Pumpkin Bread
This Healthy Pumpkin Bread is soft, moist, and bursting with cozy fall spices — all made with wholesome ingredients like real pumpkin, honey (or maple syrup), and whole wheat flour. Perfect for breakfast, snacks, or a guilt-free dessert, it’s an easy one-bowl recipe that feels like a warm hug in loaf form.
Ingredients
Pumpkin Bread Ingredients
- 1 ¾ cups whole wheat flour or all-purpose, if that’s what you’ve got
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 2 tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground ginger
- 2 large eggs
- 1 cup pumpkin puree not pumpkin pie filling, just the pure stuff
- ½ cup honey or maple syrup natural sweetness, babe
- ⅓ cup olive oil or melted coconut oil
- ¼ cup milk dairy or non-dairy
- 1 tsp vanilla extract
Optional Decorations
- A sprinkle of pumpkin seeds on top fancy AND crunchy
- A drizzle of warm nut butter chef’s kiss
- Dusting of cinnamon sugar if you’re feeling extra
Instructions
Get Your Oven Ready
- Preheat to 350°F (175°C). Grease a loaf pan or line it with parchment paper. Because nothing is worse than your bread sticking when you’re ready for that first glorious slice.
Mix the Dry Squad
- In a medium bowl, whisk together flour, baking soda, baking powder, salt, and spices. Breathe in that cinnamon-y goodness. It’s already starting to feel like fall.
Mix the Wet Squad
- In another bowl, whisk eggs, pumpkin puree, honey (or maple), oil, milk, and vanilla until smooth and dreamy.
Combine and Conquer
- Pour the dry mix into the wet. Gently fold until just combined. Don’t overmix—this isn’t cardio, babe.
Bake the Magic
- Pour batter into your loaf pan, smooth the top, and (if you’re feeling cute) sprinkle pumpkin seeds. Bake 45–55 minutes, or until a toothpick comes out mostly clean. The waiting is the hardest part, trust me.
Cool and Slice
- Let it chill in the pan for 10 minutes, then transfer to a wire rack. Slice when warm if you can’t resist… but fair warning: you might burn your tongue because it smells TOO good to wait.
Notes
- Use 100% pumpkin puree (not pumpkin pie filling).
- For extra crunch, sprinkle pumpkin seeds on top before baking.
- To make it dairy-free, swap milk with almond or oat milk.
- Freezer-friendly: wrap individual slices in parchment and freeze up to 2 months.
- Sweetness check: honey and maple syrup are natural, but you can add a tablespoon of brown sugar if you want it a bit sweeter.
- Pro tip: tastes even better the next day once the spices settle in.