Healthy Pumpkin Bread

healthy pumpkin bread recipe

I love holiday baking–the smell it brings to the whole house, the cheer, the smiles when some grabs a piece. A slice of pumpkin bread makes this time of year feel like the holidays. But, I want it to be healthy-ish and taste delicious, so I figured why not make a holiday staple like Pumpkin Bread a little more nutritious.

Here’s my favorite Pumpkin Bread recipe—improved, using maple syrup (full of antioxidants), whole wheat flour, coconut oil, and a touch of orange juice. It’s fast, easy, and tastes divine.


  • ⅓ cup melted coconut oil
  • ½ cup honey or maple syrup
  • 2 eggs
  • 1 cup pumpkin purée
  • ¼ cup orange juice
  • 1 ½ teaspoons pumpkin spice blend (or ½ teaspoon cinnamon, ½ teaspoon ground ginger, ¼ teaspoon ground nutmeg, and ¼ teaspoon allspice or cloves)
  • 1 teaspoon baking soda (NOT baking powder)
  • 1 teaspoon vanilla extract
  • ½ teaspoon salt
  • 1 ¾ cups white whole wheat flour or regular whole wheat flour
  • Optional: ½ cup mix-ins like chopped walnuts or pecans, chocolate chips, or raisins
  • Pinch of ground cinnamon, for sprinkling on top


  1. Preheat oven to 325 degrees and grease a 9×5-inch loaf pan
  2. In a large bowl, beat the oil and honey together with a whisk. Add the eggs and whisk until blended. (If the coconut oil solidifies on contact with cold ingredients, simply let the bowl rest in a warm place for a few minutes, like on top of the stove, or warm it for about 10 seconds in the microwave)
  3. Add the pumpkin purée, orange juice, pumpkin spice, baking soda, vanilla, and salt, and whisk to blend. Lastly, switch to a big spoon and stir in the flour, just until combined. If adding any mix-ins, gently fold them in
  4. Pour the batter into the greased loaf pan and sprinkle lightly with cinnamon. To make a pretty swirled effect, run the tip of a knife across the batter in a zig-zag pattern
  5. Bake for 55 to 60 minutes, or until a toothpick inserted into the center comes out clean (typically, with no mix-ins, my bread is done at 55 minutes; if added mix-ins, might be closer to 60 minutes). Let the bread cool in the loaf pan for 10 minutes, then carefully transfer the bread to a cooling rack to cool for 20 minutes before slicing



Check out Cookie + Kate and Sally’s Baking Addiction, two of my favorite baking sites that helped me adapt my recipe.

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