Whole-Wheat Healthy Pumpkin Bread

79 Reviews / 4.5 Average
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 :)
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Pumpkin Bread from 100 Days of Real Food

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 turned into Halloween Muffins

Some other great pumpkin recipes on the blog:

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426 thoughts on “Whole-Wheat Healthy Pumpkin Bread”

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  1. Can you tell me what the frosting is in the picture above? I’m bringing dessert to my preschoolers thanksgiving lunch tomorrow and I’m taking the whole wheat pumpkin bread in muffin form, passing it off as a dessert. :)

  2. Hi-
    Looking forward to making this asap!
    Question, I do not have any oil in my home, I have applesauce and would like to replace with that. Would that be ok? And how much applesauce would I do? THANKS!

      1. Thanks Amy! I’m sorry, I am new at this! :)
        What exactly does it mean to sub it 1:1? The applesauce instead of the oil? Want to make sure I put the right amount of applesauce in. Thank you so much!

  3. Just made this and it’s fantastic! Is there an icing or glaze you would recommend to top this with when making as cupcakes? Would love to serve these to my toddlers class and I think they’ll go over better with just a little extra sweet.

  4. Hi,

    Do you have the nutritional value for this recipe?

    I made 12 muffins, but used 1/3 cup of honey instead of 1/2. I replaced the rest of the honey with more pumpkin. I also used pureed pumpkin that my friend made. They were so great!

      1. 5 stars
        Thank you. I really enjoyed that post! I was able to find a website where I could get the sugar and carbohydrate information (I cook for some diabetics so its good for them to know portion sizes).
        Thanks for all the good recipes.

      2. Diana, would you be willing to share the nutritional information you found and/or the website you used? I have gestational diabetes and would love to know the breakdown of this recipe, as it looks tasty! Thanks!

      3. Hi Denise,

        Sorry for the late reply. I actually altered the recipe to lower the sugar content. But I typed it all into MyFitnesspal.com. It calculates it for you. If you want my alterations and nutrition values I can happily send them to you.


  5. 5 stars
    I recently found out I was wheat intolerant. I just ground some rolled oats to make flour and subbed that. I also added extra pumpkin and used half the oil, came out delicious!

  6. Hi, I’m just interested how different the white wholewheat flour is in baking – I’m in the Netherlands and can only seem to find regular wholewheat, which makes the cakes a bit dark, particularly as far as my kids are concerned. Any advice as to lightening lightening them up slightly?

  7. I have made this three times in the last two weeks. My kids love it. I first made it with wheat flour, did not go well. So changed it to white whole wheat flour and the kids love it. Thank you!

  8. I didn’t check the comments (sorry), but did you say how long to bake for mini muffins? This is perfect for my daughter’s preschool Halloween party, as I wanted a low sugar/sweet option. Thanks!

  9. I’ve made this recipe a couple times now and they are delish! however, my batter has never been “pourable” – is this normal?

      1. 5 stars
        Ok so i just made again and added 3/4 cup of apple juice as well and the consistency was much better! I think I got the 3/4 cup of apple juice from another similar recipe on the website. Thanks again!

  10. Can you explain why some of your muffin recipes use butter and some use oil? Banana muffins for example use butter, while pumpkin uses oil. Can I substitute oil and butter in each recipe? What difference will it make?

  11. 5 stars
    I made these to use as first birthday “cupcakes” and also used coconut oil. They turned out very light and fluffy and subtly sweet. I made them into muffins in three sizes. The minis took about 12 minutes, the regular took about 20 and the jumbo took 28.

  12. Just add cocoa!

    I always quadruple this recipe and freeze my mini muffins for quick snacks and meals. Halfway through scooping the batch into the pan, I add about 1/2 cup cocoa per recipe batch. Now I have a bunch of pumpkin muffins and chocolate “cupcakes” all from the same batch! I throw in a few mini chocolate chips as well to make them more fun. My kids love that they get to eat chocolate cupcakes for breakfast. :)

  13. I am trying this recipe now. This is the first time I’ve used coconut oil in a recipe. I’ve been reluctant to use it because of its consistency. I don’t get how it’s liquid but solid and then in between sometimes. So anyway, as I’m adding all the ingredients, I went to stir it and some of the oil has now hardened! I don’t know what to do. Now there are chunks all around the batter. This is what I was scared of. I don’t want to go bite into one of these muffins and get a huge bite of oil…what do I do?

  14. I have been craving pumpkin bread, but for some reason I keep thinking chocolate chip pumpkin bread! Do you think I could add some Enjoy Life morsels?

  15. 4 stars
    Was pleasantly surprised by the moistness! I took the other commenters’ advice and used 1/4 C plain yogurt and 1/4 C coconut oil.

  16. I’m such a huge fan! I made this today and it was amazing!! I’ve been bragging all over Facebook and sharing the recipe!

  17. 2 stars
    Flavorful crumbles? I loved the flavor of this recipe, but the bread would fall apart in our hands. Do I need to do something different?

    1. Amy Taylor (comment moderator)

      Hello Stacy. Hmmm, these are typically pretty moist. Are you sure you followed the recipe? Did it seem dry as a batter. ~Amy

      1. So, I figured out the problem. I was too excited to try a slice and cut into the loaf while it was hot, right out of the oven. This is when I experienced the crumbles. But, after waiting for it to fully cool, I had NO problem with crumbles. This is now my favorite recipe and I make it twice a week. Thanks for taking the time to reply.

    2. I had the same problem: after I’d slice it, it would fall apart and basically be a plate of tasty crumbles. I started just sprinkling the crumbles over a bowl of yogurt for the kids breakfast because I hated to waste the loaf. Side note: exact same thing happened with the whole wheat banana bread recipe. And in both cases the batter was fine (I know because I personally licked the bowl.)

  18. 5 stars
    I doubled the recipe and it made 24 beautiful, delicious muffins. I am really impressed. I am an avid baker and think that these have just the right amount of leavening, sweet, nice crumb, etc. I was nervous about using only honey, but they turned out great. We eat some of the muffins fresh, and then I individually wrap them in plastic wrap and put in a gallon ziplock in the freezer. The best way to thaw is with the plastic wrap on, leave it on the counter overnight or for a few hours.

  19. 5 stars
    Great pumpkin bread! It’s moist and the whole wheat taste is not overpowering – this will please even your most whole grain resistant family members! It’s also good if you add some raisins. Try it!

  20. My family loves pumpkin.This recipe is perfect for flavor and texture it is an added bonus that it’s healthy.

  21. Amazing! And healthy too. I didn’t add the ginger, nutmeg or cloves bc I’m Å„ot a hige fan of those flavors and to me the bread was perfection.

  22. I made these for my grandsons, with the addition of blueberries. My pickiest eater said “These taste unhealthy!” The best compliment?!?! Thank you for such great recipes.

  23. Just made this recipe as muffins. Sooooo good. My picky-eater husband ate two of them!! Now, that is amazing.

  24. We’re doing the no-sugar thing, with the exception of honey and Stevia, so this recipe was perfect. We really liked the results. Next, we’re going to experiment with some unsweetened applesauce instead of honey, just to try to cut down the sugar content (although already natural) even more. We don’t expect things to be as sweet, if sweet at all, as they would be with sugar, but this is one of the best recipes we’ve tried so far that hasn’t had white or brown cane sugar in it. Thanks.

  25. 5 stars
    I used this recipe to make muffins for the first time this morning. They were super yummy and moist! I am ready to go back into the kitchen and make a couple of more batches for freezing.

  26. Five stars! My family loved these!
    I used 1/4 cup coconut oil and 1/4 cup plain yogurt instead of 1/2 cup oil, nobody noticed the difference. I used 1/2 cup pecans and 1/2 dark chocolate chips, chopped, and it the crunch really from the extra mix ins really completed the dish.
    The batter was rather dry, so I added a splash of milk.
    I will be making this again!

  27. I have to say, this is the 4th time making these, and we love them! My 6yo daughter asks for these specific muffins all the time, so when I do make them both kids go nuts for them! It feels good to use healthier ingredients too!

    They taste best when eaten immediately, they seem to lose that yummy flavor after 2 days. That’s not a problem, as these are usually devoured long before then!

  28. I made this recipe yesterday exactly as prescribed and it came out great! I do have one question, not sure if it has already been asked: when baking with coconut oil do you pack it into a dry measuring cup to measure it or do you melt it down and use a liquid measuring cup?

    The reason I ask is that while the muffins were nice and most, they were a tad greasy, so I may use a bit less oil next time.

    The above poster’s comment about spreading cream cheese on top is genius!


  29. This recipe is awesome! I’ve never had pumpkin bread before, and I don’t think I will even attempt to try a different recipe! I did make a few changes though – I added chia seeds and used maple syrup in place of honey. I also subbed half the coconut oil for Apple sauce. This pumpkin bread is amazing!

  30. 5 stars
    Great recipe! I don’t have cloves and we don’t like ginger so I just upped the cinnamon and nutmeg to make up for it. Spread a little cream cheese on top and YUM!

  31. Just made these and the taste was great! Made them as muffins. The whole family enjoyed them. The only downside was that everyone found them to be a bit dry thus needing to pair it with a glass of milk. I oiled my muffin tin and put them straight on there (because I need to buy the silicone muffin liners). I only baked them for 16-17 minutes. Do you think not having the liners made this happen or I should bake a little less next time? Wanted some suggestions to see where I maybe went wrong. Thanks!

    1. Assistant to 100 Days (Amy)

      Hi Miriam. Muffins will cook up a little quicker if you put them directly on the metal surface. Some readers have added applesauce to this recipe for added moisture but I would try it with liners first. ~Amy

  32. Yep, turned out brilliant! Also, I add 1 tbs ground flaxseed & 1 tbs wheat germ. Occasionally, I’ll add Brewer’s Yeast, too.

  33. Have always loved this recipe! Added a ripe banana to the mix last time and hubby and son could not get enough of them! Plan to do the same today! Thanks for the recipe!

  34. 5 stars
    These are delicious! I made one-and-a-half measures so I could use the whole 15-oz can of pumpkin puree. No scary half-can of pumpkin to be found months later in the back of the refrigerator! This made 18 large muffins. Thank you!

  35. These were delicious! I doubled the recipe and used a can of pumpkin. I used 1/2 coconut oil and half applesauce and they were not dense and tasted delicious. Thank you!

  36. I made a double run of this and substituted plain yogurt for half of the oil. They turned out perfect! Our family loved them. We also substituted agave for the honey which added a nice rich flavor. Great recipe! We will use it again.

  37. Yum!! We used coconut oil, but subbed about 1/3 of what is called for unsweetened apple sauce. I think I’ll cut back a smildge on the honey next time since my 4yr old likes to eat these (and banana muffins) for breakfast.

  38. This recipe looks delicious!! Question: is it possible to substitute a 1/2 cup of plain greek yogurt (probably nonfat) for the 1/2 cup of oil? I saw that a lot of readers were subbing with unsweetened applesauce, but I’m wondering if greek yogurt would work too.

    1. Assistant to 100 Days (Amy)

      Hi Anna. It might but will likely effect the texture. We also don’t recommend non-fat anything (assuming it once contained natural fats). Non-fat/low-fat items are more highly processed and are stripped of nutrients. ~Amy

  39. 5 stars
    I made these as muffins and substituted apple juice and stevia for the honey as our family is not eating any form of sugar for 3 weeks. We ate them hot out of the oven with a little melted butter and they were wonderful. Thank you!

  40. I have king Arthur’s 100% whole wheat flour. The bag does not say “white whole wheat”.. I’m wondering if this is the same thing or different? Or maybe I should use half of this and substitute the other half for regular white flour. After all..I do want my kids to eat it!

    Also wondering if this recipe will turn out in the bread maker on the whole wheat setting..?

    1. Assistant to 100 Days (Amy)

      Hi Christy. The “White Whole Wheat” is clearly labeled as such. You must have bought “Whole Wheat”. It should work fine on the wheat setting. It will be more dense that the white whole wheat. ~Amy

  41. Just made this recipe as mini muffins. I left them in for 16 minutes and they were perfectly moist and delicious. I will use this recipe again and again! Thank you!

  42. I made this yesterday for my family and it is nearly gone today. I really didn’t think they would like it since they are use to the sugary recipe I have made in the past. I really think they liked it better. I’m about to make another loaf that will hopefully last us through the weekend at least. Thanks for the great recipe!

    1. Assistant to 100 Days (Amy)

      Hi Kareen. It is thick but you should be able to pour. I usually coax mine along with a rubber spatula. :) ~Amy

  43. 4 stars
    I’ve made this twice so far, and both times it’s been delicious. My only problem has been I’ve had to leave it in for 50 to 55 minutes to get it cooked inside. I used vegetable oil and a non stick loaf pan the first time and coconut oil and a pyrex loaf pan the second time with the same results. The coconut oil version had a much softer texture and my husband said it tasted better as well.

  44. 5 stars
    I sent one loaf to the preschool Thanksgiving feast using this recipe instead of the one I was sent that called for 3 cups of sugar. I doubled this recipe and kept one loaf for us, which was a nice way to use a whole can of pumpkin. It was very tasty with my cup of coffee as part of my breakfast. I’m about to sit down for lunch and would like to eat more, but I’ll refrain and wait until breakfast tomorrow.

  45. I just made these as muffins and they are so good! I can’t have eggs so I mashed up a banana in place of and increased the nutmeg and cloves by 1/4 tsp because I love a little more fall taste. I also increased the pumpkin puree just by a hair. Thanks for the great recipe!

  46. Gluten Free Friends! I made this recipe today with my replacement flour. It was PERFECT! (I use 1 bag Bob’s Red Mill tapioca, 2 bags Bob’s Red Mill brown rice flour mixed together and stored in a container.) I replaced the 1 1/2 cups of wheat flour with 1 1/2 cups from my flour mix and added 1 tsp xanthan gum. I also used maple syrup instead of honey. My family is eating them all up as we speak…so yummy, and the texture is really nice, too. I’m not sure if xanthan gum is a whole food…but we are trying to stay gluten free and whole food at the same time and it’s a challenge! :)

  47. 1 star
    I’ve baked this bread twice and each time it has come out uncooked. Raw, doughy, yuck. I don’t know what I’m doing wrong. I even cooked the second loaf for 1.5 hours!

    1. I’m making this recipe right now and noticed that it calls for 1 cup of pumpkin. I wondered if perhaps you used the whole can of pumpkin which is almost 2 cups. The other idea is to get an oven thermometer to check your oven temperature. My oven tends to run hotter than the set temperature. Regardless it is discouraging when you put forth effort to make something that doesn’t turn out.

      1. I did add 1 can by mistake! I wondered why I had to cook it forever! Will try again – my son liked it despite the doughy-ness.

  48. 5 stars
    Oh. My. YUM. Just made this gem and good heavens was it DELICIOUS! I made muffins and added chocolate chips rather than nuts and HEAVEN. Not too sweet, but the spices really make it flavorful. Thanks so much!!

  49. 5 stars
    My toddler and I LOVE this recipe!! I make them as muffins so I can freeze half since my hubby doesn’t like pumpkin. I followed the recipe exact. The dough seemed kind of dense, but once cooked was a perfect consistency. Thanks for the great recipe :o)

  50. 5 stars
    I’m trying to reduce refined sugar in my family’s diet. My kids loved these! They ate them for breakfast and even for dessert. I did cheat and add a tiny sprinkle of Sugar in the Raw on top of them for a bit more of a dessert feel. Thank you for posting all of the great recipes!!

    I made these as mini muffins and baked them at 350 for 12-13 minutes.

  51. Elizabeth Schmitt

    5 stars
    This is a great recipe! Most of my family does not eat clean and they even loved these muffins! I will be making them again.

  52. 5 stars
    Delicious, thank you. I searched all over for healthy pumpkin bread/muffin recipes and you’ll be unsurprised to learn most of them contain more than a cup total of white and/or brown sugar. For this recipe, I swapped in a little blackstrap molasses for a little of the honey (total sweetener was still just 1/2 cup) to add another flavor element and also add a little iron … didn’t want to overdo it, though, as I wanted that pumpkin-y flavor to be foremost, and it was perfect.

  53. Made these as muffins today, with chopped pecans, and they were great! Next time, though, I think I will increase the spices just a touch. I’m thinking these will be an awesome thanksgiving morning quickie breakfast. :)

  54. 5 stars
    In your posts on Facebook you mention that you pull the muffin from the freezer and thaw it for the girls to eat at lunch. I was wondering what type of container you freeze the muffins in. Are you just using a ziplock bag.

    BTW – I love this recipe! :-)

    1. Assistant to 100 Days (Amy)

      Hi Ruthie. You can use a zipper bag or any airtight container. I like using zipper bags for breads because it is easy to get most of the air out. ~Amy

  55. Assistant to 100 Days (Amy)

    Hi Sandy. That is adding almost another cup of pumpkin and would certainly effect the consistency perhaps making it over-dense and over-moist. I’m not sure how they might turn out. :) ~Amy

  56. I just made this recipe as muffins. I have been trying to find a good, moist pumpkin muffin recipe and this was it. However, they weren’t quite pumpkin(y) enough for our taste. Can I add the whole can (15 oz) of pumpkin to the recipe without throwing the balance of the rest of the ingredients off? And….will this change the baking time! I am not a huge baker and need some advice….Thanks!

    1. Assistant to 100 Days (Amy)

      Hi Hilary. We do not use stevia. Most of the stevia that you find is in a very processed from. Plus, we try to stick by the old tried and true whole ingredients. ~Amy

  57. I was SO on the fence about making this recipe. I kept wondering, where’s the brown sugar ?? I made the recipe exactly except for adding 1/2C of chopped apples. It is my very favorite recipe ever!!!!! I have plans to make a bizzalon more loaves to give out for the holidays. LOVE LOVE LOVE!

  58. Ok, so I put 2 cans of pumpkin, because it says a cup and each can says there 1/2 cup. I put way too much didn’t I? It’s not cooking at all. Help

    1. Usually a can of pumpkin is 15 ounces, unless you get the really big can. One cup is 8 ounces, half a cup is 4 ounces. There should be almost two cups of pumpkin per can. If you’re ever unsure, use a measuring cup to measure it out! I hope your bread turned out okay (probably very pumpkin-y). :)

      I just bought a can of pumpkin puree to make pumpkin bread with. I’ve been on a quick breads kick the past couple of weeks. I’ve made zucchini bread and banana bread, and I decided it was high time I made some pumpkin bread. I love that this recipe doesn’t use as much sweetener. Most of the other recipes I found use over a cup and a half of sugar…that’s a lot! Plus a full cup of oil! Yikes!

  59. 5 stars
    This is delicious – my daughter said best recipe yet. I throw in a few chocolate chips and made this in 8 small pans, bake for 1/2 hour. Perfect. I pop 7 in the freezer and take out one every few days. genius.

    1. Assistant to 100 Days (Amy)

      Hi CC. We haven’t. If you do let us know how it turns out. I’ve done some experimenting with coconut flour and really love the flavor. ~Amy

  60. 5 stars
    I made this bread for the first time this morning…OH MY WORD! So delicious and moist. A new fall favorite. BTW love the new logo!!

  61. What did you use to frost the muffins? I really want to make these for my daughter’s birthday party! We love the muffins plain and make them a lot but I thought it might be fun to add something more.

  62. Love these muffins!!! I’m bad at following directions so I added the whole can of pumpkin purée :) The next batch included shredded zucchini & I had to stop myself from eating all of them!!!!

  63. My girlfriend made the muffins for me as we did our Bible Study.
    They selt so good I could’nt wait for them to cool off.
    Very smart tasting.

  64. I made this recipe as muffins and added chocolate chips instead of nuts. I found out that I only had one egg while making these so I added an extra 1/4 cup of pumpkin puree. They turned out great. My family loved them. There we none left over for the next day.

  65. Thanks for a great recipe! My 12 month twins love bread and I try to find healthier versions. This looks great. I am hesitant about giving them honey until 18 months. Could I use applesauce in place of the honey?

  66. How did you do the stencils on the frosting? I assume you sprinkled cinnamon into some kind of stencil and if so, where did you get the stencils? Thanks!

  67. Hi! You may have already answered this question in the comments, but if I don’t have all the spices (cloves and ginger) and wanted to use pumpkin pie spice instead, how much pumpkin pie spice would you recommend for this recipe? Thanks!

  68. I made this bread a couple days ago and my son loves it! I used applesauce instead of oil and added 1/2c. yogurt, 1/4c. mini choc chips & 1/4c. chopped nuts. The 8×4 loaf pan cooked for 55 minutes. The next time I make this, I think I’ll add in some diced apples, raisins, grated carrots & nuts. This makes a great after school snack. Thank you!