Recipe: Whole-Wheat Pumpkin Bread

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Pumpkin Bread from 100 Days of Real FoodPumpkins are in season here, but I admit I did not buy a fresh, local one for this recipe. When it comes to convenience it is unfortunately hard to beat a can of organic pumpkin puree. That doesn’t mean pumpkin season can’t put us in the mood for this super-easy recipe though! My 5-year-old has asked me about 20 times over the last week to make some pumpkin bread so this one is for her…enjoy!


Whole-Wheat Pumpkin Bread turned into Halloween Muffins


4.5 from 35 reviews
Whole-Wheat Pumpkin Bread
Serves: 10-12
  • 1 ½ cups whole-wheat flour (I used King Arthur's white whole-wheat flour)
  • 1 ½ teaspoons cinnamon
  • 1 teaspoon ground ginger
  • ½ teaspoon nutmeg
  • ⅛ teaspoon cloves
  • 1 teaspoon baking soda
  • ¼ teaspoon baking powder
  • ½ teaspoon salt
  • 2 eggs
  • ½ cup oil (I used coconut oil)
  • ½ cup honey
  • ½ teaspoon vanilla
  • 1 cup pumpkin puree
  • ½ cup chopped tree nuts (optional)
  1. Preheat oven to 350 degrees.
  2. In a large mixing bowl whisk together the dry ingredients (from the flour down to the salt).
  3. Make a well (hole) in the center and throw in the eggs, oil, honey, and vanilla. Stir together thoroughly with a fork, but do not overmix.
  4. Fold in the pumpkin puree and nuts (if using).
  5. Generously grease a large loaf pan or put muffin liners in a muffin pan and then pour in the batter.
  6. For a loaf bake for approximately 30 – 40 minutes and for muffins bake for approximately 18 - 22 minutes. Check for doneness by making sure a toothpick inserted comes out clean.

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279 comments to Recipe: Whole-Wheat Pumpkin Bread

  • Christy

    I have to say, this is the 4th time making these, and we love them! My 6yo daughter asks for these specific muffins all the time, so when I do make them both kids go nuts for them! It feels good to use healthier ingredients too!

    They taste best when eaten immediately, they seem to lose that yummy flavor after 2 days. That’s not a problem, as these are usually devoured long before then!

  • Anna

    Five stars! My family loved these!
    I used 1/4 cup coconut oil and 1/4 cup plain yogurt instead of 1/2 cup oil, nobody noticed the difference. I used 1/2 cup pecans and 1/2 dark chocolate chips, chopped, and it the crunch really from the extra mix ins really completed the dish.
    The batter was rather dry, so I added a splash of milk.
    I will be making this again!

  • Aaron

    Sounds good.Thanks.

  • Meredith

    This one didn’t do it for me, too much ginger, not enough pumpkin flavor or moistness.

  • Karen

    I used this recipe to make muffins for the first time this morning. They were super yummy and moist! I am ready to go back into the kitchen and make a couple of more batches for freezing.

  • Deb

    We’re doing the no-sugar thing, with the exception of honey and Stevia, so this recipe was perfect. We really liked the results. Next, we’re going to experiment with some unsweetened applesauce instead of honey, just to try to cut down the sugar content (although already natural) even more. We don’t expect things to be as sweet, if sweet at all, as they would be with sugar, but this is one of the best recipes we’ve tried so far that hasn’t had white or brown cane sugar in it. Thanks.

  • Joan

    Just made this recipe as muffins. Sooooo good. My picky-eater husband ate two of them!! Now, that is amazing.

  • CJ Burnett

    I made these for my grandsons, with the addition of blueberries. My pickiest eater said “These taste unhealthy!” The best compliment?!?! Thank you for such great recipes.

  • Alex

    Amazing! And healthy too. I didn’t add the ginger, nutmeg or cloves bc I’m ńot a hige fan of those flavors and to me the bread was perfection.

  • Kendra

    My family loves pumpkin.This recipe is perfect for flavor and texture it is an added bonus that it’s healthy.

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