Recipe: Whole-Wheat Pumpkin Bread


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 51 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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  1. Raeleen |

    I just made these with left over butternut squash (roasted) as I did not know what to do with the leftovers. They are delicious and I think I’ll make another batch in the am to freeze :-) thank you!
    I’m sorry, I can’t getting the rating to work?

  2. Deb |

    Can u use coconut flour or almond flour for this recipe?

    • Amy Taylor (comment moderator) |

      Hi Deb. I’m sure you can with some adjustments but you would not be able to replace it for flour 1:1.

  3. Iris arnofsky |

    I did substitute lower glycemic agave for the honey Came out great!!! I assume if one wants to substitute maple syrup for honey it should work

  4. Georgia |

    I’ve been meaning to tell you that I’ve made these muffins 6 times in the past 2 months (adding chocolate chips sometimes). Our whole family LOVES them! Thank you so much.

  5. MetalMommy |

    The texture of these were spot on, but they were really pretty bland and under-spiced for my liking. I will absolutely make these again, but I would prefer more spice since they’re not overly sweet.

  6. amber |

    Thanks for the great recipe. I added 1/2 cups raw oats, a little less flour, agave syrup (1/4 cup instead of 1/2 cup honey), raisins and used parchment paper instead of greasing the pan. Big hit with the family.

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