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
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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 currently have two of these in the oven. Very popular in our home especially when we have night work shifts and before school running training. Generally add in walnuts to get the extra health benefits. Just a lovely autumn recipe.
Thank you for sharing, Kate!
Just made this recipe. It was quick, easy and also taste great!!!
I’m excited you enjoy it, Joe! I appreciate your review.
Thank you! Excellent recipe. Turned out perfect. I used all-purpose gluten-free flour.
I’m happy to hear it turned out well, Laura!
Yummm, thanks Kathryne, I roasted the pumpkin, used honey, soy milk and whole wheat flour. Added walnuts and dates. Was good. Will make again
That’s great to hear, Nina!
Made this pumpkin bread today and YUM!!! I did substitute applesauce for the coconut oil to make it a tad more healthy. I’m enjoying your recipes!!!
Thank you, Anne!
Delicious! Not too sweet and has the perfect pumpkin flavor
Hi, great recipe and I am very excited to try it! I was hoping to know if I can substitute whole wheat flour with almond flour. Thank you!
Can I use buttermilk?
This recipe is best as written. You could try it, but I’m not sure of the results.
This is delicious!!! I followed your recipe as written, choosing the options of olive oil, maple syrup, half and half and white flour. I added Craisins and chopped walnuts as well. Such a simple and delicious recipe. I’ve made it twice this week! I love how moist it is and that it’s not too sweet! And that it’s made from pantry staples! Thank you. :)
You’re welcome, Jamie!
We make this recipe year round at our house and it is lovely as a loaf or muffins. We add a banana because, why not, and sprinkle cinnamon/sugar on top.
Can you use a/p flour?
Sure, that could work too.
I was planning to make a flour blend of almond, cassava, and coconut for a friend who eats “clean”, then I Read in your notes not to use coconut flour. I was wondering if you could tell me the the reason, as it might be something I can work around. I also just wanted to tell you this recipe is EXACTLY what I was looking for and I’m excited to try it. Thank you!
You’re welcome, Charmaine!
would be wonderful if you could add cooking times for mini loafs!
This recipe was FANTASTIC! I substituted sunflower oil, almond milk + flax eggs for my son’s food allergies. It’s so hard to find good and healthy and EASY allergy free recipes and she did an amazing job at all three of those things. This was DELICIOUS. And our whole house smelled like the season of fall! This recipe is a keeper and we will def be coming back for more recipes!!