Well friends, I had every intention of posting a recipe or two last week, but a sore throat got in the way. I lugged my laptop along on a four day trip to Cleveland but spent every spare moment trying to sleep off this head cold. I’ll try to share more about my trip later this week, once I get my thoughts organized and my life back in order. I will say this: Cleveland is a delicious city!
I’ve already made two batches of this pumpkin bread, which is adapted from my ultimate banana bread recipe. It’s my trump card and I’ve been waiting until the right time to share it. Today I present it to you as a peace offering for my lackadaisical posting schedule.
This quick pumpkin bread is everything pumpkin bread should be: moist but not too oily, with a delectable spiced crumb that rises high in the oven. It’s made with 100% whole wheat flour, unrefined coconut oil and sweetened with honey, but you don’t have to tell anyone it’s healthy—they’ll just think it’s the best pumpkin bread they’ve ever had. Topped with a smear of peanut butter or a drizzle of coconut butter, it’ll stick with you from breakfast to lunch time.
And, bonus! This bread is easy to make and only requires one bowl, hence its title as the “ultimate” pumpkin bread recipe.
I’m sure some pumpkin purists would argue that I should have used homemade pumpkin purée for this recipe. I’ve heard mixed results on homemade pumpkin purée, though, and I justified my decision to use canned, organic purée by assuming that most of you would use it, too.
If you’re interested in learning how to make your own, here’s a post that shows you three ways to make pumpkin purée. But hey, if you get a craving and crank open a can of pumpkin in an off season, I won’t judge!
See all those pale yellow, round dots in the bread below? It’s millet, which you may recognize as bird seed, but people can eat it, too! It took a couple of slices for me to warm up to the crunchy element, but now I really like it.
If you’re feeling adventurous, mix some millet into your batter. It’s an idea I got from Joy the Baker’s whole wheat and millet banana bread recipe.
- 1/3 cup melted coconut oil (or vegetable oil)
- 1/2 cup honey
- 2 eggs
- 1 cup pumpkin purée
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon, plus more to swirl on top
- 1/2 teaspoon ginger
- 1/4 teaspoon nutmeg
- 1/4 teaspoon allspice or cloves
- 1 3/4 cups whole wheat pastry flour
- Optional- 1/3 to 1/2 cup rinsed millet
- 1 teaspoon baking soda
- 1/4 cup hot water
- Optional- turbinado (raw) sugar for sprinkling on top
- Preheat oven to 325 degrees Fahrenheit (165 degrees Celsius) and grease a 9×5 inch loaf pan.
- In a large bowl, beat oil and honey together. Add eggs, and beat well.
- Stir in pumpkin purée and vanilla, then the salt, cinnamon, ginger, nutmeg and allspice. Stir in flour, just until combined. If you’re adding millet, stir that in as well.
- Add baking soda to hot water, stir to mix, and then mix briefly into batter until it is evenly distributed. Spread batter into the greased loaf pan.
- Sprinkle with cinnamon, and swirl with the tip of a table knife for a pretty marbled effect. Sprinkle a big pinch of turbinado sugar on top for a light, sweet crunch.
- Bake for 60 to 65 minutes. Be sure to check that the bread is done baking by inserting a toothpick in the top. It should come out clean. If the top of the bread jiggles when you pull it out of the oven, it’s NOT done! Let the bread cool in the loaf pan for 5 minutes, then transfer it to a wire rack to cool for 30 minutes before slicing.
- Adapted from my Ultimate Banana Bread.
- If you need a great loaf pan, I love my Le Creuset stoneware loaf pan
. It’s non-toxic, heats evenly and cleans easily.
82 Comments
This looks great! I love millet in baked goods…I’ve tried it in a few different yeasted breads, but never in pumpkin bread before. Yum! :)
The bread looks perfect! I hope you feel better. :)
I’ve been baking with pumpkin lately as well, but this is certainly much healthier than what I’ve been doing ;) looks great!
I spy some millet. :) Love that you’ve thrown a bit of it into the mix. Feel better, love.
This looks and sounds amazing! And only one bowl to clean up?.. even better :)
I love pumpkin and all of the spices it likes to party with. Nice to see it in a healthy bread, with millet and everything!
Oh my Kate, this is seriously the ultimate pumpkin bread! With millet? I love millet! I have to try it this weekend, can’t wait!
This bread sounds simply lovely! Yummmm.
I love pumpkin bread, and this looks like a delicious (sneaky healthy) kind. I’m putting this on the list, but first I need to get rid of my zucchini. So I am going to try your zucchini brownies.
Love millet, love pumpkin, love coconut oil! Love this recipe!!
I am going to try and make this recipe eggless! All the pumpkin recipes on the net are making me crave something like this!!
I tried out your sweet potato chili, with variation: http://thedivinecarrot.com/2011/10/16/sweetpotatochili/
It was really, really delicious!! Thanks!!! :)
Love that this is a one bowl recipe and absolutely adore the bright orange! Hope you are feeling better. I’ve never been to Cleveland, but I do spend a fair amount of time in Ohio (my husband is from there) :)
I hope you’re feeling better now. It took me some time to get used to the texture of millet in baked goods but I love it now too.
This Pumpkin Bread looks fantastic! and I love your blog – it’s beautiful! bookmarked :)
Bella ricetta e deliziose foto, ciao
I am addicted to pumpkin-love this bread!
This bread looks absolutely wonderful! I love using coconut oil in baked goods and I also love that you use honey as the sweetener. I just might try this baked in a muffin tin for breakfast tomorrow. Thanks for the inspiration!!!
Just pinned this beautiful recipe :)
have leftover pumpkin puree in my fridge and this has it’s name all over it!
Yum. Your pumpkin bread looks delicious! Definitely want to try out millet in a few baked goods.
Please do! Millet adds such a fun little crunch. It seems a lot more like candy than bird seed in baked goods. :)
Made this yesterday and it was totally perfect!
http://figsinmybelly.com/2011/12/13/kitchen-madness-maple-bourbon-cider-beef-stroganoff-made-healthy-pumpkin-millet-bread-and-sausage-pesto-ravioli/
I am always looking for quick breakfasts and healthy snacks and this bread is so satisfying and crunchy! Love the coco butter honey and whole wheat flour. Thank you!!
I made this recipe a few days ago. My whole family loved it, and they are not used to “healthy” foods. I’m making it again per my son’s tearful request this morning, as his older brother was eating the last piece. Seriously good stuff!! Thanks!
Your comment cracked me up, Rebekah! Thanks for sharing. If your family enjoys bananas, they will love this banana bread: http://cookieandkate.com/2011/honey-whole-wheat-banana-bread/. The pumpkin bread is actually based off of that recipe!
Have you ever done pumpkin-banana bread? OMG, it’s truly amazing. Throw in a handful of craisins, and as George Takei would say, “Oh, MY!” ;.)
This recipe is just fabulous! I made it yesterday and it turned out just as expected. I added the millet and ground flaxseed, as I love the stuff and the taste and texture was superb! This recipe is a keeper!
Hi kate, followed your recipe exactly and it turned moist crunchy sweet.. Going to have one right after going home thanks for the recipe
Hi Kate! I love your blog :) I made this recipe yesterday, and it was delicious! My entire family loved it, even my brother, who hates vegetables and healthy food! We all became fans of this recipe! The texture of the bread was marvellous! I used canola oil, because it was the one I had at home and the results were great! Greetings from Argentina!!!!!!
So glad to hear it, Andrea! I’m sure your family would enjoy my banana bread, too, it’s basically the same recipe!
Although the bread’s still in the oven, I figured I should get my comment up here before I get too dozy and/or have a perimenopause moment and forget entirely.
Already the kitchen smells divine, so tomorrow morning can’t come soon enough; this bread will be perfect in the a.m. with coffee!
I added a wee bit more spice, a handful of pecans and since I’m on a bundt-pan tear, baked it in that.
Thanks! :)
Thanks for commenting, Olivia! How did the bread bake up in the bundt? I just baked my first bundt cake this weekend and never thought to try baking this quick bread in it.
This bread is AMAZING! I’ve been experimenting with all sorts of healthier breads and cookies lately, but when my dad (unhealthy eater) ate this he said, “Finally something I love!” I didn’t add any millet to the recipe, however, I will try that next time I make this. Highly recommend this recipe to any pumpkin lovers out there!
Hooray, glad you and your dad enjoyed the bread! If you like bananas, I’m sure you would enjoy my banana bread as well. It’s basically the same recipe!
Made this last night, added pecans and pumpkin seeds in place of the millet, Delicious! Wonderfully moist, just the right amount of spice, and perfect hint of sweetness! This recipe is a keeper!!
Thanks, Camelia! I’m so glad you enjoyed the pumpkin bread. You’d probably also like the banana bread, it’s basically the same recipe!
If I don’t have WW pastry flour, how much white whole wheat flour should I use? Thank you! I can’t wait to make it!
Hi Jennifer, I haven’t tried it, but I feel pretty confident that you can substitute white whole wheat flour 1 for 1 in this recipe!
This looks absolutely delicious! And healthy to boot! I only have whole wheat flour on hand, is it fine to make with that or should I go out and grab the whole wheat pastry flour? :)
I think regular whole wheat flour will work fine, just expect the bread to be a little more dense and hearty!
I used whole wheat flour and it turned out great! I’m making the same recipe, but mini muffins so my kids will eat them. I’ve tried many pumpkin recipes and this oneis my favorite! Thank you for sharing!
Wonderful! Thank you for commenting, Jill.
Oh my goodness – I can’t stop eating this!!! I used homemade pumpkin purée that I made this morning, low carb pastry flour, and I left out the millet and cloves because I didn’t have any. I shared samples with several friends and we all completely love it! I froze a loaf and also some fresh purée so I can make more this winter. :) Thanks for sharing with all of us!
Thank you for the comment, Lasin! I’m glad you and your friends enjoyed the pumpkin bread.
As soon as the weather gets a little cooler, (praying), instead of making my banana bread, i’m going to try this! It looks delicious! You could even cut the fat out from the oil by using apple sauce. I buy the organic cinnamon apple sauce to put in my banana bread, and it keeps it just as moist.
Tried it and it turned out great!!!! First with walnuts, and now with hazelnuts (currently baking)
Everyone loved it!!
Thank you so much!!!!!!!!!
Any other ideas for unusual mix-ins?
Hazelnuts sound like an amazing addition. Millet adds an interesting crunch, you can’t go wrong with dark chocolate, finely chopped candied ginger might give it some kick.
Looks divine. Do you think buckwheat would work in place of millet?
Sorry Katie, I don’t know! It sounds like an interesting substitution, please let us know if you try it.
This bread is FABULOUS! Thank you so much for the delicious recipe. It is so refreshing to make this without having to modify the heck out of traditional recipes calling for a stick of butter and a cup of sugar. My family loved it!
Thanks, Jodie! I’m so glad you like it. I’m working on a pumpkin gingerbread variation of this recipe… stay tuned!
Hi Kate,
I just wanted to ask can baking powder be used instead of baking soda, or would you recommend only using baking soda?
Thank you!
Sorry Haider, I haven’t tried making the bread with baking powder. If you try it, please let us know.
Just wanted to let you know that I loved this recipe! I used 100% pure maple syrup instead of honey because that is what I had. It turned out great. It was the first whole wheat recipe I’ve done in awhile that actually turned out tasty. Thank you!
So happy to hear it, Natalie! I think I tried it with maple syrup last winter and really enjoyed it. If you like bananas I think you’ll like my banana bread recipe, too!
Hi, loved your recipe, I used it for two loaves of the pumpkin plain, one loaf with chocolate chips, then a huge batch of muffins filled with honey cream cheese filling. The kids and relatives ate every bit. I did do a substitution of unsweetened natural applesauce for the oil and pumpkin pie spice for the individual spices. Turned out very moist if there is anyone out there who even wants to go a little more light. I blogged about my recipe and gave you credit for a wonderful recipe! Will try the banana bread one you used originally next! Thank you for providing a recipe using honey and whole wheat flour!
Your variations sound fantastic, Brenda! Cream cheese-filled pumpkin muffins… I’m going to dream about those tonight.
Kate, goodness, this was DELICIOUS.
And the millet made it for me. Making it again this weekend!
Thank you, Rebecca! So happy you enjoyed the pumpkin bread. I intend to post a pumpkin gingerbread riff on this soon, stay tuned.
Sounds delicious!!
thank you so much for posting this recipe! i’ve had multiple requests for it since i made it the first time and shared it with friends. its definitely a healthy hit!!
Hooray! Happy to hear it, Hala.
I’m another one who has to say this recipe is great! Had tried the banana bread before and fell in love, so when I thought of pumpkin bread came right to your blog looking for a recipe- Absolutely love them! Thanks for sharing them :)
That’s terrific to hear. Glad you enjoy the quick breads, Maria!
Yum! I did half the oil and put in some applesauce. Probably shouldve used a banana as I cut the honey. Its just a little bit sweet (oh well…put some honey on top in the morning). I also put some sliced almonds and brown sugar on top. Also I didnt have whole wheat pastry flour so I put 1 1/4 c whole wheat flour sifted and 1/2 c white flour.
So good…I plan on eating it with a little butter and honey and an egg for breakfast. Thanks!
Thanks for commenting, Whitney! Nothing wrong with adding a drizzle of honey. Yum.
Loved the receipe Kate and I made it yesterday! substitute milled flax seeds for millet and also added walnuts! yum….thank you
Glad you enjoyed the bread, Kat! Thanks for commenting to let me know. :)
Girlfriend – I can’t remember how in the world I stumbled upon this recipe this morning – but I went to whole foods and bought all the ingredients and planned my day around this bread. I couldn’t stop eating it the second it came out of the oven and I’ll be making it all season for my friends and family. Thanks so much!
Madison
Hooray! Thank you, Madison, so glad you enjoy the bread. If you like banana bread, I have a very similar recipe that you would also love!
I’ve made this a few times and absolutely love it! I love that it is sweetened with honey so that’s one less sub I have to do! I have begun to convert this into a sourdough bread. I use a 100% hydration sourdough around 8 ounces after being fed and left on counter overnight.
This eliminates one cup of flour and around 4 ounces water and or liquid. I use 1/2 cup spelt flour and 1/4 cup brown rice flour for the remaining 3/4 cup of flour. I add a little cardamon to the spices as well. This time around I soaked dried cranberries overnight in orange juice.I strained them before baking reserving 1/4 cup of liquid.
The 1/4 cup of liquid I heated replacing the 1/4 cup of water to mix with the baking soda. I chopped up about 2 ounces of 80% dark chocolate into chunks to fold in along with the cranberries and millet.
I really love this recipe. Thanks so much for
Thank you for sharing your substitutions, H! I’d love to sample a slice of your version. I don’t have any experience baking sourdough bread, but I do love it.
loved the bread! Made it with the kids tonight for a healthy treat-did not have millet, substituted quinoa, which we toasted and cooked prior to adding-gave it a nutty sweet crunch :) I have been adding quinoa and flaxseed meal into lots of quickbreads and muffins with great results. Even the hubby loved it;)
I never would have thought to add toasted quinoa! Great idea, I’ll have to try that.
well I was looking for a healthy whole wheat pumpkin bread recipe- oh and I wanted it to be delicious too- and I found it! Thanks! Love your blog. I’ll be back. :)
Karen
Thank you, Karen! I’m glad you enjoyed the recipe.
Well I’m back! Making the pumpkin bread and then the pumpkin cookies too! Thanks- love your stuff! :)
Thank you, Karen. Happy holidays!
I have made this bread over 20 times and love it more each time I make it!! A fantastic recipe and really simple to use in my mixer. Thanks for the wonderful recipe!!!
Thank you, Kerry, for your comment! You have made that pumpkin bread more times than I have. So glad you love it. If you like bananas, I know you’d love my banana bread recipe, too.
Hmm. Did any readers try this or just think it sounded good? I made it to the letter and it was too dense to cook properly through. So yes, it is moist, but that’s because the centre of the loaf is heavy and not fully cooked. I added a little time on to the recipe and a toothpick came out clean. Flavour is great but won’t make this one again.
I’m sorry the banana bread didn’t turn out well for you, Susanna. I have made the recipe many times myself and received positive feedback from other readers as well. Are you sure your oven is properly calibrated and your baking soda isn’t expired? Sounds like something went awry for you.
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