Danika's Notes

Looking for a yummy pumpkin bread for the fall season?  This recipe has been a hit in our family for a few years now…super moist and just enough sweetness!  By using coconut crystals in place of sugar, you cut down on the sweetness and in addition, coconut crystals don’t cause the insulin increase like refined sugar does… a great alternative to refined sugar!

Healthy Pumpkin Bread

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Image of Healthy Pumpkin Bread


  • 3 C. coconut or date sugar
  • 1 C. oil (I use olive oil)
  • 4 eggs
  • 4 C. fresh roasted pumpkin (canned if preferred)
  • 2/3 C. water
  • 3 C. C. whole wheat flour
  • 2 tsp. baking soda
  • 1 1/2 tsp salt
  • 1 tsp. cinnamon
  • 1 tsp. nutmeg
  • 1/8 tsp. ginger or cloves
  • 1/2-3/4 C. chopped nuts (optional)
  • 1 C. dairy free chocolate chips (optional)

Preparation & Directions

Set oven to 350.  Grease and flour 2 loaf pans (this recipe makes a lot).  Mix sugar and oil with mixer. Add eggs and blend.  Add pumpkin and blend.  Add water and blend.  Combine dry ingredients in a separate bowl and add to wet ingredients slowly.  Fold in nuts and chocolate chips.  Fill pans and bake 1 hour or until golden brown and you can remove a clean toothpick from the center.
If you want to add an extra sweet to it, you can sprinkle lightly with powdered sugar.  I’ve cut this recipe in half before and it filled 24 muffin tins and baked about 20 minutes.

To roast your own pumpkin, which makes a super moist loaf, you purchase about a 4 lb baking pumpkin. Cut it in half. Discard the membranes and seeds. Place the flesh sides down in a glass baking dish. Fill with about 1/4” water. Bake at 350 for about an hour or until the pumpkin is soft and indents a little when you touch it.  Let cool for little bit and scoop out your insides.  Use the amount needed for the recipe and the remainder will stay fresh in the frig for about 5 days or you can always freeze it for later use.

FROM: Danika Stokes

PREP TIME: 15 minutes (not including roasting pumpkin)

COOK TIME: 1 hour


1 Comments So Far...

November 03, 2011 .(JavaScript must be enabled to view this email address)

these were absolutely DELISH! thank you, danika for my new favorite pumpkin bread recipe. i didn’t have any coconut sugar - yet- so i used regular, but i cant wait to try them with the more healthy option.

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