Whole Wheat Pumpkin Bread

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This healthy whole wheat pumpkin bread is a healthy, delicious snack or dessert. This recipe is great for fall, but it's a yummy treat any time of year.

November isn’t quite over yet, so I’m sneaking in another pumpkin recipe.

Pumpkin bread is always a popular sweet treat, and it’s a great way to use up the sugar pumpkins that decorate your house during the fall. Of course canned pumpkin works too if you don’t have a fresh pumpkin ready to roast. Personally, I’m happy to eat pumpkin bread all year round, so I try to have lots of pureed pumpkin on hand in my freezer.

Last week, I received a fabulous package on my doorstep. I won a giveaway from Jill at Reini Days, and it was a box filled with some of her favorite things. Jill’s package included some fun ingredients for the kitchen, and this recipe uses two things from that package: whole wheat pastry flour and coconut oil. I usually use Trader Joe’s white whole wheat flour when I bake with gluten, and I was eager to try whole wheat pastry flour because I’ve heard good things about it. The flour was perfect for this pumpkin bread, generating a nice, tender crumb.

This isn’t a super-sweet dessert bread. It’s a mildly sweet snack that tastes great with a cup of tea or coffee.

Homemade whole wheat pumpkin bread is such a delicious dessert!

Whole Wheat Pumpkin Bread

This whole wheat pumpkin bread is an easy treat for fall.
Print Recipe
Healthy pumpkin bread recipe from Real Food Real Deals
Prep Time:15 minutes
Cook Time:50 minutes
Total Time:1 hour 5 minutes

Recommended Equipment


  • 3 1/2 cups whole wheat flour
  • 2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 2 tsp cinnamon
  • 1 tsp ginger
  • 1/2 cup coconut oil
  • 1/2 cup mashed banana
  • 4 eggs
  • 1 1/4 cups maple syrup
  • 1 3/4 cups pumpkin puree


  • Preheat the oven to 350 degrees and grease 2 9x5 inch loaf pans.
  • Mix together the dry ingredients in a small bowl.
  • In a large bowl, mix the remaining ingredients. If you want to minimize the number of pans you’re washing, you can melt the coconut oil right in the loaf pan as the oven preheats and then pour it directly from there into your measuring cup.
  • Add the dry ingredients to the wet ingredients and stir to combine.
  • Bake for about 50 minutes. It’s important that you don’t let it bake too long or it will come out dry. Keep an eye on the bread starting at about 45 minutes. Insert a toothpick in the center of the bread to test it, and take it out when there are a few crumbs sticking to the toothpick.
  • Cool on a wire rack.

Approximate Nutrition Info

Calories: 165kcal | Carbohydrates: 27g | Protein: 3g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 27mg | Sodium: 153mg | Potassium: 174mg | Fiber: 3g | Sugar: 11g | Vitamin A: 2823IU | Vitamin C: 1mg | Calcium: 38mg | Iron: 1mg
Servings: 24
Calories: 165kcal
Cost: $.28 per serving

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Pumpkin Bread Price Breakdown

This recipe costs $6.61 to make, or $.28 per serving.  It’s one of my favorite autumn treats, although I won’t hesitate to make a batch any time of year.

Pumpkin muffins are a delicious fall dessert.

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