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. 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).
Vegetable enthusiast. Dog lover. I'm probably making a big mess in my Kansas City kitchen right now. 
Karen
Can I use oat flour? Or spelt flour? Or anything other than gluten-free, whole wheat or all purpose?
Kate
Hi Karen, I don’t recommend oat flour or spelt flour. If you are interested, you can search through the comments to see if others may have tried a different variation (ctrl + F) Sorry!
Katharine
Second week running with a loaf of this lovely pumpkin bread. It’s so nice shared with the family on a Sunday.
★★★★★
Kate
Perfect thing for a Sunday!
Geoffrey
Kate. The recipe was great! I used olive oil instead of coconut oil because I was out. I used 1 cup of white whole wheat and 3/4 cup of Spelt Flour. We have bees and chickens so I used our girls’ honey and fresh eggs. It was really moist and delicious. I added some chopped walnuts and a scattering of choc chips. I served it warm with a dollop of real whipped cream for dessert after our Valentine’s Day dinner.
I had leftover pumpkin puree so I made it again tonight. To experiment, this time I used apple sauce instead of oil. I didn’t have a full cup of pumpkin puree so I used half a banana. I used 1 cup of Spelt and 3/4 cup of white whole wheat (reverse of first time). And, of course, I added walnuts and chips again. This one is dairy free. I used Ripple (pea protein milk) instead of reg milk. I’ll let you know how it comes out.
★★★★★
Kate
Thanks for sharing what your tried! I’m glad it worked well for you, Geoffrey. I appreciate the review.
Sam
♡♡♡ this.
As most bakers do, I swapped a few things: used a 1/4 c combo of dark molasses and coconut nectar (didn’twant too much sweetness), just 1/4 c coconut oil, flax egg, fresh pumpkin puree. But the basics are all yours. The only downside is that it’s not pumpkin colored but hey, taste over looks. Thank you.
★★★★★
Kate
Thank you for sharing, Sam!
Amelia
Hi Kate, I’m from Singapore and I just baked this. It was delicious, your recipe is the simplest I’ve come across on the internet. I love it. Thank you so much for your wonderful recipe. Have a good day!:)
★★★★★
Kate
Thank you for sharing, Amelia!
DJ
I’ve made this recipe at least 4 times now. Every time better than the last. My changes:
– I about double the amount of pumpkin (I use half of one of the big cans) and use about 2 cups of flour.
– I also up the spices. If you like more spices, put more in. I like the flavor notes they add. I add twice the amount of cinnamon and nutmeg. But keep the cloves and allspice at their prescribed amount (I’m not such a fan of those… they are only ok).
– I don’t have a big bread pan, so I use two smaller pans (maybe 4″x8″). I keep the same cooktime (about 55 mins), checking them every 5 mins after 45 mins. I have yet to overbake these. If anything, I underbake them, which leaves them very moist.
– I tried two batches (2 days ago) going plant based. I had an epic fail at making flax paste. I had unsweetened applesauce on hand, so I put in about half a cup of unsweetened applesauce and a quarter tsp more of the baking soda instead of eggs. I used coconut milk vice cow milk. I used coconut oil and local honey. Turned out fantastic. Again, remember to bake them long enough, but not too long. I may have gone through a few toothpicks.
– I prefer these with pecans. If you can get the pecan parts (I can’t remember the real name right now – not whole, half, or sliced, you want the little quarter inch by quarter inch chunks). You can make them without, but they bake nicely in, they are not hard crunch when you eat them. Delicious.
– These freeze great. I double wrap them in plastic wrap. I’d love to tell you they last months in the freezer… but I eat them before that time comes. Most they’ve hibernated in the freezer is a month. I thawed them out to delicious. The thought of pre-slicing before freezing is also genius.
– I have yet to make this with another fruit (i.e., banana), but I think the consistency would be great for this recipe.
– FYI: the consistency of the batter when it’s about to go into the pan: This is not a dough like pizza dough. This is loose. Like a wooden spoon can stir it, yet its not goopy. I have to spoon it into the pan with the bowl tipped. So it’s not runny or pourable, but it’s not a dough either.
– Last, you’ve got to make this. It’s a great breakfast bread, low in fat, low in sugar, natural, and tastes good!! Great find!
DJ
I forgot to add:
– I use somewhere between one quarter and one third of a cup each of coconut oil and honey. Part of this is because my coconut oil is solidified and because after I scoop in a random amount to a pan and heat it up, it always turns out less than I expect. Further, I reduce the honey to keep this bread on the less sweet side. I figure I get enough sugars in other stuff throughout my diet, no need to add extra to this recipe. It still turns out fine.
★★★★★
Kate
Thank you for your detailed comment on your approach! I appreciate the review.
Dhanya
Omg! I made this today! Turned out perfect. Moist and tasted soooooo yummmy! Thanks a lot.
I used applesauce and flax.egg, also cake was perfect in 45min!
I will definitely make this a 100 time! It’s perfect recipe
★★★★★
Kate
Great, Dhanya!
Cindy Gardner
Kate, I think I love this recipe as much as you do. I finally cut up my beautiful cinderella pumpkin that had been sitting on my kitchen counter since Oct. I’ve made about six loafs in the last month. This recipe is perfection! Thank you!
★★★★★
Kate
I’m glad you loved this recipe, Cindy!
allegra
Didnt know where to post this but just letting you know that the link for healthy banana bread doesnt seem to be working these last few days, tried accessing it from different places but just goes to the picture! :)
Kate
I’m sorry for your experience with Cookie and Kate this weekend. My website hosting made a big mistake and I’ve worked with them to resolve the issue. All should be working now. Let me know if you have any issues!
allegra
Cant wait to make this recipe but its impossible for me to find white wholewheat flour here! Is wholemeal flour the same/can i use it instead?
Kate
I believe they are one in the same!
Denise
So I took some of the previous comments into consideration when I made this recipe for the first time…and loved the results. I used buttermilk instead of regular milk which made a thicker batter and helped the bread cook more evenly, especially in the middle. I added twice the amount of pie spice and a bit extra maple syrup. Since I used my own pumpkin puree, I needed to add some extra flour so the batter wasn’t too runny. I grind my own wheat, which makes an amazing wheat flavor. Fresh ground always has a lighter texture and flavor. The results were amazing. The bread was moist, flavorful and hard to resist. Thank you for sharing this delicious recipe.
★★★★★
Kate
Thanks for sharing! I’m glad the comments were helpful.
Rae
Great recipe! I’ve made this bread twice this week already! Thanks for sharing!
★★★★★
Kate
You’re welcome, Rae! Thanks for your review.
Bella
I really, really love making this pumpkin bread, Kate! Everyone whose tasted it loves it, too. I’ve been using store bought pumpkin puree but am challenging myself to make my own. Do you have a recipe for it? :) Thank you so much!
Kate
I don’t have a puree specific recipe, but you could try adapting this soup with the roasted pumpkin: https://cookieandkate.com/creamy-vegan-pumpkin-soup
Michelle
So good! Used Bob’s Red Mill Paleo flour because I have celiac. Turned out amazing. Served it at a dinner party, everyone lived it!
★★★★★
Kate
Great to hear, Michelle!
Jeannette
I love this recipe and so does my toddler! I’ve made this one, the banana version, and I’ve also used sweet potato in place of pumpkin! It’s been a success every time and between the fruit/vegetable and the whole wheat flour, she’s happily eating something I can feel reasonably good about!
★★★★★
Kate
I love it! Thanks for sharing, Jeannette!
Elizabeth
Hi Kate! I have made this bread about 15 times now — absolutely love this recipe and how it tastes!! Thank you so much!
I’ve made it with GF flour + almond flour + oat flour before to make it GF but the last two times I made them with whole wheat flour. I noticed that when I bake with whole wheat flour the bread is much more dense. Is it supposed to be like that? Is there a way to make it less dense and more fluffy while still using whole wheat flour?
Also, every time I bake this my bread looks really nice in the oven but once it cools it looses volume and sinks down quite flat. What am I doing wrong and do you know how to prevent this from happening?
Thank you so much for your response in advance!
★★★★★
Kate
You’re welcome! I’m glad they are working for you with so many variations. I appreciate the review!
Ashley
Followed it exactly and it came out great! I love that there’s no refined sugar and the amount of sweetness of the bread is perfect. This is my new favorite pumpkin bread recipe!
★★★★★
Kate
Thanks for sharing, Ashley!
Jill
I love your Healthy Pumpkin Bread recipe. I’m going to try your
Honey whole wheat banana bread next.
★★★★★
Kate
I’m glad you loved it! Let me know what you think, Jill.
Laura
This recipe is so delicious. I can barely tell the difference between this and my usual pumpkin bread recipe filled with butter & white sugar! Thanks!!
★★★★★
Kate
You’re welcome, Laura! Thanks so much for your review.
Rebecca McGregor
Hi Kate and Cookie …tonight I have made for the first time your pumpkin bread … my goodness so delicious , flavoursome and super spongy . I tried it with all spelt flour and it came out really well .
Served it warm with a dab of ricotta and drizzle of maple syrup !
Love love … thank u Kate
Bex and Bruno ( my cavoodle) we are kiwis living in Fiji and loving cooking your recipes !❤️
★★★★★
Kate
Thanks for sharing!
Elle
I made this bread yesterday and it smelled amazing, though it’s didn’t rise much. The bread seems very dense. The taste is there, but it is only about 1 1/2 inches tall? I used maple syrup and almond milk. My grandmother told me I should have used baking powder, but I prefer to follow recipes exact the first time I make them (hence I used baking soda like the recipe says, and it was brand new baking soda too). Any tips?
Hannah
Your grandmother was right. Baking powder is necessary for this recipe because there’s no acid for the baking soda to react with to rise (unless you were to use buttermilk). Making this now with baking powder instead, in the mood for fall!
Hope
This pumpkin loaf turned out great. It is very tasty. My only complaint that it doesn’t taste like pumpkin very much, more like banana bread. I would definitely add more spices or even pumpkin puree to bring out the flavor more. Still a great recipe though!!!
★★★★
Kath Walker
Hi,love to see your recipes. I have a problem ,I would like you to help me with, if possible. My daughter is gluten intolerant, some of her school friends have nut allergies or dairy intolerance.. We would love to bake a cake for Halloween, that they can all enjoy.is it possible ,can you help.
★★★★★
Kate
Hi Kath! I try to provide substitutions as much as I can at the bottom. Check-out my monster cookie recipe. I believe some have used a sun butter and it has worked well!