Pumpkin Bread

Pumpkin Bread

Serves: 4


  • 1/3 cup olive oil
  • 1/2 cup honey or maple syrup
  • 2 flax eggs (2 tbs flaxseed + 5 tbs water whisked)
  • 1 cup pumpkin puree
  • 1/4 cup unsweetened almond milk
  • 1/2 tsp cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp ground nutmeg
  • 1/4 allspice or cloves
  • 1 tsp baking soda
  • 1 tsp vanilla extract
  • 1/2 tsp salt
  • 1 3/4 cups white whole wheat flour
  • Optional 1/2 cup mix-ins: chopped walnuts, pecans, chocolate chips


  1. Preheat oven to 325 degrees and grease a 9×5 inch loaf pan.
  2. In a large bowl, stir the oil and honey together.
  3. Add in the flax eggs and stir until blended.
  4. Add the pumpkin puree, milk, spices, baking soda, vanilla, and salt and stir.
  5. Stir in the flour, just until combined. Don’t over stir or the bread will be tough.
  6. Add in mix-ins, if using.
  7. Pour the batter into the loaf pan and sprinkle with cinnamon.
  8. Bake for 55 minutes (or until a toothpick comes out clean).
  9. Let the bread cool in the loaf pan for 10 minutes.
  10. Transfer to a cooling rack and cool for 20 minutes before slicing.

Variations & Notes:

  • These are great as muffins.  Just add to a lined muffin pan and cook for 35 minutes.
  • Try slathering with pecan butter.

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