Pumpkin Bread

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I know, it’s that time of year where pumpkin starts to take over. I stood my ground as long as I could but I am not immune to the pumpkin fever that is sweeping the land. Once I gave myself over to the unrelenting force of the pumpkin the only real questions is: What to make?

I thought about all kinds of pumpkin infested recipes, pumpkin pancakes, pumpkin granola, but I finally decided on good ol’ fashioned Pumpkin Bread.

I ran into a little hiccup when I grabbed all of my baking supplies. I was out of whole wheat pastry flour so I subbed organic stone ground whole wheat flour and unbleached all purpose flour. I think you could use whole wheat pastry flour with good results.


  • 1 c whole wheat flour
  • 1 c all purpose flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1 Tbsp cinnamon
  • 1/4 tsp ground ginger
  • 1/4 tsp allspice
  • 1/8 ground cloves
  • 2 c pumpkin puree
  • 1/2 c applesauce
  • 1/2 c maple syrup (agave or date syrup would work too)
  • 1 tsp vanilla
  • 1/2 walnuts (optional)


  1. Preheat oven to 350° F and prepare loaf pan.
  2. In a large bowl mix all dry ingredients together except nuts.
  3. In a medium bowl mix together all wet ingredients.
  4. Dump wet ingredients into dry ingredients and stir until mixed.
  5. Stir in nuts if using.
  6. Scoop batter into loaf pan.
  7. Bake for 50-60 minutes or until done.
  8. Let cool 20 minutes then remove from pan and place on cooling rack until completely cook.
  9. Slice after it is completely cool.


This is perfect for dessert or as an accompaniment to warm cup of coffee or chai. It is not really sweet, if you’re looking for a sweeter bread add more maple syrup or raw sugar. This would also be good with a glaze on top if you are serving it for dessert. I’ll probably be eating this for breakfast tomorrow too. If you’re a chocolate fanatic like me you could add vegan chocolate chips, you can never go wrong with chocolate!

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  1. Haha! I’ve kind of been holding back on the pumpkin recipes, knowing there are a LOT coming. I do love pumpkin cookies, muffins, pancakes…guess it’s time to just give in!

  2. Nots me…..I have been having an overload of pumpkin recipes 😀

  3. Don’t fight it! Pumpkin is what October is all about 🙂 This looks seriously delicious.

  4. can’t wait to try this!

  5. wow, looks great…our family loves pumpkin bread but I have had difficulty finding a really good plant-based recipe, thank you!

  6. Yum! Love pumpkin bread! I just got done making some. It’s cute your son likes to help “clean” the dishes. 😉

  7. Bring it on! Loving that recipe with no oil! Might have to make muffins out of the leftovers for your family.

  8. Pumpkin bread?? With cinnamon and maple and ginger, oh my! It sounds divine!

  9. Love, love , love the pumpkin bread. My kids have been having it every morning for breakfast. I made a cake pan size and just heat up squares. I added the chocolate chips for a little sweetness. Getting ready to make a second pan for next week. Thanks!

  10. I’ve always wondered, why use multiple types of flour instead of just whole wheat flour?

    • Hi Mandy,
      My son has a gluten/wheat allergy so I have to use gluten-free flours. I’m a big fan of whole wheat pastry flour which is whole wheat but ground a bit finer and cooks up similar to regular what flour. If you don’t have to avoid wheat just exchange the flours 1:1 for wheat flour. So if you add up the rice, tapioca, etc. flours sub that same amount of wheat flour.
      I also encourage you to try the banana bread! It is delicious!

      Also, Thanks for asking! I should probably remind my readers when I post a GF recipe for baked goods so they don’t get overwhelmed by all of the specialty flours.
      Have a great day!

  11. Darlene Barnes says:

    I added raisins and used the two bananas that some suggested and it was delicious. Now I want to try the banana bread. Also wondered if mashed sweet potato in place of the pumpkin would work???

  12. I prepared this recipe as written and it didn’t work for me. I baked the bread in a parchment paper lined loaf pan and after 50 minutes toothpicks inserted in multiple places came out clean. After letting the loaf cool to room temperature on a rack I cut the bread but, much to dismay, it was raw in the middle. Is there another way, besides tooth picks, to determine if the bread is cooked all the way through?

    • Hi Zenon,
      I have not idea why it wouldn’t work. I’ve only heard success stories. I think the loaf is a little on the dry side if anything.
      You could try to make it into muffins instead but they would need to bake for less time.
      You may want to test your oven to make sure it is heating all the way, it shouldn’t be raw in the middle after cooking for 50 minutes at 350 degrees.

      I once had a problem with my oven because I put a drip pan/tray on the bottom rack and it was affecting the oven heating properly.

      Sorry I don’t have a better solution for you. I haven’t encountered this problem

  13. I made this turned out good except that the crust was really chewy. I cooked for 55 minutes.

  14. georgialynnpine says:

    I just made a version of this today and it is delicious. I used only whole wheat flour, and for the maple syrup I used about 2 T maple syrup and the rest molasses, so it’s a bit dark and dense but kind of in a gingerbready sort of way. I will definitely make it again. Thanks for sharing!

What do YOU think?