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
- 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.
- 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
- 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.
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).
Hi Kate, I have made the is recipe around a dozen times and it always turns out so good. This time around I roasted the pumpkin too and used olive.
Love all your recipes!
I have tried other healthy bread recipes but they came out dry and disappointing. This pumpkin bread is wonderful! Your recipe directions are very clear and easy to follow as well. The changes I made were just due to what I had on hand. I used olive oil, regular flour and honey. I also added a 1/3 cup or so of chopped pecans and chopped dates. I keep it in a plastic zipper bag in the fridge and it keeps beautifully. This bread is moist and delicious! So happy I found your site and plan to try many more of your recipes!
I’m glad this one was just what you were looking for, Ann! I appreciate your review.
Dear Kate, any chance to get the ingredients quantity in grams for this very popular recipe? I did it twice and despite it grows beautifully in the oven, it collapse immediately as soon as I get it out. Thanks
So good! I used Bob’s Red Mill 1:1 GF flour along with their egg replacer, coconut milk, and honey. It’s a heavy bread so you only need a small piece at a time. Definitely would make again!
I love this recipe and the banana bread too.
I use extra virgin olive oil, molasses (instead of honey) which makes it less sweet – (a taste that I generally like).
Also I use oat flour and add walnuts and dried cranberry.
I love this recipe a lot and actually sometimes use sweet potato as well
So I use same recipe with either mashed bananas/pumpkin purée/sweet potato puree
I love the sweet potatoes version the best
But that’s because I am a big fan of sweet potatoes
Almost always I use oat flour – but I wanna try adding rolled oats
how do we use rolled oats (Instead of or together with oat flour) in the bread recipe?
I mean the right measurements,… etc
Thanks in advance.
I love your banana bread ( I make it gluten free) and am so excited to try this pumpkin bread recipe. Could avocado oil be used instead of coconut oil or EVOO?
You cold try it, Mady. Let me know what you think!
Thanks I will. M
I love this one. It’s the same as the basic recipe as the banana bread but with pumpkin and it tastes totally different. Fantastic texture! I substituted all spice with cardamom which gave it a touch of magic.
love love these. and your website is just what I needed to conquer my sugar cravings even though i try to stay off refined sugar. Thanks Kate!!
You’re welcome, Isha!
Oh, my! Perfect pumpkin bread! Not too sweet and exactly the right pumpkin flavor. Definitely making again!
Wonderful, Claudia! I appreciate your review.
hi. 325 degrees Fahrenheit (165 degrees Celsius). is this based on a oven with a fan or withhout a fan? What is the temp in celsius for an oven with a fan please?
Hi! This is a conventional oven temperature.
I’ve made this at least 8 times in the past 3 months and shared it with friends and family. It gets rave reviews every time. I can hardly keep it on the counter before it disappears! It is truly the best pumpkin bread ever!
That’s great, Dana!
Wow! What an amazing recipe! Nice and crispy on the outside and moist on the inside. My house smelled like the holidays. And it was so delicious! Thank you Cookie and Kate!
You’re welcome, Taylor! I’m glad you loved it.
One Word, YUM! I made the recipe using butternut squash, almond milk, honey and whole wheat flour. I added golden raisins as my mix-ins. It came out perfect! I thought my hubby who has a big sweet tooth would think it needs more sugar; but no complaints. He loved it. Looking forward to making it again Vegan & Gluten free for a friend. Thank you for a wonderful recipe.
When I baked this, the outside was browned and crisp but the very middle was still completely unbaked. I know my oven is accurate. I know I measured everything correctly and followed all the directions, Including bake time. This has happened before with other fruit breads. Any thoughts appreciated.
Hi Naomi, I’m sorry to hear that. Where are you placing it in your oven and what type of bread pan(material) are you using.
In a glass Pyrex loaf pan, on the bottom shelf of the oven. I discovered that was the perfect shelf to bake pies on. Thank you very much for responding; I think I’m going to give up on making fruit breads because I always have this happen.
PS I have used other kinds of loaf pans and baked on other shelves in the oven and had the same results
A healthy breakfast treat or snack to accompany coffee. Not dense despite whole wheat flour; not too sweet. I can make this for my boyfriend and myself without feeling like I’m clogging his arteries.
Such a good recipe, though I always end up putting in less than 1 3/4 cups flour, results in a nicer batter and lighter bread for me. Maple syrup = yes! Then you can bake at 350 without fear of burning honey. Chia = yes! ~ 3 tbsp. I just always put chia in baked goods, so good for you and you can’t taste and almost can’t detect presence so why not! Olive oil = yes! Who knew – I use it in all baking that calls for oil, also as face moisturizer, really!
This is an excellent resource for healthy muffins/breads of all kinds.
This looks delicious! Do you think I could make it with melted butter instead of melted coconut oil?
Hi Sarah, I’m not sure without tryin it. Baking is precise. It has worked for other recipes, but not for others too. Sorry!
Sooooooo good! I was looking for something to do with a big pumpkin so I made pumpkin puree. Why did I never know about pumpkin bread before? It’s deeeelicious, we had a slice warm out of the oven with butter. Definitely will be a new family favourite. Yum yum yummmmy. Thank you!
You’re welcome, Aoife!
Love this easy and healthy recipe! Turned out soft and just the right amount of sweetness. Thank you, Kate!
You’re welcome, Liza! I appreciate your review.
I made this yummy Pumpkin Bread today. I swapped out the milk for Greek yoghurt and added chopped walnuts to the mix. It cooked perfectly in 60mins. Definitely a keeper recipe. Thank you for sharing with us. I’m looking forward to making the healthy Banana Bread next.
Delicious! Just the right sweetness! This is my first healthy bread recipe that worked out well. Thanks :)
Can flour be substituted with oats flour?
Hi! Yes, just be sure to follow my How to Make Oat Flour for measuring reference.
This turned out so good and moist! I added chocolate chips and really turned out yummy! Could you add crushed pineapple?
I don’t think crushed pineapple would work well here, sorry!
oh my this is super delicious! And next level when eaten fresh out of the oven. Thanks for the recipe – I made it pretty much as described though I have been known to be less than exact on the measurements :)
Hi Kate: Your recipes are consistent hits; tysm for sharing them. I will be making this soon and will most likely add dark choc chips. As a side note: i substitute exact amounts of unsweetened natural applesauce (buy indv small portions in pantry) for oil in baking recipes. It does the same job, can’t taste it, and healthier.
This is definitely a healthier version of pumpkin bread. Unfortunately it also tastes healthier. It was fine, but felt lacking in the pumpkin flavor and just didn’t wow me the way that pumpkin bread usually does.
I’m sorry you didn’t love it, Alena. I appreciate you taking the time to provide feedback.
Do you think I could add unflavored protein powder to make it a little more macro friendly??
I haven’t tried it so I can’t say for sure, sorry!
I did this, added two scoops of my unflavored protein powder and in turn added just an extra splash of oat milk to even out the wet vs dry ingredients. (Also did the applesauce sub) It turned out beautifully.
Thanks for this! Came out with a soft and lovely bread. Good enough to eat on its own, but I also made an accompanying cinnamon-honey and cream cheese spread. I did find it took far longer than expected – maybe an hour and 15 minutes and still seemed a bit heavy? I used a very thin aluminum bread pan so maybe that’s why, or perhaps my oven wasn’t hot enough.
All the reasons you listed could have impacted it. I’m glad it ended up tasting good! Also depending on the pumpkin puree water content, that can matter. I have found some to be watery here recently.
I love this bread! It was a smash hit at a football party that I brought it to recently. I used Whole Wheat Pastry Flour which gave it a nice silky/light texture. Honey, coconut oil and walnuts are definitely the way to go. Thank you for this recipe! I’ll definitely make it again.
Great to hear, Erika!
I’ll preface with; I’m not the best baker, and I’ve loved other recipes from you but this one didn’t work for me. I did follow the recipe (all but the “options”- because I didn’t add anything) and the loaf came out moist but it had no flavor at all. The spice I opted for was the pumpkin spice. Maybe if I had used one of the other choices It would taste more pumpkinyMost of the comments said they loved it but it just didn’t have the pumpkin taste I was craving:(
Hi Susan, I’m sorry to hear that! You can add more spice to increase the “pumpkin” taste as that is where it comes from.
Can I use almond flour and also use avocado oil as a replacement?
Hi Liz, I wouldn’t recommend it. I would suggest my Gluten-Free Banana Bread (Made with Almond Flour)
So yummy! I added chocolate chips but regret it a little since it takes away from the pumpkin flavour. However, I’ll be using this recipe many times and happy to keep experimenting :) BTW i used gluten free flour and it’s great.
Love to hear that, Belle!
I love your banana bread ( I make it gluten free) and am so excited to try this pumpkin bread recipe. Could avocado oil be used instead of coconut oil or EVOO?
You could try it. Let me know what you think!
I am ready to put this oven now. I can’t find my bread pans. Yikes! How long should it bake, if I bake it in an 8×8 ceramic pan?
What did you decide to do?
What do you think about adding chopped apples to this bread? And maybe just cook a bit longer? Would it work?
I wouldn’t know without trying it, sorry!
This looks amazing. Would I be able to use almond flour instead? What would the ratio be?
Hi Karen, I wouldn’t recommend it. Sorry!
Can i make this with yogurt or sour cream in place of the milk?
Hi Trish, I recommend this as is. I’m not sure how it would work without trying it myself.
The texture and weight were good; it just didn’t have enough flavor. Maybe if the spices were doubled it would’ve tasted better. All we could taste was the wheat.
I’m sorry you didn’t love this recipe, Clare.
I made the bread true to recipe. I baked it in a mini loaf pan and reduced bake time to 20-25 minutes testing with a toothpick. It is perfect. Thanks bunches for the nutrition info, very much appreciated.
I’m glad it turned out! Thank you for sharing, Carol.
Victoria L Hensch
LOVE these pumpkin muffins! I made your apple ones and I may like these even more. Spices–yum! Followed the recipe exactly. I have shared both muffins with friends and they wanted recipe. So a few more followers for you, Kate!
You’re welcome, Victoria! I’m so happy you enjoyed it.
Delicious!!! Tastes like my old recipe for pumpkin bread, just healthier! I used the coconut oil, maple syrup, almond milk, white whole wheat flour version and subbed a 1/4 c flax seed for some of the four and turned out great! No issues baking at higher altitude either! So moist! 60 min and was beautiful!
Mine was gooey in the center, adding baking time
How did it turn out, Angi?
Moist, tasty, delicious! Whole family loved it. We had a really good but not-so-healthy pumpkin bread last week and this one easily stands on it’s own compared to it. Another great recipe.
Great to hear, Jamie! I appreciate you taking time to review.
Hi Kate, do you think it would be fine to use coconut sugar (for low GI purpose) instead of honey or maple syrup? If so, do I need to adjust the liquid amount? TIA. Can’t wait to try.
Hi! This recipe is best as written. I haven’t tried it, so I can’t say for sure. Sorry!
Whole family loves this recipe which rarely happens in my picky family. I used maple syrup and avocado oil. It turned out perfect!
Great to hear, Danielle! Thank you for sharing.
Made two loaves of this last week, one to send to my college freshman, the other for her father and I to enjoy. It’s delicious! Of course I practically know the recipe by heart as I’ve made your Healthy Banana Bread recipe so many times, and this recipe is so similar. I love that I can make something that tastes decadent but that I know has real, healthy ingredients. Daughter says she’s been eating it for breakfast in her dorm room, and when she needs a snack. :-)
I’m glad it’s a hit! I appreciate your review.
I love the idea of a healthy pumpkin bread, I followed this recipe but everytime I make it it “sinks”/collapses once I take it out of the oven- any suggestions?
Hi Emma, this can be for a few reasons – much liquid, not enough or forgot leavening, or it’s underdone.
Hi, can I substitute spelt flour for the whole wheat flour? If so, would I use the same amount of spelt as whole wheat?
Hi Heather, I know it works in my banana bread, but I haven’t tried it here. Let me know if it works for you!
I had gastric bypass six months ago and decided to make this. I added two scoops of my unflavored protein powder and in turn added just an extra splash of oat milk to even out the wet vs dry ingredients. Also did the applesauce sub along with almond flour and it turned out beautifully. I did add extra spice to it because I know the measurments listed would not be enough flavoring.
I hope your recovery is going well! Thank you for sharing how you made this, Brittany. I appreciate your review.
I made it with half applesauce, half olive oil, and used egg whites for the eggs. I used almond milk and added dried cranberries and a few walnut pieces.
It was very good, although my husband complained I was too stingy with the walnuts.
Kate, I love both your banana bread and pumpkin bread recipes. Being allergic to sugar, I’m always on the lookout for recipes that use honey or maple syrup and, anyway, your breads are delicious. Question: Is there a way that I could use a mixer instead of hand stirring in the dry ingredients? I’m asking because of problems with my joints. It’s super hard for me to stir thick batter. Thank you for your thoughts and your recipes!!
You want to make sure you don’t over stir it. You could try to use a mixer, but be sure not to over mix it.