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).
Vegetable enthusiast. Dog lover. I'm probably making a big mess in my Kansas City kitchen right now. 
Paola
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!
Thanks!
Ann
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!
+
★★★★★
Kate
I’m glad this one was just what you were looking for, Ann! I appreciate your review.
sabrina
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
Katie
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!
★★★★★
Marian Sobhy
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.
Delicious
★★★★★
Marian
Kate –
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.
Victoria
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.
★★★★★
isha
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!!
★★★★★
Kate
You’re welcome, Isha!
Claudia Parker
Oh, my! Perfect pumpkin bread! Not too sweet and exactly the right pumpkin flavor. Definitely making again!
★★★★★
Kate
Wonderful, Claudia! I appreciate your review.
Summer
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?
Kate
Hi! This is a conventional oven temperature.
Dana
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!
★★★★★
Kate
That’s great, Dana!
Taylor
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!
★★★★★
Kate
You’re welcome, Taylor! I’m glad you loved it.
Judy
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.
★★★★★