This healthy harvest bread recipe makes a delicious, gluten and grain-free harvest loaf that is packed with nutrition. Enjoy a slice for breakfast or as a sweet snack. It's low in carbs, high in protein, fiber and healthy fats, and is a blood sugar friendly treat perfect for fall or winter.
recipe inspiration
This recipe was inspired by a warm, tender and memorable slice of harvest bread that I had at a bakery while on a recent trip.
It was sort of like a cross between my keto pumpkin bread and a spice cake, packed with toasty walnuts and pepitas and incredible flavor.
I wanted to create a version that my family could enjoy for breakfast, one that also would offer a decent amount of protein and check the boxes for being low carb, grain-free and gluten-free.
After a few recipe tests, I landed on a simple quick bread that calls for low-carb baking staples like almond flour, coconut flour, and monkfruit sweetener, with a few special ingredients like lupin flour (extra protein!) and oat fiber (extra fiber and a subtle oat-y flavor).
What I didn't change: the tenderness of the bread (pumpkin puree doing its job!), and the bold, warm spices that make this bread taste like the perfect autumn and winter treat.
why this recipe works
Simple ingredients, a one-bowl situation, and the healthy nutritional profile are just a few things to love about this recipe.
My harvest spice bread makes a great breakfast alongside some scrambled eggs or a protein smoothie, but it's also a lovely addition to a school lunch or enjoyed as a mid-day snack. One slice contains 9 grams of protein, 8 grams of fiber and only 3 grams of sugar.
Add-ins like pumpkin seeds and walnuts give the bread extra heartiness, but if you're not a fan, you can swap in dark chocolate chips or a different kind of chopped nut.
This harvest bread recipe is:
- a one-bowl baking project that is simple and quick to prepare;
- versatile enough to change up with your own favorite add-ins;
- a real recipe winner that can cater to all types of eating styles (ketogenic friendly, low carb, gluten and grain free, and dairy optional).
harvest loaf ingredients
Here's a look at the main ingredients you'll need, but be sure to scroll down to the recipe card to view the entire list and ingredient amounts.
- Banana. Adds natural sweetness and moisture to the harvest bread. This recipe calls for just one banana which keeps each serving still very low in sugar.
- Pumpkin. Canned pumpkin puree gives the bread extra moisture and adds a subtle pumpkin flavor.
- Butter. You'll only need a couple of tablespoons of grass-fed butter. I love baking with salted butter but use unsalted if preferred.
- Eggs. For binding all of the ingredients together-- especially important in low-carb and gluten-free baking.
- Granulated monk fruit sweetener with allulose. I love this low-glycemic sweetener because of its flavor and versatility, but you can substitute it with your own favorite sugar substitute (or swap with coconut sugar for a paleo bread). A Golden blend has a caramel taste similar to brown sugar.
- Almond flour. This low-carb and keto-friendly flour is naturally gluten free and grain free. Chose super fine, blanched almond flour (not almond meal).
- Oat fiber. An insoluble fiber that is low carb and adds a subtle oat taste.
- Lupin flour. This high-protein, high-fiber and low-glycemic flour boosts the amount of protein in the bread. If you don't have it, you can substitute it with coconut flour.
- Spices. The combination of ginger, cinnamon, clove, and nutmeg add delicious warmth and flavor to this harvest loaf.
- Walnuts and pepitas. Adds crunch and heartiness to the loaf. You can swap this out for other add-ins like chopped pecans or dark chocolate chips.
harvest bread recipe
This easy, one-bowl recipe is a cinch to prepare. Make it ahead of time for simple breakfasts or snacks throughout the week!
Here's a quick look at how it comes together-- scroll to the printable recipe card to view the entire process.
In a large bowl, combine the mashed banana and pumpkin. Whisk together, then add the melted butter, eggs, vanilla, and monkfruit sweetener. Mix until the batter is fairly smooth. Use a rubber spatula to scrape down the sides of the mixing bowl.
Add the dry ingredients (almond flour, oat fiber, coconut flour/lupin flour, baking powder, and spices) to the wet ingredients. Slowly whisk, then mix for 1-2 minutes or until the batter is well combined. You don't have to worry about over-mixing with gluten-free baked goods.
Fold the walnuts and pepitas into the wet mixture.
Pour the batter into an 8x4-inch loaf pan. Sprinkle a few more pepitas on top.
Bake for 40-45 minutes, then remove from the oven and let it cool for 30 minutes to 1 hour.
Slice and serve warm, with a little bit of grass-fed butter.
tips for the best results
- Prepare your loaf pan by lining it with a sheet of parchment paper, leaving 1-2 inches on each side as overhang. This will help you lift the entire loaf out of the pan when it's time to slice it. You can help the parchment paper stick to the pan by using a little bit of cooking spray (like avocado oil or coconut oil spray) before lining the loaf pan.
- Make sure to use room temperature ingredients to ensure everything combines well.
- If preferred, you can swap out the melted butter for extra-virgin olive oil, melted coconut oil, or avocado oil.
- This harvest loaf is lightly sweetened and uses a combination of monkfruit with allulose and overly-ripe banana. If you need the loaf to be even lower in sugar, you can omit the banana and add 2 tablespoons more of the sweetener, and 2 tablespoons of extra pumpkin puree.
- I bake this loaf in an 8x4 loaf pan. You can use a slightly larger loaf pan but keep an eye on it; you may need to reduce the baking time by 4-8 minutes.
storage instructions
Store any leftover harvest bread, covered, at room temperature for up to five days. You can also store it in an airtight container in the refrigerator for up to one week.
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Healthy Harvest Bread Recipe (Low Carb, Grain Free)
This healthy harvest loaf is gluten free, grain free and low carb. Packed with pumpkin, spices, walnuts, and pepitas, and naturally-sweetened with banana and monkfruit sweetener, it's a nutrient-dense harvest bread that makes a delicious breakfast or snack.
Ingredients
- 1 medium banana (overly ripe)
- ½ cup pumpkin puree
- 2 tablespoons melted butter
- 3 eggs, at room temperature
- 2 teaspoons vanilla extract
- ¼ cup golden granulated monkfruit sweetener with allulose
- 1⅔ cup blanched almond flour
- ¼ cup oat fiber
- 3 tablespoons lupin flour or coconut flour
- 2 teaspoons baking powder
- ½ teaspoon fine sea salt
- 2 teaspoons ground cinnamon
- ¼ teaspoon ground ginger
- ¼ teaspoon ground clove
- ¼ teaspoon ground nutmeg
- ⅓ cup chopped walnuts
- ⅓ cup pepitas
Instructions
- Preheat the oven to 350°F and line an 8x4 loaf pan with parchment paper. Keep 1-2 inches on each side as wings so you can easily remove the loaf after it has cooled.
- Add the mashed banana and pumpkin puree to a large bowl. Mix well.
- Add the melted butter, eggs, vanilla, and monkfruit sweetener. Whisk the ingredients together until the batter is fairly smooth. Use a rubber spatula to scrape down the sides of the mixing bowl.
- Add the almond flour, oat fiber, lupin flour (or coconut flour), baking powder, salt, and spices to the wet mixture. Slowly whisk, then mix for 1-2 minutes or until the batter is well combined. (You don't have to worry about over-mixing with gluten-free baked goods.)
- Fold the walnuts and pepitas (reserve a few for sprinkling on top) into the wet mixture. Pour the batter into the loaf pan. Sprinkle the reserved pepitas on top.
- Transfer the pan to the center rack of the oven and bake for 40-45 minutes. Remove from the oven and let it cool for 30 minutes to 1 hour.
- Slice and serve warm, with a little bit of grass-fed butter.
Notes
- Make sure to use room temperature ingredients to ensure everything combines well.
- If preferred, you can swap out the melted butter for extra-virgin olive oil, melted coconut oil, or avocado oil.
- This harvest loaf is lightly sweetened and uses a combination of monkfruit with allulose and overly-ripe banana. If you need the loaf to be even lower in sugar, you can omit the banana and add 2 tablespoons more of the sweetener, and 2 tablespoons of extra pumpkin puree.
- I bake this loaf in an 8x4 loaf pan. You can use a slightly larger loaf pan but keep an eye on it-- you may need to reduce the baking time by 4-8 minutes.
- Store at room temperature for up to five days, or in an airtight container in the refrigerator for up to 7 days.
Nutrition Information:
Yield: 10 Serving Size: 1 sliceAmount Per Serving: Calories: 235Total Fat: 18gSaturated Fat: 3gTrans Fat: 0gCholesterol: 68mgSodium: 277mgCarbohydrates: 14gNet Carbohydrates: 6gFiber: 8gSugar: 3gProtein: 9g
Did you make this recipe? Let me know!