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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I made this today, Can I substitute apple sauce for the oil?
Excellent recipe!
Thank you.
Carol
Hi. Other readers have.
I used extra virgin olive oil instead of the coconut oil. Pumpkin bread turned out very good and moist.
When your recipes call for coconut oil do you melt it first or measure it as a solid?
I melt it myself. Easier to mix into the dry ingredients.
Hi this will help: https://www.100daysofrealfood.com/2012/02/07/how-to-cook-with-coconut-oil/,
Has anyone used agave instead of honey? Ratio the same?
Hi. We do not use agave.
Can I use maple syrup instead of honey in this recipe?
Yes.
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.
This turned out great! We’ve made it many times already! Thank you for the wonderful recipe!
My 11 year old made this today following the recipe exactly. It is fantastic!!! We will make this again and again!
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
Its very difficult to search the comments!
Is this freeze-able?
It is.
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.
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)
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!
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!
Nutrition facts on this recipe?
Thank you!
Hi there. We do not provide nutrition details. This helps explain our philosophy: https://www.100daysofrealfood.com/2013/01/04/healthy-eating-defined/.
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!
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!!
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.
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!
What to sub for the coconut oil?
Thank you!
You could use butter.
Apple sauce
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
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!