This healthy pumpkin bread is moist, tender, and easy to make—no mixer required! It’s packed with healthy ingredients like whole wheat flour, coconut oil, and pumpkin. Plus, there’s no refined sugar or flour! 190 calories or 8 WW points
The first of October means that we’re in cozy fall mode. It’s all comfort food, warm, fragrant spices, sunset colors, and pumpkin everything. Naturally, this super-moist, whole wheat pumpkin bread fits right in. It’s perfectly pumpkin-spiced with cinnamon, ginger, nutmeg, and cloves. The best part? It’s made entirely with wholesome, good-for-you ingredients: 100% whole wheat flour, melted coconut oil instead of butter or vegetable oil, and pure maple syrup in place of refined sugar—so you can feel confident eating it and giving it to your kiddos, too!
A Tip for Using Coconut Oil in this Recipe
Measure your coconut oil while it’s solid (its natural state while at room temperature) by spooning it into your measuring cup. Next, scoop it into a bowl and microwave briefly (10 seconds or so), to melt it. The key from here is making sure that your eggs and maple syrup are at room temperature, so that they’ll combine with the coconut oil easily (otherwise the warm coconut oil can seize up, clump, and harden). You can microwave your maple syrup for a few seconds to warm it up slightly (don’t get it hot, just room temperature) and place your eggs in a bowl with hot water for a few minutes to warm them.
How Long Does Pumpkin Bread Last For?
Properly stored, freshly baked pumpkin bread can last for 2 to 3 days at room temperature or for about 1 week in the fridge. Allow your pumpkin loaf to cool completely, then wrap it tightly in plastic wrap. As well as prolonging the life of the bread, plastic wrap helps keep it moist.
Pumpkin bread can be frozen, too. To freeze, wrap your loaf in plastic wrap followed by a layer of aluminum foil or place the plastic-wrapped loaf in a sealed freezer bag. Freeze for up to 1 month.
Healthy Pumpkin Bread
- 1 ½ cups whole wheat flour
- 1 tsp baking soda
- ½ tsp baking powder
- 2 tsp ground cinnamon
- 1 tsp ground ginger
- ¼ tsp ground nutmeg
- ⅛ tsp ground cloves
- ¼ tsp salt
- 2 large eggs
- ½ cup coconut oil, melted
- ½ cup pure maple syrup
- 1 cup pumpkin puree
- 1 tsp vanilla extract
- Preheat the oven to 350. Use coconut oil to grease a standard 9-by-5-inch loaf pan.
- In a large bowl, whisk the flour, baking soda, baking powder, cinnamon, ginger, nutmeg, cloves, and salt.
- In a separate bowl, whisk the eggs. Add the melted coconut oil, maple syrup, and vanilla, whisking to combine.
- Add the egg mixture to the flour mixture and mix with a fork (or a handheld electric beater) until combined. Be careful not to overmix. Stir in the pumpkin puree. Pour the batter into your prepared loaf pan and smooth the top.
- Bake until a toothpick inserted into the center of the loaf comes out clean, 35 to 40 minutes. Let cool in the pan for 10 minutes before turning out onto a wire rack to cool completely.