Name: Whole Wheat Pumpkin Bread
Prep time: 5 min
Cook time: 45 min
Total time: 50 min
Cuisine: American
Ingredients: Dry Ingredients:; 1.75 cups whole wheat pastry flour or whole wheat white flour; 1 tablespoon pumpkin pie spice; 1 teaspoon baking soda; 1/4 teaspoon fine sea salt; Wet Ingredients:; 1.25 cups canned pumpkin; ½ cup pure maple syrup; ¼ cup brown sugar or coconut sugar; ¼ cup avocado oil; 2 large eggs; 2 teaspoons vanilla extract; ¼ cup non-dairy milk

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This Whole Wheat Pumpkin Bread is a healthier take on a classic seasonal favorite. Moist, warmly spiced, and sweetened naturally with maple syrup and a touch of brown or coconut sugar, this bread makes the perfect cozy treat or anytime snack. Made with wholesome ingredients and no refined sugar or dairy, it’s a feel-good recipe you’ll want to bake on repeat during the fall season and beyond.

Whole Wheat Pumpkin Bread

Why You’ll Love This Recipe

Wholesome and nourishing – Made with whole wheat flour, real pumpkin, and no refined sugars or dairy.
Moist and flavorful – Thanks to the combination of pumpkin, maple syrup, and avocado oil.
Quick and easy – Comes together in just 50 minutes with minimal prep.
Versatile snack or breakfast – Delicious with a smear of nut butter or served plain with coffee or tea.
Freezer-friendly – Great for make-ahead meal planning or holiday prep.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Dry Ingredients:

1.75 cups whole wheat pastry flour (or white whole wheat flour)
1 tablespoon pumpkin pie spice
1 teaspoon baking soda
¼ teaspoon fine sea salt

Wet Ingredients:

1.25 cups canned pumpkin
½ cup pure maple syrup
¼ cup brown sugar or coconut sugar
¼ cup avocado oil
2 large eggs
2 teaspoons vanilla extract
¼ cup non-dairy milk

Directions

Preheat the oven to 350°F. Lightly grease a 9×5-inch loaf pan or line it with parchment paper.
In a medium bowl, whisk together the flour, pumpkin pie spice, baking soda, and salt. Set aside.
In a large mixing bowl, combine the pumpkin, maple syrup, sugar, oil, eggs, and vanilla. Whisk until smooth and well combined.
Add the dry ingredients to the wet ingredients. Stir gently with a spatula a few times, then add the non-dairy milk. Mix until just combined—do not over-mix.
Pour the batter into the prepared loaf pan and smooth the top.
Bake for 35 minutes uncovered. Then loosely cover with foil and continue baking for an additional 10–15 minutes.
Test doneness with a toothpick inserted into the center—it should come out with just a few crumbs.
Let the bread cool in the pan for 15 minutes, then transfer to a wire rack to cool completely before slicing.

Servings and timing

Servings: 12 slices
Prep time: 5 minutes
Cook time: 45 minutes
Total time: 50 minutes
Calories per serving: Approximately 150–170 kcal (estimated)

Variations

Add-ins: Stir in ½ cup of chopped nuts, dark chocolate chips, or dried cranberries.
Gluten-free option: Use a 1:1 gluten-free flour blend in place of whole wheat flour.
Mini loaves or muffins: Pour batter into mini loaf pans or a muffin tin and reduce bake time accordingly.
Extra spice: Add a pinch of ground ginger or clove for deeper spice flavor.
Topping twist: Sprinkle rolled oats, pumpkin seeds, or a cinnamon-sugar mix on top before baking.

Storage/Reheating

Storage: Store in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 1 week.

Freezing: Wrap slices or the whole loaf tightly in plastic wrap and freeze for up to 3 months. Thaw overnight in the fridge or at room temperature.

Reheating: Warm slices in the microwave for 10–15 seconds or toast for a crisp edge.

FAQs

Can I use regular whole wheat flour?

Yes, though whole wheat pastry flour or white whole wheat flour will give a lighter texture.

Does this bread taste strongly of pumpkin?

It has a mild, pleasant pumpkin flavor balanced by warm spices—perfect for fall.

Can I use coconut oil instead of avocado oil?

Yes, just make sure it’s melted and slightly cooled before mixing.

What if I don’t have pumpkin pie spice?

Use a mix of cinnamon, nutmeg, and cloves or ginger to substitute.

Is this bread sweet?

It has a naturally sweet flavor from the maple syrup and sugar, but it’s not overly sweet.

Can I make this recipe egg-free?

Yes, you can try flax eggs or an egg replacer, though the texture may vary slightly.

What kind of non-dairy milk works best?

Almond, oat, or soy milk all work well—just use what you have on hand.

Can I make this in advance?

Yes! It keeps well for several days and freezes beautifully.

What should I serve with this bread?

Nut butter, honey, vegan butter, or just plain—it’s versatile and delicious either way.

Can I double the recipe?

Yes, double all ingredients and divide between two loaf pans. Adjust baking time if needed.

Conclusion

This Whole Wheat Pumpkin Bread is everything you love about fall baking—warm, cozy, and satisfying—with a nutritious twist. Moist, flavorful, and easy to make, it’s the perfect recipe for a wholesome breakfast, afternoon snack, or seasonal treat. Whether enjoyed fresh out of the oven or toasted with your favorite spread, this healthy pumpkin bread is sure to become a staple in your fall recipe collection.