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Healthy Pumpkin Bread

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Cozy season is officially here, and nothing says fall like a warmly spiced Pumpkin Bread. This refined sugar free loaf is secretly healthy, vegan and gluten-free! Topped with an irresistible cinnamon crumb, it's quick to make, sweetened naturally, and full of nostalgic fall flavor.
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Healthy Pumpkin Bread with Cinnamon Crumb Topping

This isn’t your average pumpkin loaf—it’s the cozy fall hug you didn’t know you needed, dressed up in its Sunday best. Moist, tender, and naturally sweetened, this loaf is packed with pumpkin purée, warming spices, and a touch of vanilla that makes your whole kitchen smell like October bliss. It’s also vegan, gluten-free, and refined sugar-free, so you get that classic pumpkin bread nostalgia with a lighter, nutrient-rich twist. Perfect for slicing up with your morning coffee, packing as an afternoon snack, or serving to friends who will never believe it’s both healthy and plant-based.

And let’s talk about the real star of the show: the cinnamon crumb topping. A sweet-spiced, crunchy layer that makes each bite feel a little more indulgent—without weighing you down. It’s the ultimate mash-up of cozy and wholesome: part breakfast, part dessert, 100% fall. Bake up a loaf on Sunday and you’ll be set for the week (though fair warning: it has a way of disappearing long before then).

The Best Pumpkin Bread Recipe

That’s right, the best! I am not kidding you, this pumpkin bread melts in your mouth, makes your whole house smell heavenly and will be an absolute crowd favorite. It’s made with a full can of pumpkin, so you know it’s going to be moist and delicious! This is not just your average pumpkin bread recipe; it’s a crave-worthy loaf you’ll want to bake on repeat. Think: cozy mornings, chilly afternoons, holiday gifting, and everything in between.

What is Pumpkin Bread?

Pumpkin bread is a moist, lightly sweet quick bread made with pureed pumpkin and warm spices. It’s similar to banana bread in texture, but with the deep flavor of fall. Traditionally made with eggs, milk, and refined sugar, this version keeps all the goodness while skipping the dairy and using better-for-you ingredients like gluten-free flour, natural sweeteners, and heart-healthy fats.

What Makes This Pumpkin Bread Healthy?

This is a pumpkin loaf you can feel great about eating because it’s made with whole ingredients that deliver flavor and nutrition in every slice. Instead of refined sugar, it’s naturally sweetened with coconut sugar and maple syrup for a rich, caramel-like sweetness. It’s also completely gluten-free, thanks to an easy 1:1 flour blend that takes out the guesswork. This pumpkin loaf is totally vegan with no eggs or dairy in sight. You can choose between coconut oil or unsweetened applesauce for heart-healthy fats, giving the loaf its tender crumb without heaviness.

Healthy Vegan Pumpkin Bread Ingredients

Here’s what you’ll need to make this vegan pumpkin bread:

  • Coconut sugar + maple syrup: A duo of natural sweeteners that add rich, caramel-like depth. This keeps the loaf totally refined sugar free but still sweet enough to feel like a treat.
  • Coconut oil (or applesauce): For moisture and tender texture. The apple sauce will sweeten your bread a little more and keep the recipe oil free.
  • Plain unsweetened soy milk + apple cider vinegar: This combo mimics buttermilk and helps the loaf rise without the need for any dairy.
  • Vanilla extract + pumpkin puree: Essential for the flavor of this loaf, the puree also doubles as a binder for the dry ingredients.
  • Gluten-free 1:1 flour: For an easy, no-fuss gluten-free bake. Use any flour you’d like if gluten is not an issue for you.
  • Baking powder and baking soda: To lift and lighten the loaf.
  • Cinnamon, nutmeg, and ginger: Classic pumpkin pie spices. Adjust each spice according to your personal preferences.

For the cinnamon crumb topping:

  • Vegan butter, coconut sugar, flour, and cinnamon: These ingredients combined together make the most delicious crumble for the top of your loaf!

How to Make Healthy Pumpkin Bread from Scratch

Prep the Oven and Pan

Preheat your oven to 350°F and line a standard 1-pound loaf pan with parchment paper. This helps ensure the loaf doesn’t stick and lifts out easily after baking.

Mix Wet and Dry Ingredients

In a large mixing bowl, whisk together the coconut sugar, maple syrup, melted coconut oil (or applesauce), soy milk, apple cider vinegar, vanilla extract, and pumpkin puree until the mixture is smooth and well combined. Then, sprinkle in the gluten-free flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and sea salt. Stir everything together until just combined, being careful not to overmix.

Fill the Pan and Add the Crumb Topping

Pour the batter into your prepared loaf pan and smooth the top with a spatula. In a separate small bowl, combine the crumb topping ingredients using a fork until the mixture becomes a coarse crumble. Sprinkle the crumble evenly over the top of the batter and gently press it down so it sticks.

Bake and Cool

Transfer the loaf to the oven and bake for 50 to 55 minutes, or until a toothpick inserted in the center comes out mostly clean with a few moist crumbs. Let the bread cool in the pan for at least 15 minutes before slicing into thick, tender pieces. Serve warm with a spread of vegan butter, if desired.

How to Serve Pumpkin Bread

This healthy pumpkin bread loaf is best enjoyed warm, with a generous slather of vegan butter, a drizzle of creamy almond butter, or alongside your favorite cup of tea or coffee. It makes a cozy fall breakfast on crisp mornings, a wholesome snack to tuck into lunchboxes, or a comforting dessert served with a scoop of dairy-free vanilla ice cream. It’s also a thoughtful, homemade gift; simply wrap it up with parchment and twine, and you’ve got an edible treat anyone would love to receive!

How to Store & Freeze Healthy Pumpkin Bread

This loaf keeps well at room temperature or in the fridge. Store it in an airtight container at room temperature for up to three days or keep it in the fridge for up to six days for a slightly longer shelf life. For longer storage, wrap individual slices or the entire loaf tightly and freeze for up to three months. When you’re ready to enjoy, simply defrost overnight in the fridge or pop a slice straight from the freezer into the toaster for a quick, cozy treat.

Tips for Making the Best Pumpkin Bread

  • Use canned pumpkin puree: Not pumpkin pie filling! Look for pure pumpkin; you might not know it, but this makes a big difference!
  • Don’t overmix the batter: Stir until just combined for a soft, tender crumb. Overmixing can change the consistency of the bread and make it dense instead of fluffy.
  • Let it cool before slicing: This helps the structure set and keeps the crumb intact.
  • Try the crumb topping: Even though it’s optional, the topping adds a warm, spiced crunch that takes this loaf to the next level.

Why You’ll Love This Pumpkin Bread!

This is the best vegan pumpkin bread because it hits all the right notes: sweet but not too sweet, rich in spice, moist and tender, with a golden, crunchy topping. It’s easy to make, totally plant-based, and endlessly crowd-pleasing. Perfect for fall gatherings, cozy weekends, and weekday meal prep alike.

Healthy Pumpkin Bread FAQ

How do you make pumpkin bread into muffins? Simply divide the batter between 12 lined muffin cups, top with the crumb topping, and bake at 350°F for 22–25 minutes or until a toothpick comes out clean. Perfect for grab-and-go breakfasts!

How do you keep pumpkin bread moist? Using a full can of pumpkin, plus natural fat from coconut oil or applesauce, keeps this loaf extra moist. Don’t overbake or overmix, and be sure to store it in an airtight container once completely cooled.

How to know when vegan pumpkin bread is done? Insert a toothpick into the center of the loaf; it should come out with a few moist crumbs but not wet batter. If you’re unsure, give it another 5 minutes and test again.

Can I make this pumpkin bread oil-free? Yes! Use unsweetened applesauce instead of coconut oil.

Can I use almond flour or oat flour instead of gluten-free flour? I don’t recommend it; stick to a 1:1 blend for the best texture.

Can I skip the crumb topping? Absolutely, but it adds delicious crunch and flavor!

Did You Make This Healthy Pumpkin Bread?

Post your loafs on social media and tag me at @jackfruitfulkitchen, and leave a rating and comment below! Try these delicious pumpkin recipes next:

Pumpkin Pie Bars

High Protein Pumpkin Pie Pudding

Soft Batch Pumpkin Spice Snickerdoodles

Jackie Akerberg

Author of the Clean Vegan Cookbook, Food Blogger and Recipe Developer from Des Moines, Iowa. 

Jackfruitful Kitchen has proudly been featured in Forks Over Knives, Vegan Bowls, Vegan Food and Living, and DSM Magazine.

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Jackie Akerberg

Healthy Pumpkin Bread with Cinnamon Crumb Topping

4.75 from 4 votes
Print Recipe Pin to Pinterest!
Cozy season is officially here, and nothing says fall like a warmly spiced Pumpkin Bread. This refined sugar free loaf is secretly healthy, vegan and gluten-free! Topped with an irresistible cinnamon crumb, it's quick to make, sweetened naturally, and full of nostalgic fall flavor.
Prep Time 5 minutes
Cook Time 55 minutes
Total Time 1 hour
Servings: 12 pieces
Course: Breakfast, Dessert
Calories: 220

Equipment

  • oven, 1lb loaf pan

Ingredients
  

Pumpkin Loaf Ingredients
  • ½ cup coconut sugar
  • ¼ cup maple syrup
  • ¼ cup coconut oil, melted (or apple sauce)
  • ½ cup plain, unsweetened soy milk
  • 1 tbsp apple cider vinegar
  • 1 tsp vanilla extract
  • 15 oz can pumpkin puree
  • 2 cups gluten free 1:1 flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • ½ tsp ginger
  • ½ tsp nutmeg
  • ½ tsp sea salt
Cinnamon Crumble Topping
  • ¼ cup vegan butter
  • ½ cup coconut sugar
  • ¼ cup gluten free 1:1 flour
  • 1½ tsp cinnamon
  • pinch of salt

Method
 

  1. Preheat oven to 350 degrees Fahrenheit and line a 1 lb loaf pan with parchment paper.
  2. Add the coconut sugar, maple syrup, coconut oil (or apple sauce), soy milk, apple cider vinegar, vanilla and pumpkin to a bowl and whisk to combine.
  3. Add the remaining dry ingredients and use a fork or whisk to combine, being sure not to overmix.
  4. Transfer the mixture to the baking pan.
  5. In a separate bowl, combine the ingredients for the crumb topping using a fork until it's crumbly. Sprinkle on top of the loaf and gently pat down.
  6. Transfer to the oven and bake for 50-55 minutes until an inserted toothpick comes out fairly clean.
  7. Let cool for at least 15 minutes before slicing into 1" thick pieces. Serve warm, topped with vegan butter.

Nutrition

Serving 1servingCalories 220kcalCarbohydrates 36gProtein 3gFat 9gSaturated Fat 5gPolyunsaturated Fat 1gMonounsaturated Fat 2gTrans Fat 0.02gSodium 286mgPotassium 105mgFiber 4gSugar 15gVitamin A 5717IUVitamin C 2mgCalcium 68mgIron 1mg

*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.

Did you make this recipe?

Let us know how it was!
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14 Responses

    1. Hi Laura! I like to keep it loosely wrapped in a paper bag on the counter! It stays fresh for a few days, especially if you toast it, microwave it for 15 seconds, or pop it in the oven at 350 for 5 minutes.

      Reply

  3. 5 stars
    This pumpkin bread is absolutely delicious! The texture is wonderful, and the topping is absolutely incredible! I love that it has healthier ingredients and I can feel good about enjoying it with my whole family! They are dying for me to make it again because it didn’t last long!

    Reply

    1. I am not at all surprised it didn’t last long, I am also obsessed with this bread right now!! I’m so happy that everyone in the fam is loving it and you’re feeling confident about feeding it to your loved ones. Thanks for taking the time to rate and review this recipe, I hope it inspires someone else to make it ASAP!

      Reply

  4. 5 stars
    10 out of 10!! I made 4 of these today because the first loaf turned out so delicious. I used 1/2 oat flour, 1/2 einkorn flour so not completely gluten free – but my friends and family are ok with that. I also spread out the topping, I used double the topping recipe on 4 loaves (instead of 4x the recipe) and I think it’s still incredibly delicious without the full amount of vegan butter & coconut sugar on top. Next time I want to try the applesauce version. Thanks for such a great recipe! This is the first time I’ve left a comment but please know, I love ALL of your recipes and cook with them frequently 🙂

    Reply

  5. 4 stars
    I left this in the oven over 60 minutes but now that I cut into it it’s still too moist in the centre. Can I put it back in the ice even though it’s cooked? BTW it tastes great!

    Reply

    1. Hi Leslie! I’m so glad it tastes great. Yes you could put it back in but it may bake a little unevenly after being cut. Next time, leave it in for another 5 minutes or so, as oven times can definitely vary. I love to use the toothpick trick right in the middle! When it comes out with very little residue, you know it’s safe to pull. Another tip is to give it a gentle jiggle or tap on the top. When jiggled, it shouldn’t move, and when lightly touched, it should slowly bounce back.

      Reply

  6. 5 stars
    This pumpkin bread was so delicious and the texture was perfect! I used regular wheat flour and made muffins. Next time I would use cold butter for the crumble even though the recipe says use softened butter. By using softened butter, the crumble became a paste. However, this is a great base recipe to make your own. Next time I’ll add mini chocolate chips and omit the crumble.

    Reply
4.75 from 4 votes

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