Healthy Pumpkin Bread!

If you’re eager for fall, raise your hands! I’m eagerly anticipating pumpkin-flavored foods, cooler temperatures, and breaking out my favorite boots. I anticipate a performance soon because the outside trees’ leaves appear worn.

While we wait for those lovely red and orange trees, I’m sating my pumpkin cravings with my favorite pumpkin bread. My previous recipe for honey-sweetened pumpkin bread has been simplified and improved in this one.

Pumpkin purée and spices are used in its preparation, along with honey (or maple syrup), white whole wheat flour (which has a more neutral flavor than regular whole wheat flour), and coconut oil. You can make some truly incredible pumpkin bread if you combine all of those ingredients in a bowl.

You’re going to adore this recipe if you enjoy my banana bread. The recipe include suggestions for modifications because it is quite adaptable to specific diets. Bread with pumpkin for everyone!


  • Melted coconut oil or extra virgin olive oil, plus 13 cup; and honey or maple syrup, plus 1/2 cup
  • 2 eggs
  • 1 cup of pureed pumpkin
  • 1/4 cup choice of milk or water
  • 1 12 teaspoons pumpkin spice mixture (or 12 teaspoon each of cinnamon, ginger, nutmeg, and allspice or cloves)
  • 1 teaspoon baking soda (NOT baking powder; these are two very different things!)
  • Vanilla extract, 1 teaspoon
  • Salt, 1/2 teaspoon
  • 1 34 cups of either normal or white whole wheat flour
  • Completely optional 12 cup of mix-ins, such as chopped dried fruit, chocolate chips, raisins, or walnuts or pecans…
  • pinch of cinnamon powder, to be sprinkled over top

Also read: Whole Wheat Gingerbread Pancakes


  1. Grease a 9-inch loaf pan and preheat the oven to 325 degrees Fahrenheit (165 degrees Celsius).
  2. Use a whisk to combine the oil and honey in a large bowl. Stir in the eggs after adding them. (If your coconut oil hardens when it comes in contact with cold ingredients, just lay the bowl on top of your stove for a few minutes to warm it up, or warm it in the microwave for approximately 10 seconds.)
  3. Whisk in the milk, pumpkin spice, baking soda, vanilla, and salt after adding the pumpkin purée. Finally, move to a large spoon and quickly incorporate the flour. Some lumps are okay. Gently fold in any more mix-ins now if you’re adding any.
  4. Once the loaf pan is oiled, pour the batter into it. Lightly dust with cinnamon. Run the point of a knife in a zigzag motion across the batter if you want a lovely swirling appearance.
  5. Typically, if I haven’t added any mix-ins, my bread is done at 55 minutes; if I have, it needs closer to 60 minutes. Bake for 55 to 60 minutes, or until a toothpick inserted into the center comes out clean. After 10 minutes of cooling in the loaf pan, carefully remove the bread to a cooling rack to cool for another 20 minutes before slicing.