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
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Preheat oven to 350 degrees.
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In a large mixing bowl whisk together the dry ingredients (from the flour down to the salt).
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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.
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Fold in the pumpkin puree and nuts (if using).
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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.
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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)!
Some other great pumpkin recipes on the blog:
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Carol
October 5, 2016 at 1:50 pmI made this today, Can I substitute apple sauce for the oil?
Excellent recipe!
Thank you.
Carol
Amy Taylor (comment moderator)
October 7, 2016 at 9:53 amHi. Other readers have.
Vicki Benedetto
April 7, 2017 at 10:45 amI used extra virgin olive oil instead of the coconut oil. Pumpkin bread turned out very good and moist.
Judi
October 19, 2016 at 6:44 pmWhen your recipes call for coconut oil do you melt it first or measure it as a solid?
Kate
October 22, 2016 at 7:29 amI melt it myself. Easier to mix into the dry ingredients.
Amy Taylor (comment moderator)
November 3, 2016 at 8:51 pmHi this will help: https://www.100daysofrealfood.com/2012/02/07/how-to-cook-with-coconut-oil/,
Amelia
October 29, 2016 at 9:49 pmHas anyone used agave instead of honey? Ratio the same?
Amy Taylor (comment moderator)
December 5, 2016 at 2:40 pmHi. We do not use agave.
Alexis
October 30, 2016 at 3:01 pmCan I use maple syrup instead of honey in this recipe?
Amy Taylor (comment moderator)
November 8, 2016 at 12:32 pmYes.
Angela Kirby
November 6, 2016 at 8:42 pmI 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.
Nimitha TR
December 25, 2016 at 12:06 pmThis turned out great! We’ve made it many times already! Thank you for the wonderful recipe!
Angie
February 21, 2017 at 11:21 amMy 11 year old made this today following the recipe exactly. It is fantastic!!! We will make this again and again!
Carrie
May 16, 2017 at 10:25 amThese 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
Emily Tanner
August 20, 2017 at 10:37 amIts very difficult to search the comments!
Is this freeze-able?
Amy Taylor (comment moderator)
August 28, 2017 at 2:58 pmIt is.
Emily
August 28, 2017 at 3:00 pmThis 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.
Janette Massino
September 24, 2017 at 8:18 amThis 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)
Patrick Cox
September 30, 2017 at 2:46 pmWow! 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!
Sabrina
October 4, 2017 at 11:25 pmI 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!
Jill
October 29, 2017 at 9:47 amNutrition facts on this recipe?
Thank you!
Amy Taylor (comment moderator)
November 1, 2017 at 2:01 pmHi there. We do not provide nutrition details. This helps explain our philosophy: https://www.100daysofrealfood.com/2013/01/04/healthy-eating-defined/.
Danielle
November 30, 2017 at 11:57 pmJill, 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!
Meredith
October 31, 2017 at 7:11 amThis 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!!
Kate
November 6, 2017 at 8:11 pmOn 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.
Nicole
December 3, 2017 at 5:54 pmThis 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!
Candice Weilnau
February 2, 2018 at 12:05 pmWhat to sub for the coconut oil?
Thank you!
Amy Taylor (comment moderator)
February 7, 2018 at 2:43 pmYou could use butter.
Tammie
January 16, 2019 at 1:44 pmApple sauce
Nicole
February 8, 2018 at 12:03 pmLove 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
Mary Ann O’Donnell
February 17, 2019 at 8:12 pmMaking 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!