Pumpkins 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 quick bread 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…grab some apple cider and enjoy!
Whole-Wheat Pumpkin Bread
This quick bread pumpkin recipe is a super easy, healthier version of a traditional favorite. It's dairy-free, has no sugar, and cleanup is a breeze - it uses just one bowl :)
Ingredients
- 1 ½ cups whole-wheat flour, I used King Arthur's white whole-wheat flour
- 1 ½ teaspoons cinnamon
- 1 teaspoon ginger, ground
- ½ teaspoon nutmeg
- 1/8 teaspoon cloves
- 1 teaspoon baking soda
- ¼ teaspoon baking powder
- ½ teaspoon salt
- 2 eggs
- ½ cup coconut oil
- ½ cup honey
- ½ teaspoon pure vanilla extract
- 1 cup pumpkin puree
- 1/2 cup nuts, chopped (optional)
Instructions
- Preheat oven to 350 degrees.
- In a large mixing bowl whisk together the dry ingredients (from the flour down to the salt).
- 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.
- Fold in the pumpkin puree and nuts (if using).
- Generously grease a large loaf pan or to turn this into pumpkin muffins, place muffin liners in a muffin pan and then pour in the batter.
- 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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Let the loaf (or muffins) cool in the pan for about 10 minutes, then turn out on a wire rack to cool completely.
Recipe Notes
If the individual spices aren't available to you, substitute them with 3 teaspoons of pumpkin pie spice.
You can try your hand at making your own pumpkin puree with this recipe - 2 Easy Ways To Make Pumpkin Puree.
For an extra treat, drop in a half cup of chocolate chips (I like Enjoy Life brand) and, voila, pumpkin chocolate chip bread (or muffins)!
Nutrition Facts
Some other great pumpkin recipes on the blog:
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Real Food School Lunches
I made the muffins last week and decided to try the loaf yesterday – and it came out fantastic. It’s very delicious! I used chopped pecans, maple syrup, and then I added carrots too to make it even more healthy! Very moist and flavorful. What a lovely recipe! I am extremely pleased with the outcome!
How many muffins does this recipe make?
You could do 12 normal size or 24 mini’s. – Nicole
Yesterday,I made this with my 7 year old .I added chocolate chips ! Delicious
This morning we had some again and it was moist and delicious !Thank you ! I’m a fan !!!
This recipe calls for a large loaf pan (usually 9×5), but It was way too big. I had already poured the batter, so I just baked the batter for less time. I think you meant a “standard” loaf pan (8.5×4.5). In would help if you also included the dimensions of required pans, as terms like large and small are often ambiguous.
Making this weekly. It’s great. Turned the recipe into one suitable for diabetics using a little over 1/2 c Splenda instead of maple syrup. Had to add coconut milk to thin batter. Also used flax eggs. Loved the walnuts. Also used whole wheat pastry flour. Made it into squares, cooled then topped with vegan cream cheese mixed with 1/4 t vanilla and 2 teaspoons of Splenda. It’s great!
Love this recipe. I make it with my kids all the time. Because of allergies, we use applesauce for eggs (1/4 cup per egg) and just because I like it better, maple syrup instead of honey. And we add bittersweet or dark chocolate chips, because kids
What to sub for the coconut oil?
Thank you!
Apple sauce
You could use butter.