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Home Recipes Course Snacks Muffins & Breads Whole Wheat Pumpkin Bread
DF Dairy Free NF Nut-Free

Whole Wheat Pumpkin Bread

Jump to Recipe Rate Recipe
Posted:10/20/21
Updated:10/20/21

This moist and healthy Whole Wheat Pumpkin Bread recipe is a simple and straightforward take on the seasonal classic made dairy-free and sweetened with maple syrup. Enjoy a thick slice with your favorite nut butter for a delicious snack!

Why You’ll Love This Recipe

  • All it takes is two bowls and a quick whisk of the dry into wet ingredients
  • It’s completely dairy-free and refined-sugar free, with an ingredient swap to make it vegan
  • Celebrates the flavors and colors of the fall season
  • Gets you one step ahead on your holiday prep as the bread keeps for days and freezes beautifully

If you’re looking for a miniature version, you can try these pumpkin muffins, too! One of the best!

Ingredients for Healthy Pumpkin Bread

This is a clean cut recipe for pumpkin bread that only requires a handful of ingredients, many of them part of my healthy kitchen pantry <– check out that link for my favorites!

Here’s what you need:

  • whole wheat white flour – whole wheat white flour or whole wheat pastry flour will provide a softer, tender loaf. half all-purpose flour and half whole wheat flour is a good sub or an equal amount of 1:1 gluten-free baking flour will make it gluten-free.
  • pumpkin spice – you can use store bought or make it at home using this simple recipe. This pumpkin bread recipe calls for a full tablespoon, but you can decrease it to just 1-2 teaspoons if you want less spice.
  • baking soda – for lift and that beautiful brown color.
  • salt – to bring out all the fall flavors.
  • canned pumpkin – make sure to use pure pumpkin purée, not pumpkin pie mix. We will talk about this more below.
  • pure maple syrup – for moisture and sweetness, use the real stuff out of the glass jar.
  • coconut sugar (or dry sweetener of choice) – I love the subtle sweetness and fruitiness of coconut sugar. Plus, it is completely unrefined. Brown sugar, either light or dark, is your next best option. Feel free to increase the amount of sugar to up to 3/4 cup, depending on how sweet you like your bread.
  • oil – use a neutral oil, like avocado oil or refined coconut oil. Unrefined coconut oil is your next best option, but it does impart a slight coconut flavor. Olive oil is another great option, which will give it a slightly herbal flavor.
  • eggs – use two whole eggs or two flax eggs in its place to make it vegan.
  • vanilla – a subtle floral sweetness you just can’t get from sugar.
  • non-dairy milk – use your favorite – almond, coconut, oat or cashew all work here. You could even use water, if you do not have non-dairy milk on hand. I don’t recommend using a protein-based milk here.

What Kind of Pumpkin to Use

Use 100% Pure Pumpkin, not Pumpkin Pie Mix. The pure pumpkin has one ingredient – pumpkin. The pumpkin pie mix is mixed with sugar, spices and a ton of unwanted preservatives we don’t want and need.

Libby’s is the quintessential pumpkin brand on supermarket shelves, but I have seen Whole Foods, as well as many large grocery stores, sell their own brand.

Farmer’s Market brand is another option, which is organic, but is often more liquid-y than Libby’s brand. If you see there is liquid sitting in the top of the can, try to drain it before measuring out for this recipe.

How to Make

This is a quick bread recipe that is just that – quick and SO easy! All it takes is a simple mix of the dry into wet ingredients and you have a pumpkin bread batter ready for the oven in no time.

Combine Dry Ingredients

In a medium bowl combine flour, pumpkin pie spice, baking soda, and salt; set aside.

Whisk Wet Ingredients

In a large bowl add pumpkin, maple syrup, sugar, oil, eggs, and vanilla. Whisk until ingredients are well combined.

  • canned pumpkin in bowl of maple syrup and oil with brown sugar, and bowls of ingredients surrounding
  • wet and dry ingredients in glass bowl with spatula in bowl

Combine All Ingredients

Add dry ingredients to large bowl of wet ingredients, using spatula to stir a couple of times, then add in milk and continue stirring until just combined. Avoid over-working the batter so you don’t end up with a tough bread.

Pour, Bake and Cool

Pour batter into prepared loaf pan and bake for 35 minutes uncovered. Cover top of bread loosely with foil and bake for another 10-15 minutes. Insert toothpick into middle of bread, it should come out with little to no crumbs when done. Allow bread to cool in pan for 15 minutes, then on wire rack to cool completely.

Serving Suggestions

This whole wheat pumpkin bread is moist, flavorful and best enjoyed warm with your favorite nut butter, such as coconut butter, cashew butter or almond butter.

But a little slab of real salted sweet cream butter is amazing too, of course.

How to Store

The pumpkin bread is super moist, so it will keep wrapped tightly in plastic wrap or in an airtight container on the kitchen counter for up to 3 days. If you think it will last longer than that, store it in the fridge for up to 5 days.

To freeze, cool completely (optionally slice), wrap tightly in parchment paper, then transfer to a freezer plastic storage bag, seal tight, label, date and freeze for up to 3 months.

STORAGE TIP: I like to slice the bread before freezing and wrap each slice individually, then store in the plastic storage bag as noted above. This way, I can defrost individual slices by letting them defrost to room temperature or warming them through in the microwave or toaster oven.

Recipe Tips

Gently combine your wet and dry ingredients to avoid overworking the batter. The more you work the batter, the tougher the bread will be.

Lightly grease and/or line your bread pan for an easy release.

Add chocolate chips if you want a little extra sweetness. You may want to reduce the pumpkin spice blend to two teaspoons if adding chocolate chips.

Adjust oven rack to lower middle position to avoid the top of the bread from browning too much. I also cover the top with foil about halfway through.

Check the middle of the bread with a toothpick for wet batter. The bread will be done when an inserted toothpick comes out with little to no crumbs.

More Pumpkin Recipes You’ll Love:

  • Pumpkin Cinnamon Rolls
  • Cassava Pumpkin Bread
  • Almond Flour Pumpkin Bread
  • Deep Dish Pumpkin Cookie

If you make this Pumpkin Bread recipe, be sure to leave a comment and review on the blog! I love hearing from you, and it helps others learn more about the recipe too! Xx Ashley

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Whole Wheat Pumpkin Bread

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★★★★★

4.7 from 3 reviews

This super moist Healthy Pumpkin Bread is a simple and straightforward take on the seasonal classic made without dairy and no refined sugar. Enjoy a thick slice with your favorite nut butter for a delicious snack!

  • Author: Ashley
  • Prep Time: 5 minutes
  • Cook Time: 45 minutes
  • Total Time: 50 minutes
  • Yield: 12 slices 1x
  • Category: Breakfast
  • Method: Oven
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

Scale

Dry

  • 1 3/4 cups whole wheat pastry flour (or whole wheat white flour)
  • 1 Tablespoon pumpkin pie spice
  • 1 tsp baking soda
  • 1/4 tsp salt

Wet

  • 1.25 cup canned pumpkin
  • ½ cup pure maple syrup
  • ¼ cup brown sugar or coconut sugar (optional, but will give you sweeter bread)
  • ¼ cup avocado oil
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1/4 cup non dairy milk

Instructions

  1. Preheat oven to 350ºF and spray 9×5 inch loaf pan, or line with parchment paper; set aside.
  2. In a medium bowl combine flour, pumpkin pie spice, baking soda, and salt; set aside.
  3. In a large bowl add pumpkin, maple syrup, sugar, oil, eggs and vanilla. Whisk until ingredients are well combined.
  4. Add dry ingredients to large bowl of wet ingredients, using spatula to stir a couple of times, then add in milk and continue stirring until just combined. Avoid over-working the batter so you don’t end up with a tough bread.
  5. Pour batter into prepared loaf pan and bake for 35 minutes uncovered. Cover top of bread loosely with foil and bake for another 10-15 minutes. Insert toothpick into middle of bread, it should come out with little to no crumbs when done. Allow bread to cool in pan for 15 minutes, then on wire rack to cool completely.

Notes

Half all-purpose/ half whole wheat flour may be subbed. You can also use all whole wheat pastry flour.

If you’d like a slightly sweeter bread, bump up the sugar to ¾ cup.

Bread is fairly moist and should keep at room temperature fresh up to three days or up to five days in the fridge.

To freeze, cool completely (optionally slice), wrap tightly in parchment paper, then transfer to a freezer plastic storage bag, seal tight, label, date and freeze for up to 3 months. Thaw to room temperature.

Nutrition

  • Serving Size: 1/12
  • Calories: 161
  • Sugar: 14g
  • Sodium: 219
  • Fat: 1g
  • Saturated Fat: 0g
  • Unsaturated Fat: 0
  • Trans Fat: 0
  • Carbohydrates: 32g
  • Fiber: 1g
  • Protein: 4g
  • Cholesterol: 31mg

Keywords: the best pumpkin bread, moist pumpkin bread recipe, fall recipes

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About Ashley

"Ashley Walterhouse is the founder of Fit Mitten Kitchen, based in the Greater Lansing Area of Michigan, AKA “the Mitten.” Ashley grew up as a picky eater but later discovered that eating healthy was actually easy and fun. She started FMK in 2015 as a way to share her newfound love of developing healthier recipes for all to enjoy."

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  1. Katie Kirkendall says

    10/19/2018 at 12:30 am

    Super yummy! My oven seemed to take a lot longer to cook it though…. might try 375 degrees next time! Very fluffy and moist! ❤️ Might also try a sugar free sweetener just to get the carbs down a little. The coconut sugar works great though!

    ★★★★

    Reply
    • Ashley says

      10/21/2018 at 1:41 pm

      Thanks so much for the feedback, Katie! 375º could definitely work – everyone’s ovens are a little different 🙂 But glad you enjoyed!

      Reply
  2. Alexa says

    10/25/2018 at 3:56 pm

    Hi, can I subt with out flour?

    Reply
    • Ashley says

      10/29/2018 at 10:29 am

      Subbing oat flour could work but the texture won’t be quite the same. It’s not the best 1:1 sub here unless you try making muffins which might turn out better with oat flour. For muffins I’d do 375ºF and check at 15 minutes.

      Reply
  3. Rose says

    11/3/2018 at 1:03 am

    Love your recipes, so easy to follow and on the healthy side. Just what I’m looking for. Definitely trying this one❤️ But I have a few on my list. ? Thank you!

    Reply
  4. Elizabeth says

    5/11/2019 at 9:39 pm

    Wow I just made this and it is outstanding! Super moist and of course I slathered crunchy peanut butter on it but it wasn’t even necessary because it’s delicious plain 🙂 thank you for the recipe! This will be a staple for me.

    ★★★★★

    Reply
    • Ashley says

      6/3/2019 at 1:51 pm

      Amazing, Elizabeth! Thanks so much for taking the time to comment and leave a review 🙂

      Reply
  5. isabel says

    5/20/2019 at 2:35 pm

    i REALLY liked this bread. SUPER moist and great pumpkin flavor. it totally did not go stale either – even leaving it out on the counter overnight, the cut ends of the bread did not get crusty as can sometimes happen with a quick bread. I would totally make this again

    ★★★★★

    Reply
    • Ashley says

      6/3/2019 at 1:51 pm

      Thank you for your comment and review, Isabel! It is so appreciated!

      Reply
  6. Astrid says

    11/1/2020 at 11:14 am

    Hi! I love your recipes! I was looking for a mango bread because over here in Latin America it’s mango season! Do you think I could sub the pumpkin with mango?

    Reply
  7. Suzanne says

    10/20/2021 at 7:26 pm

    I loved this simple and delicious recipe. I made mini muffins and added 1/2 cup of chocolate chips. Perfect for my grandkids, parents are very health conscious, thank goodness. Will definitely make these again.

    Reply
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