Home/Blog/Spiced Pumpkin Bread with Perfect Macros

Spiced Pumpkin Bread with Perfect Macros

By Holly Darnell, RD

October 22, 2024

In the fall, pumpkin-flavored items are everywhere. But perhaps one of the best pumpkin-filled and flavored foods is pumpkin bread.

While, yes, you can get it at a certain coffee shop, making it yourself is surprisingly easy and considerably healthier. One slice of our pumpkin bread is around half the calories, a third (!) of the carbohydrates, a fourth of the sugar (!!) and contains more protein.

So rather than eating too many sweets this time of year, make up this pumpkin bread for an afternoon snack or to have with your morning cup of Joe.

Best pumpkin bread ingredients

This pumpkin bread is loaded with nutrients. The ingredients below are why. One slice is only 219 calories and features perfect macros, with 23 grams of carbs, 12 grams of fat and 7 grams of protein.

Ingredient No. 1 is pure pumpkin puree. Why is pumpkin so good for you? That rich orange color signifies it’s filled with beta-carotene, an antioxidant that turns into vitamin A once you consume it. Each slice of this pumpkin bread contains 4,830 IU of vitamin A — a whopping 207 percent of the Daily Value.

Vitamin A helps support your immune system, eye health and the skin.

Pumpkin seeds (or pepitas) are added to the recipe at the end, and the combination of pumpkin puree and pumpkin seeds means plenty of minerals. In fact, each slice contains 50 percent DV of manganese, over 20 percent of selenium and phosphorus, and over 13 percent of copper and magnesium.

Manganese, for example, helps support bone health, the immune system, brain function and blood sugar (already in the normal range).

Of course, any pumpkin bread needs eggs to help create the texture plus provide some additional protein. Some people believe that eggs are bad for your cholesterol, but they can actually support heart health because they’re high in good-for-you HDL cholesterol and low in bad-for-you LDL cholesterol and triglycerides. Plus, like pumpkin, eggs are high in vitamin A.

For extra protein, a sublime pumpkin spice flavor and gut, joint and skin support, our recipe is also fueled by our bestselling Bone Broth Protein Pumpkin Spice. This easy-to-digest protein source is made without dairy or gluten.

Speaking of gluten, you can make this bread with gluten-free flour, Paleo flour or regular flour. Paleo flour will include the most nutrients.

Otherwise, performance fats come via coconut oil, one of the best fats for energy. Coconut sugar is the natural sweetener.

Then it’s the standard group of flavors (pumpkin pie spice and vanilla extract) and baking aids (baking powder, baking soda and sea salt).

How to make pumpkin bread

Okay, we said this recipe was easy to make. Now we have to prove it. Ready?

Preheat the oven to 350, then spray a 9 by 5 loaf pan with coconut oil spray and set aside. Don’t have coconut oil spray? Simply use a little coconut oil and rub all over the inside of the pan.

In a medium bowl, add in the eggs, pumpkin puree, coconut oil, coconut sugar and vanilla extract. Whisk until fully combined.

In a separate bowl, add in the dry ingredients. Combine the flour, Bone Broth Protein Pumpkin Spice, pumpkin pie spice, baking powder, baking soda and sea salt.

Don’t have Bone Broth Protein Pumpkin Spice? You can also use Ancient Nutrition’s Vanilla Whey Protein.

(Note that you can make your own pumpkin spice. In a small bowl, mix 3 tablespoons cinnamon, 2 teaspoons ground ginger, 2 teaspoons nutmeg, 1½ teaspoons ground allspice, and 1½ teaspoons ground cloves. Whisk together until combined. Store in a covered container at room temperature.)

Add the dry ingredients into the wet ingredients and stir until all ingredients are mixed together and no dry ingredients remain. Be careful not to overmix.

Pour the batter into the loaf pan. Optionally, evenly sprinkle the pepitas on top of the batter. Bake for 45 to 50 minutes, or until a toothpick is inserted in the middle and it comes out clean.

Allow the baked pumpkin bread to sit at room temperature for 10 minutes, then turn onto a wire rack to cool completely.

Wait at least 30 minutes before slicing and serving.

This pumpkin bread can be frozen for up to three months. After it is completely cooled, wrap it securely in aluminum foil, freezer wrap or place in a freezer bag. Thaw overnight in the refrigerator before serving.

Other baked pumpkin recipes

• Pumpkin coffee cake

• Pumpkin pancakes

• Pumpkin spice muffins

• Pumpkin spice cookies

Recipe developed by Holly Darnell, RD. Holly is a registered dietitian nutritionist who unlocked self-love at the intersection of exceptional food and practical solutions for healthy living. She’s passionate about helping others make simple, positive lifestyle changes on their individual path to healing.