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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!
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.
Whole-Wheat Pumpkin Bread
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
Nutrition Facts
Some other great pumpkin recipes on the blog:
Sarah Blue says
Yum Yum! Thank you!
I made this today, using canned pumpkin, and it was wonderful. So wonderful I had to slice the loaf up and wrap individual pieces so my husband wouldn't eat the whole thing! :)
Delicious, as always! (I used vegetable oil, it's all I have, and I used agave nectar instead of honey.)
Megan says
Thanks for this. Made them exactly as in the recipe and they are awesome! Love your website and blog. We are 5 days in to our own 100 day pledge. We just might be able to do this. Thanks for the inspiration.
Mandi says
Have you ever used brown rice flour? Do you think this could be substituted?
100 Days of Real Food says
I have not, but you could certainly try it...it would be an experiment!
katy says
Can I substitute whole wheat pastry flour in equal amounts?
100 Days of Real Food says
Yes
MyPeaceOfFood says
Just baked off a loaf and the whole house smells amazing...can't WAIT to try it after lunch! Finally a recipe that uses both whole wheat flour AND no sugar (your brownies were fab too, and I can't wait to try them with honey rather than maple syrup) — thankfully I found canned pumpkin at Target even though the grocery store didn't have any. In my book any time is the right time for pumpkin!
Kristel says
I made these into muffins last night - wow they are good. Thanks so much for all these wonderful recipes!!
Susan says
I'm new to this and finding my way around..this recipe has more than 5 ingredients so I am confused,is there a different rule for baking?
100 Days of Real Food says
The 5-ingredient rule applies to packaged store-bought food. Not recipes that you make yourself at home.
Hilary says
I have been making this with sweet potatoes and it is just as delicious!
Stephanie Cook says
Made this today...used pumpkin pie spice instead-had it on hand, and somehow 1/3 cup of semi-sweet chocolate chips fell in the batter. It is delicious!!! I will make this again and again!
Michelle says
I just made this recipe for the first time, and they were great!! Of course the real test was with my 3 kids, who devoured these! :) I made them into 12 muffins, and they baked in about 22 minutes. If I did a loaf instead, would you use an 8x4 or a 9x5 pan?
100 Days of Real Food says
So glad it was a hit! The loaf pan I've used is 9X5, but it would probably work in the smaller one as well...just may need to cook it longer.
Laura says
I've just made these muffins...well, kind of! I adapted the recipe a little to make gingerbread muffins. We don't get pumpkin puree here in England and I didn't have a pumpkin at home to make my own so decided to make gingerbread instead. I put about 5 tsp ground ginger. They came out BEAUTIFULLY and made the house smell amazing too! Thanks for the recipe...keep them coming! I love this website! :-)
McKenzie says
Wow - fantastic! Instead of oil I used soaked chia (Mila brand, but I'm sure any brand would work) Very moist, and so so tasty - exactly what I was looking for with this "coolish" weather! I like the idea of dusting with powdered sugar, will try that one next time. Thanks!! :)
Cortney says
Yum! Just made this in mini-muffin cups. Used coconut oil, and half honey, half maple syrup. Kept everything else as written. Baked for fifteen minutes, and it was perfect! I will admit to sprinkling with a little powdered sugar, as my family isn't used to NO sugar just yet, and I need to use the rest of it anyway. Very, very good!
Lora Reynolds says
I use coconut oil in all my breads and it is wonderful in banana bread.
Karen says
Lisa,
I made it last night using 1/4 cup applesauce, 1/8 cup maple syrup and 1/8 cup honey. It was yummy! It might have been sweeter with the honey, but I use raw organic honey which is super expensive, so I didn't want to use half a cup of it. Still turned out great!! I also mixed maple syrup, a bit of milk, and about a tablespoon of cream cheese together and made it into a swirly filling. It is yummy!!! Thanks for the recipe!
Kara says
This is baking now, making my house smell wonderful! I love that there is no additional sugar as well as whole wheat flour; not to mention it was so quick and easy to put together. Thank you for providing a site with great information AND simple, TASTY recipes! (The two do not always go hand-in-hand!)
Karen says
Have you ever tried substiting maple syrup for honey? I wonder if it would ruin the consistency? Sounds like a yummy recipe' I am going to try it this week!
100 Days of Real Food says
I haven't, but I bet it would work...let us know!
Laura Williams says
I have the bread in the oven now :) So excited. I am also a quiet follower but have to tell you that I love your website. I have been adding your link to my blog for others to follow...I also decided to do my own real food challenge. I am a dietitian turned stay at home mom. I am crazy obsessed with health and whole food. My real food transformation wasnt as hard as I thought it would be because we already practice most of your ideas. It has been hard to give up animal crackers though :) my girlies love them...but they love the other food I make more! Its so fun...and get this...out grocery bill has dropped. We went totally organic everything. we are saving because we dont eat out as much! Thank you for what you are doing. I hope you keep the recipes coming!
100 Days of Real Food says
Thank you for sharing and for the feedback!! :)
Sara says
I am out of honey-could pure maple syrup be substituted maybe just less of it? guess I will try!
100 Days of Real Food says
Probably...let me know how it turns out!
Wendy says
Thanks. I just put a loaf in the oven!
Sonja says
Since someone mentioned coconut oil, I have a question. OK - coconut oil goes solid when it is cool. Is that OK with yall? I tried to use it in pancakes and I had little chunks of solid stuff... Was just wondering. I would love to use it more often, but after the pancake episode, well, I just have to ask.
Sonja the healthy food beginner.
Wendy says
If I need my coconut oil to be softer I will measure it out and then leave it newar the stovetop for a few minutes. It seoftens quickly and will then behave more like other oils.
100 Days of Real Food says
To prevent that from happening you can have your other ingredients at room temperature.
Abby Smith says
Yaay! I'm glad you decided it's pumpkin time (on Facebook). I HAVE to make this tonight. I have cans of pumpkin, but no cloves, so I'm going to try to sub pumpkin spice.
Sherri Lechner says
Have you tried to make this one in the bread machine yet?
100 Days of Real Food says
It is not a yeast bread and instead a "quick bread" so it is not necessary to go in a bread machine.
monica says
Can i use regular brown wheat flower, instead of white wheat? I can make this tonight, but didnt know if i could substitute it. Thanks!
100 Days of Real Food says
Yes that would work!
crystal says
can i use stevia instead of honey ? does organic canned pumpkin taste ok thats all i can find everystore is out of libbys pure pumpkin
100 Days of Real Food says
I was able to find an organic canned pumpkin puree and that is what I used. Also, we do not recommend stevia because it only started being used in the U.S. in the 1980s and it is still banned in some countries. And as Michael Pollan says, "Innovation in food is bad."
Wendy says
I appreciate this comment. Many of the whole food blogs I follow recomend Stevia...and it always surprises me! I don't consider it a whole food and am not willing to take any risks using it in our diet.
Camille says
Just wanted to say thanks for your blog. I am a quiet follower who appreciates being able to learn and apply with minimal effort. You're making a difference. Thanks!
Lea Rae Kuntner says
I made your recipe for Pumpkin Bread. The recipe above does not designate how much canola oil you are suppose to put in the bread. I assumed 1/2 cup, I used 1 1/2 cup white flour and baked for 40 minutes, was not done in the middle. I also added 1/2 cup of raisins.
100 Days of Real Food says
I fixed the measurement...thanks for pointing that out!
Dineane says
Just made this, but I substituted sweet potato casserole from my freezer (left over from the holidays - and I'm trying not to worry about how long ago that is!) for the pumpkin in this recipe. I left out the honey since I had added brown sugar in the original dish, and the nuts were already in the casserole, too. It is delicious!
I'm looking forward to trying it again without the brown sugar - I'm not 100% pure real food (yet), but I am MUCH better than I was during the holidays! Love the blog!
Maggie says
cooking down pumpkins is so easy, it is the same as what you did for your butternut ravioli. I have never used a can of pumpkin, just doesn't feel right to me when I know cooking down a fresh one is just as easy and more gratifying, and you can freeze the puree for a year :)
wendy says
I substituted pureed mangos for the pumpkin (and used a bit less honey because of the sweetness of the mangos), and the bread turned out wonderfully!
100 Days of Real Food says
Good to know...my oldest LOVES mangos!!
Aubre Rice says
I made this again this weekend, but added 1/2 cup carob chips. OH MY GOODNESS, it is divine! The house smelled fabulous and they are the perfect treat with the carob chips in them. They melt just perfectly. I only cooked them for 20 mins and they were perfect!
Genna Haddad says
Just made pumpkin cupcakes - took 20 minutes at 350, and it made 12 muffins. This recipe is so delicious!!
Aubre Rice says
I made this last night, but made it into 6 large muffins and it is DELICIOUS!! Incredibly moist and flavorful, and the house smelled fabulous while it was cooking! My 3 year old gobbled them down this morning and said "mommy these are delicious". YAY! I did make a couple changes.
- Instead of oil I used 1/2 cup unsweetened applesauce
- I added 1 tsp pumpkin pie spice
- I used an entire small can of pumpkin
- Instead of honey I used concentrated fruit juice sweetner
Thanks for an incredbile recipe!
100 Days of Real Food says
Thanks for sharing your variations...I LOVE variations to a recipe!
Melissa says
I was just scrolling through this page hoping to find an "applesauce for oil" substitute success story! Glad to hear it worked.
Mommy C says
Oh so glad that the apple sauce worked for you!! I was searching the comments for help with this.
Kristin says
Finally made this bread this morning - IT IS DELICIOUS!!! Thanks, will make it again, and again, and again :) Have you tried subbing applesauce for the oil in this one?
100 Days of Real Food says
So glad you liked it!! And no I haven't tried it with applesauce. Let me know how it turns out if you give it a shot! :)
Kristin says
Well, I tried it with applesauce the other day. It turned out a little "gummy" for my taste. I prefer it much more with the oil and will use it for all the future pumpkin bread that I make. Not saying the applesauce one was "bad", but the texture of the one with oil was so much better. :)
100 Days of Real Food says
Thanks for experimenting and letting us know the outcome!
Mommy C says
Thanks for trying it with apple sauce. I was searching through the comments hoping I would find out if it worked well or not. Maybe I will try half oil half homemade chunky apple sauce. I like the idea of having some chunky apples in the bread.
Jessica says
I made your pumpkin bread this weekend and it turned out great! Even my husband who hates anything whole wheat loved it. Thanks for the recipe!
Maggie Sanders says
what is white whole wheat flour? sounds like a trick to me...Maggie
Lisa says
It is still 100% whole grain it is just a lighter variety of wheat than their regular "whole-wheat flour"...here is the link: http://www.amazon.com/Arthur-Flour-White-Whole-Organic/dp/B003YGWOX8/ref=sr_1_4?s=gateway&ie=UTF8&qid=1285891384&sr=8-4
Sherry says
We actually grew some pumpkins in our garden this year and I have been looking for recipes to use the puree.
I've never been a big pumpkin fan, though I must say that making the puree fresh was super easy and I thought it was superior tasting to the canned (though this may just be a bit of pride shining through that I had my own pumpkin to use) :)
To make the puree, I simply cut the pumpkin in half, scooped out the innards. Drizzled a bit of oil (you could use butter to) onto the cut side. Turned the pumpkin upside down on a rimmed (important because it gets a bit juicy) pan and cooked at 350 for ~1hour. It was then simple enough to just scoop out of the shell into the blender and puree.
I have used it to make pumpkin pancakes (YUM!!) and baby food for my little one. I also froze the rest for use later in the winter. I got about 4-5 cups of puree from that pumpkin (it would have made a small size jack-o-lantern).
I can't wait to try the bread.
Thanks so much for your posting. I thoroughly enjoy reading your blog!
Lisa says
Sherry your comment is enough to motivate me to try to make my own pumpkin puree next time! I've done a butternut squash the way you described and you are right it isn't that hard to do! Thanks for the comment :)
Mary says
I have been looking for the canned pumpkin in our stores and can't find it! But this inspires me to make it myself, too! Growing up, I thought pumpkins were for decorating... how sad that it never crossed my mind that you could actually make the puree yourself! (not to be critical of my mom as a cook; it just wasn't her priority). Thanks so much for the directions and inspiration!
rachel h. says
I just stuck the whole darn pumpkin in a 300 oven for an hour and then chopped it in half and scooped out the seeds. The peel came right off. It was so easy!
r says
Alright... thank your daughter for me, I have been awaiting this anxiously, I can not wait to try your recipe, looks super yummy.Love to see your still posting for those of us following your journey, you really have great ideas
Lisa says
Let me know how it turns out for you and thanks for the comment!
Monet says
I made my own batch of pumpkin bread this morning...doesn't it smell so lovely when baking? Thank you for sharing your recipe. I like the idea of using whole wheat flour. I will have to try that with my next loaf. I'm glad I stumbled on your blog!
Ruthie says
I just made some yesterday! I also used honey and coconut oil instead of vegetable oil. Yummy!
Lisa says
I never think to use coconut oil...thanks for the tip!