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 :)
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
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 :)
Print Recipe
Servings: 12 slices
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
- 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.
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Some other great pumpkin recipes on the blog:
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!
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?
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
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!
How many muffins does this recipe make?
You could do 12 normal size or 24 mini’s. – Nicole
I made this bread today for breakfast, thank you, Lisa. I have tagged you on instagram with the picture.
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 !!!
This recipe calls for a large loaf pan (usually 9×5), 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 (8.5×4.5). In would help if you also included the dimensions of required pans, as terms like large and small are often ambiguous.
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!
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
What to sub for the coconut oil?
Thank you!
You could use butter.
Apple sauce
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!
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 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!!
Made double batch today. One loaf with honey and walnuts and 24 mini muffins with mini chocolate chips and maple syrup. Both were delicious!
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!
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!
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!
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)
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.
Its very difficult to search the comments!
Is this freeze-able?
It is.
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
My 11 year old made this today following the recipe exactly. It is fantastic!!! We will make this again and again!
This turned out great! We’ve made it many times already! Thank you for the wonderful recipe!
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.
Can I use maple syrup instead of honey in this recipe?
Yes.
Has anyone used agave instead of honey? Ratio the same?
Hi. We do not use agave.
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/,
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.
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!
Should the coconut oil be in a liquid form for baking? if so, recommendations for liquefying it? THANKS!
Hi there. Yes, it should. This will help: https://www.100daysofrealfood.com/2012/02/07/how-to-cook-with-coconut-oil/.
Hi,
Do you know if i can substitute gluten free flour for the wheat flour???
TIA….
Hi. I have made these with a gluten free whole grain blend.
Does this make 1 loaf?
It does.
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!
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!
Love this recipe. I used half honey and half black strap molasses!! Yum!
This was wonderful. Thank you for the recipe. I didn’t have honey so I used maple syrup and it still tasted great.
I just made four 3″x5″ loaves and they’re delicious! I wanted to use up my pumpkin spice so I used 3 tsp of that instead of spices individually and it worked fine. Sadly, I forgot vanilla but still good! However, this is my first time cooking with coconut oil and I gotta say, the saturated fat is concerning. I added up all calories/calories from fat to share with y’all. Amy do you have an alternative to coconut oil?
Whole-wheat flour 660/30
Coconut oil 960/960
Pumpkin 100/10
Eggs 140/90
Honey 480/0
Totals 2340 calories/1090 calories from fat
Yes, I often sub in apple sauce for up to half of the oil. In other recipes, I’ve subbed it 1:1. I’ve never had it not turn out well.
Can I add in zucchini but keep to this recipe?
Hi Anne. That is not something we’ve tried.
Such a great recipe that I come back to time and time again! I now make these in a mini muffin silicone pan for my 1 year old. She absolutely loves them! With the last batch, I was a little short on pumpkin so i made up the difference with some pear puree i had on hand and they were amazingly moist and delicious. YUM!
Do any ingredients need to be adjusted if using pumpkin purée from a fresh pumpkin?
Hi there. Nope, should be the same.
This recipe sounds great! We are currently eating a gluten free diet. Can you recommend a gluten-free alternative to whole wheat flour that would work for this recipe? There are many kinds…(coconut flour, almond flour, etc.) Not sure which one would work the best…
HI there. For baking I generally use a gluten free whole grain blend like Bob’s Red Mill.. I also use almond and coconut flour but they require completely reworking a recipe.
If substituting butter for oil, is it the same amount?
Yes, the same amount.
This was so good! My family is full of coconut lovers so I threw some flaked coconut in with some hemp seeds. I’ve made 3 dozen today and I only have one left. Safe to say it’s a hit.
What frosting did you put on top of those Halloween muffins?
Hi there. It’s a rare rule breaker: https://www.100daysofrealfood.com/2012/12/24/recipe-whole-wheat-christmas-cookies-with-sugar/.
Coconut oil is NOT HEALTHY! There was some hope that it might not be as bad as other saturated fats because some of the saturated fat in coconut oil has a slightly different molecular structure. However, further research has shown that in fact it is as bad as other saturated fats and in in one respect it is worse: whereas butter and lard are 50-60% saturated fat, coconut oil is 90% saturated fat. And the lack of saturated fat in vegan diets is what makes them so healthy!
The dairy industry and the coconut oil processors are all over the web claiming that saturated fat is not so bad after all. Don’t believe them. Go to Mayoclinic.org or NutritionAction.com for the facts.
I just made this following the recipe. I baked them in silicone muffin cups, and they came out great. I added pumpkin seeds and pecans which gave a nice bite to the fluffy texture of the muffin. Going to go make some breakfast cookies now (one our favorites around here)! We put pumpkin in those, too!
Is a 1/2 of coconut oil really necessary? I feel like that’s a lot of oil. Is there anything I can substitute for that?
Hi there. I often replace half of the oil with applesauce.
I made these last year when I had too much pumpkin than I knew what to do with, and they were delicious! Now I have a bunch of other squash from my CSA, and I am wondering if you can substitute a different winter squash, like carnival squash, for the pumpkin.
We’ve not tried. Let us know how it turns out if you do. :)
Where can I find the nutritional information?
Hi there. We do not provide nutrition details. This helps explain our philosophy: https://www.100daysofrealfood.com/2013/01/04/healthy-eating-defined/.
I plugged my version of the recipe into myfitnesspal, works like a charm for any recipe :)
Made these as muffins and in a 8×8 pan and they turned out great! I even forgot to put the eggs in once and they were still great! A reliable recipe, I will try it with applesauce too :). Adding it to my regular rotation.
I have been making this recipe for 3 years and it has always turned out great! My family’s favorite pumkin bread recipe by far! I do have to bake my loaf about 50-52 minutes. Perfect every time.
Just made this tonight. It did need about 50 minutes of baking time, but my family has demolished it. Really good recipe.
Could shredded Apple be added? Apple pumpkin sounds yummy to me! How much should I add if so?
Hi Erin. Maybe replace some of the pumpkin with apple.
Yum! I replaced the oil with applesauce and baked it for 20+ minutes longer than the recipe says. So delicious warm with butter!
Can you replace the honey with applesauce as the sweetener?
Hello. You certainly could give it a try. It will be less sweet, of course.
Updating that it’s complete goo in the middle. This recipe did not work at all. I was looking forward to pumpkin bread since yesterday (It was too hot to cook it then and I haven’t had pumpkin bread it since last year) so I’m really disappointed.
So strange! I’ve made this recipe at least 30 times and it’s always turned out perfectly! My 2 year old loves these and eats 2 or 3 at a time!
Mine today was gooey too, at the recommended bake time. It was finally done somewhere around an hour or a tad more, not 30 minutes! Silly me for thinking this would defy all other quick breads, which do bake for around an hour. We enjoyed a nice breakfast once it was done, but we sure were hungry by the time it was ready! I’m not sure what magical ovens are being used to bake this loaf so quickly, but it seems you and I don’t have them.
I have had trouble with my bread being gooey as well. I have now started baking it in 3-4 smaller loaf pans or muffin pans and haven’t had a problem!
I followed the recipe, but my loaf is just mush. I think breads like this should be about 60 minutes in the oven, not 30-40. I put it back in for longer, but it’s still mush. So I’m putting it in for even LONGER. Hopefully I can eventually eat it because I hate wasting eggs, flours, pumpkin, etc.
Tried making this with some leftover fresh pumpkin mash. For the first time, my husband also liked something ‘healthy’! I halved the recipe and added a lot of slivered almonds and cashews and raisins. Used maple syrup and a little more cinnamon than the recipe calls for. It was almost like fruit cake. The texture was perfect. Will be making this again and again!
Can something be substituted for the oil? Apple sauce?
Hi Erin. Other readers have subbed part or all with applesauce.
I stocked up on organic canned pumpkin in the fall when it was at a killer price just for this recipe so I can make all year. Love to turn it into a loaf too. I doubled the recipe today for muffins and added 1/4 C enjoy life mini choc chips. The kids are eating them up! Thanks!
Thanks for the great recipe. I added 1/2 cups raw oats, a little less flour, agave syrup (1/4 cup instead of 1/2 cup honey), raisins and used parchment paper instead of greasing the pan. Big hit with the family.
The texture of these were spot on, but they were really pretty bland and under-spiced for my liking. I will absolutely make these again, but I would prefer more spice since they’re not overly sweet.
I’ve been meaning to tell you that I’ve made these muffins 6 times in the past 2 months (adding chocolate chips sometimes). Our whole family LOVES them! Thank you so much.
I did substitute lower glycemic agave for the honey Came out great!!! I assume if one wants to substitute maple syrup for honey it should work
Can u use coconut flour or almond flour for this recipe?
Hi Deb. I’m sure you can with some adjustments but you would not be able to replace it for flour 1:1.
I just made these with left over butternut squash (roasted) as I did not know what to do with the leftovers. They are delicious and I think I’ll make another batch in the am to freeze :-) thank you!
I’m sorry, I can’t getting the rating to work?
How do I make pumpkin puree? Do I just boil the pumpkin and put it in a blender?
Hi Nicole. I’d roast the pumpkin and then puree it in a food processor or blender: http://thepioneerwoman.com/cooking/2008/10/make-your-own-pumpkin-puree/.
I have just found your site and I noticed that you use whole wheat flours, I have celiac and ibs. I have been off all wheat for a year now. Do you have GF receipes…maybe I have not looked very hard.
Hi Connie. While you will find several gluten free recipes in the index, Lisa does cook with whole wheat flour as one of her staples. We encourage people to make the adaptations to “the rules” and the recipes that will work for your dietary needs. This post may help as it lists gf whole grains: https://www.100daysofrealfood.com/2012/06/28/food-allergies/.
I have been using Pamela’s artisan flour blend (gluten free, non-dairy, whole grain) as a sub. It works great. :)
I use Bob’s Red Mill gluten free flour mix as an equal substitute and they taste great! I’ve only done muffins so far, but I’m sure it would work just as good in bread form. I also sub organic unsweetened apple sauce for the oil.
This is a good recipe but for us it needs more pumpkin flavor. Next time I will adjust the amount of coconut oil and add more pumpkin. The spices were right on though! :) I did have to cook it 5 minutes longer but it came out perfect – not dry at all. This recipe is a keeper!
Hi. I’ve made this twice with the exact recipe and for some reason the middle doesn’t seem to cook all the way. I even leave it in extra time (oh, the only difference is I put chocolate chips in it). Any idea why this is happening? We still eat it; just not the middle and it’s yummy. :-)
Hi Melanie. I have found that with “quick breads” if the outside is done and the inside is not, it may help to decrease your temperature slightly and bake for a little longer. This article, if you scroll to the last several paragraphs, will be helpful: http://www.dallasnews.com/lifestyles/headlines/20100511-Bake-the-perfect-banana-bread-4040.ece. ;)
THANK YOU for sharing this honey recipe! I have now made two triple batches (with chocolate chips) for neighbor and friend holiday gifts. It is really good!
Any chance I can sub maple syrup for the honey?
Yes, Tara. ;)
I made these muffins for Thanksgiving and they were a hit!! Being that I eat healthy, I was tired of being required to bring foods to family functions that I couldn’t even enjoy. So I found this recipe and made a test batch and loved them! I baked two batches for turkey day and have made a batch since! Thank you for the delicious muffin recipe, they were everything I hoped they would be, minus the guilt.
Hi, I have this in the oven right now and am at a 45 minute cooking time so far and the center is still not cooked. The rest looks like it is getting overcooked, any suggestions for next time? I live in CO, could it be an altitude thing?
Thanks, Laura
Hi Laura. It could be an altitude thing. This might help: http://www.kingarthurflour.com/recipe/high-altitude-baking.html.
I have a question regarding sugar substitute. I try to use honey or maple syrup when recipe calls for white sugar. What would be a good substitute for brown sugar? Have you ever used coconut sugar?
Hi Renee. We have not subbed in this recipe. This might help: http://burntapple.com/2013/02/26/how-to-bake-with-coconut-sugar/. ~Amy
First of all, I just made this and the house smells amazing!
I doubled up on everything and made 2 loaves. The flavor and texture are awesome. I’ve looked around at a lot of pumpkin bread recipes and most of them contain atrocious amounts of sugar. This recipe contains much less sugar than any other I found and I think the coconut oil enhances the sweetness. Thanks for an excellent recipe.