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Wholesome Pumpkin Bread

This wholesome pumpkin bread is everything you want in a cozy fall loaf—soft, moist, warmly spiced, and naturally sweetened with pure maple syrup. Made with whole wheat pastry flour, heart-healthy pumpkin, and dairy-free options, it's a healthier twist on a classic that's perfect for breakfast, afternoon coffee, or a nutritious snack.
Print Recipe
Servings: 1 Loaf
Course: Side Dish
Ingredients Method Notes

Ingredients
  

  • 15-ounce can pure pumpkin puree
  • ½ cup pure maple syrup
  • ⅓ cup melted coconut oil or melted vegan butter
  • Optional: Use browned butter for a rich nutty flavor if dairy isn't a concern.
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • Dry Ingredients
  • 1¾ cups whole wheat pastry flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • 1 teaspoon cinnamon
  • 1 teaspoon pumpkin pie spice
  • ¼ teaspoon nutmeg
  • ¼ teaspoon ground ginger
  • ½ teaspoon sea salt

Method
 

  1. Prepare
  2. Preheat oven to 350°F (175°C).
  3. Grease or line a 9x5-inch loaf pan with parchment paper.
  4. Mix the Wet Ingredients
  5. In a large bowl, whisk together:
  6. Pumpkin puree
  7. Maple syrup
  8. Melted coconut oil
  9. Eggs
  10. Vanilla
  11. Mix until smooth.
  12. Combine Dry Ingredients
  13. In another bowl whisk together:
  14. Whole wheat pastry flour
  15. Baking soda
  16. Baking powder
  17. Cinnamon
  18. Pumpkin pie spice
  19. Nutmeg
  20. Ginger
  21. Salt
  22. Combine
  23. Gradually fold the dry ingredients into the wet ingredients until just combined.
  24. Do not overmix.
  25. Fold in any optional mix-ins.
  26. Bake
  27. Pour batter into the prepared loaf pan.
  28. Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
  29. Allow the bread to cool for 15 minutes before removing it from the pan.
  30. Cool completely before slicing.

Notes

Optional Mix-Ins

Choose one or combine:
  • ½ cup chopped walnuts or pecans
  • ½ cup dark chocolate chips
  • ¼ cup pepitas (pumpkin seeds)
  • ¼ cup dried cranberries

Gal Pal Healthy Baking Tips

Whole Wheat Pastry Flour

Whole wheat pastry flour gives you all the benefits of whole grains while keeping baked goods light and tender.
If you don't have it, substitute with:
  • 1 cup all-purpose flour + ¾ cup whole wheat flour
  • OR 1¾ cups white whole wheat flour

Make It Dairy-Free

Use:
  • Melted coconut oil
  • Vegan butter
Both create a wonderfully moist loaf.

Brown the Butter

If you're using butter, brown it first for an incredible bakery-style flavor with toasted, caramel-like notes.

Nutritional Benefits

🎃 Pumpkin
  • Excellent source of Vitamin A
  • Rich in Vitamin C
  • Loaded with antioxidants
  • Naturally high in fiber
🌾 Whole Wheat Pastry Flour
  • More fiber than refined flour
  • Adds whole grains without making the bread heavy
🍁 Pure Maple Syrup
  • Naturally sweetens the bread
  • Less processed than refined white sugar
  • Contains trace minerals like manganese and zinc
🥜 Optional Walnuts
  • Healthy fats
  • Plant-based protein
  • Omega-3 fatty acids

Delicious Variations

Maple Pecan Pumpkin Bread

Add ½ cup chopped pecans and sprinkle more on top before baking.

Chocolate Chip Pumpkin Bread

Fold in ½ cup dark chocolate chips for a healthier treat.

Cranberry Orange Pumpkin Bread

Add ½ cup dried cranberries and 1 tablespoon fresh orange zest.

Pumpkin Seed Crunch

Sprinkle pepitas over the top before baking for extra crunch and nutrition.

Storage

  • Counter: Store tightly wrapped for up to 3 days.
  • Refrigerator: Up to 1 week.
  • Freezer: Slice and freeze for up to 3 months. Thaw individual slices at room temperature or warm briefly in the toaster.

Gal Pal Tip

This bread is even better the next day! The pumpkin and warm spices deepen in flavor overnight, making each slice even more moist and delicious. Enjoy it toasted with almond butter, a drizzle of maple syrup, or simply with your morning coffee. 🍂🎃☕