Why You’ll Love This Recipe

I love that this pumpkin bread is so easy to throw together with just a few pantry staples. It’s naturally sweetened with honey or maple syrup, which means no refined sugar, and I use whole wheat flour to give it a hearty, wholesome texture. With its cozy blend of cinnamon, nutmeg, and ginger, each slice tastes like a warm hug on a crisp fall day. And the best part? It’s ready in just about an hour.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

  • 1 cup pumpkin puree

  • ½ cup honey or maple syrup

  • ¼ cup coconut oil or unsalted butter, melted

  • 2 large eggs

  • 1 teaspoon vanilla extract

  • 1 ½ cups whole wheat flour

  • 1 teaspoon baking soda

  • ½ teaspoon baking powder

  • 1 teaspoon ground cinnamon

  • ½ teaspoon ground nutmeg

  • ¼ teaspoon ground ginger

  • ½ teaspoon salt

  • ½ cup chopped walnuts or pecans (optional)

Directions

  1. Preheat the Oven:
    I preheat the oven to 350°F (175°C) and grease a 9×5 inch loaf pan so the bread comes out easily after baking.

  2. Mix Wet Ingredients:
    In a large bowl, I mix together the pumpkin puree, honey (or maple syrup), melted coconut oil or butter, eggs, and vanilla extract until smooth and well blended.

  3. Combine Dry Ingredients:
    In a separate bowl, I whisk the whole wheat flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt until evenly combined.

  4. Combine Mixtures:
    I slowly add the dry ingredients into the wet mixture, stirring just until no dry streaks remain. If I’m adding nuts, I fold them in now.

  5. Pour and Bake:
    I pour the batter into the prepared loaf pan and smooth the top with a spatula. Then I bake it for 50–60 minutes, or until a toothpick inserted in the center comes out clean.

  6. Cool and Serve:
    I let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Then it’s ready to slice and enjoy.

Servings and Timing

  • Yield: 1 loaf (about 12 slices)

  • Prep Time: 10 minutes

  • Cook Time: 50 minutes

  • Total Time: 1 hour

  • Serving Size: 1 slice

  • Calories per slice: 150 kcal

  • Protein per slice: 3g

  • Carbohydrates per slice: 22g

  • Fat per slice: 6g

Variations

I like how easy it is to adapt this recipe depending on my preferences or what I have in the pantry:

  • Sweeteners: I use either honey or maple syrup based on what flavor I’m in the mood for—both work perfectly.

  • Flour: Whole wheat flour gives it a hearty texture, but I’ve also made it with spelt flour or a mix of white and wheat for a lighter crumb.

  • Fat Choices: I switch between coconut oil and unsalted butter depending on whether I want a richer or more neutral flavor.

  • Add-Ins: Sometimes I toss in chocolate chips, dried cranberries, or a sprinkle of pumpkin seeds on top before baking.

  • Spice Adjustments: I sometimes add a pinch of cloves or extra cinnamon to deepen the fall flavor.

Storage/Reheating

Room Temperature: I store the cooled bread wrapped in plastic wrap or in an airtight container on the counter for up to 4 days.

Refrigeration: If I want it to last a little longer, I keep it in the fridge for up to a week.

Freezing: I slice the loaf, wrap the slices individually, and freeze them for up to 3 months. It’s easy to grab a slice and reheat in the toaster or microwave for a quick snack or breakfast.

FAQs

Can I use all-purpose flour instead of whole wheat flour?

Yes, I’ve used all-purpose flour when I want a lighter texture. The result is still moist and flavorful, just a bit less hearty.

What’s the best way to reheat this pumpkin bread?

I usually warm up a slice in the microwave for 10–15 seconds or toast it lightly if I want a crisp edge.

Can I make this recipe vegan?

Absolutely. I replace the eggs with flax eggs (1 tablespoon flaxseed meal + 3 tablespoons water per egg) and use maple syrup instead of honey to make it vegan.

How do I know when it’s done baking?

I check by inserting a toothpick into the center of the loaf. If it comes out clean or with just a few crumbs, it’s ready.

Is this bread sweet enough for dessert?

It’s gently sweet, so I sometimes serve it with a bit of whipped cream or almond butter for a treat. It’s not overly sugary, which I really enjoy.

Conclusion

This Healthy Easy Pumpkin Bread has everything I want in a fall recipe—it’s warm, spiced, wholesome, and quick to make. I love how it fills my kitchen with the scent of autumn and gives me something nourishing to snack on all week. Whether I’m baking for family, friends, or just for myself, this loaf is always a win.

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Healthy Easy Pumpkin Bread Recipe – Wholesome, Moist & Naturally Sweetened

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  • Author: Mia
  • Total Time: 1 hour
  • Yield: 12 slices
  • Diet: Vegetarian
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Description

Moist, wholesome, and full of fall flavor—this healthy pumpkin bread is naturally sweetened, made with whole wheat flour, and perfect for a guilt-free breakfast or snack.

Ingredients

1 cup pumpkin puree

½ cup honey or maple syrup

¼ cup coconut oil or unsalted butter, melted

2 large eggs

1 teaspoon vanilla extract

1½ cups whole wheat flour

1 teaspoon baking soda

½ teaspoon baking powder

1 teaspoon ground cinnamon

½ teaspoon ground nutmeg

¼ teaspoon ground ginger

½ teaspoon salt

½ cup chopped walnuts or pecans (optional)

Instructions

Preheat the Oven:
Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan.

Mix Wet Ingredients:
In a large bowl, whisk together pumpkin puree, honey or maple syrup, melted coconut oil, eggs, and vanilla extract until smooth.

Combine Dry Ingredients:
In a separate bowl, whisk the whole wheat flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt.

Mix Batter:
Gradually stir the dry ingredients into the wet mixture until just combined. Do not overmix. Fold in nuts, if using.

Bake:
Pour the batter into the prepared pan. Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.

Cool and Serve:
Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Slice and enjoy!

Notes

Sweetener Swaps: You can use agave syrup or date syrup in place of honey/maple.

Fat Options: Substitute avocado oil or light olive oil for coconut oil.

Add-ins: Add dark chocolate chips, pumpkin seeds, or raisins for variation.

Spice Variation: Adjust spices to taste or use a pre-made pumpkin pie spice blend.

Gluten-Free: Use 1:1 gluten-free flour blend for a GF version (texture may vary).

Make Ahead: Bread improves in flavor after a day and keeps well for a week.

  • Prep Time: 10 minutes
  • Cook Time: 50 minutes
  • Category: Breakfast, Snack, Healthy Baking
  • Method: Baking (Oven)
  • Cuisine: American

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