Healthy | Gluten-Free | Refined Sugar-Free | Sugar-Free Option | Vegetarian
Take a close look at that slice. Would you believe this healthy pumpkin bread is gluten-free and completely refined sugar-free?
If you’ve ever tried a healthier bake that turned out dry or a little too mushy, I think you’ll love this one! It’s incredibly moist and beautifully tender, with the rich, close-knit crumb of a traditional pound cake and the thick, gorgeous slices you’d expect from bakery-style pumpkin bread. It holds together beautifully, even on your fork, without being dry, crumbly, or overly heavy.
And believe me, that texture took a little patience! I tested and adjusted this recipe several times until I found the balance I was looking for. The secret is a combination of almond flour, certified gluten-free oat flour, and lupin flour, along with my homemade thick pumpkin puree. Together, they give this gluten-free pumpkin loaf its soft, moist, cake-like texture and enough structure for those beautiful, generous slices.
There’s another little surprise inside, too! A delicate cinnamon and coconut sugar ribbon runs through the center, adding caramel-like sweetness and warm cinnamon flavor to every bite. This cinnamon sugar pumpkin bread is already delicious on its own, but I couldn’t resist making it a little more special.
For an extra treat, I added a thick, velvety layer of cream cheese frosting blended with my homemade creamy peanut butter, then finished it with swirls of coconut caramel. The silky frosting, rich caramel, warm pumpkin spices, and moist crumb are such a delicious combination! Both toppings are optional, so you can enjoy this refined sugar-free pumpkin bread however you like.
It’s lovely with your morning coffee, a cozy afternoon tea, or as a dessert to share with family and friends. Keep it plain for a simple homemade treat, or add the frosting and caramel for something a little more indulgent.
This is exactly why I love healthier baking so much! I believe it can be even more delicious than traditional baking because the ingredients bring so much flavor of their own. Almond flour adds a lovely nuttiness, pumpkin brings natural sweetness and moisture, and coconut sugar gives that beautiful caramel-like flavor. Each ingredient adds something special, creating a cake with real depth of flavor, rather than relying only on sweetness or added flavorings. That’s what I love creating and sharing with you: healthier recipes made with thoughtful ingredients that taste wonderful together. I put so much time and care into this loaf, and I really hope you love it as much as I do!
Why You’ll Love This Healthy Pumpkin Bread
✔️ Incredibly Moist & Tender: A rich, soft crumb that holds together beautifully in thick, bakery-style slices.
✔️ Warm Cinnamon & Caramel Flavor: Cozy pumpkin spices and a delicate cinnamon and coconut sugar ribbon.
✔️ Made with Wholesome Ingredients: Homemade pumpkin puree, oat flour, almond flour, and lupin flour bring their own flavor and goodness.
✔️ Protein & Fiber in Every Slice: The three-flour blend brings plant protein and fiber to this comforting homemade loaf.
✔️ Sweetness with Balance: Coconut sugar adds lovely caramel flavor, while brown monk fruit sweetener reduces the amount of added sugar.
✔️ Refined Sugar-Free & Vegetarian: Made without refined white sugar, with gluten-free oat flour where suitable for your dietary needs.
✔️ Easy to Make at Home: Simple mixing, familiar kitchen tools, and no special baking skills needed.
✔️ Simple or Indulgent: Enjoy it with your morning coffee, or add peanut butter cream cheese frosting and homemade coconut caramel.
What Is Lupin Flour?
Lupin flour is made from sweet lupin beans, a naturally gluten-free legume rich in plant protein and fiber. I love adding it to my baking! In this loaf, it works alongside oat and almond flours to create that lovely, tender crumb.
Please avoid lupin flour if you have a lupin allergy. If you have a peanut allergy, check with your allergy specialist before using it.
Why This Recipe Has More Protein & Fiber
✔️ Lupin Flour: Naturally rich in plant protein and fiber, it gives this loaf a nutritional boost compared with using refined wheat flour alone.
✔️ Almond Flour: Adds plant protein, fiber, vitamin E, and naturally occurring unsaturated fats, along with a lovely gentle nuttiness.
✔️ Gluten-Free Oat Flour: Contributes protein and fiber, including beta-glucan, a type of soluble fiber found in oats.
✔️ Homemade Pumpkin Puree: Adds extra fiber and moisture, plus beta-carotene, which the body converts into vitamin A.
A Balance of Sweetness
I use half coconut sugar and half brown monk fruit sweetener for the caramel-like flavor I love, with less added sugar than using coconut sugar alone. You can use either sweetener on its own, too. Coconut sugar brings a richer caramel flavor, while a monk fruit baking blend reduces the sugar and calories. The sweetness, browning, and texture may vary slightly, but either version can still taste beautifully indulgent.
How to Adapt This Recipe to Your Diet
- Gluten-Free: Use certified gluten-free oat flour and check the labels on your other ingredients, including baking powder and spice blends.
- Refined Sugar-Free: Use the coconut sugar and brown monk fruit combination, or coconut sugar alone. Choose unsweetened nut butter and check your sweetener blend for refined sugar.
- Sugar-Free Sweetener Option: Replace the coconut sugar in the batter, cinnamon ribbon, and cream cheese frosting with a sugar-free monk fruit baking blend or your preferred granulated baking sweetener. Finish with my sugar-free caramel option instead of the coconut caramel.
- Vegetarian: The loaf, cream cheese frosting, and coconut caramel are already vegetarian. No substitutions needed!
More Cozy Refined Sugar-Free Recipes
♥ Flourless Brown Butter Pumpkin Brownies
Best Healthy Pumpkin Bread | Gluten-Free & Refined Sugar-Free
Ingredients
Dry Ingredients:
- 1½ cups oat flour 180 g, see Note 3
- ½ cup almond flour 56 g
- ½ cup lupin flour about 50 g
- 1 tsp baking powder
- ½ tsp baking soda
- ⅓ tsp fine sea salt
- 1½ tbsp Homemade Pumpkin Pie Spice see Note 6
Wet Ingredients:
- ¾ cup thick pumpkin puree 180 g, see Note 5
- 2 large eggs + 1 large egg white at room temperature
- ¾ cup total coconut sugar and brown monk fruit sweetener half of each, or use either sweetener on its own (see Note 1)
- ⅓ cup butter 76 g, melted and slightly cooled
- 1 tsp apple cider vinegar or lemon juice
- 1 tsp pure vanilla extract
Cinnamon-Sugar Ribbon:
- 1 tsp ground cinnamon
- 2 tsp coconut sugar brown monk fruit sweetener, or a mixture of both
Peanut Butter Cream Cheese Frosting, Optional:
- 150 g cream cheese softened
- 1½ tbsp smooth natural peanut butter with no added sugar (see Note 2)
- 1½ tbsp coconut sugar
- 1½ tbsp brown monk fruit sweetener
- ¼ cup full-fat whipping cream 60 ml, cold
Coconut Caramel, Optional:
- ¼ cup coconut cream 60 ml
- ¼ cup coconut sugar about 50 g
Instructions
- Prepare the Oven and PanPreheat the oven to 175°C (350°F) conventional or 160°C (320°F) fan-forced. Line a 20 × 10 cm loaf pan with baking paper, leaving enough overhang to lift out the loaf.
- Mix the Dry IngredientsIn a large bowl, whisk together the oat flour, almond flour, lupin flour, baking powder, baking soda, salt and the full homemade pumpkin spice blend.
- Mix the Wet IngredientsIn a separate bowl, whisk the eggs and egg white. Add the pumpkin puree, coconut sugar, brown monk fruit sweetener, melted butter and vanilla, then whisk until smooth. Stir in the apple cider vinegar or lemon juice last.
- Combine the BatterAdd the wet mixture to the dry ingredients. Fold gently just until no dry flour remains. Do not overmix.
- Add the Cinnamon-Sugar RibbonSpread half of the batter into the prepared pan. Mix the cinnamon with the 2 teaspoons of sweetener, sprinkle it evenly over the batter, then cover with the remaining batter and smooth the top.
- BakeBake for 40 to 45 minutes, or until a skewer inserted into the center comes out clean or with only a few moist crumbs. Meanwhile, prepare the optional frosting and coconut caramel.
- Make the Peanut Butter Cream Cheese FrostingBeat the softened cream cheese, peanut butter, coconut sugar and brown monk fruit sweetener until smooth. Add the cold whipping cream and beat until thick and creamy. Cover the surface directly and refrigerate until needed.
- Make the Coconut CaramelCombine the coconut cream and coconut sugar in a small saucepan over medium-low heat. Bring to a gentle simmer and cook, stirring regularly, until slightly thickened. Remove from the heat and cool.
- Rest and CoolTurn off the oven and leave the loaf inside with the door slightly ajar for 5 minutes. Transfer the pan to a wire rack, then use the baking paper to lift out the loaf. Cool completely before decorating.
- Frost and DecorateSpread the chilled peanut butter cream cheese frosting over the completely cooled loaf. Drizzle with the cooled coconut caramel and gently swirl. Slice into 12 pieces and serve.
Notes
Recipe Notes
- Coconut Sugar & Brown Monk Fruit Sweetener: I use half coconut sugar and half brown monk fruit sweetener. Either can be used alone, but sweetness, browning, texture and nutrition may vary.
- Homemade Peanut Butter: I use my Easy Homemade Roasted Peanut Butter, made with 100% peanuts and no added sugar or oil.
- Homemade Oat Flour: Blend rolled oats in a high-speed blender until finely ground, then measure the flour by weight for accuracy.
- Oats & Gluten-Free Diets: Use certified gluten-free oat flour where available and suitable. In Australia and New Zealand, oats cannot be labelled gluten-free under local standards. People with coeliac disease should follow advice from their medical or dietetic professional.
- Thick Pumpkin Puree: Use thick pumpkin puree rather than a watery puree for the best texture. I recommend my How to Make Pumpkin Purée 2 Ways.
- Pumpkin Spice: Use 1½ tablespoons of my Homemade Pumpkin Pie Spice.
- Do Not Overmix: Fold only until the flour disappears. Overmixing can make the loaf dense.
- Baking & Cooling: Oven temperatures vary. Check from 40 minutes and cool completely before adding the frosting.
- Storage: Store the plain loaf in an airtight container for up to 2 days at room temperature or refrigerate for up to 5 days. Refrigerate any loaf topped with cream cheese frosting.
Nutrition Facts per Serving, Pumpkin Bread Only
Based on the coconut sugar and brown monk fruit sweetener version, without the optional frosting or coconut caramel. Nutrition per serving: 1 of 12 slices, Calories: 237 kcal, Protein: 8.1 g, Carbohydrate: 27.9 g, Sugars: 13.7 g, Fat: 11.3 g, Saturated Fat: 4.4 g, Fiber: 3.4 g, Sodium: 203 mg, Magnesium: 79 mgPeanut Butter Cream Cheese Frosting per Serving
Calories: 61 kcal, Protein: 1.4 g, Carbohydrate: 3.2 g, Sugars: 2.8 g, Fat: 4.9 g, Saturated Fat: 2.6 g, Fiber: 0.1 g, Sodium: 62 mg, Magnesium: 5 mgCoconut Caramel per Serving
Calories: 28 kcal, Protein: 0.3 g, Carbohydrate: 3.1 g, Sugars: 2.5 g, Fat: 1.8 g, Saturated Fat: 1.6 g, Fiber: 0.3 g, Sodium: 18 mg, Magnesium: 6 mgNutrition Facts Notes
✔️ Protein & Fiber: Lupin flour, almond flour, oat flour and eggs contribute protein, while the three flours also provide fiber. ✔️ Homemade Pumpkin Puree: Pumpkin contributes color, moisture and naturally occurring carotenoids. ✔️ Magnesium: Almond flour, lupin flour and oats naturally provide magnesium. ✔️ No Refined White Sugar: The loaf uses coconut sugar and brown monk fruit sweetener instead of refined white sugar. ✔️ Optional Toppings: The frosting and coconut caramel are optional and their nutrition is listed separately.Frequently Asked Questions
What makes this healthy pumpkin bread so moist?
Thick pumpkin puree, almond flour, and melted butter give it a beautifully moist, tender crumb. Fold the batter gently and avoid overbaking to keep that lovely texture.
Can I use canned pumpkin puree?
Yes! Use plain, unsweetened pumpkin puree, not pumpkin pie filling. It should be thick rather than watery.
Why should I let the pumpkin bread cool before slicing?
Cooling helps the crumb set so you get neat slices that hold together beautifully. Let it cool completely before adding the frosting so it stays thick and creamy.
How should I store this healthy pumpkin bread?
Store in an airtight container in the refrigerator for 3–4 days with frosting or 5–7 days without frosting. For longer storage, wrap individual unfrosted slices tightly and freeze. Thaw in the refrigerator, then add the toppings before serving.
