Looking for a delicious healthy pumpkin bread recipe? You’ll love this version sweetened with maple syrup and made with almond flour.
Healthy Pumpkin Bread
This recipe layers classic fall flavors into a moist, healthy pumpkin bread. Sweetened with pure maple syrup and seasoned with pumpkin pie spice and cinnamon, the loaf is full of warm, comforting notes without relying on refined sugar.
Adding pumpkin pie spice to the pumpkin puree brings clove, ginger, cinnamon, and nutmeg to the batter. For a bolder profile, try an extra pinch of cinnamon.
This recipe uses low- or no-sugar chocolate chips—Lily’s semi-sweet baking chips are an excellent choice because they’re sweetened with stevia and contain no added sugar. If you don’t have Lily’s, regular dark chocolate or baking chips work fine.
I recently returned to cooking with almond flour and found it creates a pleasantly tender texture in quick breads. Because almond flour contains more fat and moisture than wheat flour, you don’t need extra fat in this batter—the pumpkin puree helps create a naturally moist loaf.
Tips for baking pumpkin bread with almond flour:
Use almond flour, not almond meal. Almond flour should be finely ground—look for a “super fine” variety at grocery stores. Brands like Bob’s Red Mill are easy to find and work well.
Because almond flour is rich in fat and moisture, avoid adding unnecessary wet ingredients or extra oil. Pumpkin puree provides ample moisture and keeps the loaf tender.
Almond flour breads can become dense if the leavening isn’t balanced. Pumpkin puree is slightly acidic, so combining baking soda and a small amount of baking powder helps create a lighter texture and prevents an overly compact loaf.
What type of salt is best for healthy pumpkin bread?
Pumpkin can taste flat without enough salt and spices. I recommend using a high-quality coarse sea salt to balance the sweetness and enhance the spice blend. Maldon sea salt flakes add a subtle, pleasant crunch and highlight the flavors in this loaf.
What is pumpkin pie spice?
Pumpkin pie spice is a warm blend typically made from cinnamon, cloves, nutmeg, and ginger. It’s used to flavor pumpkin pies and many pumpkin treats. If you don’t have a pre-made mix, you can combine those spices to make your own. I usually add an extra teaspoon of cinnamon to brighten the overall flavor.
Want more pumpkin recipes?
Pumpkin Pie Ice Cream
Pumpkin Spice Pancakes
Pumpkin Spice Baked Donuts
Pumpkin Chocolate Chip Cookies
Pumpkin Pie Dip
The Recipe
Healthy Pumpkin Bread with Chocolate Chips
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Ingredients
- 3 eggs room temperature
- 2/3 cup pumpkin puree room temperature
- 1/2 cup maple syrup
- 1 teaspoon vanilla extract
- 2 cups almond flour
- ½ teaspoon coarse salt
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 1/2 tablespoons pumpkin pie spice
- 1 teaspoon cinnamon
- 1 cup low or no-sugar chocolate chips such as Lily’s
Instructions
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Preheat oven to 350°F.
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In a medium bowl, whisk together the eggs, pumpkin puree, vanilla, and maple syrup until smooth. Use room temperature ingredients for best results.
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In a separate bowl, whisk the almond flour, coarse salt, baking soda, baking powder, pumpkin pie spice, and cinnamon until evenly combined.
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Fold the dry ingredients into the wet ingredients gradually, stirring until fully combined. Taste and adjust spices or sweetness if needed—add a bit more maple syrup or a touch of stevia for extra sweetness, or more cinnamon for deeper flavor.
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Stir in the chocolate chips.
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Grease or spray a standard loaf pan (or line with parchment). Pour the batter into the pan and bake for 30 minutes. Check with a toothpick—if it isn’t done, cover loosely and bake an additional 10–15 minutes until a toothpick comes out clean. Allow the loaf to cool completely before removing from the pan.
Notes
Ensure the center is fully baked; removing the loaf too early can cause the middle to deflate and remain gooey.
More Delicious Pumpkin Recipes
Delicious Pumpkin Pecan Coffee Cake by Ella Claire & Co. | Pumpkin Spice Cinnamon Roll Hack by Craftberry Bush | Pumpkin Baked Oatmeal by Tidy Mom | Moist Pumpkin Bread by Happy Happy Nester
Pumpkin Cake by Julie Blanner | Pumpkin Streusel Muffins by French Country Cottage | Gluten/Dairy Free Pumpkin Thumbprint Cookies by Zevy Joy | Pumpkin Smoothie by Town and Country Living
Pumpkin Pull Apart Bread by Inspired by Charm | Pumpkin Cookie Butter S’mores by Nest of Posies | Best Pumpkin Pie by anderson + grant | Pumpkin Bruschetta by My Sweet Savannah
Baked Pumpkin Spice Donuts by Jenna Kate at Home | Pumpkin Smoothie Bowl by Tidbits | Pumpkin Cranberry Muffins by My 100 Year Old Home | Keto Pumpkin Muffins by Summer Adams
