Whole Wheat Pumpkin Bread

Why You’ll Love This Recipe

I like this recipe because it uses whole wheat flour, which gives the bread a hearty texture while keeping it soft and tender. The pumpkin puree makes it moist, the honey adds natural sweetness, and the spices make my kitchen smell amazing as it bakes.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)
1 ½ cups whole-wheat flour (I used King Arthur’s white whole-wheat flour)
1 ½ teaspoons cinnamon
1 teaspoon ginger (ground)
½ teaspoon nutmeg
⅛ teaspoon cloves
1 teaspoon baking soda
¼ teaspoon baking powder
½ teaspoon salt
2 eggs
½ cup coconut oil
½ cup honey
½ teaspoon pure vanilla extract
1 cup pumpkin puree
½ cup nuts (chopped (optional))

Directions

1. I preheat the oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. In a large bowl, I whisk together the flour, cinnamon, ginger, nutmeg, cloves, baking soda, baking powder, and salt.
3. In another bowl, I beat the eggs, then mix in the coconut oil, honey, vanilla extract, and pumpkin puree until smooth.
4. I stir the wet ingredients into the dry ingredients just until combined, being careful not to overmix.
5. If I’m using nuts, I fold them in at this stage.
6. I pour the batter into the prepared loaf pan and smooth the top.
7. I bake for 50–60 minutes, until a toothpick inserted in the center comes out clean.
8. I let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Servings and Timing

This recipe makes 1 loaf, which gives me about 10 slices. It takes me 15 minutes to prepare and 50–60 minutes to bake, so it’s ready in about 1 hour and 15 minutes.

Variations

Sometimes I stir in dark chocolate chips for extra indulgence. I also like to swap the nuts for dried cranberries or raisins. For a slightly different flavor, I replace some of the honey with maple syrup.

Storage/Reheating

I store the pumpkin bread in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. For longer storage, I freeze individual slices and reheat them in the toaster or microwave when I want a quick snack.

FAQs

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

Yes, I can substitute with all-purpose flour if I want a lighter texture.

Do I need to use coconut oil?

No, I sometimes use melted butter or another neutral oil instead.

Can I make this bread vegan?

Yes, I replace the eggs with flax eggs and use maple syrup instead of honey.

How do I keep the bread moist?

The pumpkin puree helps, but I also make sure not to overbake it.

Can I use fresh pumpkin puree?

Yes, I can use homemade puree, but I make sure it’s thick and not watery.

Can I reduce the honey?

Yes, I can cut it slightly, though the bread won’t be as sweet.

Can I add a streusel topping?

Yes, I sometimes add a crumble of oats, butter, and brown sugar on top before baking.

Can I bake this as muffins instead of a loaf?

Yes, I bake them in a muffin tin for about 20–25 minutes.

What nuts work best?

I usually use walnuts or pecans, but almonds also work well.

Can I freeze the bread?

Yes, I wrap slices individually and freeze them for up to 2 months.

Conclusion

I love making this whole wheat pumpkin bread because it’s wholesome, flavorful, and easy to prepare. With its warm spices, moist texture, and hint of natural sweetness, it’s the perfect treat for fall mornings or afternoon snacks.

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