Healthy Vanilla Bean Pumpkin Spiced Loaf
Gluten-Free, Dairy-Free, Refined Sugar-Free, Hormone-Supportive, Gut-Friendly, Blood-Sugar-Balancing, Fall-Inspired
There’s something so grounding about a cozy pumpkin loaf baking in the oven. The warm aroma of cinnamon, nutmeg, and vanilla filling the kitchen instantly feels like comfort. This Healthy Vanilla Bean Pumpkin Spiced Loaf is everything you love about classic pumpkin bread, but made with clean, nourishing ingredients that support your body, not just satisfy your cravings. It’s tender, moist, and perfectly spiced, naturally sweetened with coconut and maple sugar for a lower-glycemic, hormone-friendly balance. Pumpkin purée adds beta-carotene, fibre, and minerals to support gut health, skin, and immunity, while warming spices enhance digestion and blood flow. The addition of real vanilla extract or vanilla bean paste deepens flavour and adds a calming, aromatic sweetness. Enjoy a slice warm from the oven with almond butter or ghee for the ultimate cozy, nutrient-dense treat.
Ingredients (Makes 1 Loaf)
Dry Ingredients
1¾ cups (about 180 g) gluten-free all-purpose flour or flour of choice
1 teaspoon baking soda
2 teaspoons ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon ground cloves
¼ teaspoon ground ginger
¾ teaspoon fine sea salt
Wet Ingredients
2 large pasture-raised eggs, room temperature
½ cup coconut sugar (or monk fruit sweetener for lower sugar)
¾ cup packed brown coconut sugar or maple sugar
1½ cups (340 g) organic pumpkin purée (not pumpkin pie filling)
½ cup (120 ml) melted coconut oil or avocado oil
¼ cup (60 ml) unsweetened vanilla almond milk (or milk of choice)
1 teaspoon pure vanilla extract or ½ teaspoon vanilla bean paste
Optional Add-Ins
⅓ cup dark chocolate chips, chopped walnuts, pecans, or pumpkin seeds
Method
Preheat the oven to 350°F (175°C) and line a 9x5-inch loaf pan with parchment paper.
In a large bowl, whisk together the flour, baking soda, cinnamon, nutmeg, cloves, ginger, and salt.
In another bowl, whisk together the eggs, coconut sugar, brown coconut sugar (or maple sugar), pumpkin purée, melted coconut oil, almond milk, and vanilla until smooth.
Pour the wet mixture into the dry ingredients and mix gently until just combined, avoid overmixing to maintain a light texture.
Fold in any optional add-ins like chocolate chips, nuts, or seeds.
Transfer the batter to the prepared loaf pan and smooth the top.
Bake for 55–65 minutes, or until a toothpick inserted into the centre comes out clean.
Cool in the pan for 15 minutes, then transfer to a wire rack to cool completely before slicing.
Serving Suggestions
Enjoy warm with almond butter, coconut yogurt, or lightly toasted with ghee.
Pair with your morning matcha, chai, or a cup of vanilla rooibos tea for a cozy, grounding moment.
Recipe by Taylor Robinson – Holistic Health & Wellness Nurse | Nutrition Specialist