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.

Healthy Pumpkin Bread

coconut oil olive oil*

honey

eggs

pumpkin purée

milk of choice or water

pumpkin spice

baking soda (NOT baking powder; they aren’t the same!)

vanilla extract

salt

white whole wheat flour flour

Totally optional: 1/2 cup mix-ins like chopped walnuts

cinnamon,

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&#8217;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&#8217;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&#8217;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.

I use a combination of organic spelt and freshly ground organic oat flour in the muffin version, and my kids love it! :-)

Second week running with a loaf of this lovely pumpkin bread. It's so nice shared with the family on a Sunday.

Kate.  The recipe was great!  I used olive oil instead of coconut oil because I was out.  I used 1 cup of white whole wheat and 3/4 cup of Spelt Flour.  We have bees and chickens so I used our girls' honey and fresh eggs.  It was really moist and delicious.  I added some chopped walnuts and a scattering of choc chips. I served it warm with a dollop of real whipped cream for dessert after our Valentine's Day dinner.

I had leftover pumpkin puree so I made it again tonight.  To experiment, this time I used apple sauce instead of oil.  I didn't have a full cup of pumpkin puree so I used half a banana.  I used 1 cup of Spelt and 3/4 cup of white whole wheat (reverse of first time).  And, of course, I added walnuts and chips again. This one is dairy free.  I used Ripple (pea protein milk) instead of reg milk.  I'll let you know how it comes out.

♡♡♡ this.
As most bakers do, I swapped a few things: used a 1/4 c combo of dark molasses and coconut nectar (didn'twant too much sweetness), just  1/4 c coconut oil, flax egg, fresh pumpkin puree. But the basics are all yours. The only downside is that it's not pumpkin colored but hey, taste over looks. Thank you.

Hi Kate, I'm from Singapore and I just baked this. It was delicious, your recipe is the simplest I've come across on the internet. I love it. Thank you so much for your wonderful recipe. Have a good day!:)

I forgot to add:
- I use somewhere between one quarter and one third of a cup each of coconut oil and honey. Part of this is because my coconut oil is solidified and because after I scoop in a random amount to a pan and heat it up, it always turns out less than I expect. Further, I reduce the honey to keep this bread on the less sweet side. I figure I get enough sugars in other stuff throughout my diet, no need to add extra to this recipe. It still turns out fine.

I made the pumpkin bread with the recipe and i found it to be dry as well even when it came to muffins. I just finished making my second attempt at pumpkin bread with adjustments to the recipe to increase the flavor. You can add more pumpkin puree if you love pumpkin more; that's what i did. Although, i would keep in mind that adding more pumpkin puree requires you to add a little more milk to maintain the proper thickness. If you end up adding more pumpkin i would put in very little amount of milk, fold it into the batter and repeat until the thickness of the bread or muffin is where it should be. I also added in some nutmeg, a bit more milk to adjust to the consistency of the batter, and bit more than 1 cup of pumpkin puree. In addition to these changes i also only used 1 egg, i substituted the second egg for more coconut oil, and i added 1/8 teaspoon of cinnamon to the flour and dry ingredients bowl. All these changes actually made the pumpkin bread significantly better. You sound like you followed the directions well but it may have just been the cooking time in the oven that may need to be adjusted for you. Personally my oven is an older model; it is hotter than a newer oven so i have to be careful to watch it and not let it burn. You may have left your pumpkin muffins in too long if it became that dry. When i made the pumpkin muffins I made sure to set a timer that was well below what the recipe said so i could check in with how it was baking when it was needed. The applesauce substitute you mentioned may not have been thick enough to help keep it moist, unlike the consistency of the pumpkin puree. I hope this helps!

Omg! I made this today! Turned out perfect. Moist and tasted soooooo yummmy! Thanks a lot.  

I used applesauce and flax.egg, also cake was perfect in 45min! 
I will definitely make this a 100 time! It’s perfect recipe 

Kate, I think I love this recipe as much as you do. I finally cut up my beautiful cinderella  pumpkin that had been sitting on my kitchen counter since Oct. I’ve made about six loafs in the last month. This recipe is perfection! Thank you!

So I took some of the previous comments into consideration when I made this recipe for the first time...and loved the results. I used buttermilk instead of regular milk which made a thicker batter and helped the bread cook more evenly, especially in the middle.  I added twice the amount of pie spice and a bit extra maple syrup. Since I used my own pumpkin puree, I needed to add some extra flour so the batter wasn't too runny. I grind my own wheat, which makes an amazing wheat flavor. Fresh ground always has a lighter texture and flavor. The results were amazing. The bread was moist, flavorful and hard to resist. Thank you for sharing this delicious recipe.

Great recipe! I've made this bread twice this week already! Thanks for sharing!

So good! Used Bob’s Red Mill Paleo flour because I have celiac. Turned out amazing. Served it at a dinner party, everyone lived it!

I love this recipe and so does my toddler! I've made this one, the banana version, and I've also used sweet potato in place of pumpkin! It's been a success every time and between the fruit/vegetable and the whole wheat flour, she's happily eating something I can feel reasonably good about!

Hi Kate! I have made this bread about 15 times now — absolutely love this recipe and how it tastes!! Thank you so much!

I’ve made it with GF flour + almond flour + oat flour before to make it GF but the last two times I made them with whole wheat flour. I noticed that when I bake with whole wheat flour the bread is much more dense. Is it supposed to be like that? Is there a way to make it less dense and more fluffy while still using whole wheat flour?

Also, every time I bake this my bread looks really nice in the oven but once it cools it looses volume and sinks down quite flat. What am I doing wrong and do you know how to prevent this from happening? 

Thank you so much for your response in advance!

Followed it exactly and it came out great! I love that there’s no refined sugar and the amount of sweetness of the bread is perfect. This is my new favorite pumpkin bread recipe!

I love your Healthy Pumpkin Bread recipe. I’m going to try your 
Honey whole wheat banana bread next.

This recipe is so delicious. I can barely tell the difference between this and my usual pumpkin bread recipe filled with butter &amp; white sugar! Thanks!!

Hi Kate and Cookie ...tonight I have made for the first time your pumpkin bread ... my goodness so delicious , flavoursome and super spongy . I tried it with all spelt flour and it came out really well .
Served it warm with a dab of ricotta and drizzle of maple syrup ! 
Love love ... thank u Kate 
Bex and Bruno ( my cavoodle) we are kiwis living in Fiji and loving cooking your recipes !❤️

This pumpkin loaf turned out great. It is very tasty. My only complaint that it doesn’t taste like pumpkin very much, more like banana bread. I would definitely add more spices or even pumpkin puree to bring out the flavor more. Still a great recipe though!!!

Hi,love to see your recipes. I have a problem ,I would like you to help me with, if possible. My daughter is gluten intolerant, some of her school friends have nut allergies or dairy intolerance.. We would love to bake a cake for Halloween, that they can all enjoy.is it possible ,can you help.

https://content.jwplatform.com/videos/0G5XkXHF.mp4

Learn how to make healthy banana bread made with whole wheat flour, honey, coconut oil and bananas in this video. It’s fluffy and delicious!

Cookie and Kate – Pumpkin Bread

This easy Pumpkin Bread is generously spiced and has a soft and tender crumb. This is the best moist pumpkin bread recipe, and it is so quick to make using just one bowl!

Pumpkin Bread

unsalted butter

honey maple syrup

pumpkin

milk (of choice (dairy, almond, etc.))

baking soda

baking powder

cinnamon

allspice

nutmeg

cloves

½ cups white whole wheat flour (or all purpose flour)

Preheat oven to 350 degrees F. Spray a 9x5-inch loaf pan with cooking spray.

Place melted butter in a large bowl (I melt it right in the large bowl in the microwave). Whisk in the honey (or pure maple syrup) and pumpkin, followed by the eggs, milk and vanilla.

Sprinkle in the baking soda, baking powder and salt and whisk until well combined. Add the cinnamon, allspice, nutmeg, and cloves, and whisk until well combined.

Add the flour and mix with a rubber spatula until just combined. Do not overmix.

Pour batter into the prepared pan. Bake for 40-55 minutes, until a tester inserted into the center comes out just clean. Check the bread starting at about 35 minutes and cover it loosely with foil if the top is browning too quickly. For bread that is baked through but not dry, be careful not to over- or under-bake.

Let cool in the pan on a wire rack for 10 minutes. Remove from pan and cool completely on wire rack before slicing and serving.

Perfectly simple and delicious Paleo Pumpkin Bread that's great alone as a breakfast bread or toasted with butter or nut butter. Packed with sweet pumpkin spice flavor, it's hearty yet tender and moist and contains no dairy, refined sugar or grains.

Simple Paleo Pumpkin Bread

organic pumpkin puree

full fat coconut milk (*See Note

maple syrup

tsp pure vanilla extract

almond flour

tapioca flour

Tbsp coconut flour

tsp baking soda

tbsp pumpkin pie spice

tsp cinnamon

fine grain sea salt

Preheat your oven to 350 degrees and line a medium loaf pan** (I used this 8.5x4.5" one) with parchment paper, with a couple of inches overlapping for easy removal.

In a large bowl, whisk together the eggs, pumpkin puree, creamy coconut milk*, maple syrup, and vanilla extract.

In a medium bowl, combine the almond flour, tapioca flour, coconut flour baking soda, pumpkin pie spice, cinnamon and salt

Slowly and gently mix the dry ingredients into the wet until just combined. If desired, you can add in raisins, chocolate chips, or nuts (or leave it plain like I did - you can use it for french toast - coming soon!)

Transfer all the batter into the prepared loaf pan, scraping the bowl with a spatula to use every drop. Bake in the preheated oven for 1 hour or until a toothpick inserted in the center of the loaf comes out clean, and the top is deep golden brown.

Remove from oven and allow to sit in the loaf pan for about 5 minutes. Then, hold each side of the parchment paper to gently remove the loaf (it will stay in the parchment paper) to cool on a wire rack.

Allow the loaf to cool untouched for 2 hours before slicing. Enjoy!

This moist pumpkin bread is pillowy soft, perfectly spiced and totally easy too!

all-purpose flour (210 grams)

ginger

brown sugar (100 grams)

white sugar (132 grams)

whole milk (60 milliliters)

pumpkin puree (300 grams)

vegetable oil (120 milliliters)

vanilla extract (5 milliliters)

Preheat oven to 350 degrees.  Prep a 9x5 inch loaf pan by lining with parchment paper or butter and flour it.

Sift together flour, baking soda, baking powder, salt, and spices in a large bowl then whisk together and set aside.

In a medium bowl combine the oil, sugars and eggs then mix well. Add the pumpkin puree, milk, and vanilla. Whisk again until combined.

Pour the  wet mixture into the the dry and mix until just combined.

Pour batter into your prepared 9x5 inch pan.

Bake for about an hour at 350F. You can cover with foil halfway through baking to protect the top from browning. You&#039;ll know the pumpkin bread is done when a skewer inserted in the middle comes out clean and the center springs back when lightly pressed.

This moist and delicious pumpkin bread is perfectly sweet with just the right combination of fall spices. It's beyond easy to make and you don't even need a mixer!

RECIPE: https://preppykitchen.com/pumpkin-bread/

Soft, melt in your mouth pumpkin bread is the ultimate fall treat for any time of day. It melts in your mouth and the whole loaf disappears in the blink of an eye! Too many recipes are either greasy, dry, bland or too sweet. This one is JUST RIGHT!

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Amazing Pumpkin Bread

This is our best basic pumpkin bread recipe. Feel free to fold in 1 cup of something fun—like chocolate chips, nuts, dried cranberries, or pepitas—once the batter is made. 

Cooking spray,

c. all-purpose flour

kosher salt

c. (1 stick) butter, melted

c. sugar

c. pumpkin puree

sour cream

pure vanilla extract

Cinnamon-sugar,

LOVE this, have made it many times. I like it with only half a cup of sugar.

This pumpkin bread is easy to make and tastes great. Followed directions, turned out great!

This turned out amazing and was so easy to bake!

i realized as i was already mixing the ingredients together that i only had about 3/4 c. of granulated sugar, so i added dark brown sugar for the rest. i found the parchment/cooking spray cumbersome, so might just try buttering and dusting with flour next time, and there is no way that all that batter would have fit in an 8x4 loaf pan, so i used one slightly larger (9.25x5.25) and seemed to be about right. i also added about 1/2 c. of chopped pecans to the batter, and sunflower seeds to the top with the cinnamon and demerara sugar. i removed it from the oven at about 65 mins, took the loaf out of the pan and cooled it on a rack for almost 30 mins before cutting into it. honestly, it smelled so good, i'm surprised i waited that long. i was worried it would be too sweet with the brown sugar sub, but it was perfect!

Probably the best pumpkin bread I ever had! Are use vegetable oil instead of butter, and it came out very light and moist.

I made this a few minutes ago. The only changes I made to the recipe were using self rising flour and adding half as much cinnamon and ginger because I didn't have nutmeg. The single recipe actually made two regular size loaves. It baked more like a cake and still moist, though not as moist as a bread would have been. Did I stir the batter too much which made it cake-like? My husband and I sampled half a slice and it's very good. We'll have a full slice with coffee pretty soon!

What can be substituted for the sour cream?

https://streaming.hearstdigitalstudios.com/11c4fb4a-72f5-4129-8b64-c186940b76d5/video_rover_16x9_1080p_hd_1531832815_7782.mp4

Pumpkin Bread Will Give You All The Fall Feels

Celebrate fall flavors with this Crumbly Pumpkin Bread from Delish.com.

Crumbly Pumpkin Bread

Cooking spray

c. butter, softened

c. brown sugar

Just made this tonight and it was excellent! Yes, this is my new
 pumpkin bread recipe! Had to use 9x5 loaf because I do not have the 8x4, actually glad I did because it rose nicely and didn't spill over sides. Also couldn't get the parchment to lay flat inside loaf pan, sides kept puckering, so I didn't use it. Still came out lovely! Great recipe!

I wish I had read the comments before I made this. What MESS. It overflowed all over the oven. The pan size is WRONG.

SO good! I only made half the amount of crumble because I always find recipes make too much and I found it was the perfect amount. I also usually cut the sugar on recipes, which I should’ve done because I found it a little too sweet. Will for sure make it again!

https://streaming.hearstdigitalstudios.com/65099597-f2d8-41c4-8159-89a21d4d31f1/video_rover_16x9_1080p_hd_1536345119_50678.mp4

The crumbly topping makes alllll the difference. ​

Meet Your New Favorite Pumpkin Bread

How do you make the best pumpkin bread ever? You stuff it with cheesecake, of course. This easy quick bread recipe is a fall baking essential. 

Cheesecake-Stuffed Pumpkin Bread

c. (1 stick) melted butter, plus

pumpkin pie spice

cream cheese, softened

Do you often make quick breads (like banana, zucchini, and pumpkin bread)?

Just love this pumpkin bread!!!
i just add 1/2 cup of coconut sugar and mixed whole wheat flour with all purpose

The cream cheese filling is tasteless to me.  Not sure why?  I'm wondering if powdered sugar would be better?  Was hoping for more of a taste of like a pumpkin roll.  Not sure if it was because it was cooked, the egg or what.   The bread is good though.  Also wondering if adding cinnamon would add some kick to the bread as well?  I might try 3 tsp the next time in the dry ingredients mix!

Excellant Excellant recipe....so easy and quick.....tastes fantastic!! The bread comes out so moist almost pie like. A beautiful display when its cut into slices.

Really loved it. Was out of pumpkin pie spice so added cinnamon, clove, turmeric, ginger and fresh graded nutmeg. Also added a pinch of salt to the cream cheese mix. Will be making it again soon.

https://streaming.hearstdigitalstudios.com/manual_upload/582b5fedd559307a81e2ea53/mp4/Cheesecake_Stuffed_Pumpkin_Bread_YouTube_FINAL_1479237630_4000_hd_v3.mp4

How do you make the best pumpkin bread ever? You stuff it with cheesecake, of course. Because pumpkin and cheesecake were MFEO. This easy quick bread recipe is a fall baking﻿ essential.

It's All About the Swirl in this Cheesecake-Stuffed Pumpkin Bread

These delightfully spiced sourdough rolls are 100% naturally leavened with sourdough starter. Crusty on the outside and soft on the inside, these rolls have just a hint of sweetness and would pair beautifully with dinner such as soup or a hearty fall salad. Or, toast them and slather with butter and a drizzle of honey for a delicious breakfast.

Mini Pumpkin Spice Sourdough Rolls

400 g all purpose flour

sourdough starteer

150 g whole milk

110 g canned pumpkin puree

g salt

g butter

g sugar

ground nutmeg, ground turmeric, and ground cloves

Combine all ingredients in the bowl of a stand mixer, or a large mixing bowl. Knead with a dough hook on low speed (no higher than 2) for 15-20 minutes, until dough is soft, pliable, strong, and no longer sticky. If kneading by hand, prepare to work the dough for up to 30 minutes. If it becomes resistant to movement, cover with a damp cloth for 10 minutes and return to kneading until the dough is fully kneaded.

Place the dough in a lightly oiled bowl and allow to bulk ferment, covered, until visibly puffy, light to the touch, and evenly risen, between 4-6 hours at 75°F. It may not double in size but you will be able to feel and see that the dough has taken on air and has a webby texture underneath.

While the dough rises, cut 24 pieces of unbleached, 100% cotton kitchen twine into 10 inch lengths. Place the string in a small dish of neutral oil.

Dump the dough onto a lightly floured or oiled surface and divide into 8 even pieces. Tuck the sides of each piece of dough towards the center, then turn the dough seam-side down onto the surface. Making a claw-shaped cage with your hands, roll the dough around in circles to tighten the dough into a round roll.

Lay three oiled strings down on the surface in an even crossed pattern, then place a roll, taught side up, on the center point. Gently tie each string at the top of the roll, leaving a bit of slack. Repeat for remaining rolls using remaining string.

Place the tied rolls on a baking sheet lined with parchment paper, cover with a large plastic bag or wrap, and refrigerate overnight or for up to 18 hours.

An hour before you’d like to bake the rolls, remove them from the oven to warm up slightly. Preheat the oven to 350°F.

Place the rolls in the oven, with the strings on, and bake until lightly golden. The interior of a roll should read above 200°F when fully baked.

Cool rolls on a wire rack until you can handle them, then use clean kitchen scissors to snip and release all the strings. If any strings are resistant, gently tug them until they slide out, trying not to rip the bread. If desired, place a pumpkin seed on the top of each roll for a stem.

Serve with butter and honey, or as an accompaniment to your favorite fall soups or meals.

A FAVORITE recipe in our home that will sure to be a hit in yours, too. These chocolate pumpkin muffins combine pureed pumpkin, pumpkin spice, and chocolate in the best way possible.

Chocolate Pumpkin Muffins

cocoa powder

all-purpose flour

Tbsp. pumpkin pie spice

butter (melted)

sugar

egg egg

pumpkin puree

chocolate

Preheat oven to 350°. Line a muffin tin with 12 liners.

In a large bowl, whisk together flour, cocoa powder, pumpkin pie spice, baking soda, baking powder, and salt.

In another large bowl, combine melted butter, sugar, sour cream, vanilla, egg and egg yolk until smooth. Fold in pumpkin puree.

Combine wet and dry ingredients. Fold in chocolate chips.

Scoop batter into muffin liners. Bake for 15 minutes.

Sprinkle a few extra chocolate chips onto each muffin as they get out of the oven. Press lightly into each muffin.

Let cool 5 minutes before transferring muffins to a cooling rack.

https://content.jwplatform.com/videos/JYxZRkKp.mp4

These chocolate pumpkin muffins combine pureed pumpkin, pumpkin spice, and chocolate in the best way possible.

This moist &amp; delicious pumpkin bread is the perfect cozy fall treat! Warmly spiced with nutmeg, allspice, and cinnamon, it's healthy and easy to make.

whole wheat pastry flour*

almond milk (or any milk)

cane sugar

olive oil

eggs**

vanilla

Preheat the oven to 350°F and line an 8x4-inch loaf pan with parchment paper.

In a medium bowl, combine the flour, cinnamon, nutmeg, allspice, baking powder, baking soda, and salt.

In a large bowl whisk together the pumpkin purée, eggs, sugar, milk, olive oil, and vanilla until smooth.

Pour the dry ingredients into the bowl of wet ingredients and stir until just combined. Do not overmix. Spoon the batter into the loaf pan and bake 45 to 50 minutes or the top springs back to the touch and a toothpick inserted comes clean.

Healthy Banana Bread with a Festive Fall twist!  This 21 Day Fix Healthy Pumpkin Oatmeal Banana Bread is dairy, gluten, refined sugar free, oil free, and yet full of good for you fiber.  It's our family's new favorite pumpkin flavored treat!

Healthy Pumpkin Oatmeal Banana Bread | 21 Day Fix Pumpkin Oatmeal Banana Bread [Gluten-free/dairy-free]

Bob’s Red Mill Gluten-free Old Fashioned Oats

mashed ripe bananas (about 2 small or 1 1/2 large ripe bananas)

pumpkin puree (not pumpkin pie filling)

gluten-free baking soda

dairy free chocolate chips

Preheat oven to 325 degrees Fahrenheit and line a 9×5-inch loaf pan with parchment paper or grease well with coconut oil or coconut oil spray.

Place oats in your food processor or blender and pulse until you have a fine flour.  Measure and be sure you have two cups of flour.

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