This might be the most perfect pumpkin bread ever. It literally tastes like pumpkin pie…hence the name Pumpkin Pie Bread.
Making Pumpkin Pie Bread from Scratch
I have to admit that I am completely guilty of being part of the pumpkin craze each fall. While I haven’t completely jumped of the deep end, (I do wait until at least the end of September to go pumpkin wild) when I finally give in and let the pumpkins take over, I go all in!
Pumpkin ice cream? I’ll take some! Pumpkin cookies? Absolutely! Pumpkin cake, doughnuts, fritters, muffins, lattes and waffles? Yes, yes and yes to everything! I even saw a pumpkin pizza in the store the other day which, I admit, made me pause, but I think I’ll pass on that one for now. But with all the new pumpkin creations, sometimes it is nice to go back to the basics and that is when I pull out this recipe.
Creating the Perfect Pumpkin Bread Recipe
Pumpkin bread is one of the classic pumpkin dishes and could be one of the reasons pumpkin started taking over- it is just so good! Full of all of those classic pumpkin flavors like cinnamon, vanilla and, of course, real pumpkin puree, to me, this bread is the epitome of fall.
While there are tons of pumpkin bread recipes you could try, this one is a total winner. I have made a few adjustments which make this bread way healthier than a lot of recipes you may find and definitely better for you than anything you may buy in the grocery store (do you know a lot of those ‘pumpkin’ foods don’t even have an ounce of real pumpkin in them?!? I’ll pass on ‘pumpkin flavor’…).
Is Pumpkin Healthy?
First, I use whole wheat flour which I always prefer over white flour for obvious reasons (thank you healthy wheat germ!). I also use coconut oil instead of vegetable oil or butter. Not only is coconut oil better for you but I also far prefer the taste over any other type of oil or fat. Agave is a perfect natural sweetener in this recipe, but if you don’t have any on hand, honey or maple syrup are also perfect and compliment the pumpkin so perfectly.
Back to the fact that this recipe uses real pumpkin puree- it has real pumpkin flavor! I can’t stand when delicious pumpkin, the heart and soul of any pumpkin recipe, is taken out and replaced by artificial flavors. Sadly that is the case with so many of my favorite pumpkin products.
So I say, make your own pumpkin creations and bring back the real thing! And did you know pumpkin is a vegetable and is so good for you? It can help improve your vision, lower blood pressure and even help you sleep better. Why would you ever replace that with a fake flavor?!?
Because this pumpkin bread is so healthy, I totally consider it a breakfast, snack or dessert- it fits perfectly into every one of those categories. My kids gobble this bread up and think they are getting a super special treat when I serve it for breakfast.
Toast it lightly and serve it alone, with some jam or a tiny bit of extra coconut oil. Slices of this bread also are perfect in my kids lunch boxes for their snacks, a snack that they actually beg to have and that I totally don’t mind giving them (it is loaded with goodness after all).
Easy and Healthy Pumpkin Bread
Skeptical about this being a dessert because it is so healthy? Well don’t be! This pumpkin bread is so dense and so rich that it will definitely satisfy any craving for sweets that you may have. If you are feeling especially decadent, put a scoop of ice cream on top for an absolutely perfect fall dessert. Just thinking about that is making my mouth water….
This pumpkin bread only takes a matter of minutes to throw together and it freezes fantastically. I actually will make a triple batch and freeze two loaves every time I make this. Then, when you need a breakfast, snack or just a little treat, you can simply pull out a loaf to thaw at room temp and you are ready to go! If I could fit more than two loaves in my freezer, I absolutely would. I would line the whole freezer with pumpkin bread if I could. I just seriously can’t get enough.
So don’t hold back any longer, fall is here and it is time to pumpkin everything! But when you need something that has real, true pumpkin flavor, use this recipe and you will not be disappointed. Maybe this is the pumpkin bread that started the pumpkin craze…maybe!
And although I love myself a nice pumpkin coffee as much as the next person, sometimes I get pumpkin-ed out and just want the basics. Like pumpkin bread. (And definitely NOT pumpkin pizza!)
This whole recipe is just that. The tried and true flavors of pumpkin pie baked into a healthy pan full of delicious, healthy pumpkin bread. I love making a loaf of this when company visits for quick and easy breakfasts. Also makes a great addition to the kids lunch boxes or as an after school snack. Enjoy!
More Simple Pumpkin Recipes
Simple Pumpkin Pie Bread
- Prep Time: 15 mins
- Cook Time: 40 mins
- Total Time: 55 mins
- Yield: 8 1x
This warm, rich bread is so full of flavor, you will think that you are eating pie!
- 1 ½ cups whole grain flour (we used Bob’s Mill)
- 2 teaspoons cinnamon
- 1 teaspoon baking soda
- 1 teaspoon vanilla
- ½ teaspoon salt
- 2 whole eggs
- ½ cup coconut oil
- ½ cup agave (honey and pure maple syrup work too!)
- 1 cup pumpkin puree
- Preheat oven to 375 degrees and spray a bread pan with non-stick spray.
- In a large mixing bowl, whisk together the eggs, oil, honey and vanilla.
- Add in the pumpkin puree and whisk until evenly combined.
- Add in all of the dry ingredients and stir until combined.
- Pour the batter into the bread pan and bake for approximately 40 minutes or until a toothpick comes out clean.
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Gosh this bread like so soft even though you used whole wheat!!
This was delicious! and super easy! I’m usually not a big baker, but this was so easy and turned out perfect! THANK YOU.
So glad you enjoyed! =) Hope to see you back soon!
This does look delicious! Do you post nutritional value such as how many calories, grams of sugar, etcetera are in per serving?
They are certainly yummy! =) We have not started posting nutritional values on recipes yet but will consider that for the future. THANKS! =)
Is the coconut oil melted? Also, do you think substituting for brown rice flour would work? Thanks!
The coconut oil should be melted and we have never baked with brown rice flour but think it would be worth a shot!
This is such an incredible recipe. SO easy. SO delicious. I loved it. My kids loved it. Absolute win-win!!! I used oat flour, because it’s my favorite! I also think you could easily veganize this with flax “eggs”. I’m going to try that this week! Yum! Thanks for the recipe!
THANK YOU! =) So glad your family liked it!
Amanda West says
I want to try this but I’d like to sub oat flour due to diet restrictions right now. Seana, you did ALL oat flour and it turned out right? No xanthan gum or anything else to hold it together? I’d like to give that a go.
To make it gluten free, could you use almond or coconut flour?
Yes! I almost always mix almond flour + oat flour. Enjoy! =)
Looks delicious! Just wondering can I use coconut flour?
Simple Green Moms says
We have not tried it with coconut flour. Coconut flour tends to be a bit heavy, so you would need to adjust the measurement. Let us know if it works!
Delish! Used 1/4 c. coconut oil and 1/4 c. applesauce, added 1 1/2 t. pumpkin pie spice, and a few mini choc. chips. My new go-to pumpkin bread recipe! 🙂
This really look yummy, I am going to try it this weekend.
Is this bread “sturdy” enough to make french toast with it?