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Honey Whole Wheat Pumpkin Bread

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I think you all know by now that I love pumpkin. Mostly in baked goods. Like these donuts, or these cookies, or these. And these muffins and these pancakes.

What you may not know is that I try to be healthy most of the time. Particularly right now. After moving and the stress thereof, I find myself trying to eat much better than I have been.

So when I saw this recipe for pumpkin bread without sugar or butter and only whole wheat flour, I was just a little bit excited.

And then I made it and ate it. So good!

It was still moist and perfect yummy pumpkin bread. I couldn’t even tell that it was a healthy version! I even took it to a friend’s house. Nobody seemed to mind that it was healthy – it just got eaten, and fast!

One of the best parts of this recipe is that it is simple – all mixed together in one bowl! Makes cleanup super easy!


Yield: 1-9 inch loaf

Honey Whole Wheat Pumpkin Bread

Honey Whole Wheat Pumpkin Bread
Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes


  • 1/3 cup coconut oil, melted
  • 1/2 cup honey
  • 2 eggs
  • 1 cup pumpkin
  • 1 teaspoon vanilla
  • 1/2 teaspoon salt
  • 2 teaspoons pumpkin pie spice (homemade recipe here)
  • 1 1/2 cups whole wheat flour
  • 1 teaspoon baking soda
  • 1/4 cup hot water


Preheat oven to 325 degrees. Grease a loaf pan and set aside.
In large bowl mix together melted coconut oil and honey.
Add eggs and mix well.
Stir in pumpkin and vanilla.
Add salt, pumpkin pie spice and whole wheat flour and stir to combine.
Stir in baking soda and hot water.
Pour into prepared pan and bake for 50-55 minutes. Place pan on a cooling rack to cool.


Adapted from Cookie and Kate

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