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. 
Alice
Hi Kate!
I love all of your recipes! I was wondering if you have a recipe for pumpkin banana bread or how I could adapt this recipe? I’ve tried a recipe from All Recipes but had to make a lot of changes.
Thanks so much! Love your cookbook too!
Alice
Kate
Hi Alice! I don’t, sorry. Without trying it I couldn’t say exactly what could work as baking is so precise.
Allison
Hi! I added a banana and subtracted the milk and it turned out great!
Anna
Hi Kate,
I just made this recipe with sourdough starter substituted for some of the flour and water and it turned out great! I used maple syrup and olive oil.
Have a good weekend,
Anna
★★★★★
Kate
I’m happy it turned out! Thank you for sharing, Anna.
Julia HAMMERMAN
Can you use almond flour instead whole wheat flour?
Kate
Hi Julia, If you want to use almond flour make my almond flour banana bread instead.
Kasumi
Hi Kate! How much is one can of pumpkin puree? Is yours 14 or 15 onces?
Thanks!
★★★★★
Kate
Hi! It’s around 15oz I believe.
Kasumi
Thanks! Do you think I can use 14 once one instead? (That’s what they sell in Vancouver Canada where I live. ) If I do so, would you make any adjustment?
Kate
Hi Ksaumi! I may work, let me know. I’m not sure about adjusting anything without trying it myself since baking is precise.
Kasumi
Thanks for your reply, Kate! I’ll buy two cans of 14 onces, and use 15 to make sure I can make this right. :)
Jean
Kasumi, it calls for one cup pumpkin, not one can.
Suzanne Brady
I’m a huge pumpkin fan and a long time baker of pumpkin bread. I was looking for a low sugar version and this was even better than the pumpkin bread I baked four years with three cups of sugar. So moist — I will never make it any other way!
Michele McAleer
Hi – I am making this pumpkin bread. It was uncooked in the middle after 60 minutes. I added 5 min, then 5 min again, then 10 minutes. Now it’s done. My oven says 325 – any help on why I had to bake it for so long? I haven’t tried it yet, but the house smells delicious!
★★★★
Kate
Hi Michele! I’m sorry to hear you are having issues. How did it turn out? I where did you have your racks placed in your oven?
Michele McAleer
Hi Kate! Not so good. I am surprised because the whole house smelled so delicious while it was baking. But the inside was not cooked, so I had to keep it in there much longer than 60 minutes. The outside was over-done. I do have a temperature gauge in my oven and it said it was 325. I am not sure what I did wrong. Thanks so much for writing back to me!
Kate
I wonder if a measurement was off or your pumpkin was extra watery. Sorry it didn’t turn out!
Michele McAleer
Hi Kate – I thought of something. I usually use a tin loaf pan, but I bought a new stone loaf pan from Pampered Chef. Could this have caused the baking issue? Thanks!
Kate
Hi! It should work. Let me know how it turns out!
Julie McKay
eager to try this! do you know how many slices are in a loaf? and, caloric content as listed?
Kate
Hi Julie! Nutritional information is found below the recipe notes. You will be able to find what you need there!:)
Boby
This recipe is a fave of mine. I’ve been making it for quite some time now and it turns out just perfect everytime. My family also loves it and they aren’t exactly fans of healthy stuff.
★★★★★
CDK
Absolutely delicious! Followed recipe exactly (except for adding an extra 1/2 tsp pumpkin pie spice) using coconut oil, maple syrup, milk, and King Arthur’s white whole wheat flour. Mixed in Ghiardelli dark chocolate chips. Perfect density, moisture, and flavor. The entire family LOVES it. Thanks for a fantastic recipe!
★★★★★
Laura
Hi. I just want to clarify that it is one cup of pumpkin and not one can, correct? Thanks!
Kate
Yes, only one cup. Hope that helps!
Jodi
Delicious! I love the one bowl recipes, they simplify life! I subbed roasted butternut squash purée. It had been in the freezer. With the liquid that comes with defrosting, I eliminated the milk. I added chopped pecans and a handful of oats. I make your banana bread too and love it!
★★★★★
Tina Mackley
I made this recipe with the coconut oil, 1% milk, plus 1/2 c. walnuts. Also, I sub’d Lakanto Brand Monkfruit maple flavored syrup for the maple syrup or honey. It baked for 1 hr and 15 mins. I put a piece of foil lightly over the top at about 55 mins to ensure it didnt brown too much while the inside finished baking. The texture was great and the warm spice flavors came thru. It was slightly sweet and had a bitter taste from the walnuts that could’ve been counteracted with a little more sweetness. I think maybe topping with the walnuts, rather than putting in the batter could be the solution. Also serving with a drizzle of a sweet cinnamon glaze, or toasted with a slathering of cinnamon sugar butter, might do the trick, while adding minimal sugar. All in all, this is a great recipe! Thanks!
Kevin Kornelis
Hi Kate,
I have made this recipe many times now and I have to say, it’s truly amazing. I love the way the kitchen smells when I make it. I did use some a normal vanilla bean in it, the flavour is explosive then! (just watch out how much you put). Fun fact: in my latest attempt I forgot to add the baking soda (baking early in the morning, oops). I guess pumpkin brick also has a nice ring to it. Anyways, can’t wait for more delicious recipes.
Thanks,
Kevin
★★★★
Kate
I’m happy you loved it! Sorry you had a brick version recently, but glad to know it was a one time thing. :) I appreciate your review!
Kalie K
I’d like to confirm since I’m seeing some comments that conflict – is it 1 CUP of pumpkin puree or one can?
Kate
Hi Kalie, yes 1 cup pumpkin puree like the ingredients list. I hope this helps!
Megan
I’ve been enjoying making this bread for a while now. I have become increasingly sensitive to sugar, so this time I tried substituting applesauce for the maple syrup/honey, and the consistency still worked out beautifully! It definitely tasted way, way less sweet, so if you’re not used to that I would not recommend the substitution. Worked for me, and I just wanted to share in case anyone else out there is ultra sensitive to sugars like me.
Also, I watched the video this time, and it was so fun, Kate!
★★★★★
Kate
I’m glad your substitution worked, Megan! I appreciate your review.
May
Turned out delicious! Used coconut oil, maple syrup and almond milk. Also added walnuts. Didn’t have any issues.
★★★★★
Afsoon Vesal
Hi
I made it.It didn’t bake completely in 90 minutes. I cooked pumpkin with its peel with a little water. After it cooked and I mixed it, I discarded some water. I guess pumpkin should cook in oven or cook until it becomes dry. And I replaced apple sauce with oil.
And finally it was delicious.
I’ll try it another time with pumpkin that cooks in the oven.
Thanks
★★★★★
Kate
Hi, I’m sorry this one didn’t work for you. Did you make puree with your pumpkin?
Lori
Can I substitute all-purpose flour?
Kate
Hi Lori, it should work ok. Let me know what you think!
Greta
Just got this out of the oven–delicious and moist, but not overly sweet– perfect. I always experiment and decided to take a chance and use a molasses/honey mix (mostly molasses) as I had some left in my pantry. It turned out really well. You can taste the hint of molasses, but it doesn’t overpower it. It kind of moves it towards a gingerbread/pumpkin bread.
I also used half butter and half olive oil.
This is definitely a recipe I will make again!
Thanks!
★★★★★
Ana
Hi
I absolutely love your writing style of the recipe and the videos are perfect. I am
Glad that you have settled the arguments with your brother, well worth it:)
I am a metric person and the moment I see recipe with cups I feel deflated. I am so sorry to post this publicly maybe I should have sent you a personal email. I loved the banana bread recipe, literally the moment I saw all differently measurements in the recipe you went right at the top in my cooking folder my most favourite and I just hope you include metric measurement of independence in all your recipes. Many thanks and keep up with the Amaizing work that you are already producing!
All the very best
★★★★★
Kate
Hi Ana, Thank you for your comment. I’m glad you enjoy the blog. I wish I had a great option to provide a metric conversion, but there isn’t one I just love at the moment. I know several readers use a conversion chart, or if they cook from my blog a lot, actually use US cups.
Heidi
What a great recipe! I used honey and went down to a scant 1/2 cup. Omitted the milk because my homemade pumpkin puree was quite liquid (good choice). Sprinkled with cinnamon sugar for a crunchy crust. This baked in 45 min at 375 F. The crumb is wonderful, and since it’s not overly sweet, it makes a great snacking cake / breakfast bread. Thanks for another good recipe!
★★★★★
Jill
Can I use agave instead of honey?
Kate
Hi Jill, I haven’t tried it, but I believe others have. I would suggest looking at the comments to see if there are recommendations.
Kalea
Hi there! Do you think I could use canned pumpkin instead of pumpkin puree? That is all I have.
Kate
Hi Kalea, As long as it is a soft, purred texture that should be fine.
Janet
This was a wonderful recipe. Just two questions. I’d really like more of the pumpkin flavor. If I added in the entire can should I reduce or omit the liquid? Also, I set the oven correctly and the timer to 55 minutes. I began to smell it with 13 minutes left. I checked and it was cooked. So I removed it. It was cooked all the way through so I’m glad I took it out. Anyone else have this problem?
★★★★★
Kate
Hi! I wouldn’t add the entire can. If you want more pumpkin flavor (pumpkin doesn’t actually provide that much flavor) I would add more spice to your liking.
Janet Reed
Ok. Good to know. So the pumpkin would add more moisture? The other recipe I’ve used calls for one can and it is a much softer texture.
After this loaf is gone, I’m going to try it again. Still find it interesting that mine cooked in 42 minutes.
★★★★★
Ali
Hi! Can you sub oat flour instead? Thanks :)
Kate
Hi Ali! That should work. Just be sure to measure it correctly, using my oat flour guide.
Fredrick
Hi,
Does this require 1 cup pumpking puree or 1 can? Thanks
Kate
Hi! One cup. :)
Sakshi Sethi
Can we make this with oat flour?
Kate
Hi! I think that should work. Be sure to check out my oat flour guide.
Tina Jubran
This turned out great! I tweeked it and turned it into low carb by using Majic maple syrup, allulose, and a keto flour mixture (1 cup wheat gluten,1/2 cup oat fiber, 1/2cup whey protien and 1 cup almond flour- I make this in bulk and use in place of flour). I also added extra spice to taste and about 1/8 tsp. More of baking soda.
★★★★★
Allison
So delicious, and not too sweet!! I used maple syrup & toasted walnut oil.
★★★★★
Sare-Dare
Subbed a few things – half butter and olive oil, close essential oil (no powdered non hand, coconut milk with enough eater to make it more runny like milk.. also used baking powder O_O… no B.soda on hand. Still turned out great!
★★★★
Nadia
Love this pumpkin bread!
★★★★★
Kate
Great, Nadia! Thank you for your review.
Lorna
Yummy for breakfast and it is very quick and easy to make.
★★★★★
Kate
I’m excited you enjoyed it, Lorna!
Jenny
I added about 25 mins onto the baking time until my toothpick finally came out clean. The bread looked great, complete with a domed top and nice crack!
Within ten minutes, it sank down. Cutting into it, it is a wet, dense paste with a delicious flavour. Watching your video back, I followed the same steps and used the same ingredients. Does anyone know why this would happen?
I’ve noticed that “healthy” recipes using many liquid ingredients have given me this problem before. Thanks!
Kate
Hi! I’m sorry to hear that, Jenny. Was your leavener fresh? Does your oven tend to run cooler?
Lisa Sheldon
Hi! It was delicious & very moist. My family likes their breads a little dryer, can you make a recommendation what I can add more of (dry ingredients) or reduce what liquids without sacrificing taste? TIA
Kate
Hi! I’m not sure about adjusting your ingredients as that would impact your result. You could try baking a little longer. Be careful it doesn’t burn!
Jessie
Another great Cookie & Kate recipe! I added a butter/maple syrup/pecan topping to the top!
★★★★★
Kate
Thank you, Jessie!
Becca
Hi!
Should the coconut oil equal 1/3 once melted or should the 1/3 be what it is solid and then melt it?I hope this makes sense. Can’t wait to make this! Thanks!
Kate
Hi Becca, I measured it melted. You’d be surprised—I’ve measured coconut oil both ways (solid vs melted) and it yields almost the exact same either way!
Joanne
I absolutely love this recipe. I’ve made it several times. It comes together very easily. I do add chocolate chips.
★★★★★
Sayney
Hi Kate,
This pumpkin bread recipe turned out so good and delicious. I made this for thanksgiving and this is absolutely perfect. Will definitely be looking forward to your other recipes!
★★★★★
Kate
That’s great, Sayney! Thank you for your review.
Donna
This is my favorite pumpkin bread recipe! Thank you for sharing!
★★★★★
Christine
I’ve made this recipe time and time again and it’s always delicious! My very picky 8 year old nephew LOVES it so much that he’s requested it on his birthday and other special holidays :). Both olive and coconut oil have been successful.
★★★★★