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.
I so love your recipe site. Thank you for having it. You make my day.
You just made my day! Thank you, Lisa! :)
Is whole wheat pastry flour an acceptable substitute for regular whole wheat flour/white whole wheat?
Gorgeous feel good site which has helped me to feel less nervous and more confident about starting gluten free. Thanks so much Caz worcestershire uk x
Video is a great idea,but it is too jerky and too many changes of camera angle,it makes you feel a bit queezy watching itsorry.
I’m so thrilled about your honey pumpkin bread. Made it and ate as a midnight snack. Don’t usually do midnight snacks but What a great treat. Thank you for cooking and sharing your recipes. Lisa Ann of Manhattan Beach CA
Thank you, Lisa Ann! I’m so glad you enjoyed it!
What a great video! I can’t wait to make this.
Thanks, Nicole!
LOOOOOOVE the video! Please make more. Can’t wait to try this recipe :D
Thank you, Kelsey! We have more coming soon. :) You can see some of them playing in my sidebar.
Hi, How can I make pumpkin puree? I’m not sure I can find a can of this in the shops here (in the UAE) but there’s plenty of pumpkin itself. Would I just steam it until it’s quite concentrated and not too watery?
LOVE your recipes, as does my my family. Keep them coming please!
Hi Jenny, thanks so much for your note! I need to make a little tutorial on that, but here’s how to make your own: preheat the oven to 400 degrees Fahrenheit. Use a sharp chef’s knife to cut off the top-most part of the pumpkin where it meets the stem. Slice the pumpkin into two, from the top through the bottom. Use a large metal spoon to scoop out the seeds, reserving them for roasted pumpkin seeds if you’d like. Line a baking sheet with parchment paper. Brush the flesh of the pumpkin halves with a light coating of olive oil and place facedown on the baking sheet. Roast until the skin is easily pierced with a fork, about 45 to 55 minutes. Turn the halves over and let them rest until cool enough to handle. Use a large spoon to scoop the flesh into a food processor or high-powered blender (I found that I could just pull the skin off). Blend well. Measure out one cup for this recipe. Once the rest has cooled down, store it in the fridge, covered, for a few days or in an air-tight bag in the freezer for up to a few months.
Thanks so much!
Hello Kate,
I have tried your pumpkin bread and it’s absolutely delicious! I’m making another loaf tonight. I will definitely freeze some pumpkin puree to make this recipe throughout the year. Thank you!
Dania
Love this recipe so much. I’ve made it 5 times already for family and friends and everyone raves about it. I use a sprouted whole wheat flour and I just love the flavor. Not too sweet and lots of pumpkin flavor. Oh and I love the way it makes my kitchen smell while baking. Thank you for the amazing recipe.
I made the bread…added some dark chocolate chips on half of it…..very good, very moist….not sweet…can really taste the ingredients….i will absolutely make it again…maybe add some raisins for added sweetness!
This pumpkin bread is delicious! I made it last Saturday, and have already eaten my way through the majority of it (with a little help— my baby sister loved it with some cream cheese spread on top; personally, I preferred a bit of melted butter). Thank you for the recipe, and your video is gorgeous! :)
Hi! I am newly subscribed to your blog. Looks so lovely. I can’t wait to make the healthy pumpkin bread! Thanks.
I made this and it is no doubt delicious, though it does lack in sugar. Maybe just add a bit more honey or cane sugar. Like 1 cup would be ideal
I agree. ALso not sure there is enough raising agent as I found it didn’t rise well. After a bit of research I reckon differing moisture content in the pumpkin nay not have helped!
I LOVE pumpkin bread! I’m SO pumped for all the pumpkin products and recipes this season!
Hello Kate,
I made that pumpkin bread not one but twice and I’m about to bake another loaf tonight.
That pumpkin bread is super good and super delicious!!! My loaves didn’t last an entire day, we couldn’t stop eeating them. I shared your recipe with my friends and coworkers. Thank you for sharing that recipe with us!
Hi Kate!
I was wondering if spelt flour could substitute for whole wheat flour?
-Julia
I don’t have a loaf pan, is there something else I can bake it in? I’m dying to try this recipe!
Try muffins! Just cut down the baking time
Looks amazing! Would love to make a gluten-free version of this but I don’t love the taste of Bob’s Red Mill GF flour blend. Would your recommend a blend of any other flours (oat, almond, coconut, etc). And what measurements?
Thanks!
Just made this and it was delicious – thanks so muxh! For flour, I used 1 cup spelt flour and 3/4 cup leftover almond pulp from making homemade almond milk and it turned out great! Trying to avoid waste in the kitchen so was excited to try baking with the almond pulp. For those looking to try, I dried it on parchment paper in super low oven and then ran it through the blender.
I’m a big fan of your banana bread recipe and had 2 cups of fresh butternut squash puree to use up, so I doubled the recipe to make 2 loaves and crossed my fingers that it would turn out. I added extra cinnamon, used 2 flax eggs/2 normal eggs, and stirred in 1/2 cup pumpkin seeds for texture (1/4 cup per loaf). It is so delicious, you nailed it again! Thanks!
You’ve done it again! This is so super yummy…very moist and satisfying. If I hadn’t made it I wouldn’t even suspect it was “healthified”! I don’t taste any coconut oil either. Next time I’m going to add a little extra pumpkin pie spice!
The bread looks amazing. I was wondering what make your darling loaf pan is?
It is Fiestaware (Fiesta).
This Pumpkin Loaf recipe is superb. I could not stop eating it (truth be known) Thank goodness the entire list of ingredients is healthy. I substituted Flax Seed ” eggs ” for chicken eggs. So so good. Thank you.
I’ve made this bread following the recipe exactly, and it’s delicious. Yesterday I made it with Cup4Cup gluten free flour (the one that’s supposed to be more like whole wheat, but I forget what they call it!) and added some cranberries. It was also delicious this way, and my family had no idea that it was gluten free. Thank you for such a delicious and flexible recipe!
Wonderful, easy, and tasty recipe! I baked these into mini muffins with the kindergarten children in my classroom. They said that they were the best muffins they ever had!
Kate- thank you thank you for this recipe! It’s baking in the oven now in a muffin pan. I’ve made your healthy banana bread 5 times already and I can say it’s the best banana bread I’ve ever made.
I found that using 50/50 olive oil and coconut oil give the muffins an extra bit of moisture, in a good way. I’ve added chocolate chips, walnuts, and chia seeds as mix ins’for the banana bread, and did so for the pumpkin bread. I can’t wait for it to come out of the oven, Yum :)
Fantastic! Your video is fun to watch, is quick, but has all the steps plainly shown. It’s also pretty to watch,and has nice edits, and hip music! This grandma loves it! And maybe now my pumpkin bread will turn out for a change. Great site and getting better! Fun to watch things grow. Wishing you and Cookie the best.
I just made this. It did not rise at all. Any suggestions?
Hi Rachael, any chance you forgot to add the baking soda?
I think I made this cake at least 10 times with pecans or chocolate chips or just plain and it is always so delicious!! I love how easy it is to make but still super healthy.
Greetings C & K,
I have been enjoying this bread toasted with butter and maple syrup drizzles. I’d like to bump up the sweetness the next time I make it. Do you think adding molasses would work (I ❤️ molasses)? Your advice is appreciated.
Ps I’m envious that you live in KC. It’s one of my favorite cities. Cafe Gratitude alone is worth living there for.
Pumpkin bread recipe delicious added flax seeds and hemp hearts sprinkled too with pumpkin seeds. Posted on instagram.
My family loves your recipes for baked goods, but this pumpkin bread recipe is a true favorite. I’ve made about a loaf a week lately. The first time I made it, though, I didn’t have enough of either maple syrup or honey on hand to make the recipe so I did about 1/4 cup of each and it came out so well that’s how I continue to make it – it is such a nice blend of flavors and balances out the sweetness too. Thank you for sharing your wonderful recipes! I look forward to trying more.
Could one substitute oat flour instead?
Hi Masey, I think some others have enjoyed this bread with oat flour. Since oat flour is gluten free, I expect that it would produce a more dense and delicate loaf.
Hi Kate,
Could you substitute the honey with Truvia Baking Blend? If so, what would the substitution amount be?
I’m anxious to try your recipes.
Thank you!
Hi Josie, I’m not sure. You might be able to find some general substitution guidance on Truvia’s website. I prefer to use natural sweeteners like honey, in moderation.
I’ve been baking your recipe since October and it’s a big hit with everyone whose tried it! I make it vegan by using maple syrup or agave, non dairy milk, and instead of 2 eggs I use 6 tablespoons of juice from a can of chickpeas (aka “aquafaba”: 3 TBsp for each egg). I’ve also made it both ways with either the whole wheat white flour or all-purpose flour. This bread is now a favorite in my home :) Thank you so much!!
Hey Mandy – Happy your variation worked out for your needs! Thanks so much for commenting.
Okay, the texture of this was simply amazing, but not sweet enough for us. I think if I had added choco chips or a sweet crunch topping it would have been perfect. For now, we drizzle with agave syrup and it still works. Next time though, I will have to add more sugar. Thank you for the recipe!!
You’re welcome, Seema! Let me know how it works out next time with more sweetness.
Kate,
I LOVE your blog! Your recipes are a revelation and very welcome after so many years of the same-old, especially since I became a vegetarian 5 years ago. I made the millet-laced pumpkin bread tthis week and would like to know if you think millet would be good in some of your other baked items? Thanks much!
I’m sorry, I missed your comment earlier! I’m so glad to hear you’re enjoying my recipes. Thank you. :) Yes, you could definitely throw some millet into other quick bread recipes, if you enjoyed it in the pumpkin bread!
Have you tried with almond flour?
Sorry, I haven’t!
Thanks for an awesome recipe. I made using coconut milk and honey. Turned out fantastic. My daughter loves it too!!
Yum! Sounds sweet & delicious.
Do you know how many calories is in each piece?
Unfortunately, I don’t have nutritional info available for my recipes just yet. I’m looking for a solution, and will update about it once I find one. Thanks!
Oh my gosh, I love this recipe! I used some home grown Amish pumpkin I had stashed in the freezer; first time I added chocolate chips (because I had them) and walnuts & the second time raisins and nuts. So so good! Delicious! Easy! Had to warm ingredients up a bit (coconut oil, maple syrup) because it’s still very much winter here; also cooked it about 10-15 minutes longer because of 3,500 feet of altitude (or whatever…). Bread came easily out of the pan, sliced nicely so that it could be toasted in the toaster & smeared with cream cheese & homemade plum jam for breakfast. Thanks!
There is so much delicious in this comment I can’t keep up. Homegrown pumpkin? Sounds amazing. Chocolate chips and walnuts? YES. Cream cheese and plum jam? WHOA. Thanks, Jane!
Made this recipe yesterday and it is absolutely delicious! Followed to a “T” and did not adjust anything. It came out moist, flavorful, and has just the right amount of spice. So good!
Glad to hear it, Jennifer!
Had a snow day today (gotta love “spring” in New England) so I decided too make this for a warm afternoon snack. I used soymilk and added sunflower seeds and mini chocolate chips… yum! A new family favorite that I’m sure we will make again. Thanks for a nutritious an delicious recipe!
Hi Kate, thanks for sharing your beautiful and inspiring recipes. Do you have any pointers to why my bread turns out to be a little wet inside? I used Bob’s Red Mill Whole Wheat Flour and even though I left it a little longer in the oven, it still turned out slightly wet. Any suggestions to help avoid this will be great.
Thanks in advance!
Hey! Thanks for the question. This can happen as oven temperatures vary across models, and different types of pans can affect the cooking time. I’d just continue doing toothpick checks and keeping an eye on the top so it doesn’t get too, too crisp.
Hi Cookie and Kate, I love the video! It’s spring in Washington state, which means rainy and windy. I’m enjoying quick breads with healthy ingredients and wanted a pumpkin bread recipe so I’m trying this one today. I like to add more healthy grains like chia seeds, hemp seeds and hemp powder, ground flaxseeds and teff. The challenge is to get the amount of moisture right when adding these. If you have any experience baking with these grains, I’d love to hear about it! Thanks for a wonderful site <3
Wow! Major hit in our house. So moist and yummy. We stored it about 5 days in the microwave. We added nthat us and will try dried cherries too next time.
I’m so glad it kept for so long, Al! Thanks so much.
Not sure what I am doing wrong? The bread rises, and then falls and is about 2 inches. Same thing happened with the banana bread, I have whole wheat pastry flour and used baking powder for both. Do you think that would make it fall?
Yep, the baking powder is definitely the culprit, Martina. The baking soda makes the batter rise, so you can’t really sub that one out!
Fabulous! My only regret was not doubling the recipe! I also added 2 Tbsp of milled flax seed to the recipe. So yummy and moist!
Great! Thanks, Sam.
i made with brown rice flour to make it even more healthy!
my friends really liked it.
i didn’t realize baking from scratch is so much more healthy and fun.
It’s *so* fun, Sue! I hope this means you’ll be baking at home more. :)