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Healthy Pumpkin Bread

A healthy Pumpkin Bread made with coconut oil, less sugar, and topped with vegan caramel!
Prep Time10 mins
Cook Time50 mins
Total Time1 hr
Course: Breakfast, Dessert
Cuisine: American
Keyword: pumpkin bread, pumpkin recipes, quick breads
Servings: 1 loaf


Pumpkin Bread

  • 1 1/2 cups unbleached flour
  • 1 cup canned pumpkin puree plain
  • 2 chia eggs or eggs of choice
  • 3/4 cup packed brown sugar
  • 1/4 cup refined coconut oil melted
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1 1/2 tsp cinnamon
  • 1/4 heaping tsp sea salt or pink salt
  • 1/4 tsp ginger
  • 1/4 tsp nutmeg
  • 1/4 tsp cardamom

Vegan Caramel Sauce

  • 1/3 cup maple syrup
  • 3 tbsp coconut cream From the top of a can of full-fat coconut milk
  • 1/2 tsp pumpkin spice
  • 1/4 tsp pink salt or sea salt
  • 1/2 cup chopped pecans for topping optional


Pumpkin Bread

  • Pre-heat oven to 400 degrees and oil a loaf pan. I like to brush with refined coconut oil.
  • If making 2 chia eggs mix 2 tbsp chia seeds with 6 tbsp water and set aside to thicken.
  • In a medium mixing bowl whisk together pumpkin, eggs, brown sugar, melted coconut oil, spices, and baking soda and baking powder.
  • With a wooden spoon mix in the flour.
  • Pour into a loaf pan and bake at 400 degrees for 45 minutes or until a toothpick or knife inserted comes out clean. While bread is cooling make caramel.

Vegan Caramel Sauce

  • In a small saucepan over medium-low heat bring maple syrup to a simmer.
  • Whisk in 3 tbsp coconut cream. (not coconut milk)
  • Simmer for around 10 minutes watching it closely as it begins to thicken.
    Healthy caramel
  • Whisk in pumpkin pie spice and salt.
  • Turn heat off and let it set for several minutes and while it cools it will get thicker.
  • Drizzle over pumpkin bread and top with chopped pecans if desired.


See post for dairy alternatives