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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:
Jennifer says
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. :)
Amy Taylor (comment moderator) says
Hi there. Here are a couple frostings to choose from: https://www.100daysofrealfood.com/2013/05/24/recipe-yellow-cupcakes-homemade-frosting-better-than-the-box/ and https://www.100daysofrealfood.com/2012/12/24/recipe-whole-wheat-christmas-cookies-with-sugar/. ~Amy
jennifer says
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!
Amy Taylor (comment moderator) says
Hi Jennifer. You should be able to sub it 1:1. ~Amy
jennifer says
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!
Amy Taylor (comment moderator) says
It means you do not need to adjust the amount when making a substitution. ;)
Jamie says
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.
Amy Taylor (comment moderator) says
Hi Jamie . You could always go with homemade whipped cream: https://www.100daysofrealfood.com/2011/08/05/recipe-whole-wheat-chocolate-cake-with-easy-whipped-cream-frosting/. :)
Diana says
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!
Amy Taylor (comment moderator) says
Hi Diana. We do not provide nutrition info on our recipes. This post will help explain why: https://www.100daysofrealfood.com/2013/01/04/healthy-eating-defined/. There are lots of tools available online where you can punch in recipes and get all those details. ~Amy
Diana says
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.
Denise says
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!
Diana says
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.
Best,
Diana
Franki says
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!
Kim says
"These are the best muffins I have ever tasted." - Xander (six years old)
Claire says
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?
Amy Taylor (comment moderator) says
Hi Claire. The color is definitely lighter with white whole wheat.
Nicole says
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!
Laura says
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!
Amy Taylor (comment moderator) says
Hi Laura. I start checking mine around 12 minutes. :)
Barb says
I've made this recipe a couple times now and they are delish! however, my batter has never been "pourable" - is this normal?
Amy Taylor (comment moderator) says
Hi Barb. Yep, it is a thick batter. ~Amy
Barb says
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!
Jennifer says
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?
Amy Taylor (comment moderator) says
Hi Jennifer. You can use butter and coconut oil interchangeably. This might help, too: https://www.100daysofrealfood.com/2012/02/07/how-to-cook-with-coconut-oil/. ~Amy
Molly says
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.
Lena says
This was delicious! I wonder if it would work in the bread machine. Anyone try to use the bread machine to make it?
Sarah says
I am in the UK and we have medium eggs and large eggs. Which size should I use for this recipe? Thank you
Amy Taylor (comment moderator) says
Hi there. I always use large eggs. :)
Melissa says
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. :)
tiffany says
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?
Amy Taylor (comment moderator) says
Hi Tiffany. This will help for next time: https://www.100daysofrealfood.com/2012/02/07/how-to-cook-with-coconut-oil/. ~Amy
Becca says
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?
Amy Taylor (comment moderator) says
I just added chips to some last week. Yum. :)
Melanie Blanton says
If I double this I can assume it will make 24 muffins, right?
Amy Taylor (comment moderator) says
yep :)
becca says
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.
Heather says
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!
Stacy says
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?
Amy Taylor (comment moderator) says
Hello Stacy. Hmmm, these are typically pretty moist. Are you sure you followed the recipe? Did it seem dry as a batter. ~Amy
Stacy says
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.
Annie says
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.)
Jeannie says
I just made these muffins and oh my gosh they are so moist!!!! Thank you for this recipe!!!
Elaine says
Could pumpkin pie spice be added in lieu of all the spices listed?
Amy Taylor (comment moderator) says
Hi Elaine. Yes, that will work, too.
Claire says
How much pumpkin pie spice would you use to substitute all the spices? 1 tbsp?
Amy Taylor (comment moderator) says
Yep, a tbsp should do it. ~Amy
Yesenia says
Yummy loved this <3 Thanks
Danielle says
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.
Rebecc says
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!
Nina says
Can these be frozen?
Assistant to 100 Days (Amy) says
Yes! :)
Karen F says
Can you substitute the flour with Almond Flour equally? For this bread as well as the pumpkin spelt muffins? Thanks!
Assistant to 100 Days (Amy) says
Hi Karen. We've not experimented with almond flour in this recipe. This might help: http://www.sheknows.com/food-and-recipes/articles/3520/cooking-with-almond-flour and http://urbanposer.blogspot.com/2012/05/baking-101-almond-flour-basics.html. ~Amy
Brooklyn says
I used trader joes all purpose gluten free and it worked :)
angie says
Brooklyn, did you add xantham gum when you used the GF flour? Thanks!
Heather says
Unless your GF flour blend already contains xantham gum, it does need to be added.
Susan says
What is the icing used on the pumpkin muffins? Can't find a listing.
Thanks
Assistant to 100 Days (Amy) says
Hi Susan. It could be this one but it is one of the few times Lisa uses refined sugar: https://www.100daysofrealfood.com/2012/12/24/recipe-whole-wheat-christmas-cookies-with-sugar/. I have mixed cream cheese with a bit of honey and vanilla to top both carrot and pumpkin muffins. ;)
Kendra says
My family loves pumpkin.This recipe is perfect for flavor and texture it is an added bonus that it's healthy.
Alex says
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.
CJ Burnett says
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.
Joan says
Just made this recipe as muffins. Sooooo good. My picky-eater husband ate two of them!! Now, that is amazing.
Deb says
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.
Karen says
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.
Meredith says
This one didn't do it for me, too much ginger, not enough pumpkin flavor or moistness.
Aaron says
Sounds good.Thanks.
Anna says
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!
Christy says
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!
Meaghann says
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!
Thanks!