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Home » Recipes

Whole Wheat Pumpkin Bread

Whole wheat Pumpkin Bread from 100 Days of Real Food

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Pumpkins are in season here, but I admit I did not buy a fresh, local one for this whole wheat pumpkin bread 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!

Cute pumpkin bread Halloween muffins
Whole-Wheat Pumpkin Bread turned into Halloween Muffins

Whole Wheat Pumpkin Bread Ingredients

Pumpkin bread can be a healthy alternative to other breads. That's why I make mine with no refined sugar and whole wheat flour.

  • Whole Wheat Flour. This is a staple in all my baking. For this recipe, I used King Arthur’s white whole-wheat flour or whole-wheat pastry flour, but any whole grain flour will work fine. For a gluten-free option, make this Healthy Pumpkin Bread.
  • Pumpkin Puree. You can use store bought or homemade pumpkin puree in this recipe. While homemade puree usually tastes better, it’s important to know that 100% pure canned pumpkin is a great real food option for busy families.
  • No Refined Sugar. Instead of sugar, I used ½ cup of honey.
  • Coconut Oil. The fat in this recipe adds flavor, binds ingredients, and keeps the texture moist. Unsalted melted butter can be used instead of coconut oil at a 1:1 ratio.
  • Pumpkin Spice. I used cinnamon, ginger, nutmeg, and cloves to bring out the pumpkin flavors in this recipe. These are the exact same spices used in a pre-made pumpkin spice mixture. If you’d rather use a pre-made pumpkin spice, omit all 4 spices and replace them with 3 teaspoons of pumpkin pie spice.

How to Make Vegan Pumpkin Bread

I don’t set out to make vegan recipes, but it’s easy to substitute the eggs and honey in this recipe for other healthy, real food ingredients that happen to be vegan.

Use Flaxseed Instead of Eggs

Replace the 2 eggs with 2 tablespoons of flaxseed meal and 5 tablespoons of water. Flaxseeds are a great substitute for nutritious eggs because they can help recipes cooperate as a replacement.

If you have extra flaxseed, make this Paleo Bread!

Maple Syrup Instead of Honey

Both maple syrup and honey are great for adding natural sweetness to recipes and I often use them interchangeably based on what ingredients I have on hand. Honey is not recommended for babies under a year old, even in baking. If you'd rather use maple syrup, swap it in a 1:1 ratio.

Other Ideas for Pumpkin Bread Recipes

By mixing in other ingredients, this pumpkin bread can be transformed into a variety of easy recipes that are perfect for fall. For a regular version, make this Whole Wheat Bread or try this fun Pumpkin Cream Cheese Bread!

Dessert Pumpkin Bread with Chocolate Chips

Chocolate chips can turn this pumpkin bread into an easy fall dessert; simply fold in ½ cup of chocolate chips alongside the pumpkin puree. You will also love these Pumpkin Protein Muffins!

Pumpkin Bread with Fresh Cranberries

Another idea is to add cranberries to this pumpkin bread recipe! To make it, you’ll need ½ cup of fresh or frozen cranberries. Cranberries should be carefully folded in as the last ingredient. Note: If working with frozen cranberries, do not thaw them.

Add Nuts, Seeds, or Dried Fruit

You can add ½ cup of almost any nuts, seeds, or dried fruit you want to this recipe. Here are some ideas:

  • Chopped walnuts or pecans
  • Dried cranberries
  • Raisins
  • Pumpkin seeds
  • Sunflower seeds

Whole Wheat Pumpkin Bread Recipe FAQ:

What Size Pan Do I Use? This recipe uses a 9” x 5” pan and makes one loaf.

Can You Freeze This Recipe? Yes! It freezes really well. Cooled pumpkin bread can be frozen in an airtight container for up to 3 months. Thaw at room temperature.

How Can You Make This Recipe Gluten Free? Any gluten free whole grain flour substitution can be used in this recipe with no other changes.

Pumpkin Bread from 100 Days of Real Food

Whole-Wheat Pumpkin Bread

This quick Whole-Wheat Pumpkin Bread 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 :)
82 Reviews / 4.5 Average
Prep Time: 10 minutes mins
Cook Time: 35 minutes mins
Total Time: 45 minutes mins
Course: Breakfast, Holiday, Snacks & Appetizers, Treats
Cuisine: American
Method: Baked Goods
Diet: Dairy Free, Peanut/Tree Nut-Free, Vegetarian
Print Recipe
Servings: 12 slices
Save Recipe Saved!

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
  • ⅛ 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
  • ½ 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.
  • Let the loaf (or muffins) cool in the pan for about 10 minutes, then turn out on a wire rack to cool completely.

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
Nutrition Facts
Whole-Wheat Pumpkin Bread
Amount Per Serving
Calories 226 Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 9g56%
Cholesterol 27mg9%
Sodium 201mg9%
Potassium 120mg3%
Carbohydrates 26g9%
Fiber 3g13%
Sugar 12g13%
Protein 4g8%
Vitamin A 3215IU64%
Vitamin C 0.9mg1%
Calcium 31mg3%
Iron 1.1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Want weekly REAL FOOD meal plans made for you?→ Check It Out

Some other great pumpkin recipes on the blog:

  • Whole-Grain Pumpkin Muffins
  • Whole-Grain Pumpkin Waffles
  • Pumpkin Spice Latte (or Mocha or Hot Chocolate)

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    Steak with Veggies
21.9K shares

About Lisa Leake

Lisa is a wife, mother, foodie, blogger, and #1 New York Times Best-selling author who is on a mission to cut out processed food.

Comments

  1. Chris says

    March 23, 2023 at 2:52 pm

    Can I add some bran to this recipe? If so how much to avoid messing up the loaf?
    Thanks!

    Reply
  2. Eileen S says

    February 10, 2023 at 11:24 am

    5 stars
    Delicious recipe...have made it dozens of times in different variations with dark chocolate chips, more pumpkin, added banana, etc...So happy to see a recipe that goes all in for whole wheat flour and doesn't cut it with white flour -- taste is so much richer.
    The changes I make include less sweetener (since the chocolate chips make it sweeter) and I substitute olive oil (but probably closer to 1/4 cup than 1/2) for the coconut oil (too much saturated fat for me). Enjoy!

    Reply
  3. Sarah R says

    December 05, 2022 at 12:18 am

    5 stars
    Followed recipe at 18 min in an electric oven and came out perfect! Love replacing honey for sugar - genius!

    Reply
  4. Hilary says

    October 30, 2022 at 11:50 am

    5 stars
    Love this healthier pumpkin bread alternative! No sugar needed :-) I like to make pumpkin banana bread every year (because my family loves banana bread so much). If I wanted to add a very ripe banana to this recipe, how much honey would I need then?

    Reply
  5. Elizabeth says

    October 26, 2020 at 5:15 pm

    5 stars
    Made with my 5 year old son and we agreed it was delicious! Lightly sweet and moist. Wrapped it in tin foil and tasted fresh until we finished it 5 days later. We just made a double batch and added chocolate chips as serving it for dessert. I love that it is whole wheat flour with real ingredients. I did swap saflower oil for the coconut oil since coconut oil is not heart healthy (a common myth that it is!). A keeper for sure!

    Reply
  6. vic says

    May 18, 2020 at 1:43 pm

    is there a good replacement for honey or coconut oil? i have sugar so i guess thats good in place of honey, and butter for the coconut oil?

    Reply
    • 100 Days Admin says

      May 22, 2020 at 2:44 pm

      Hi Vic, the only sweetener we would recommend in place of honey is maple syrup (in order to keep it "real food" approved). You can definitely use butter in place of coconut oil. - Nicole

      Reply
  7. Emily D. says

    March 20, 2020 at 9:37 am

    5 stars
    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!

    Reply
  8. Carole Hodgkiss says

    November 24, 2019 at 5:50 pm

    How many muffins does this recipe make?

    Reply
    • 100 Days Admin says

      December 02, 2019 at 10:13 am

      You could do 12 normal size or 24 mini's. - Nicole

      Reply
      • Jasmine says

        July 19, 2020 at 4:35 am

        I made this bread today for breakfast, thank you, Lisa. I have tagged you on instagram with the picture.

  9. Gia says

    November 11, 2019 at 11:45 am

    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 !!!

    Reply
  10. Kristin says

    November 11, 2019 at 10:33 am

    This recipe calls for a large loaf pan (usually 9x5), 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 (8.5x4.5). In would help if you also included the dimensions of required pans, as terms like large and small are often ambiguous.

    Reply
  11. Mary Ann O’Donnell says

    February 17, 2019 at 8:12 pm

    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!

    Reply
  12. Nicole says

    February 08, 2018 at 12:03 pm

    5 stars
    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

    Reply
  13. Candice Weilnau says

    February 02, 2018 at 12:05 pm

    What to sub for the coconut oil?

    Thank you!

    Reply
    • Amy Taylor (comment moderator) says

      February 07, 2018 at 2:43 pm

      You could use butter.

      Reply
    • Tammie says

      January 16, 2019 at 1:44 pm

      3 stars
      Apple sauce

      Reply
  14. Nicole says

    December 03, 2017 at 5:54 pm

    5 stars
    This looks so yummy! I love the idea of using honey over granulated sugar - I try to stay as sugar-free as possible! Can't wait to try!

    Reply
  15. Kate says

    November 06, 2017 at 8:11 pm

    On roughly my 5th time baking this and feeling a little "meh" about the results, I changed a few things: mixed dry and wet ingredients separately. Made sure to heat pumpkin up a bit (used a heaping cup) to counteract the cold eggs and prevent coconut oil from hardening. Used half real maple syrup and half honey. Used scant teaspoon of salt. When I added the dry, to wet, I mixed minimally. They're AWESOME. Fluffy and flavorful where before they were dense and a little bland.

    Reply
  16. Meredith says

    October 31, 2017 at 7:11 am

    4 stars
    This was delicious with a great texture, not heavy like some ww recipes can be. I used home-pureed squash and brown sugar since I was almost out of honey. I will make it again and probably double the spices. Thank you!!

    Reply
    • Stephanie Ochmanek says

      October 04, 2020 at 9:24 pm

      Made double batch today. One loaf with honey and walnuts and 24 mini muffins with mini chocolate chips and maple syrup. Both were delicious!

      Reply
  17. Jill says

    October 29, 2017 at 9:47 am

    Nutrition facts on this recipe?
    Thank you!

    Reply
    • Amy Taylor (comment moderator) says

      November 01, 2017 at 2:01 pm

      Hi there. We do not provide nutrition details. This helps explain our philosophy: https://www.100daysofrealfood.com/2013/01/04/healthy-eating-defined/.

      Reply
    • Danielle says

      November 30, 2017 at 11:57 pm

      Jill, you can just upload the ingredients to Myfitnesspal and find out the information there. Some people do need to know what the calories/ macros are, depending on their fitness goals! There's nothing wrong with that!

      Reply
  18. Sabrina says

    October 04, 2017 at 11:25 pm

    4 stars
    I was out of liquid sweeteners, so I used 1/2c organic sugar. I also had pumpkin pie spice and used 3t instead of the individual spices. Overall this was a win win!

    Reply
  19. Patrick Cox says

    September 30, 2017 at 2:46 pm

    Wow! I only just now discovered the thing where you can change the number of servings and the recipe will adjust proportions automatically! That's awesome! Thanks!

    Reply
  20. Janette Massino says

    September 24, 2017 at 8:18 am

    5 stars
    This is my go to pumpkin recipe. We do mini muffins because there are 5 kids and minis go a little further. 12 minutes to perfection. Today we are celebrating the start of fall and a trip to the pumpkin patch. Pumpkin minis were a great way to start the day. (Followed recipe exactly)

    Reply
  21. Emily says

    August 28, 2017 at 3:00 pm

    5 stars
    This is by far the best pumpkin bread ever!!!! The pumpkin adds so much moisture - so many times things made with WW flour have a kind of dry texture but these are wonderful. We added chocolate chips. I cannot wait to make more.

    Reply
  22. Emily Tanner says

    August 20, 2017 at 10:37 am

    Its very difficult to search the comments!

    Is this freeze-able?

    Reply
    • Amy Taylor (comment moderator) says

      August 28, 2017 at 2:58 pm

      It is.

      Reply
  23. Carrie says

    May 16, 2017 at 10:25 am

    These are a family favorite. My children love to wake up and find these muffins cooking in the oven. I love recipes that incorporate super foods, like pumpkin. Thanks, great recipe

    Reply
  24. Angie says

    February 21, 2017 at 11:21 am

    5 stars
    My 11 year old made this today following the recipe exactly. It is fantastic!!! We will make this again and again!

    Reply
  25. Nimitha TR says

    December 25, 2016 at 12:06 pm

    5 stars
    This turned out great! We've made it many times already! Thank you for the wonderful recipe!

    Reply
  26. Angela Kirby says

    November 06, 2016 at 8:42 pm

    5 stars
    I made this today using puree I created from one of those neat french pumpkins. Added an extra half cup of puree instead of the oil and ground the walnuts. Came out great. Neighbors tried it and couldn't believe it used whole wheat! Had to give them 2 copies of the recipe. Total winner.

    Reply
  27. Alexis says

    October 30, 2016 at 3:01 pm

    Can I use maple syrup instead of honey in this recipe?

    Reply
    • Amy Taylor (comment moderator) says

      November 08, 2016 at 12:32 pm

      Yes.

      Reply
  28. Amelia says

    October 29, 2016 at 9:49 pm

    Has anyone used agave instead of honey? Ratio the same?

    Reply
    • Amy Taylor (comment moderator) says

      December 05, 2016 at 2:40 pm

      Hi. We do not use agave.

      Reply
  29. Judi says

    October 19, 2016 at 6:44 pm

    When your recipes call for coconut oil do you melt it first or measure it as a solid?

    Reply
    • Kate says

      October 22, 2016 at 7:29 am

      I melt it myself. Easier to mix into the dry ingredients.

      Reply
    • Amy Taylor (comment moderator) says

      November 03, 2016 at 8:51 pm

      Hi this will help: https://www.100daysofrealfood.com/2012/02/07/how-to-cook-with-coconut-oil/,

      Reply
  30. Carol says

    October 05, 2016 at 1:50 pm

    I made this today, Can I substitute apple sauce for the oil?
    Excellent recipe!
    Thank you.
    Carol

    Reply
    • Amy Taylor (comment moderator) says

      October 07, 2016 at 9:53 am

      Hi. Other readers have.

      Reply
      • Vicki Benedetto says

        April 07, 2017 at 10:45 am

        5 stars
        I used extra virgin olive oil instead of the coconut oil. Pumpkin bread turned out very good and moist.

  31. ashwertt says

    September 29, 2016 at 2:42 pm

    I just made this last night and was trying to cut down the calories a bit so I used 1/4 cup honey and 1/4 no sugar added applesauce. It tastes great!

    Reply
  32. Avril says

    September 16, 2016 at 12:36 pm

    Should the coconut oil be in a liquid form for baking? if so, recommendations for liquefying it? THANKS!

    Reply
    • Amy Taylor (comment moderator) says

      September 19, 2016 at 10:02 am

      Hi there. Yes, it should. This will help: https://www.100daysofrealfood.com/2012/02/07/how-to-cook-with-coconut-oil/.

      Reply
  33. Melissa says

    September 12, 2016 at 6:19 pm

    Hi,
    Do you know if i can substitute gluten free flour for the wheat flour???
    TIA....

    Reply
    • Amy Taylor (comment moderator) says

      September 19, 2016 at 10:05 am

      Hi. I have made these with a gluten free whole grain blend.

      Reply
  34. Jessica says

    September 05, 2016 at 4:29 pm

    Does this make 1 loaf?

    Reply
    • Amy Taylor (comment moderator) says

      September 12, 2016 at 10:35 am

      It does.

      Reply
  35. Theresa says

    April 07, 2016 at 8:55 pm

    5 stars
    Thank you Lisa for sharing a delicious and healthy recipe! We baked these into muffins. These turned out fluffy and slightly sweet. We didn't have any pumpkin, so we substituted puréed carrots. The muffins baked while we ate dinner and they smelled so yummy that the kids asked to eat them for dessert. Thank you Lisa!

    Reply
  36. Kendra at New Life on a Homestead says

    March 02, 2016 at 4:48 pm

    5 stars
    Just pulled these out of the oven and devoured them with my kiddos. I made them exactly as directed, as muffins instead of a loaf. It came out sooo delicious. This recipe will be replacing my old standby as I move toward being a sugar-free home. Thank you so much for the delicious pumpkin bread!

    Reply
  37. Eileen says

    January 19, 2016 at 5:52 pm

    5 stars
    Love this recipe. I used half honey and half black strap molasses!! Yum!

    Reply
  38. Mary says

    January 07, 2016 at 9:56 pm

    This was wonderful. Thank you for the recipe. I didn't have honey so I used maple syrup and it still tasted great.

    Reply
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Meet Lisa! Lisa is a best-selling cookbook author, wife, mother, and passionate home cook. Lisa began blogging in 2010 and has created a community of millions of people who share her love of healthy living, real food ingredients, and family recipes.

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