Healthy Pumpkin Bread!
This amazing healthy pumpkin bread recipe is so fluffy, no one will guess it's made with honey, coconut oil and whole wheat flour. Easily vegan/gluten free.
Updated by Kathryne Taylor on November 18, 2021
Raise your hands if you’re excited about fall! I’m looking forward to pumpkin treats, cooler weather and dusting off my favorite boots. The leaves on the trees outside look tired, so I think we’re in for a show soon.
I’m satisfying my pumpkin cravings with my favorite pumpkin bread while we wait for those magnificent red and orange trees. This recipe is a simplified and perfected version of my old honey-sweetened pumpkin bread.
It’s made with pumpkin purée and spices, of course, plus honey (or maple syrup), white whole wheat flour (which is more neutral-flavored than regular) and coconut oil. Combine all of those in one bowl and you’ll get some seriously amazing pumpkin bread.
If you’re a fan of my banana bread, you’re going to love this recipe, too. This recipe is highly adaptable to special diets, and I’ve added notes for adjustments under the recipe. Pumpkin bread for everyone!
Watch How to Make Healthy Pumpkin Bread
I’ve been making recipe videos with my brother. We’ve gotten into more arguments than I’d like to admit, but we’re in a great rhythm now. Let us know what you think of our pumpkin bread video, will you, please? It’s short and snappy, and I hope you love it.
Please let me know how this bread turns out for you in the comments! I hope you love it as much as I do.
Craving more pumpkin treats and wholesome baking projects? Here are a few of my favorites:
- Healthy pumpkin muffins (just like this pumpkin bread, but in muffin form!)
- Pumpkin pecan scones with maple glaze
- Pumpkin pancakes
- Pumpkin waffles
- More pumpkin recipes here!
Healthy Pumpkin Bread
This amazing pumpkin bread is naturally sweetened with honey or maple syrup, and made with whole wheat flour. It’s so moist and fluffy, no one will ever guess! You can easily make this pumpkin bread vegan and/or gluten free—check the recipe notes for details. Recipe yields 1 loaf.
Ingredients
- ⅓ cup melted coconut oil or extra-virgin olive oil*
- ½ cup honey or maple syrup
- 2 eggs
- 1 cup pumpkin purée
- ¼ cup milk of choice or water
- 1 ½ teaspoons pumpkin spice blend (or ½ teaspoon cinnamon, ½ teaspoon ground ginger, ¼ teaspoon ground nutmeg, and ¼ teaspoon allspice or cloves)
- 1 teaspoon baking soda (NOT baking powder; they aren’t the same!)
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 1 ¾ cups white whole wheat flour or regular whole wheat flour
- Totally optional: ½ cup mix-ins like chopped walnuts or pecans, chocolate chips, raisins, chopped dried fruit…
- Pinch of ground cinnamon, for sprinkling on top
Instructions
- Preheat oven to 325 degrees Fahrenheit (165 degrees Celsius) and grease a 9×5-inch loaf pan.
- In a large bowl, beat the oil and honey together together with a whisk. Add the eggs and whisk until blended. (If your coconut oil solidifies on contact with cold ingredients, simply let the bowl rest in a warm place for a few minutes, like on top of your stove, or warm it for about 10 seconds in the microwave.)
- Add the pumpkin purée, milk, pumpkin spice, baking soda, vanilla and salt, and whisk to blend. Lastly, switch to a big spoon and stir in the flour, just until combined. Some lumps are ok! If you’re adding any additional mix-ins, gently fold them in now.
- Pour the batter into your greased loaf pan and sprinkle lightly with cinnamon. If you’d like a pretty swirled effect, run the tip of a knife across the batter in a zig-zag pattern.
- Bake for 55 to 60 minutes, or until a toothpick inserted into the center comes out clean (typically, if I haven’t added any mix-ins, my bread is done at 55 minutes; if I have added mix-ins, it needs closer to 60 minutes). Let the bread cool in the loaf pan for 10 minutes, then carefully transfer the bread to a cooling rack to cool for 20 minutes before slicing.
Notes
Recipe adapted from my honey whole wheat pumpkin bread and healthy banana bread.
Storage suggestions: This bread is moist, so it will keep for just two or three days at room temperature. Store it in the refrigerator for five to seven days, or in the freezer for up to three months or so. I like to slice the bread before freezing and defrost individual slices, either by letting them rest at room temperature or lightly toasting them.
*Oil options: I love coconut oil here. I used unrefined coconut oil and can hardly taste it in the final product. Olive oil might lend an herbal note to the muffins, if you’re into that (I tested with California Olive Ranch’s “Everyday” variety and couldn’t even taste it). Vegetable oil has a neutral flavor, but the average vegetable/canola oil is highly processed, so I recommend using cold-pressed sunflower oil or grapeseed oil if possible.
Make muffins: Here’s my pumpkin muffin recipe.
Make it vegan: Use maple syrup instead of honey, replace the eggs with flax eggs and choose non-dairy milk (I used almond milk) or water.
Make it dairy free: Choose non-dairy milk (I used almond milk) or water.
Make it egg free: Replace the eggs with flax eggs.
Make it gluten free: Bob’s Red Mill’s all-purpose gluten-free flour blend works well. Or, substitute 2 ½ cups certified gluten-free oat flour instead. Do NOT substitute coconut flour.
Flour alternatives: An equal amount of all-purpose flour can be used in place of the whole wheat flour.
Make it lower in fat: I would argue that this bread contains a healthy amount of fat, but you can replace the oil with applesauce if you’re following a low-fat diet.
Recommended equipment: I love my Fiesta Loaf Pan in Turquoise (affiliate link).
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here.
Wow – I love your video — very well done! The music reminds me of Ocean’s 11! I want your brother to come help me make a video. And I’d love a slice of your pumpkin bread!
Thank you, Lisa! I have lots of pumpkin bread for you!
Awesome! Do you think I could sub a gluten free flour? What would you recommend?
Yes, Bob’s Red Mill’s gluten-free all-purpose should work great!
I made your pumpkin bread today with Bob’s Red Mill all purpose gluten free flour and it came out great. I’m also dairy free so substituted almond milk for regular milk. Added walnuts and a drizzle of confectioners sugar icing made with a little water, lemon juice and vanilla. Delish!
PS made your healthy banana bread too this week. Yummy too!
I’m so glad they both worked well with Bob’s GF! Your version sounds great.
The video is terrific! I wasn’t expecting that music but it is so fun and made me feel like I could make the bread in a snap. I will be making pumpkin bread soon!
Thank you, Christina!! I hope you love it.
Love the video addition to the blog!! Makes the recipe looks so attainable and easy –just like it is in real life too! This is the BEST loaf recipe ever–from your banana bread to now this. The recipe yields excellent results EVERY time! Love your tip of slicing, then freezing and defrosting one slice at a time. This also slightly helps to restrain me from eating the whole loaf in a matter of days…atleast by freezing we can make it last a week ;)
Thank you, Tory! I’m so glad you appreciate that banana bread. :)
The video was great!!! and pumpkin bread is one my fav things and reminds me of Thanksgiving. My mom has always made her version each year and I remember as a kid we’d then toast it and put cream cheese on it! YUM! (but not healthy ;) .. I’ve also made your other honey version before but will now be trying this one too! Might add some walnuts to it since that’s what my mom always did and bc I love nuts!
Thank you, Autumn!! Cream cheese+pumpkin=heaven. This one is almost the same as the other, but I simplified it. Walnuts would be great! And maybe some cream cheese on top.
I posted your video to FB. It looks great. I’m always telling people about your recipes and now they’ll “see” for themselves. Thanks!
Thank you so much for sharing, Colleen! I appreciate it.
I have an obnoxious cinnamon allergy – can I just bump up the other spices instead of the cinnamon? I typically go big on the nutmeg and a little extra cloves, but haven’t used a lot of allspice or ginger. Your honey whole wheat banana bread is an all time favorite in our house, can’t wait to try this :)
Hey Lis! I think you could just omit it and add a little more nutmeg. I think it’ll still have lots of flavor!
The banana bread is baking. Smells great! Thank you
Lis! Hi! If you’re allergic to what they sell as cinnamon in the US, maybe real cinnamon wouldn’t hurt you. It’s a different plant. If you want to try, get “cinnamomum verum” at a health food store. It’s also called Ceylon or true cinnamon. this one helps control blood sugar, unlike the stuff commonly sold as cinnamon. Which I think is actually cassia plant.
LOVE the video Kate! Snappy and bright, plus this bread looks perfect!
Thank you, Abby! xo!
Haven’t commented in a while, Kate, but I still read every one of your great posts! Felt I had to comment on this one, however, for two reasons:
1) I love this healthy version of quick bread, especially the use of coconut oil, and have all the ingredients in the house, so perfect timing! I also see this working beautifully with zucchini, carrot, apple, pear… the list is endless.
2) Your video! I love it! And I love that you made a video of this recipe in particular, which takes a lot of the mystique out of baking for those who might be new to it and think it’s much harder than it is. Can’t wait to see more.
P.S. Thanks also for the great post of October recipes the other day. More inspiration!
So thanks for the inspiration, as always, and Happy Fall!
Hi Marcia! Always so nice to hear from you. You’re right, this bread is super adaptable, and a great recipe for beginners. Thank you for the kind words about my video! I hope it does just that.
What a yummy looking video, and pumpkin bread!
Thank you, Jessica!
“…will you, please?” Why what a question; OF COURSE!
So happy you’re getting into making recipe videos, Kate, and I really think you did a great job with this first one :) Especially since you kept it short and sweet, because I personally find that long ones can easily get rather cumbersome -is that just me? Also, my favorite part would definitely have to be the end, with the gradually being eaten piece of breado (yes, I did just say “breado”), which just for the record looks absolutely on point. Hugs xx
Thank you, Pia! You’re amazing. I’m glad you enjoyed the video. I have zero attention span for videos, so I like them short and snappy, too!
I love the video! It’s got such a fun vibe. Video is something that I find really intimidating so I really enjoy seeing what other people come up with.
Thank you, Emily! I was super intimidated by video, so I’m glad my brother could show me the ropes. I still have no idea how video editing works, though. Eep!
This looks delicious and exactly what I’ve been looking for – a healthy pumpkin bread recipe! Thank you!
Perfect! Thanks, Rhian!
Hi Kate, my son is allergic to egg, do you have any suggestions to replace the egg.
Thank you
Sorry Kate I just noticed after printing recipe that I can you flax egg. Will try this out this weekend. :>)
I’m glad you found the note! I hope you both love it.
I have made this a few times and just made it again the other day. My family LOVES it, even my young kids! I leave out the allspice and we do lots of cinnamon and turbinado sugar on top to give it a sweet crunch. To serve it a day or two out, I slice it, slather with a little butter and put it under the broiler for a couple minutes. Perfection!
I’ll be making this many times throughout the fall I’m sure. Thank you!
Thank you, Cara! Oh man, your broiled, buttered version sounds stellar. Can’t wait to try that.
Gosh is there anything better than sweet, moist pumpkin bread?! This looks so good; it’s exactly how I make it! Gorgeous.
Nope, sure isn’t! :) Thanks, Christina!
Love this pumpkin bread recipe. I first made the banana bread (the best!), and then tried this one. Both are delicious and so moist! They also freeze well.
Thank you, Holly! So glad to hear it. :)
Your video was great! Visually appealing, good music, and got right to it without a lot of extra ( or any) talking! Nicely done!
Thank you, Anne! I really appreciate it!
This looks SO good. I am a major sucker for anything pumpkin flavoured lol. So you got me here! :P
Hi. Your video is beautiful and very well done but, to critique it, what is the point? It’s just eye candy. I didn’t learn anything from it. It doesn’t give you the measurements so you can’t make the recipe by watching it. I’ve seen many videos posted on FB like this. This is just another one. I feel bad saying these things but I wanted to give you some constructive criticism. I think you can make better videos that give the viewer something in return. *I did watch this in silence so if the audio was more informative, I apologize.
Hi Giselle, thank you for your feedback. We were hoping to play around with a variety of formats, but realized pretty quickly that our options were limited by lighting/focal lengths/less-than-ideal shooting environments. I’m moving soon and looking forward to experimenting in a better space. Anyway, I do think that this video has a purpose—it piques interest, helps visual learners (like me) visualize the process of making the recipe, and hopefully reduces any confusion along the way. We could have added measurements, but left them out because it would be nearly impossible to remember the amounts. Bottom line, videos are hard to make. :)
I think it’s great that you’re trying video! I really enjoy using recipe videos that do include measurements, I just pause as I go when I’m cooking through them. Thanks for all the great recipes! I use them all the time.
Interesting! That’s good to know, thanks Becky!
I really disagree with Giselle. I am an experienced bread baker, and am all about simplifying as much as possible. I love the one bowl concept and lately use only own bowl baking recipes. The video succinctly shows the order that you add ingredients to your bowl for best results, and that is useful and instructive. Frankly I wouldn’t take the time to watch a long video with voice overs of quantities, etc. I can read that in your recipe. Well done video and thanks for sharing here with those of us who steer clear FB at all cost. Just baked my pie pumpkin for use in this bread which, as previously stated, is a go-to recipe for pumpkin or banana bread. When baking for myself I don’t use fats but have used coconut oil when sharing, such as at the Thanksgiving table. Works well.
OMG- I’ve been sneezing nonstop for a week now, too! This time of year, gorgeous as it is, is always a trial for my allergies :) This pumpkin bread looks incredible and sounds like a fabulous way to warm up on these chilly days :)
Well, I am about ready to stop sneezing, and I bet you are, too. Same thing happens every spring. :) I hope you love the pumpkin bread!
The video is super cute! This bread looks great – healthy, straightforward, and tasty!
Thank you so much, Sarah!
Kate, good evening! I just pulled this Healthy Pumpkin Bread out of the oven. First off this is not the only recipe from your postings I have had the pleasure to make. The home place smells fantastic and we can’t wait to have a nice slice with a glass of milk. We are not strictly vegan and I have adapted some of these wonderful recipes like Thai Pineapple Fried Rice and added chicken. Thank you so much for sharing these yummy recipes.
Sincerely,
John Hogan
John, thank you for your note! I’m so glad you’re enjoying my recipes. :)
Love the video! So fun (and so professional for your first one!)
Thank you so much, Sarah! We worked really hard on it. More coming soon!
hello! I´m reading your website from Argentina… I have a question, Can I replace the pumpkin puree for real pumpkin? I am always searching for vegetable recipes for my 4 years old son
thankyou
Eugenia, try roasting pieces of pumpkin for 45 to 50 minutes then mash to get the required amount of pumpkin purée. Adds a delicious taste to the loaf. I always used fresh pumpkin where the recipes call for purée.
Good morning, I made the muffins last night and they are perfect for breakfast! They have just the right amount of sweetness and are spiced just right and delicious!
That’s great to hear! Thank you for letting me know, Beth.
Hello Kate,
This is my first time writing to you, and I want to compliment you for all the hard work you put into developing recipes and sharing them with others. I really look forward to receiving your weekly emails.
I made the pumpkin bread yesterday. This is my first time to make pumpkin bread as I never sure about it as I never did acquire a taste for pumpkin pie. My background is Irish / English and we always roasted pumpkin / squash it in the oven.
I was out of ginger of all things! I did have a jar of crystalized ginger in my pantry. I cut it into small pieces to mix in the batter, and then put some pieces on top of the loaf. This added a lovely flavor to the bread. This recipe is a keeper. Thank you so much.
Hi Yvonne, thank you for your note. It is much appreciated! I’m so glad to hear you’re enjoying the recipes, especially my most recent one. I bet it was delicious with little bits of crystalized ginger. Hope you are having a great day.
Love love love the video! Keep them coming! Also, I’m totally making this bread today. I’ve been on the watch for a healthy pumpkin bread that doesn’t use sugar. Thanks, Kate!
Thank you so much, Emily! Hope you love the pumpkin bread. Please let me know how it turns out. :)
The video is adorable. And this bread looks fantastic- like the sort of thing I’d love to eat for afternoon snacks or with lazy brunches.
Yay, thanks, Allyson! I appreciate it. Hope you get a chance to try the pumpkin bread soon.
This video is perfection! I have made so many of your bread and muffin recipes and appreciate that this one has a lot of the same ingredients! I am going to make this tonight and bring it into work Friday morning to surprise my co-workers :)
Thank you, Jessie! I hope this pumpkin bread is a hit with your co-workers!
Kate, this looks delicious!
Just prepped this bread in under 10 minutes with ingredients I have in my apartment!! Waiting for it to come out of the oven, but so far it smells delicious!! Thanks, Kate!
Yay! I hope it turned out perfectly!
I love the video, Kate!
You both did a great job!
Thank you very much, Stephanie!
This was delicious! I brought it to a housewarming party last night, and it was a big hit! So easy to make, too. I love how I could taste the honey in it. Yum. Definitely keeping this recipe!
That’s great to hear. Thanks, Christina!
I made this bread today. Absolutely delicious. Only slight change I would make next time would be to add less ground cloves. I didn’t have the pumpkin spice blend and for me, the cloves were a tiny bit too much. But saying that I loved it
I’m glad you enjoyed it, Eleanor!
Have made this twice in the last week. It’s so divine!!
Thank you, Jacinta! Happy to hear it.
This was amazing. Made it with olive oil yesterday and half of it is gone today, and none will be left tomorrow :)
Woohoo, thank you, Sierra! :)
My mom and I made this loaf today with our leftover pumpkin from (Canadian) Thanksgiving and it turned out great! We used leftover coconut milk in place of water and it worked very well. Thanks for the great recipe!
Awesome! I’m glad to hear that. Thank you, Emma.
Dear Kate, Yay! I’m glad I found your website. I made your pumpkin bread this weekend. We loved it! Delicious! Very moist and tasty. I’ll definitely be making another loaf this week. I loved your video and I especially love that there was just one bowl and minimal utensils used.
Smart!! Thanks much!
Carol
Carol, thank you for your note! I’m so glad you found my website and enjoyed the pumpkin bread. You might enjoy my banana bread, too!
I LOVE your banana bread and have made it my ‘go to’…it’s also my kiddos favorite! So…. I am so excited to see a pumpkin bread version since I love all things pumpkin…thanks for sharing!!!
That’s great! Thank you, Jennifer!!
I love love love the video – it’s so simple and easy to follow! :) I also had a question – I’m hoping to bake some this week and I want to send it to my family as a surprise through the mail – do you have any tips on mailing bread/homemade goods? (Like how to wrap it, etc.?)
Hey Samantha, that would be a nice surprise. I’m a little concerned that this bread might not be the best candidate. Since it is nice and moist, it will probably only keep well at room temperature for about 3 days. I’ve never shipped bread, but maybe wrapping it in plastic wrap and then in a zip-lock back would work?
Omg I am so excited to try this!! I made your banana bread last week and it was absolutely amazing. I love your video too! Thank you for sharing!
Hip hip hooray! Thanks, Sydney!
This bread is insanely delicous! I’ve been dying to make it since you posted the video on Instagram, and I’m so glad I finally made it; this recipe is a keeper!! I used applesauce instead of eggs, and it worked out wonderfully!! Thank you so much for such an easy, go-to recipe!
Thank you, Ginger! Delighted to hear that you enjoyed it so much!!
Fantastic recipe! Very moist and great flavor!
Thank you very much, Sarah!
I love your recipes – keep them coming please – Big hugs from Carole in SW France and pets, Monty, Maggie, Hamish and Mungo!
Thank you, Carole, Monty, Maggie, Hamish and Mungo! P.s. I spent a semester in Bordeaux in college!
Lovely and easy enough for me to make :) Thank you!
Perfect! Thanks, John!
Wow what a great looking recipe. I have leftover canned pumpkin from this weekend’s cheesecake bake. I don’t have whole wheat flour and would like to bump up the fibre for something less cake-like. What do you think of adding oats, or wheat germ?
Oats would be lovely, I know that for sure!
Looks amazing, going to make it this weekend. Thanks Kate for the continuing inspiration :-)
Thanks, Harri! Hope you love it!
The video was great! Not in love with the music but no biggie.
Thanks! It turns out that it’s really challenging to pick music for videos.
I really loved the Banana Bread recipe-It is the first healthy banana bread recipe that I have made that has turned out REALLY good. I am definitely going to make the pumpkin bread! thanks!
Fantastic! Thank you, Callen!