk until well combined.
- Add dry ingredients: In a separate bowl, sift or whisk together the coconut flour, arrowroot powder, pumpkin pie spice, salt, baking powder, and baking soda. Pour the dry ingredients into the wet ingredients.
- Mix the batter: Whisk the batter until smooth. Let it sit for 2 minutes to allow the coconut flour to absorb the liquid, then whisk again.
- Bake the bread: Scrape the batter into your prepared loaf pan and smooth the top. Bake for 45–70 minutes. The bread is done when a toothpick inserted near the center comes out clean.
- Cool the bread: Remove the pan from the oven and place it on a wire cooling rack for 10 minutes. Then, use the parchment paper overhang to lift the bread out of the pan and let it cool completely on the rack.
- Make the frosting: While the bread cools, place the softened cream cheese, softened butter, maple syrup, vanilla, and cinnamon in a small bowl. Use a hand mixer to beat the ingredients until completely smooth and creamy.
- Frost and serve: Once the bread is completely cool, spread the frosting over the top. Slice and serve.
Recipe Tips
- Why let the batter rest? Coconut flour is extremely absorbent. Letting the batter sit for a couple of minutes allows the flour to fully soak up the moisture, which is crucial for achieving the correct texture and preventing a dry or crumbly bread.
- How to know when the bread is done? Due to the high moisture content, this bread can take a while to bake. Rely on the toothpick test: when inserted in the thickest part of the loaf, it should come out with no wet batter attached.
- Can I make this dairy-free? Yes. To make this recipe dairy-free, substitute the butter with melted coconut oil or a dairy-free butter alternative. Use a dairy-free milk like almond or coconut milk. For the frosting, use a dairy-free cream cheese alternative and dairy-free butter.
- Don’t substitute the flours: Gluten-free baking, especially with coconut flour, is very precise. Do not substitute the coconut flour or arrowroot powder with other flours, as it will drastically change the outcome.
What To Serve With Healthier Pumpkin Bread
This bread is a delicious treat all on its own, but it pairs perfectly with:
- A hot cup of coffee or tea
- A cold glass of milk or almond milk
- A dollop of yogurt or coconut cream
How To Store Healthier Pumpkin Bread
Refrigerate: Due to the frosting and high moisture content, this bread must be stored in the refrigerator. Wrap it well in plastic wrap or place it in an airtight container for up to 5 days. Freeze: You can freeze the unfrosted loaf. Wrap it tightly in plastic wrap and then in foil. It will keep for up to 3 months. Thaw at room temperature before frosting and serving.
Healthier Pumpkin Bread Nutrition Facts
- Calories: 220kcal
- Carbohydrates: 15g
- Protein: 6g
- Fat: 15g
- Saturated Fat: 9g
- Sodium: 250mg
- Fiber: 4g
- Sugar: 8g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Yes, this recipe is naturally gluten-free as it uses coconut flour and arrowroot powder instead of traditional wheat flour.
Yes. The bread itself is only lightly sweetened with maple syrup and banana. To reduce sugar further, you can omit the frosting entirely or use a sugar-free maple syrup alternative.
This is a common issue with coconut flour baking if the bread is underbaked. Because it’s so moist, it can appear done on the outside before the center is fully set. Always rely on the toothpick test to ensure it’s cooked through. Also, ensure you let it cool completely before slicing.
Try More Recipes:
Healthier Pumpkin Bread Recipe
Course: DessertCuisine: AmericanDifficulty: Easy10
servings15
minutes1
hour220
kcalA moist, spiced, and gluten-free pumpkin bread made with coconut flour and topped with a creamy maple-cinnamon cream cheese frosting.
Ingredients
Bread: 5 Tbsp butter, 1 banana, 6 eggs, 1 cup pumpkin puree, 2 tsp vanilla, 3 Tbsp maple syrup, 2 Tbsp milk, 1/2 cup coconut flour, 1/4 cup arrowroot, 1 Tbsp pumpkin pie spice, salt, baking powder, baking soda.
Frosting: 6 oz. cream cheese, 3 Tbsp butter, 2 Tbsp maple syrup, 1/4 tsp vanilla, 1/4 tsp cinnamon.
Directions
- Preheat oven to 350°F and prepare a lined loaf pan.
- In a large bowl, whisk all wet ingredients for the bread.
- Sift the dry ingredients over the wet and whisk until smooth. Let batter rest for 2 minutes, then whisk again.
- Pour batter into pan and bake for 45-70 minutes, or until a toothpick comes out clean.
- Cool bread completely before frosting.
- To make frosting, beat all frosting ingredients with a hand mixer until smooth.
- Spread frosting over cooled bread, slice, and serve.
Notes
- Do not substitute the coconut flour or arrowroot powder, as the recipe’s liquid balance is specifically designed for them.
- Letting the batter rest for 2 minutes is a critical step for the coconut flour to properly hydrate.
- The bread must be completely cool before you apply the frosting, otherwise the frosting will melt and slide off.
- Store leftovers in the refrigerator in an airtight container because of the cream cheese frosting.
