Honey Whole Grain Pumpkin Bread

Honey Whole grain Pumpkin Bread

Honey Whole grain Pumpkin Bread
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Category: Breads
Cuisine: Vegan

This quick pumpkin bread is so moist and not too oily, with a delectable spiced crumb that rises high in the oven. It’s made with 100% whole grain flour, unrefined coconut oil and sweetened with maple syrup or honey, don’t have to tell anyone it’s healthy Topped it with a smear of home-made peanut butter, it’ll stick with you from breakfast to lunch time This bread freezer so maybe make 2! Adapted from Cookie & Cate


  • ⅓ cup melted coconut oil
  • ½ cup maple syrup or honey
  • Flax egg, (3 Tbsp ground flaxseed, 1/2 cup cold water leave in fridge to set 10 mins)
  • 1 cup pumpkin purée, (Check out our easy home-made pumpkin puree)
  • 1 teaspoon vanilla extract
  • ½ teaspoon salt
  • ½ teaspoon cinnamon, plus more to swirl on top
  • ½ teaspoon ginger
  • ¼ teaspoon nutmeg
  • ¼ teaspoon allspice or cloves
  • 1 ¾ cups whole grain flour
  • 1 teaspoon baking soda


  1. Preheat oven to 165 degrees Celsius and grease a 9×5 inch loaf pan.
  2. In a large bowl, beat oil and maple syrup together.
  3. Add flax eggs, and beat well.
  4. Stir in pumpkin purée and vanilla, then the salt, cinnamon, ginger, nutmeg baking soda and allspice.
  5. Stir in flour, just until combined.
  6. Spread batter into the greased loaf pan.
  7. Sprinkle with cinnamon, and swirl with the tip of a table knife for a pretty marbled effect.
  8. Bake for 55 to 65 minutes.
  9. Be sure to check that the bread is done baking by inserting a toothpick in the top. It should come out clean. If the top of the bread jiggles when you pull it out of the oven, it’s NOT done!
  10. Let the bread cool in the loaf pan for 5 minutes, then transfer it to a wire rack to cool for 30 minutes before slicing.