Fall is when we get to talk about it most but realistically, we make this bread year around. If you enjoy banana bread, you'll enjoy this recipe as well. This recipe is very adaptable to special diets, and I've included notes for modifications below the recipe. Everyone will appreciate this pumpkin bread!
This delicious pumpkin bread is made with whole wheat flour and naturally sweetened with honey or maple syrup. No one will ever guess it's so moist and fluffy! This pumpkin bread can easily be made vegan and/or gluten free; see the recipe notes for more information. This recipe makes one loaf.
Cook Time: 25 Mins
- ⅓ cup melted coconut or extra-virgin olive oil*
- ½ cup honey/maple syrup
- 2 eggs
- 1 cup pumpkin purée
- 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 soda (NOT baking powder; the two are not the same!)
- 1 teaspoon vanilla extract
- 1¼ cup choice of milk or water
- ½ teaspoon of salt
- 1 ¾ cups whole wheat flour (white or whole wheat)
- Completely optional: ½ cup mix-ins, such as chopped walnuts or pecans, chocolate chips, raisins, or chopped dried fruit...
- 1 tsp ground cinnamon or a pinch, for sprinkling on top
- Preheat the oven to 325 degrees F (165 degrees C) and butter a 9-inch loaf pan.
- With a whisk, combine the oil and honey in a large mixing dish. Whisk in the eggs until well blended. (If your coconut oil hardens when it comes into contact with cold ingredients, simply place the bowl in a warm area for a few minutes, such as on top of your stove, or warm it in the microwave for approximately 10 seconds.)
- Whisk together the pumpkin purée, milk, pumpkin spice, baking soda, vanilla, and salt. Finally, using a large spoon, mix in the flour just until incorporated. Some lumps are acceptable! If you're using any more mix-ins, fold them in lightly now.
- Pour the batter into the loaf pan that has been oiled and lightly sprinkled with cinnamon. Run the point of a knife across the batter in a zig-zag pattern for a lovely swirled look.
- Bake for 55 to 60 minutes, or until a toothpick inserted in the center comes out clean (my bread is usually done at 55 minutes if I haven't added any mix-ins; if I have, it takes closer to 60 minutes). Allow the bread to cool for 10 minutes in the loaf pan before carefully transferring it to a cooling rack to cool for 20 minutes before slicing.
185 Calories / 2.8g Protein / 10.5g Fat / 20.8g Carbs