The Best Pumpkin Bread: No Refined Sugar and Whole Wheat Flour

As soon as fall hits, there’s nothing quite like the cozy aroma of pumpkin filling the kitchen. We crave the smell and look to cook as many pumpkin-flavored things as possible. If you’re searching for a delicious fall pumpkin bread that’s a hit with both kids and adults, look no further! Our pumpkin bread is made without refined sugar and uses whole wheat flour, making it a nutritious choice that doesn’t compromise on flavor. This is the easiest and best pumpkin bread recipe you’ll ever try—we promise!

The Best Pumpkin Bread: No Refined Sugar and Whole Wheat Flour

Prep Time:15 minutes minutes

Cook Time:1 hour hour

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Ingredients

• 1/3 cup avocado oil
• 1/2 cup maple syrup or honey
• 2 eggs or flax 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 flour blend
• 1 pinch ground cinnamon for sprinkling on top
• optional: 1/2 cup mix-ins such as chocolate chips pecans, etc.

Notes

Kids Cooking Tip: Let your kid dump in all of the ingredients, mix, and sprinkle the cinnamon on top.

Instructions

• 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.