Raise your hands if you’re excited about fall! I’m looking forward to pumpkin treats, cooler weather and dusting off my favorite boots. The leaves on the trees outside look tired, so I think we’re in for a show soon.
I’m satisfying my pumpkin cravings with my favorite pumpkin bread while we wait for those magnificent red and orange trees. This recipe is a simplified and perfected version of my old honey-sweetened pumpkin bread.
It’s made with pumpkin purée and spices, of course, plus honey (or maple syrup), white whole wheat flour (which is more neutral-flavored than regular) and coconut oil. Combine all of those in one bowl and you’ll get some seriously amazing pumpkin bread.
If you’re a fan of my banana bread, you’re going to love this recipe, too. This recipe is highly adaptable to special diets, and I’ve added notes for adjustments under the recipe. Pumpkin bread for everyone!
Watch How to Make Healthy Pumpkin Bread
I’ve been making recipe videos with my brother. We’ve gotten into more arguments than I’d like to admit, but we’re in a great rhythm now. Let us know what you think of our pumpkin bread video, will you, please? It’s short and snappy, and I hope you love it.
Please let me know how this bread turns out for you in the comments! I hope you love it as much as I do.
Craving more pumpkin treats and wholesome baking projects? Here are a few of my favorites:
- Healthy pumpkin muffins (just like this pumpkin bread, but in muffin form!)
- Pumpkin pecan scones with maple glaze
- Pumpkin pancakes
- Pumpkin waffles
- More pumpkin recipes here!
Healthy Pumpkin Bread
- Author:
- Prep Time: 10 mins
- Cook Time: 55 mins
- Total Time: 1 hour 5 minutes
- Yield: 1 loaf 1x
- Category: Quick Bread
- Method: Baked
- Cuisine: American
This amazing pumpkin bread is naturally sweetened with honey or maple syrup, and made with whole wheat flour. It’s so moist and fluffy, no one will ever guess! You can easily make this pumpkin bread vegan and/or gluten free—check the recipe notes for details. Recipe yields 1 loaf.
Ingredients
- ⅓ cup melted coconut oil or extra-virgin olive oil*
- ½ cup honey or maple syrup
- 2 eggs
- 1 cup pumpkin purée
- ¼ cup milk of choice or water
- 1 ½ teaspoons pumpkin spice blend (or ½ teaspoon cinnamon, ½ teaspoon ground ginger, ¼ teaspoon ground nutmeg, and ¼ teaspoon allspice or cloves)
- 1 teaspoon baking soda (NOT baking powder; they aren’t the same!)
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 1 ¾ cups white whole wheat flour or regular whole wheat flour
- Totally optional: ½ cup mix-ins like chopped walnuts or pecans, chocolate chips, raisins, chopped dried fruit…
- Pinch of ground cinnamon, for sprinkling on top
Instructions
- Preheat oven to 325 degrees Fahrenheit (165 degrees Celsius) and grease a 9×5-inch loaf pan.
- In a large bowl, beat the oil and honey together together with a whisk. Add the eggs and whisk until blended. (If your coconut oil solidifies on contact with cold ingredients, simply let the bowl rest in a warm place for a few minutes, like on top of your stove, or warm it for about 10 seconds in the microwave.)
- Add the pumpkin purée, milk, pumpkin spice, baking soda, vanilla and salt, and whisk to blend. Lastly, switch to a big spoon and stir in the flour, just until combined. Some lumps are ok! If you’re adding any additional mix-ins, gently fold them in now.
- Pour the batter into your greased loaf pan and sprinkle lightly with cinnamon. If you’d like a pretty swirled effect, run the tip of a knife across the batter in a zig-zag pattern.
- Bake for 55 to 60 minutes, or until a toothpick inserted into the center comes out clean (typically, if I haven’t added any mix-ins, my bread is done at 55 minutes; if I have added mix-ins, it needs closer to 60 minutes). Let the bread cool in the loaf pan for 10 minutes, then carefully transfer the bread to a cooling rack to cool for 20 minutes before slicing.
Notes
Recipe adapted from my honey whole wheat pumpkin bread and healthy banana bread.
Storage suggestions: This bread is moist, so it will keep for just two or three days at room temperature. Store it in the refrigerator for five to seven days, or in the freezer for up to three months or so. I like to slice the bread before freezing and defrost individual slices, either by letting them rest at room temperature or lightly toasting them.
*Oil options: I love coconut oil here. I used unrefined coconut oil and can hardly taste it in the final product. Olive oil might lend an herbal note to the muffins, if you’re into that (I tested with California Olive Ranch’s “Everyday” variety and couldn’t even taste it). Vegetable oil has a neutral flavor, but the average vegetable/canola oil is highly processed, so I recommend using cold-pressed sunflower oil or grapeseed oil if possible.
Make muffins: Here’s my pumpkin muffin recipe.
Make it vegan: Use maple syrup instead of honey, replace the eggs with flax eggs and choose non-dairy milk (I used almond milk) or water.
Make it dairy free: Choose non-dairy milk (I used almond milk) or water.
Make it egg free: Replace the eggs with flax eggs.
Make it gluten free: Bob’s Red Mill’s all-purpose gluten-free flour blend works well. Or, substitute 2 ½ cups certified gluten-free oat flour instead. Do NOT substitute coconut flour.
Flour alternatives: An equal amount of all-purpose flour can be used in place of the whole wheat flour.
Make it lower in fat: I would argue that this bread contains a healthy amount of fat, but you can replace the oil with applesauce if you’re following a low-fat diet.
Recommended equipment: I love my Fiesta Loaf Pan in Turquoise (affiliate link).
Lisa | Garlic + Zest
Wow – I love your video — very well done! The music reminds me of Ocean’s 11! I want your brother to come help me make a video. And I’d love a slice of your pumpkin bread!
Kate
Thank you, Lisa! I have lots of pumpkin bread for you!
Stephanie
Awesome! Do you think I could sub a gluten free flour? What would you recommend?
Kate
Yes, Bob’s Red Mill’s gluten-free all-purpose should work great!
Vicky
I made your pumpkin bread today with Bob’s Red Mill all purpose gluten free flour and it came out great. I’m also dairy free so substituted almond milk for regular milk. Added walnuts and a drizzle of confectioners sugar icing made with a little water, lemon juice and vanilla. Delish!
PS made your healthy banana bread too this week. Yummy too!
Kate
I’m so glad they both worked well with Bob’s GF! Your version sounds great.
Christina
The video is terrific! I wasn’t expecting that music but it is so fun and made me feel like I could make the bread in a snap. I will be making pumpkin bread soon!
Kate
Thank you, Christina!! I hope you love it.
Tory
Love the video addition to the blog!! Makes the recipe looks so attainable and easy –just like it is in real life too! This is the BEST loaf recipe ever–from your banana bread to now this. The recipe yields excellent results EVERY time! Love your tip of slicing, then freezing and defrosting one slice at a time. This also slightly helps to restrain me from eating the whole loaf in a matter of days…atleast by freezing we can make it last a week ;)
Kate
Thank you, Tory! I’m so glad you appreciate that banana bread. :)
Autumn
The video was great!!! and pumpkin bread is one my fav things and reminds me of Thanksgiving. My mom has always made her version each year and I remember as a kid we’d then toast it and put cream cheese on it! YUM! (but not healthy ;) .. I’ve also made your other honey version before but will now be trying this one too! Might add some walnuts to it since that’s what my mom always did and bc I love nuts!
Kate
Thank you, Autumn!! Cream cheese+pumpkin=heaven. This one is almost the same as the other, but I simplified it. Walnuts would be great! And maybe some cream cheese on top.
Colleen
I posted your video to FB. It looks great. I’m always telling people about your recipes and now they’ll “see” for themselves. Thanks!
Kate
Thank you so much for sharing, Colleen! I appreciate it.
Lis
I have an obnoxious cinnamon allergy – can I just bump up the other spices instead of the cinnamon? I typically go big on the nutmeg and a little extra cloves, but haven’t used a lot of allspice or ginger. Your honey whole wheat banana bread is an all time favorite in our house, can’t wait to try this :)
Kate
Hey Lis! I think you could just omit it and add a little more nutmeg. I think it’ll still have lots of flavor!
Laura
The banana bread is baking. Smells great! Thank you
Lis! Hi! If you’re allergic to what they sell as cinnamon in the US, maybe real cinnamon wouldn’t hurt you. It’s a different plant. If you want to try, get “cinnamomum verum” at a health food store. It’s also called Ceylon or true cinnamon. this one helps control blood sugar, unlike the stuff commonly sold as cinnamon. Which I think is actually cassia plant.
Abby @ Heart of a Baker
LOVE the video Kate! Snappy and bright, plus this bread looks perfect!
Kate
Thank you, Abby! xo!
Marcia
Haven’t commented in a while, Kate, but I still read every one of your great posts! Felt I had to comment on this one, however, for two reasons:
1) I love this healthy version of quick bread, especially the use of coconut oil, and have all the ingredients in the house, so perfect timing! I also see this working beautifully with zucchini, carrot, apple, pear… the list is endless.
2) Your video! I love it! And I love that you made a video of this recipe in particular, which takes a lot of the mystique out of baking for those who might be new to it and think it’s much harder than it is. Can’t wait to see more.
P.S. Thanks also for the great post of October recipes the other day. More inspiration!
So thanks for the inspiration, as always, and Happy Fall!
Kate
Hi Marcia! Always so nice to hear from you. You’re right, this bread is super adaptable, and a great recipe for beginners. Thank you for the kind words about my video! I hope it does just that.
Jessica @ Jessica in the Kitchen
What a yummy looking video, and pumpkin bread!
Kate
Thank you, Jessica!
Pia
“…will you, please?” Why what a question; OF COURSE!
So happy you’re getting into making recipe videos, Kate, and I really think you did a great job with this first one :) Especially since you kept it short and sweet, because I personally find that long ones can easily get rather cumbersome -is that just me? Also, my favorite part would definitely have to be the end, with the gradually being eaten piece of breado (yes, I did just say “breado”), which just for the record looks absolutely on point. Hugs xx
Kate
Thank you, Pia! You’re amazing. I’m glad you enjoyed the video. I have zero attention span for videos, so I like them short and snappy, too!
Emily | Gather & Dine
I love the video! It’s got such a fun vibe. Video is something that I find really intimidating so I really enjoy seeing what other people come up with.
Kate
Thank you, Emily! I was super intimidated by video, so I’m glad my brother could show me the ropes. I still have no idea how video editing works, though. Eep!
Rhian @ Rhian's Recipes
This looks delicious and exactly what I’ve been looking for – a healthy pumpkin bread recipe! Thank you!
Kate
Perfect! Thanks, Rhian!
Lisa
Hi Kate, my son is allergic to egg, do you have any suggestions to replace the egg.
Thank you
Lisa
Sorry Kate I just noticed after printing recipe that I can you flax egg. Will try this out this weekend. :>)
Kate
I’m glad you found the note! I hope you both love it.
Cara
I have made this a few times and just made it again the other day. My family LOVES it, even my young kids! I leave out the allspice and we do lots of cinnamon and turbinado sugar on top to give it a sweet crunch. To serve it a day or two out, I slice it, slather with a little butter and put it under the broiler for a couple minutes. Perfection!
I’ll be making this many times throughout the fall I’m sure. Thank you!
Kate
Thank you, Cara! Oh man, your broiled, buttered version sounds stellar. Can’t wait to try that.
Christina | The Blissful Balance
Gosh is there anything better than sweet, moist pumpkin bread?! This looks so good; it’s exactly how I make it! Gorgeous.
Kate
Nope, sure isn’t! :) Thanks, Christina!
Holly
Love this pumpkin bread recipe. I first made the banana bread (the best!), and then tried this one. Both are delicious and so moist! They also freeze well.
Kate
Thank you, Holly! So glad to hear it. :)
Anne
Your video was great! Visually appealing, good music, and got right to it without a lot of extra ( or any) talking! Nicely done!
Kate
Thank you, Anne! I really appreciate it!
Robyn
This looks SO good. I am a major sucker for anything pumpkin flavoured lol. So you got me here! :P
Giselle
Hi. Your video is beautiful and very well done but, to critique it, what is the point? It’s just eye candy. I didn’t learn anything from it. It doesn’t give you the measurements so you can’t make the recipe by watching it. I’ve seen many videos posted on FB like this. This is just another one. I feel bad saying these things but I wanted to give you some constructive criticism. I think you can make better videos that give the viewer something in return. *I did watch this in silence so if the audio was more informative, I apologize.
Kate
Hi Giselle, thank you for your feedback. We were hoping to play around with a variety of formats, but realized pretty quickly that our options were limited by lighting/focal lengths/less-than-ideal shooting environments. I’m moving soon and looking forward to experimenting in a better space. Anyway, I do think that this video has a purpose—it piques interest, helps visual learners (like me) visualize the process of making the recipe, and hopefully reduces any confusion along the way. We could have added measurements, but left them out because it would be nearly impossible to remember the amounts. Bottom line, videos are hard to make. :)
Becky
I think it’s great that you’re trying video! I really enjoy using recipe videos that do include measurements, I just pause as I go when I’m cooking through them. Thanks for all the great recipes! I use them all the time.
Kate
Interesting! That’s good to know, thanks Becky!
Laura
I really disagree with Giselle. I am an experienced bread baker, and am all about simplifying as much as possible. I love the one bowl concept and lately use only own bowl baking recipes. The video succinctly shows the order that you add ingredients to your bowl for best results, and that is useful and instructive. Frankly I wouldn’t take the time to watch a long video with voice overs of quantities, etc. I can read that in your recipe. Well done video and thanks for sharing here with those of us who steer clear FB at all cost. Just baked my pie pumpkin for use in this bread which, as previously stated, is a go-to recipe for pumpkin or banana bread. When baking for myself I don’t use fats but have used coconut oil when sharing, such as at the Thanksgiving table. Works well.
Medha
OMG- I’ve been sneezing nonstop for a week now, too! This time of year, gorgeous as it is, is always a trial for my allergies :) This pumpkin bread looks incredible and sounds like a fabulous way to warm up on these chilly days :)
Kate
Well, I am about ready to stop sneezing, and I bet you are, too. Same thing happens every spring. :) I hope you love the pumpkin bread!
Sarah
The video is super cute! This bread looks great – healthy, straightforward, and tasty!
Kate
Thank you so much, Sarah!
John Hogan
Kate, good evening! I just pulled this Healthy Pumpkin Bread out of the oven. First off this is not the only recipe from your postings I have had the pleasure to make. The home place smells fantastic and we can’t wait to have a nice slice with a glass of milk. We are not strictly vegan and I have adapted some of these wonderful recipes like Thai Pineapple Fried Rice and added chicken. Thank you so much for sharing these yummy recipes.
Sincerely,
John Hogan
Kate
John, thank you for your note! I’m so glad you’re enjoying my recipes. :)
Sarah
Love the video! So fun (and so professional for your first one!)
Kate
Thank you so much, Sarah! We worked really hard on it. More coming soon!
Eugenia
hello! I´m reading your website from Argentina… I have a question, Can I replace the pumpkin puree for real pumpkin? I am always searching for vegetable recipes for my 4 years old son
thankyou
Kathleen
Eugenia, try roasting pieces of pumpkin for 45 to 50 minutes then mash to get the required amount of pumpkin purée. Adds a delicious taste to the loaf. I always used fresh pumpkin where the recipes call for purée.
Beth
Good morning, I made the muffins last night and they are perfect for breakfast! They have just the right amount of sweetness and are spiced just right and delicious!
Kate
That’s great to hear! Thank you for letting me know, Beth.
Yvonne
Hello Kate,
This is my first time writing to you, and I want to compliment you for all the hard work you put into developing recipes and sharing them with others. I really look forward to receiving your weekly emails.
I made the pumpkin bread yesterday. This is my first time to make pumpkin bread as I never sure about it as I never did acquire a taste for pumpkin pie. My background is Irish / English and we always roasted pumpkin / squash it in the oven.
I was out of ginger of all things! I did have a jar of crystalized ginger in my pantry. I cut it into small pieces to mix in the batter, and then put some pieces on top of the loaf. This added a lovely flavor to the bread. This recipe is a keeper. Thank you so much.
Kate
Hi Yvonne, thank you for your note. It is much appreciated! I’m so glad to hear you’re enjoying the recipes, especially my most recent one. I bet it was delicious with little bits of crystalized ginger. Hope you are having a great day.
Emily
Love love love the video! Keep them coming! Also, I’m totally making this bread today. I’ve been on the watch for a healthy pumpkin bread that doesn’t use sugar. Thanks, Kate!
Kate
Thank you so much, Emily! Hope you love the pumpkin bread. Please let me know how it turns out. :)
Allyson
The video is adorable. And this bread looks fantastic- like the sort of thing I’d love to eat for afternoon snacks or with lazy brunches.
Kate
Yay, thanks, Allyson! I appreciate it. Hope you get a chance to try the pumpkin bread soon.
Jessie @ Chasing Belle
This video is perfection! I have made so many of your bread and muffin recipes and appreciate that this one has a lot of the same ingredients! I am going to make this tonight and bring it into work Friday morning to surprise my co-workers :)
Kate
Thank you, Jessie! I hope this pumpkin bread is a hit with your co-workers!
Sara @ Last Night's Feast
Kate, this looks delicious!
Melissa
Just prepped this bread in under 10 minutes with ingredients I have in my apartment!! Waiting for it to come out of the oven, but so far it smells delicious!! Thanks, Kate!
Kate
Yay! I hope it turned out perfectly!
Stephanie
I love the video, Kate!
You both did a great job!
Kate
Thank you very much, Stephanie!
Christina
This was delicious! I brought it to a housewarming party last night, and it was a big hit! So easy to make, too. I love how I could taste the honey in it. Yum. Definitely keeping this recipe!
Kate
That’s great to hear. Thanks, Christina!
Eleanor
I made this bread today. Absolutely delicious. Only slight change I would make next time would be to add less ground cloves. I didn’t have the pumpkin spice blend and for me, the cloves were a tiny bit too much. But saying that I loved it
Kate
I’m glad you enjoyed it, Eleanor!
Jacinta
Have made this twice in the last week. It’s so divine!!
Kate
Thank you, Jacinta! Happy to hear it.
Sierra
This was amazing. Made it with olive oil yesterday and half of it is gone today, and none will be left tomorrow :)
Kate
Woohoo, thank you, Sierra! :)
Emma
My mom and I made this loaf today with our leftover pumpkin from (Canadian) Thanksgiving and it turned out great! We used leftover coconut milk in place of water and it worked very well. Thanks for the great recipe!
Kate
Awesome! I’m glad to hear that. Thank you, Emma.
Carol Scully
Dear Kate, Yay! I’m glad I found your website. I made your pumpkin bread this weekend. We loved it! Delicious! Very moist and tasty. I’ll definitely be making another loaf this week. I loved your video and I especially love that there was just one bowl and minimal utensils used.
Smart!! Thanks much!
Carol
Kate
Carol, thank you for your note! I’m so glad you found my website and enjoyed the pumpkin bread. You might enjoy my banana bread, too!
Jennifer
I LOVE your banana bread and have made it my ‘go to’…it’s also my kiddos favorite! So…. I am so excited to see a pumpkin bread version since I love all things pumpkin…thanks for sharing!!!
Kate
That’s great! Thank you, Jennifer!!
Samantha
I love love love the video – it’s so simple and easy to follow! :) I also had a question – I’m hoping to bake some this week and I want to send it to my family as a surprise through the mail – do you have any tips on mailing bread/homemade goods? (Like how to wrap it, etc.?)
Kate
Hey Samantha, that would be a nice surprise. I’m a little concerned that this bread might not be the best candidate. Since it is nice and moist, it will probably only keep well at room temperature for about 3 days. I’ve never shipped bread, but maybe wrapping it in plastic wrap and then in a zip-lock back would work?
Sydney
Omg I am so excited to try this!! I made your banana bread last week and it was absolutely amazing. I love your video too! Thank you for sharing!
Kate
Hip hip hooray! Thanks, Sydney!
Ginger
This bread is insanely delicous! I’ve been dying to make it since you posted the video on Instagram, and I’m so glad I finally made it; this recipe is a keeper!! I used applesauce instead of eggs, and it worked out wonderfully!! Thank you so much for such an easy, go-to recipe!
Kate
Thank you, Ginger! Delighted to hear that you enjoyed it so much!!
Sarah
Fantastic recipe! Very moist and great flavor!
Kate
Thank you very much, Sarah!
carole
I love your recipes – keep them coming please – Big hugs from Carole in SW France and pets, Monty, Maggie, Hamish and Mungo!
Kate
Thank you, Carole, Monty, Maggie, Hamish and Mungo! P.s. I spent a semester in Bordeaux in college!
John
Lovely and easy enough for me to make :) Thank you!
Kate
Perfect! Thanks, John!
Tonya
Wow what a great looking recipe. I have leftover canned pumpkin from this weekend’s cheesecake bake. I don’t have whole wheat flour and would like to bump up the fibre for something less cake-like. What do you think of adding oats, or wheat germ?
Kate
Oats would be lovely, I know that for sure!
Harri @ tastyshoestring
Looks amazing, going to make it this weekend. Thanks Kate for the continuing inspiration :-)
Kate
Thanks, Harri! Hope you love it!
Allison
The video was great! Not in love with the music but no biggie.
Kate
Thanks! It turns out that it’s really challenging to pick music for videos.
Callen
I really loved the Banana Bread recipe-It is the first healthy banana bread recipe that I have made that has turned out REALLY good. I am definitely going to make the pumpkin bread! thanks!
Kate
Fantastic! Thank you, Callen!
Lisa Ann Clark
I so love your recipe site. Thank you for having it. You make my day.
Kate
You just made my day! Thank you, Lisa! :)
Alice
Is whole wheat pastry flour an acceptable substitute for regular whole wheat flour/white whole wheat?
Carolyn
Gorgeous feel good site which has helped me to feel less nervous and more confident about starting gluten free. Thanks so much Caz worcestershire uk x
Liz Fry
Video is a great idea,but it is too jerky and too many changes of camera angle,it makes you feel a bit queezy watching itsorry.
Lisa Ann Clark
I’m so thrilled about your honey pumpkin bread. Made it and ate as a midnight snack. Don’t usually do midnight snacks but What a great treat. Thank you for cooking and sharing your recipes. Lisa Ann of Manhattan Beach CA
Kate
Thank you, Lisa Ann! I’m so glad you enjoyed it!
Nicole
What a great video! I can’t wait to make this.
Kate
Thanks, Nicole!
Kelsey
LOOOOOOVE the video! Please make more. Can’t wait to try this recipe :D
Kate
Thank you, Kelsey! We have more coming soon. :) You can see some of them playing in my sidebar.
Jenny E
Hi, How can I make pumpkin puree? I’m not sure I can find a can of this in the shops here (in the UAE) but there’s plenty of pumpkin itself. Would I just steam it until it’s quite concentrated and not too watery?
LOVE your recipes, as does my my family. Keep them coming please!
Kate
Hi Jenny, thanks so much for your note! I need to make a little tutorial on that, but here’s how to make your own: preheat the oven to 400 degrees Fahrenheit. Use a sharp chef’s knife to cut off the top-most part of the pumpkin where it meets the stem. Slice the pumpkin into two, from the top through the bottom. Use a large metal spoon to scoop out the seeds, reserving them for roasted pumpkin seeds if you’d like. Line a baking sheet with parchment paper. Brush the flesh of the pumpkin halves with a light coating of olive oil and place facedown on the baking sheet. Roast until the skin is easily pierced with a fork, about 45 to 55 minutes. Turn the halves over and let them rest until cool enough to handle. Use a large spoon to scoop the flesh into a food processor or high-powered blender (I found that I could just pull the skin off). Blend well. Measure out one cup for this recipe. Once the rest has cooled down, store it in the fridge, covered, for a few days or in an air-tight bag in the freezer for up to a few months.
Jenny E
Thanks so much!
Dania Sanon
Hello Kate,
I have tried your pumpkin bread and it’s absolutely delicious! I’m making another loaf tonight. I will definitely freeze some pumpkin puree to make this recipe throughout the year. Thank you!
Dania
Melissa
Love this recipe so much. I’ve made it 5 times already for family and friends and everyone raves about it. I use a sprouted whole wheat flour and I just love the flavor. Not too sweet and lots of pumpkin flavor. Oh and I love the way it makes my kitchen smell while baking. Thank you for the amazing recipe.
Paula Schwartz
I made the bread…added some dark chocolate chips on half of it…..very good, very moist….not sweet…can really taste the ingredients….i will absolutely make it again…maybe add some raisins for added sweetness!
Sara
This pumpkin bread is delicious! I made it last Saturday, and have already eaten my way through the majority of it (with a little help— my baby sister loved it with some cream cheese spread on top; personally, I preferred a bit of melted butter). Thank you for the recipe, and your video is gorgeous! :)
Deb
Hi! I am newly subscribed to your blog. Looks so lovely. I can’t wait to make the healthy pumpkin bread! Thanks.
Janet
I made this and it is no doubt delicious, though it does lack in sugar. Maybe just add a bit more honey or cane sugar. Like 1 cup would be ideal
Ruth
I agree. ALso not sure there is enough raising agent as I found it didn’t rise well. After a bit of research I reckon differing moisture content in the pumpkin nay not have helped!
Cassie
I LOVE pumpkin bread! I’m SO pumped for all the pumpkin products and recipes this season!
Dania Sanon
Hello Kate,
I made that pumpkin bread not one but twice and I’m about to bake another loaf tonight.
That pumpkin bread is super good and super delicious!!! My loaves didn’t last an entire day, we couldn’t stop eeating them. I shared your recipe with my friends and coworkers. Thank you for sharing that recipe with us!
Julia
Hi Kate!
I was wondering if spelt flour could substitute for whole wheat flour?
-Julia
Chelsea
I don’t have a loaf pan, is there something else I can bake it in? I’m dying to try this recipe!
Noelle
Try muffins! Just cut down the baking time
Riley
Looks amazing! Would love to make a gluten-free version of this but I don’t love the taste of Bob’s Red Mill GF flour blend. Would your recommend a blend of any other flours (oat, almond, coconut, etc). And what measurements?
Thanks!
Arielle
Just made this and it was delicious – thanks so muxh! For flour, I used 1 cup spelt flour and 3/4 cup leftover almond pulp from making homemade almond milk and it turned out great! Trying to avoid waste in the kitchen so was excited to try baking with the almond pulp. For those looking to try, I dried it on parchment paper in super low oven and then ran it through the blender.
Sarah
I’m a big fan of your banana bread recipe and had 2 cups of fresh butternut squash puree to use up, so I doubled the recipe to make 2 loaves and crossed my fingers that it would turn out. I added extra cinnamon, used 2 flax eggs/2 normal eggs, and stirred in 1/2 cup pumpkin seeds for texture (1/4 cup per loaf). It is so delicious, you nailed it again! Thanks!
Noelle
You’ve done it again! This is so super yummy…very moist and satisfying. If I hadn’t made it I wouldn’t even suspect it was “healthified”! I don’t taste any coconut oil either. Next time I’m going to add a little extra pumpkin pie spice!
Ashley
The bread looks amazing. I was wondering what make your darling loaf pan is?
Annie
It is Fiestaware (Fiesta).
Forest
This Pumpkin Loaf recipe is superb. I could not stop eating it (truth be known) Thank goodness the entire list of ingredients is healthy. I substituted Flax Seed ” eggs ” for chicken eggs. So so good. Thank you.
Beth Carmichael
I’ve made this bread following the recipe exactly, and it’s delicious. Yesterday I made it with Cup4Cup gluten free flour (the one that’s supposed to be more like whole wheat, but I forget what they call it!) and added some cranberries. It was also delicious this way, and my family had no idea that it was gluten free. Thank you for such a delicious and flexible recipe!
Nora
Wonderful, easy, and tasty recipe! I baked these into mini muffins with the kindergarten children in my classroom. They said that they were the best muffins they ever had!
Paukine
Kate- thank you thank you for this recipe! It’s baking in the oven now in a muffin pan. I’ve made your healthy banana bread 5 times already and I can say it’s the best banana bread I’ve ever made.
I found that using 50/50 olive oil and coconut oil give the muffins an extra bit of moisture, in a good way. I’ve added chocolate chips, walnuts, and chia seeds as mix ins’for the banana bread, and did so for the pumpkin bread. I can’t wait for it to come out of the oven, Yum :)
Mary
Fantastic! Your video is fun to watch, is quick, but has all the steps plainly shown. It’s also pretty to watch,and has nice edits, and hip music! This grandma loves it! And maybe now my pumpkin bread will turn out for a change. Great site and getting better! Fun to watch things grow. Wishing you and Cookie the best.
Racheal
I just made this. It did not rise at all. Any suggestions?
Kate
Hi Rachael, any chance you forgot to add the baking soda?
Cecilia
I think I made this cake at least 10 times with pecans or chocolate chips or just plain and it is always so delicious!! I love how easy it is to make but still super healthy.
Annie
Greetings C & K,
I have been enjoying this bread toasted with butter and maple syrup drizzles. I’d like to bump up the sweetness the next time I make it. Do you think adding molasses would work (I ❤️ molasses)? Your advice is appreciated.
Ps I’m envious that you live in KC. It’s one of my favorite cities. Cafe Gratitude alone is worth living there for.
Denise
Pumpkin bread recipe delicious added flax seeds and hemp hearts sprinkled too with pumpkin seeds. Posted on instagram.
Kim
My family loves your recipes for baked goods, but this pumpkin bread recipe is a true favorite. I’ve made about a loaf a week lately. The first time I made it, though, I didn’t have enough of either maple syrup or honey on hand to make the recipe so I did about 1/4 cup of each and it came out so well that’s how I continue to make it – it is such a nice blend of flavors and balances out the sweetness too. Thank you for sharing your wonderful recipes! I look forward to trying more.
Masey
Could one substitute oat flour instead?
Kate
Hi Masey, I think some others have enjoyed this bread with oat flour. Since oat flour is gluten free, I expect that it would produce a more dense and delicate loaf.
Josie Jordan
Hi Kate,
Could you substitute the honey with Truvia Baking Blend? If so, what would the substitution amount be?
I’m anxious to try your recipes.
Thank you!
Kate
Hi Josie, I’m not sure. You might be able to find some general substitution guidance on Truvia’s website. I prefer to use natural sweeteners like honey, in moderation.
Mandy
I’ve been baking your recipe since October and it’s a big hit with everyone whose tried it! I make it vegan by using maple syrup or agave, non dairy milk, and instead of 2 eggs I use 6 tablespoons of juice from a can of chickpeas (aka “aquafaba”: 3 TBsp for each egg). I’ve also made it both ways with either the whole wheat white flour or all-purpose flour. This bread is now a favorite in my home :) Thank you so much!!
Kate
Hey Mandy – Happy your variation worked out for your needs! Thanks so much for commenting.
Seema
Okay, the texture of this was simply amazing, but not sweet enough for us. I think if I had added choco chips or a sweet crunch topping it would have been perfect. For now, we drizzle with agave syrup and it still works. Next time though, I will have to add more sugar. Thank you for the recipe!!
Kate
You’re welcome, Seema! Let me know how it works out next time with more sweetness.
Metalmom
Kate,
I LOVE your blog! Your recipes are a revelation and very welcome after so many years of the same-old, especially since I became a vegetarian 5 years ago. I made the millet-laced pumpkin bread tthis week and would like to know if you think millet would be good in some of your other baked items? Thanks much!
Kate
I’m sorry, I missed your comment earlier! I’m so glad to hear you’re enjoying my recipes. Thank you. :) Yes, you could definitely throw some millet into other quick bread recipes, if you enjoyed it in the pumpkin bread!
Donna
Have you tried with almond flour?
Kate
Sorry, I haven’t!
Elle J
Thanks for an awesome recipe. I made using coconut milk and honey. Turned out fantastic. My daughter loves it too!!
Kate
Yum! Sounds sweet & delicious.
Grace
Do you know how many calories is in each piece?
Kate
Unfortunately, I don’t have nutritional info available for my recipes just yet. I’m looking for a solution, and will update about it once I find one. Thanks!
Jane
Oh my gosh, I love this recipe! I used some home grown Amish pumpkin I had stashed in the freezer; first time I added chocolate chips (because I had them) and walnuts & the second time raisins and nuts. So so good! Delicious! Easy! Had to warm ingredients up a bit (coconut oil, maple syrup) because it’s still very much winter here; also cooked it about 10-15 minutes longer because of 3,500 feet of altitude (or whatever…). Bread came easily out of the pan, sliced nicely so that it could be toasted in the toaster & smeared with cream cheese & homemade plum jam for breakfast. Thanks!
Kate
There is so much delicious in this comment I can’t keep up. Homegrown pumpkin? Sounds amazing. Chocolate chips and walnuts? YES. Cream cheese and plum jam? WHOA. Thanks, Jane!
Jennifer
Made this recipe yesterday and it is absolutely delicious! Followed to a “T” and did not adjust anything. It came out moist, flavorful, and has just the right amount of spice. So good!
Kate
Glad to hear it, Jennifer!
Gus
Had a snow day today (gotta love “spring” in New England) so I decided too make this for a warm afternoon snack. I used soymilk and added sunflower seeds and mini chocolate chips… yum! A new family favorite that I’m sure we will make again. Thanks for a nutritious an delicious recipe!
kruts
Hi Kate, thanks for sharing your beautiful and inspiring recipes. Do you have any pointers to why my bread turns out to be a little wet inside? I used Bob’s Red Mill Whole Wheat Flour and even though I left it a little longer in the oven, it still turned out slightly wet. Any suggestions to help avoid this will be great.
Thanks in advance!
Kate
Hey! Thanks for the question. This can happen as oven temperatures vary across models, and different types of pans can affect the cooking time. I’d just continue doing toothpick checks and keeping an eye on the top so it doesn’t get too, too crisp.
Doreen
Hi Cookie and Kate, I love the video! It’s spring in Washington state, which means rainy and windy. I’m enjoying quick breads with healthy ingredients and wanted a pumpkin bread recipe so I’m trying this one today. I like to add more healthy grains like chia seeds, hemp seeds and hemp powder, ground flaxseeds and teff. The challenge is to get the amount of moisture right when adding these. If you have any experience baking with these grains, I’d love to hear about it! Thanks for a wonderful site <3
Al
Wow! Major hit in our house. So moist and yummy. We stored it about 5 days in the microwave. We added nthat us and will try dried cherries too next time.
Kate
I’m so glad it kept for so long, Al! Thanks so much.
Martina Micko
Not sure what I am doing wrong? The bread rises, and then falls and is about 2 inches. Same thing happened with the banana bread, I have whole wheat pastry flour and used baking powder for both. Do you think that would make it fall?
Kate
Yep, the baking powder is definitely the culprit, Martina. The baking soda makes the batter rise, so you can’t really sub that one out!
Sam
Fabulous! My only regret was not doubling the recipe! I also added 2 Tbsp of milled flax seed to the recipe. So yummy and moist!
Kate
Great! Thanks, Sam.
sue
i made with brown rice flour to make it even more healthy!
my friends really liked it.
i didn’t realize baking from scratch is so much more healthy and fun.
Kate
It’s *so* fun, Sue! I hope this means you’ll be baking at home more. :)