Raise your hands if you ;re excited about fall! I ;m looking forward to pumpkin treats, cooler weather and dusting off my favorite boots. The leaves on the trees outside look tired, so I think we ;re in for a show soon.I ;m satisfying my pumpkin cravings with my favorite pumpkin bread while we wait for those magnificent red and orange trees. This recipe is a simplified and perfected version of my old honey-sweetened pumpkin bread.It ;s made with pumpkin purée and spices, of course, plus honey (or maple syrup), white whole wheat flour (which is more neutral-flavored than regular) and coconut oil. Combine all of those in one bowl and you ;ll get some seriously amazing pumpkin bread.If you ;re a fan of my banana bread, you ;re going to love this recipe, too. This recipe is highly adaptable to special diets, and I ;ve added notes for adjustments under the recipe. Pumpkin bread for everyone!Watch How to Make Healthy Pumpkin BreadI ;ve been making recipe videos with my brother. We ;ve gotten into more arguments than I ;d like to admit, but we ;re in a great rhythm now. Let us know what you think of our pumpkin bread video, will you, please? It ;s short and snappy, and I hope you love it.Please let me know how this bread turns out for you in the comments! I hope you love it as much as I do.Craving more pumpkin treats and wholesome baking projects? Here are a few of my favorites:Healthy pumpkin muffins (just like this pumpkin bread, but in muffin form!)Pumpkin pecan scones with maple glazePumpkin pancakesPumpkin wafflesMore pumpkin recipes here! 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p{margin-bottom:0!important;-webkit-margin-before:0;-webkit-margin-after:0}.tasty-recipes-print ul{font-size:14px!important}.tasty-recipes-print tasty-recipes-rating{font-size:14px!important}.tasty-recipes-print .tooltip{display:none}.tasty-recipes-print .tasty-recipe-nut:hover{color:#222}.tasty-recipes-print{font-family:Georgia,serif;line-height:1.6;font-size:14px!important}.tasty-recipes-print h3{font-size:16px!important}.tasty-recipes-print .tasty-recipes-details ul{color:#000;font-family:Georgia,serif}.tasty-recipes-print-view .tasty-recipes-print-button{float:left;display:block;padding:10px 10px 10px 5px;margin:20px 100% 5px 30px;font-family:’Playfair Display’,Georgia,serif}.tasty-recipes-print-view a.tasty-recipes-print-button::before{font-family:’cksocialfont’!important;content:”;margin-right:6px;text-transform:none}.tasty-recipes-print .tasty-recipes-ratings p{text-align:center;margin:2px 0 0 0;font-family:Georgia,serif;color:#000}Healthy Pumpkin BreadAuthor: Cookie and KatePrep Time: 10 minsCook Time: 55 minsTotal Time: 1 hour 5 minutesYield: 1 loaf 1xCategory: Quick BreadMethod: BakedCuisine: American★★★★★4.7 from 127 reviewsThis amazing pumpkin bread is naturally sweetened with honey or maple syrup, and made with whole wheat flour. It ;s so moist and fluffy, no one will ever guess! You can easily make this pumpkin bread vegan and/or gluten free—check the recipe notes for details. Recipe yields 1 loaf. Scale 1x2x3x Ingredients⅓ cup melted coconut oil or extra-virgin olive oil*½ cup honey or maple syrup2 eggs1 cup pumpkin purée¼ cup milk of choice or water1 ½ teaspoons pumpkin spice blend (or ½ teaspoon cinnamon, ½ teaspoon ground ginger, ¼ teaspoon ground nutmeg, and ¼ teaspoon allspice or cloves)1 teaspoon baking soda (NOT baking powder; they aren’t the same!)1 teaspoon vanilla extract½ teaspoon salt1 ¾ cups white whole wheat flour or regular whole wheat flourTotally optional: ½ cup mix-ins like chopped walnuts or pecans, chocolate chips, raisins, chopped dried fruit…Pinch of ground cinnamon, for sprinkling on topInstructionsPreheat oven to 325 degrees Fahrenheit (165 degrees Celsius) and grease a 9×5-inch loaf pan.In a large bowl, beat the oil and honey together together with a whisk. Add the eggs and whisk until blended. (If your coconut oil solidifies on contact with cold ingredients, simply let the bowl rest in a warm place for a few minutes, like on top of your stove, or warm it for about 10 seconds in the microwave.)Add the pumpkin purée, milk, pumpkin spice, baking soda, vanilla and salt, and whisk to blend. Lastly, switch to a big spoon and stir in the flour, just until combined. Some lumps are ok! If you ;re adding any additional mix-ins, gently fold them in now.Pour the batter into your greased loaf pan and sprinkle lightly with cinnamon. If you ;d like a pretty swirled effect, run the tip of a knife across the batter in a zig-zag pattern.Bake for 55 to 60 minutes, or until a toothpick inserted into the center comes out clean (typically, if I haven ;t added any mix-ins, my bread is done at 55 minutes; if I have added mix-ins, it needs closer to 60 minutes). Let the bread cool in the loaf pan for 10 minutes, then carefully transfer the bread to a cooling rack to cool for 20 minutes before slicing.