Hayley’s Favorite Pumpkin Bread

Recipe adapted from @cookieandkate

Hayley’s Favorite Pumpkin Bread

This is the easiest and best pumpkin bread, we promise!

Hayley’s Favorite Pumpkin Bread

Prep Time:15 minutes
Cook Time:1 hour


  • 1/3 cup avocado oil
  • 1/2 cup maple syrup or honey
  • 2 eggs
  • 1 cup pumpkin puree
  • 1/4 cup milk of choice or water (we use almond milk)
  • 1 1/2 teaspoons pumpkin pie spice blend (or ½ teaspoon cinnamon, ½ teaspoon ground ginger, ¼ teaspoon ground nutmeg, and ¼ teaspoon allspice or cloves)
  • 1 teaspoon baking soda
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 1 3/4 cups white whole wheat flour, regular whole wheat flour, or gluten-free
  • 1 pinch ground cinnamon for sprinkling on top


  • 1/2 cup mix-ins  – chocolate chips, pecans, etc.


Kids Tip:
Let your kid dump in all of the ingredients, mix, and sprinkle the cinnamon on top.
Hayley uses this Gluten Free flour


  • Preheat oven to 325 degrees Fahrenheit and grease a 9×5-inch loaf pan.
  • In a large bowl, beat the oil and honey together together with a whisk. Add the eggs and whisk until blended.
  • Add the pumpkin purée, milk, 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. Some lumps are ok! If you’re adding any additional mix-ins, gently fold them in now.
  • Pour the batter into your greased loaf pan and sprinkle lightly with cinnamon. If you’d like a pretty swirled effect, run the tip of a knife across the batter in a zig-zag pattern.
  • Bake for 55 to 60 minutes, or until a toothpick inserted into the center comes out clean (typically, if you haven’t added any mix-ins the bread is done at 55 minutes; if you've added mix-ins, it needs 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.