Get into the spirit of the season with this healthy and simple pumpkin bread. Made with minimal ingredients and maximum pumpkin spice, it’s sure to be a recipe you make all year long when a craving for pumpkin hits! Make it your own by adding different toppings into the batter or keep it plain and top with nut butter while the pieces are still warm.
- ⅓ cup melted coconut oil
- ½ cup maple syrup*
- 2 eggs
- 1 cup pumpkin purée
- ¼ cup almond milk or water
- 1 ½ teaspoons pumpkin spice
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 1 ¾ cups whole-wheat flour
- Optional mix-ins: ½ cup dried cranberries, pumpkin seeds, chopped walnuts or pecans, chocolate chips, or white chocolate chips (I think they go GREAT with pumpkin anything!)
- Preheat oven to 325 degrees F and grease a 9×5-inch loaf pan.
- In a large bowl, whisk the oil and maple syrup together together. Add the eggs and whisk until blended.
- Add the pumpkin purée, milk, pumpkin spice, baking soda, vanilla and salt, and whisk to combine.
- Use a big spoon to stir in the flour until just combined.
- If adding any mix-ins, gently fold them in now.
- Pour the batter into your greased loaf pan and bake for 55-60 minutes or until a toothpick inserted into the center comes out clean.
- Transfer bread to a cooling rack and let cool before slicing.
- Bread is best kept in the refrigerator (heat up a slice when you want!).
*You could use honey in place of maple syrup here, but I prefer the taste when I use maple syrup!
Keywords: pumpkin bread, healthy pumpkin bread, low sugar, whole-wheat