Whole Wheat Pumpkin Bread

Whole Wheat Pumpkin Bread

Moist and flavorful pumpkin bread that is secretly healthy, making it the perfect fall treat!


Pumpkin season, I see you. This is my second pumpkin recipe on the blog, and it just happens to be the second one IN A ROW as well. After finally incorporating pumpkin into my pancakes for the first time with my Buttermilk Pumpkin Pancakes, I’m officially hooked.

My obsession with pumpkin comes in handy, as I make about 3 cups at a time. Yes, I make my own pumpkin puree. Sure, you can buy the canned stuff, but fresh just tastes so much better and is just so much, well, fresher! Plus, you don’t have to worry about the way the can is lined, etc.

If you follow me on instagram, you know my main way to use up pumpkin is in my Pumpkin Pie Breakfast Bowl. It’s a perfect way to get in over 200 grams of veggies in the morning, and it honestly tastes like a big bowl of pumpkin pie filling. I mean seriously, what’s not to love?

As much as my Pumpkin Pie Breakfast Bowl has my heart, I figured I needed to experiment with other pumpkin recipes as well. I mean really, it’s pumpkin season! AKA the best excuse to bake 24/7 and incorporate pumpkin into just about everything.

So when I received a message on instagram with a request to create a recipe for pumpkin bread, I of course had to make a loaf ASAP! I had also just picked up some fresh whole wheat flour from the farmer’s market, so it was as if this recipe was meant to be.

Wanting to make a pumpkin recipe, buying whole wheat flour, then getting a request to make pumpkin bread…all of the events were destined to result in this Whole Wheat Pumpkin Bread!

Made with whole wheat flour, coconut oil, and maple syrup instead of white flour, butter, and sugar, this healthified version of your favorite fall treat is one you’’ll be making over and over again this fall season!


Whole Wheat Pumpkin Bread

Yields 10-12 slices
Prep Time 10 min
Cook Time 50 min
Total Time 60 min

Moist and flavorful pumpkin bread that is secretly healthy, making it the perfect fall treat!



  • 1 3/4 cups whole wheat, spelt, or oat flour (210g)

  • 1 1/2 teaspoons pumpkin pie spice

  • 1 teaspoon baking powder

  • 1 teaspoon baking soda

  • 1/2 teaspoon salt


  • 1/4 cup coconut oil, melted (60g)

  • 1/3 cup pure maple syrup (90g)

  • 2 eggs

  • 1 cup pumpkin purée (240g)

  • 1/4 cup milk of choice (I used unsweetened almond milk) (60mL)


  1. Preheat oven to 325˚F (165˚C) and grease a 9×5-inch loaf pan with coconut oil or cooking spray.

  2. In a large bowl, whisk together the dry ingredients.

  3. In a mixing bowl, whisk together coconut oil and maple syrup. Whisk in the eggs until blended.

  4. Add the pumpkin purée and milk, and whisk to blend.

  5. Add the dry mixture to the wet mixture, and gently stir until combined.

  6. Pour the batter into greased loaf pan, and bake in preheated oven for 50-55 minutes, or until toothpick inserted in center comes out clean.

  7. Let the bread cool for at least 30 minutes before slicing.

I absolutely love it when you guys try my recipes! Please share your creations and tag me #simplybalancedliv or @simplybalancedliv. I can’t wait to see what you come up with!



I Gave Up Restriction in More Ways than One

I Gave Up Restriction in More Ways than One

Buttermilk Pumpkin Pancakes (gluten-free)

Buttermilk Pumpkin Pancakes (gluten-free)