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: Cookie and Kate
- 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).
Nancy
I made this for a breakfast for my students, several of whom have food allergies or other dietary needs. I subbed in flax egg and water, and it was such a hit that students asked if they could take the leftovers with them. I bought the cookbook, and it is amazing. I can’t wait to cook my way through it!!
Kate
What a great teacher you are, Nancy! Those kids are super lucky. I hope you enjoy the cookbook!
Sherry
So, I followed this recipe exactly, the only difference was my pumpkin was organic purée. No matter how longI cook it, it still looks uncooked. The flavor is good, but the consistency is not.
Kate
Hi, Sherry! What kind of flour did you use? Also, did you make sure to use baking soda, and not baking powder?
Masey
Baked up a loaf today! The texture is WONDERFUL… soft but dense. My only complaint (and only reason for docking a star) is I personally didn’t taste much pumpkin. The bread tastes more like a honey-wheat quick bread than pumpkin bread.
Kate
Great! It is a subtle flavor, but I’m glad you still enjoyed it.
joanne
Can I completely take out the liquid sweetener (maple syrup or honey)? Would I have to replace that with anything else like applesauce or extra pumpkin puree or something?
Kate
Hi Joanne, you would need to account for the lost moisture in the liquid sweetener. Applesauce would be my first pick.
Daniela Chapa
I made this today and came out like a pumpkin pure and some bread around, like a pie or something like that.. OMG I was craving pumpkin bread so bad, I let in the oven for 60 minutes I use sprouted whole wheat flour and olive oil.. I don’t know what is wrong with me when I try to bake lol :(
kaytie
does anyone know the calories for this?
Kate
Hi Kaytie, I’ve added nutrition facts under the recipe. Just click on the “nutrition information” label and you will see them!
Yzabelle Arias
I used almond milk, walnuts, chocolate chips, and I threw in a banana. It came out great!!! Everyone loves it.
Micki
I made this and I don’t know what I did wrong. It checked it after about 48 minutes and it was done but that was ok. It just didn’t taste much like pumpkin or any of the spices I put in. It was just kinda blah. I’m sure I did something wrong because it has great reviews. I reread the recipe several times. The only thing I did differently was use regular flour but surely that wasn’t it…..could it be?
Kiara
So delicious! Can I freeze the whole loaf? Will it still taste as good? Thanks for the fantastic recipe!
Amy P.
This tasted wonderful, thank you! I added in some mini chocolate chips (1/4 cup) for my kids, but it would’ve tasted just fine without.
Kassie
Hi Kate,
I made the pumpkin bread this weekend, but I didn’t use whole wheat flour. It was still raw in the middle after 60 minutes. I baked it until the toothpick came out clean about 20 minutes extra. It was so dense and not a fluffy bread like the photos. Your recipes Always come out perfect. What could have gone wrong? Thanks!
Kassie
I added the entire can of pumpkin instead of 1 cup
Lea
Fantastic recipe, thank you so much! I appreciate that you rely on stuff my Swiss grandma would have in her pantry and the absence of hipster ingredients. I absolutely love this blend of spices – just the perfect amount.
Janet
I’m diabetic, can I lower the amount of honey/syrup?
Kate
Hi Janet, you might have success replacing some of the honey/maple syrup with applesauce. Applesauce still contains naturally occurring sugars so I’m not sure how significantly that would reduce the total sugar content. That’s my best guess, though.
Ann
Nutritional information not given
Kate
Hi Ann, I’m seeing the nutrition information now. It’s under the recipe and should display if you click on “nutrition information.” If you didn’t see it earlier, there must have been a server blip with my nutrition service, and I’m sorry for the inconvenience.
Kate
Hi Ann – The nutritional information is down at the bottom after Notes. You need to click the header to expand the contents to see it. I hope this is helpful!
Sarah
I love this recipe! Lately when I have made it the bread has come out gritty, any idea what could be causing that? I’m thinking it’s either the coconut oil or the pumpkin puree I’m using.
Kate
Hi Sarah, that’s very strange! I’m guessing it could be your pumpkin puree, unless you’re using very coarsely ground flour.
molly
Made this last night and it’s the best quickbread yet. Super moist! No add ins took a little over 60 mins in my oven. I will definitely be making this again, next time bumping up the pumpkin spices maybe to 2 tsp. Served it with a dollop of plain greek yogurt, drizzle of honey, and maple/salt roasted pepitas. Wonderful.
Kate
Sounds delightful! Thank you, Molly for your feedback and review!
Ven
Made it this morning and it came out perfect! I added some chopped pecans on top with the cinnamon, since my family is obsessed with pecans, and now everyone’s harassing me while it cools…
Kate
Great! Pecans are a great addition! Enjoy, Ven.
Amy
Can I use applesauce instead of oil?
Kate
Yes, I think so!
Blaire
Just made this, super good! I used maple syrup, coconut oil, and sprouted whole wheat flour. I added candied ginger, chocolate, walnuts, and coconut. Baked for about an hour. Delicious, thanks so much!
Kate
Thank you, Blaire for the review! Your additions sound so good!
Michelle
Perhaps I missed it, but what is the bake time for mini loaves? Would you suggest four per recipe?
Kate
Hi Michelle, I’m sorry, I don’t have experience with mini loaves. I’m not sure if there’s a standard mini loaf size, but from what I just googled, I think one regular loaf yields 2 mini loaves, and they require about half the bake time of a regular loaf.
Michelle
Thank you! I will give it a try!
Janice
Well Kate, you did it again….a healthy, delicious, light, fluffy, perfectly spiced, buttery tasting recipe that will send many cherished recipes handed down from ancestors into the back of the index file! Desserts, baked goods and snacks have been the biggest challenge to replace white refined sugar in our families’ new lifestyle diet change so recipes like this really help. Thank you enormously.
Kate
Well, thank you Janice! So happy to hear it worked so well.
Lisa
Can’t wait to try your healthy pumpkin bread! How do you think it would taste if I added a banana to it?! I’m gonna see!
Lisa
Kate
Probably delicious! You should be able to add slices of banana (the bread might need an extra few minutes in the oven). Or, replace some of the pumpkin puree with mashed banana.
Margarita
overall turned out well, but I could slightly taste the whole wheat flour… is that supposed to happen?
Kate
Hi Margarita, did your bread taste bitter? If so, your flour is probably too old. That, or make sure you’re not accidentally adding too much flour. I measure my flour by spooning it into the cup and leveling it off with a knife.
Julia Silver
Can you make a pumpkin chocolate chip recipe? I just love pumpkin!
Kate
Pumpkin is a favorite in the fall for sure! You can always add some chocolate chips to this recipe if you would like :)
Ashley
I love this recipe! I’m definitely going to add this to my list to make this Fall. Also, I love this Refined-Sugar Free Pumpkin Bread that you can make in a blender.
Kate
Let me know what you think, Ashely, once you try it!
Marita Chambers
Can you substitute Oatflour instead of the Wheat flour?
Kate
Other flours (like nut, etc) don’t necessarily behave the same way as wheat flours do, so I think it’d be tricky to make that work. Have you tried Bob’s Red Mill GF blend? It’s a 1-1 swap, so you don’t have to worry about conversions.
Charlotte
I made this pumpkin bread and used maple syrup instead of the honey like listed. I followed all the directions but sadly the taste was not good. I so wanted it to be good but it just wasn’t. Sorry
Kate
I am sorry you were disappointed, Charlotte. Was there something specific that didn’t turn out for you or just overall not your type of taste?
Pam Jacobsen
Hi, wondering if brown rice flour would work in this pumpkin bread recipe. Thanks.
Kate
Hi Pam, if you are looking for a gluten-free substitute, I would recommend the Bob’s Red Mill all-purpose gluten-free flour. Other flours aren’t necessarily a 1-1 ratio. Hope this helps!
Steph v
Thank you for sharing this recipe (and all the tips, suggestions and nutrition facts). I’m making this recipe for the 4th time tonight!
Here are some of my own tips (recipe is perfect as is- these tips came from improvisation when I didn’t have a specific ingredient):
-you can sub coconut sugar for the honey/maple syrup
-I use macadamia nut milk! (this brand: http://www.milkadamia.com/#products) So yummy.
-I top mine with coarse demerara sugar, chia and pumpkin seeds.
Kate
You are welcome! Thank you for the review, Steph.
Anne
Help I used coconut flour by mistake ,but, I love this recipe
Kate
Coconut flour isn’t a 1-1 replacement as it can soak up all the moisture, but I am happy you still liked it :) Next time try it with either the flour noted in the main recipe or the gluten free substitute(if needing gluten free). I think you will like it even more! Thanks for the review, Anne.
Lydia
Wow – this bread is SO GOOD. I’ve been searching for a muffin recipe that’s perfect for breakfast: healthy and not too sweet. And now I’ve found it! I also love your banana bread – my fiancé and family enjoy them too!
Kate
Hooray! Thank you, Lydia :)
Patty
i just made this and was pleased at how moist and tasty it is. I was thinking that I must have put a lot of sugar in for it to taste so good, and remembered it’s honey! Will make this again!
Kate
Thank you, Patty! I appreciate the review :)
Faisal
This came out PERFECT. The honey and the olive oil gave it depths of flavor that give it a gourmet taste. Thank you so much for sharing this recipe.
Kate
Hooray! You are welcome. I am glad it came out so well. Thank you, for your review.
Nicole
This looks great, can’t wait to try it! I definitely prefer using sugar-lite alternatives like honey (if I have to use anything at all!) Thank you for the recipe!
Kate
You are welcome, Nicole! Let me know what you think.
Christine
Hello! How much pumpkin puree did you use? I am thinking our cans may be different sizes in Canada – not sure.
Thanks!
Kate
Hi Christine, it calls for one cup pumpkin puree. If you buy one can, it will have more than enough. Just use one cup. I hope this helps!
sandy
I made this bread last week and have one in the oven right now. It is delicious. I added chocolate chips. This recipe is a winner.
Kate
Chocolate chips are a great addition! Thanks, Sandy for your review.
Nita
I have been looking for a tasty and healthy pumpkin bread for a long time. I refuse to make my previous recipes that require a cup of sugar and white flour. This is the perfect alternative. I sliced it and froze the loaf so we can pull out individual slices and toast them for breakfast. Delicious!! Another winner – Thanks Kate!!
Kate
It’s so good! I am glad you thought so as well. It is true – you don’t need all of the sugar. Thanks for the review, Nita!
Kimberly
Thank you so much for sharing this, I love making different loaves for my family, and it’s so nice to have recipes like this on hand! Baked it and turned out PERFECTLY, it’s a keeper!
Kate
Wonderful! Thank you, Kimberly for your star review.
Breelynd
I absolutely love this recipe and have made it at least a half a dozen times so far. However, no matter what I do, it is always under cooked in the middle! I have increased the cooking time, I have changed my baking pan, I have even done some ingredient swaps per your substitutions. Any suggestions??
Kate
That’s very strange, and I’m sorry to hear that! Are you sure you’re using baking soda, not baking powder? I’m not sure what else to suggest.
breelynd
Thank you for the reply. Yup, always sure to use baking soda. the bread is still great and my son has loved it since he was about 9mo – so I will continue to make it! :)
Amy
Moist and flavorful! Definitely not as sweet as the typical pumpkin bread (that has lots of sugar) but a great healthy alternative that I don’t have to feel guilty eating.
Kate
Great!! I think so as well. I appreciate the review, Amy.
Rewari
Thanks for the recipe – I love it!
Kate
You’re welcome and thank you for your review!
Quynh
Love your pumpkin bread recipe!!!
Kate
Thank you!
Julie
I love this guilt free healthy recipe. It’s perfect. My new go to recipe for pumpkin bread. I reduced the sweetener to 1/3 of a cup and used half honey and half agave nectar. It was just sweet enough. My husband, who is not a fan of healthy eating even enjoyed it.
Thank you Kate.
Kate
You’re welcome, Julie! Thanks so much for the review.
Krystin
Today is my 3rd time making this in a month. I also add 1/3 cup of Healthworks cacao powder to add a hint of chocolate flavor. I’m making a 4th one tomorrow to give to a friend before moving away. Thanks for sharing the recipe!
Kimberly
Very moist and perfect amount of spice. My only complaint is I could actually taste the baking soda so next time I’ll try 1/2 teaspoon.
Rebecca
I couldn’t wait to try this recipe! Reading through the comments was helpful too.
I LOVED the idea of adding cocoa, so added a big heaping Tbsp & sprinkled a little more on top.
I also used:
1/4 c each honey & maple syrup
Evaporated milk
1/2 c ground flax seed in place of flour
1/2 c finely chopped walnuts
1/3 c pepitas
1/3 c low sugar craisins
Since I frequently have a problem with undercooked centers, I set oven to 350° and lowered the rack one notch below center. Then when spreading the batter in the pan, I ‘dented’ the center & left the edges higher.
It turned out perfectly & so yummy! Can’t wait to make it again.
Thank you!!
Dana Capshaw
I made this for a friend with breast cancer and it exceeded by greatest expectations. I made another loaf for myself! I used honey rather than the maple syrup and absolutely loved it! I will definitely save this to my favorites.
Kate
Hooray! I’m glad it exceeded expectations. Thank you, Dana for your review!
Vibha
Tried the banana bread. Must day one of the best banana breads I have eaten. Husband and guests loved it. Thank you Kate.
Kate
You’re welcome, Vibha!
Jamie Jones
Hi Kate,
Two questions: how much applesauce should I use if I’m substituting this for the oil, and can I use coconut flour? If so, what other modifications would I make to the recipe?
Thank you!
Kate
You can use the same ratio for applesauce, but please see my notes below the instructions. Also, coconut is not a substitute. If you want to make it gluten free, try Bob’s Red Mill GF flour.
sas
Hi just wondering how you cook your pumpkin? is it better to roast it or steam it for this recipe? thanks :)
Kate
Hi Sas, I actually used canned pumpkin for this recipe.
Ray
Made this and it was delicious! Used maple syrup rather than honey, added Enjoy Life dairy free chocolate chips, used rice milk, &Trader Joe’s GF flour (the best gluten free flour I have found compared to other brands and has the fewest ingredients/little additives). Thank you!!
Kate
Thanks for sharing, Ray! I’m always interested in what people think of the gluten free versions and their preferred flours.
Nancy
Can you substitute the whole wheat flour with Almond flour?
Kate
Unfortunately, almond flour is not a 1:1 substitute. If you are looking to make this gluten free, try the Bob’s Red Mill gluten free flour.
Nancy
Thank you for responding!
Kate
You’re welcome!
Alexis
Loved this recipe! So easy to make! I am a pretty inexperienced baker, so this yummy bread to make was definitely a treat to make! I even added some peeled carrot and chia seeds to my bread! Thank-you for the recipe, it might even inspire me to bake more!
Kate
I’m happy you were successful, Alexia. Thanks for your review!
Hannah
Thank you so much for making this recipe. No joke, I have made this once a week all Winter. It also makes an amazing gift – I have baked one for a family in mourning and have one in my freezer for my expecting Sister-in-law (nothing better than cake when you’re breast feeding). It is really great even after it’s been frozen so you can make it ahead of time. I love it with only 1/3C honey so it’s slightly less sweet but I always pack in raisins to make up for it – what an amazing suggestion!
Amber
This bread is delicious! I’m making it the second time right now. It was perfect!
Kate
Great to hear, Amber! It’s pumpkin season. :)
Ashley
This was perfect! My family and I loved it. We used coconut oil, maple syrup, and walnuts. Did exactly as recipe stated. Will add to our “make over and over” recipe binder
Kate
Over and over binder! I love that and so glad this one made it to the binder.:)
Rebecca
What a perfect way to kick off my October!
Kate
Happy to hear that, Rebecca!
Lee
It looks great and I can’t wait to try it. The only concern I have is that the nutritional value doesn’t appear to be correct. When I input all the ingredients to make one loaf with eight servings, I get 262 calories and that is without any add-ins. I did choose milk instead of water but that only adds another 40 calories for the whole loaf. I use MyfitnessPal calorie calculator.
Kate
Hi Lee! I try to provide accurate nutritional information, but these figures should be considered estimates. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Different online calculators provide different results depending on their own nutrition fact sources and algorithms. Sorry you are getting different results!
Morgan Roderick
So good and very moist!! I subbed out oil/honey for blue agave & used almond flour. Will definitely make again- thank you :)
Kate
Thanks for sharing, Morgan! I appreciate the review.
Anne
I made this today and it is wonderful. I used a whole can of pumpkin so upped the flour just a bit and did a heaping tsp of baking soda. It came out so fantastically moist. I also made it with two flax eggs and almond milk. Thanks!
Kate
You’re welcome, Anne!
Jessica Lowe
Absolutely delicious! Extremely moist and flavor is wonderful. I added 1/2 cup of chocolate chips and that was just the right amount!
Kate
That does sound like a great addition, Jessica! Thanks for sharing and for your review.
Carol McAlester
I LOVE this bread! It tastes fantastic, is super easy to assemble, and I feel really good about feeding it to my three year old. Thank you for the recipe!!!
Kate
Thank you, Carol! I’m so happy to hear that.
Angela
Hello!
I will be making this recipe and was wondering how do I incorporate natural pumpkin instead of the purée?
Kate
You will still want to have it pureed. You can cook your own if you like!
Cindy Lepore Hart
Regarding your pumpkin bread video, my young adult daughter made one with me last summer, trying to use this style for making cheese ravioli. It was lots of work, retakes, etc. We still have not finished editing or posting the recipe! I could see how videotaping with a family member can lead to fights. Your video came out great!
–Cindy’s Garden to Table
Kate
Videos are fun but challenging! Thanks for your comment, Cindy.
Phoebe
Would you recommend using oat flour or almond flour as an alternative?
Kate
If you are looking to make it gluten free, Bob’s Red Mill gluten-free all-purpose blend has worked well.
Angela Carter
I made this bread and it is delicious. I added chopped pecans to mine. I also added drizzled honey before serving. I have also used whip cream on top before serving.
Kate
Great additions, Angela!
Elizabeth
Great recipe Kate! I followed it closely with the following changes: 1 tsp of the cinnamon instead of 1/2, Rye flour (that’s all I had), maple syrup, and I subbed caramel extract for vanilla. I added chopped figs and sprinkled raw pumpkin seeds on top before baking. Will save this recipe, I love this site!
Sherry
Hi! I just made this today and it was fantastic! Even my husband that “doesn’t like whole wheat” asked for a second piece. Love that it is naturally sweetened instead of utilizing 567 cups of sugar. I greased the pan and it popped out perfect. 58 minutes. Thank you!!
Kate
Hooray! I love when that happens. Thank you, Sherry for your review.
Natalie
Delicious!! I made it with the vegan recommendations and it was perfect.
Kate
Love hearing how the vegan version worked for you, Natalie! Thanks for sharing and for your review.
Marne
I made it this evening. I used egg substitute instead of the eggs and almond milk In place of regular milk. I used organic pure pumpkin. I also added in a half a cup of chopped walnuts. The bread came out really good; just not very sweet. Then again, it’s bread not cake. So I would have to say it was perfect.
Kate
Thank you for sharing, Marne!
Lindsey
Loved the recipe! Used applesauce for oil and opted for the milk option. Embarrassed to say I accidentally added an entire can of pumpkin! I figured I’d have to compost the creation but ended up loving it. Super moist and very flavorful. Definitely more dense than bread but it did cook through. I also sprinkled powder sugar on top.
Kate
An entire can! I’m glad it still worked for you. I appreciate your comment and review, Lindsey!
Kristen
All your recipes that I’ve tried so far are delish, and I love all the healthy substitutions. This might be my fav- sooo moist and fall-flavored. The subs I chose were coconut oil, whole wheat/almond flour mix, maple syrup, the individual spices instead of the pumpkin spice blend (you can add more nutmeg that way ;)…) and I also subbed maple extract instead of vanilla for an extra rich umph. Everyone raved.
Kate
Wonderful to hear, Kristen! Thanks for sharing your substitutions! I appreciate the review.
Is
Delicious!
Kate
Thank you!
Chris
Rainy day and 6 bananas that are in need of being made into something or tossed. (Gasp!) Resulted in this recipe. I can’t process white sugar so always looking for healthy alternatives. I doubled the recipe and added walnuts to one loaf. They really turned out great and taste great too! Great recipe, will use again with the pumpkin version. Freezes good too!!
Kate
Yes, this freezes nicely! Thanks for sharing, Chris. I’m happy you loved it.
Erin Burke
Wish you were able to give nutritional information. It’s helpful for those counting calories!
Kate
I do! You can find it below the recipe notes section of the recipe. You just need to click to expand. I hope this helps, Erin!
Natalie
Not as pumpkinny as I would have liked. Maybe I just need a little sugar in my quick breads
Kate
I’m sorry you weren’t in love with this recipe, Natalie! Thanks for sharing your experience.
Prajakta
Sorry I’m not on Instagram, but I definitely wanted to leave a feedback.
The pumpkin bread turned out great! It was only slightly sweet, which was perfect for my family. I added maple syrup as my choice sweetener and chopped pecans to compliment the maple syrup. I also replaced the milk with homemade buttermilk. It took me almost 75 mins to get a perfect bake though. But the end result was a delectable, fragrant and spongy bread.
Kate
Thank you for sharing!!
sam
Just made it last night and it was delicious! Do you have any suggestions on how to make it GF, other than using that Bob’s Red Mill’s gluten-free all-purpose. Is there any way to mix almond flour, oat flour, etc. to make it work?
Thanks again!!
Emma lynne
I made a gf version and here’s what I did:
Subbed whole wheat flour for 1/2 grounded instant oats (throw it near the blender and pulse till flour like) and the other half gluten free Bisquick. Then sift both of them together, and add about a tablespoon of applesauce to combat the water that the oats — for lack of a better word haha— steal. Best of luck and enjoy the loaf!
Kate
Without a lot of adjustments and testing out other variations, the gluten free flour mix would be your best bet. Sorry!
Emma Lynne
I love underbaking this warm, sweet loaf just slightly so that it’s less of a bread and more of a moist cake. It’s delicous! I made it last night paired with brown rice lasagna and vegetable soup and let’s just say the pan was empty by the end of the evening— and I’ve got a hungry hubby, ravenous teenaged girls, and a pregnant mama (me haha) to feed.
Thanks, Katie! I love the fragrant ginger and cinnamon! I came back because I’m baking a new loaf today — as requested by my teenager daughter. :D
Kate
Thank you, Emma! I love that you make this to your own liking.
Lisa Strader
I just finished baking a double batch of this, using the vegan variation and subbing freshly-roasted butternut squash puree for the pumpkin. It is delicious— moist, flavorful, and not dense or crumbly like whole wheat recipes can be. I’m going to go eat another slice now! :)
Kate
Thank you for sharing, Lisa!
Jessica Lee
I really wanted to love the recipe, but it just wasn’t what I hoped. I made the recipe twice on two different occasions in hopes the second try would be better. Both times the bread came out dry and way to dense. I cooked it for the correct amount of time and checked on it a few times before the recommended time and it wasn’t done at that point. The flavors are pretty good, but I can’t get past the texture being so dense. I love fluffy moist bread, and this was sadly neither.
Kate
I’m really sorry you didn’t have luck with this one. Hmm.. I’m slightly puzzled!
Taylor
I never post to blogs like this is my first one lol. This is by far the best pumpkin bread I’ve ever had. I used fresh purred pumpkin half honey half maple syrup wow!!!
Kate
Thanks for commenting, Taylor! I’m glad you loved this pumpkin bread.
KJ
I used a light buckwheat flour, sifted and it turned out wonderfully. Everyone commented how light and fluffy the bread was and not too sweet, lovely pumpkin flavour. Thank you!
Kate
Thank you for sharing that it worked for you, KJ! I appreciate your review.
charlotte
sad. this has no taste! I added the whole can of pumpkin puree and then a little extra flour to make up and the bread came out completely tasteless. great texture though (super moist) but probably needed like 4x as much pumpkin pie spice
Kate
I’m sad you were disappointed by this recipe! Thanks for sharing your experience. I have found that adding a little bit more of your favorite spice can help, depending on your taste preference.
LJ
Perfect mix in – Roasted Pepitas (salted or not). These pumpkin seeds are the perfect addition as a mix in or sprinkled as a topping over the batter, or make a crumb type topping I personally like to mix in unsalted pepitas, then top the batter with a light sprinkling of salted seeds, chopped a little. Lovely with the cinnamon.
Kate
Thanks for sharing!
Chris
Turned out very well. I did add some pecans and used honey with a little bit of coconut sugar. Freezes well. A little bit dry but was still very good.
Kate
Thanks for sharing, Chris!
Kelli Armstrong
I made this today and it is BY FAR my favorite homemade pumpkin bread yet! I want to share what substitutes I used because I always love reading comments on recipes to see what others have tried (in case I’m missing original ingredients) I used chia “eggs,” unsweetened applesauce (instead of oil), unbleached all purpose flour, water, 1/4 cup maple and 1/4 cup honey, and added in maybe 1/2 cup or more (didn’t measure) of dark chocolate chips. I topped it with a few more of the dark chocolate chips before baking.
I am so thankful you shared your recipe! I’ve been looking for a good one for a while. This is so moist and delicious!
Kate
Thanks for trying it, Kelli! I appreciate you taking the time to share.
Carol Coven Grannick
This is exquisite – super-moist and super-easy. Thank you!
Kate
You’re welcome!
Christine
I usually love all your quick bread recipes, but this one was a flop. It turned out so dense and flavorless, which is a huge bummer since I doubled the recipe to make two loaves for my parents.
Kate
Hi Christine, truly very sorry to hear that you were underwhelmed by this recipe. It’s one of my go-tos! It sounds like something went wrong with your bread, as it should not have been dense or flavorless. I am not sure how you measured your flour, but I recommend spooning it into your measuring cups and then leveling off the top with a knife. If you scoop it directly into the cups, you could end up with substantially more flour than necessary, and that would explain why the bread was dense and flavorless. Hope this helps for future baking recipes. Would love to hear from you about your other experiences with my quick bread recipes! Happy holidays!
diana
can i use butter? or must it be oil? awaiting a swift responce preferably.
Kate
Melted butter should work too, but I haven’t tried it. Let me know how it goes for you!
Katie
I make this recipe almost every week now! I make mini muffins and sub some almond flour and whole wheat flour. My one year old son goes crazy for these! So easy to make and take on the go for snack. Thank you
Kate
I love that! Thanks for sharing that it’s a hit with your son. I appreciate the review, Katie!
Sophie
I baked last night by following your recipe but only I used a mix of chickpeas flour( sifted chickpeas flourfirst) and coconut flour instead of whole wheat also decorated with pumpkin seeds on the top. The bread came out very good.
Thanks for your nice and healthy recipe
Kate
I’m glad it turned out! I wouldn’t have thought so with the combination. Thanks for sharing, Sophie!
Lauren
Made this for the first time and it is delicious – it tastes like gingerbread! I added extra spice because I love big flavors, and I used canola oil because that was what I had on hand. I ended up cooking the bread for about 75 minutes, but that could have just been the different oil or my oven. Thanks for this recipe – it is already almost halfway gone!
Kate
Thanks for sharing, Lauren!
Teresa Clement
I made this delightful bread with avocado oil, 1% milk, and maple syrup then added pecans and dates – awesome!
Kate
Great, Teresa!
elizabeth
I followed the recipe exactly and it came out perfect. My family loved it.
Thank you
Kate
Wonderful, Elizabeth!
Jess
I enjoyed this recipe! I was looking for something that I could feel good about feeding my kids, so I was on the hunt for a whole wheat version with less sugar than the usual recipes. Most recipes call for 2 (!) cups of sugar. This is definitely less sweet than typical loaves. I also added millet. Will make again.
Kate
I’m happy you found it too, Jess! Thanks for your review.
Nicolle
So delicious! Just made this as a healthy smash “cake” for my son’s birthday. Added some greek yogurt frosting on top. Was a huge hit!
Kate
Thanks for the review! Happy birthday to you and your son. :)
Dara
Can I use flax as an add-in or that would change the recipe? Trying to find a healthy recipe for bananas and canned(yes canned!) pumpkin.
Kate
Hi Dara, I haven’t tried it but I know other readers have tried other add-ins and it has turned out well.
Mary C Gondwe
I am a nanny and I work for a vegan family. I made this recipe but traded the eggs for 1/2 cup of avocado and I used almond milk and chickpea flour (ratio of 3/4 chickpea to 1 flour). Wow! Fabulous and moist!
Hailey
I made this recipe a couple days ago and I am in love! I modified it a little bit using butter instead of coconut oil, and I decided to add the entire can of pumpkin puree. I was nervous about using the whole can, but it worked out great. The trick in my experience was leaving the bread in the oven longer and at a lower temp to dry it out. When I took it out at the 60 minute mark it was very wet in the middle. I poked multiple holes in the top with a knife, turned the oven down to 280 and left it in for 15 minute increments. Unfortunately i don’t remember how many increments, but i just kept checking on the center using a toothpick until the tooth pick came out clean. The extra pumpkin puree kept the bread SO moist that I wasn’t worried about hardening the exterior. The bread is incredibly soft and feels indulgent to eat! My added chocolate chips help with that spoiled feeling too. Thank you for the great recipe!
Kate
Thank you for sharing, Hailey!