This pumpkin bread turns simple pantry staples into a cozy, spiced loaf that’s lightly sweetened and comforting. Moist texture, warm pumpkin-pie spice notes, and a soft crumb make it perfect for breakfast, a snack with tea, or a cozy fall treat. It feels wholesome without sacrificing flavor — and bakes into a loaf that slices beautifully for easy sharing or storage.
Ingredients
- 1 ¾ cups whole wheat pastry flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 ½ teaspoons pumpkin pie spice
- ½ teaspoon sea salt
- 1 cup canned pumpkin puree (or homemade pumpkin purée)
- 2 large eggs
- ½ cup pure maple syrup
- ⅓ cup melted coconut oil
- ⅓ cup unsweetened applesauce
- ½ teaspoon pure vanilla extract
Topping (optional)
- 2 tablespoons coconut sugar
- ½ teaspoon ground cinnamon
Recipe Info
- Prep Time: 15 minutes
- Cook Time: about 1 hour
- Total Time: 1 hour 15 minutes
- Servings: about 12 slices
- Cuisine: American / Healthy Baking
- Course: Snack / Breakfast / Dessert
Instructions
- Preheat your oven to 350°F (about 175°C). Grease a standard loaf pan or line it with parchment paper for easy removal.
- In a large mixing bowl, whisk together the dry ingredients: flour, baking powder, baking soda, cinnamon, pumpkin pie spice, and salt.
- In another bowl, combine the wet ingredients: pumpkin purée, eggs, maple syrup, melted coconut oil, applesauce, and vanilla until smooth.
- Pour the wet mixture into the dry ingredients. Stir gently until just combined — a few small lumps are fine. Over-mixing can make the bread dense.
- If using the topping: in a small bowl, mix the coconut sugar and cinnamon. Set aside.
- Pour the batter into the prepared loaf pan. Smooth the top gently, then sprinkle the cinnamon-sugar topping evenly over the surface.
- Bake in the preheated oven for about 60 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from oven and let the loaf cool completely in the pan. Only slice when fully cooled — this helps the texture set properly.
Tips & Variations
- For a nutty twist, fold in ¼ cup chopped walnuts or pecans before pouring the batter.
- For a slightly sweeter loaf, you can add 2 tablespoons of chocolate chips or raisins to the batter.
- If you prefer lower oil content, replace the coconut oil with an extra ⅓ cup of applesauce (though texture will be a bit heavier).
- Want mini loaves or muffins? Pour batter into greased muffin tins — bake 20–25 minutes or until a toothpick comes out clean.
- For gluten-free version: try a 1:1 gluten-free flour blend instead of whole wheat pastry flour (texture may vary slightly).
Approximate Nutrition (per slice — based on 12 slices)
- Calories: ~180 kcal
- Protein: ~4 g
- Carbohydrates: ~27 g
- Fat: ~7 g
- Fiber: ~3 g
- Sugar: ~12 g
- Sodium: ~354 mg
Ingredients
Method
- Preheat your oven to 350°F (about 175°C). Grease a standard loaf pan or line it with parchment paper for easy removal.
- In a large mixing bowl, whisk together the dry ingredients: flour, baking powder, baking soda, cinnamon, pumpkin pie spice, and salt.
- In another bowl, combine the wet ingredients: pumpkin purée, eggs, maple syrup, melted coconut oil, applesauce, and vanilla until smooth.
- Pour the wet mixture into the dry ingredients. Stir gently until just combined — a few small lumps are fine. Over-mixing can make the bread dense.
- If using the topping: in a small bowl, mix the coconut sugar and cinnamon. Set aside.
- Pour the batter into the prepared loaf pan. Smooth the top gently, then sprinkle the cinnamon-sugar topping evenly over the surface.
- Bake in the preheated oven for about 60 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from oven and let the loaf cool completely in the pan. Only slice when fully cooled — this helps the texture set properly.
Notes
- Protein: ~4 g
- Carbohydrates: ~27 g
- Fat: ~7 g
- Fiber: ~3 g
- Sugar: ~12 g
- Sodium: ~354 mg
FAQs
Can I use fresh pumpkin instead of canned purée?
Yes — roast and purée fresh pumpkin first, strain excess water if needed. Use same volume (1 cup) for best results.
Is this bread good for breakfast or as a snack?
Absolutely — it’s perfect with coffee or tea, and makes a wholesome breakfast, snack, or dessert slice.
How should I store leftover bread?
Once cooled, wrap tightly and store at room temperature for up to 3 days. For longer storage, refrigerate up to one week or freeze for 1–2 months (slice before freezing for easier serving).
Will the bread stay moist if I skip the topping?
Yes — the topping is optional and only affects the sweetness and crust. The loaf remains moist and tender without it.
