Healthy Pumpkin Bread

Breakfast, Recipes, Sweet Bread

Sharing a very delicious Pumpkin Bread recipe today! It’s not overly sweet, and quite healthy for you. There are no added sweeteners of any kind here, just the natural sweetness from the banana and spices with a hint of stevia (if preferred). You can absolutely add 1-2 Tablespoons of maple syrup to this recipe! Just reduce the amount of almond milk by the amount of maple syrup that you use.

The banana flavor isn’t over powering and adds a delicious amount of sweetness, this flavorful bread is fall in a bite. It’s perfect for breakfast with a cup of coffee, nut butter, pumpkin butter, or yogurt. A healthy pick me up in the afternoon as well 🙂

Healthy Pumpkin Bread

  • Servings: 6-8
  • Difficulty: easy
  • Print

Yields 6-8 Slices


  • 1 Cups Oat Flour (rolled oats blended into flour)
  • 1/4 Cup Almond Flour
  • 2 Tbsp Coconut Flour
  • 1 scoop whey protein (I use Hammer’s vanilla flavor)
  • 1 tsp Pumpkin Pie Spice
  • 1/2 tsp Cinnamon
  • 1 tsp Baking Powder
  • 1/2 tsp Baking Soda
  • 1/4 tsp Salt
  • 1/4 Cup Greek Yogurt
  • 1/4 Cup Unsweetened Almond milk
  • 6 drops Sweetleaf stevia (optional)
  • 1 Large Egg
  • 1 Mashed Banana
  • 1/2 Cup pumpkin puree
  • 2 Tbsp Nut Butter
  • 2 Tbsp Chocolate Chips for Topping (optional)
  • 2 Tbsp Nuts of Choice for Topping (optional)


  • Preheat the oven to 350 degrees F.
  • Line a loaf pan ( I used a small one) with parchment paper or simply spray with non-stick spray so the bread doesn’t stick.
  • In a medium bowl mix all of the dry ingredients.
  • Next, throw the wet ingredients into a blender (yogurt, milk, egg, banana, pumpkin puree, nut butter), or just mash them separately then incorporate them into the dry ingredients.
  • Mix gently until it just combines. Do not over mix 
  • Pour the batter into the loaf pan, and sprinkle the chocolate chips, nuts, and maybe some extra oats! The approach is yours 
  • Bake for 30-35 minutes or until the toothpick comes out clean and the edges are slightly golden.
  • Let the bread cool completely then gently take it out of the loaf pan (this should be easy with the parchment paper). If you don’t have it lined with parchment paper, you can run a knife around the edges then flip over once it completely cools! Careful because the chocolate chips might stick to the surface of your hands if not cooled completely. Then slice it into 6-8 slices.
  • Spread some nut butter on these, some greek yogurt, or just enjoy them as they are!


*These store well in the fridge for about a week or in the freezer for about two months. Wrap each slice individually in plastic wrap then defrost the night before you want to eat these! Such an easy and quick to-go breakfast or snack.

*You can also add the chocolate chips to the batter itself, but I absolutely love the goodness on top!


Apple Pie

Desserts, Recipes

This has to be my new favorite apple pie recipe! The crust is a no fail flaky, melt in your mouth crust that is absolutely perfect in this recipe.

The filling is simple but delightful. I use a combination of apples to get the most flavor- tangy and sweet! There’s nothing better than a nice warm slice of apple pie with ice cream on top to welcome the autumn leaves, and the season of fall.

I hope you enjoy this recipe!

Apple Pie

  • Servings: 6-8
  • Difficulty: easy
  • Print

Yields 6-8 slices


For The Crust:

  • 2 cups white all purpose flour
  • 1 teaspoon salt
  • 1 tablespoon sugar
  • 3/4 cup vegetable shortening
  • 1/4-1/2 cup iced cold water

For The Filling:

  • 2 apples cored and sliced ( I used a combination of fuji and granny smith)
  • 1/4 cup ground white sugar
  • 1 teaspoon cornstarch
  • juice of 1 lemon
  • 1 teaspoon cinnamon

For The Caramel Sauce:

  • 2 tablespoons butter
  • 1/3 cup ground white sugar
  • 2 tablespoons brown sugar
  • juice of 1 lemon+ zest
  • 1/3 cup half and half (or milk)

Extras for Pie Assembly:

  • 1 egg (for brushing)


For the crust:

  • In a food processor or by hand with a pastry cutter, mix the flour, salt, and sugar together, vegetable shortening and pulse everything together until you have pea sized pieces throughout the dough.
  • Add the ice cold water little by little, until you form a the dough.
  • Cut the dough into 2 equal pieces and refrigerate for at least 30 minutes.
  • Roll the first piece of dough into a circle and place the first one a pie dish. Create tiny holes with a fork so the dough doesn’t bubble up too much. Save the other half for the top.

For the filling:

  • Mix the sliced apples with sugar, lemon juice, corn starch, cinnamon, and pour on top of the uncooked pie crust.

For the Caramel Sauce:

  • In a sauce pan melt the butter, and add the sugar + lemon + zest and cook for about 5 minutes until it gets bubbly. Add the half/ half and keep mixing for 2 minutes or so. Turn off the heat and let it cool for 5 minutes.

For the Pie Assembly:

  • Pour the caramel sauce on top of the apple cinnamon filling, and top with the second rolled out pie dough. Crimp the edges to form a nice crust.
  • Slit 3 slices on top of the pie, and brush with the beaten egg.
  • Bake at a 375 degree preheated oven for 25 minutes.
  • Cool the pie, then slice into 6-8 equal slices. Serve warm with french vanilla ice cream or whipped cream!

Enjoy 🙂