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
