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Home » Recipes » Breakfast

Pumpkin Bread

By Erin · September 20, 2021 · Leave a Comment

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Dairy FreeVegetarian
pumpkin bread on parchment paper with text overlay

This easy Pumpkin Bread is the perfect way to celebrate to get into the fall spirit. Easy to make and delicious for breakfast or dessert, it’s made with all purpose flour, pumpkin pie spices and topped with the BEST cinnamon maple glaze. 

sliced pumpkin bread on parchment paper beside a mug of coffee

Oh hello delicious pumpkin bread! Guys, I don’t know what else to say other than this bread is perfection. It’s moist, it’s made with pumpkin and plenty of pumpkin spices, and the maple glaze is out of this world. 

Whether you’re looking for a sweet treat to have alongside your morning coffee or enjoyed after dinner as dessert, this pumpkin bread is just the thing! 

I adore my paleo pumpkin muffins and flourless pumpkin bars, but this pumpkin bread is *chefs kiss* SO good! 

Recipe features:

  • Made in ONE bowl, which makes prepping this bread even easier. 
  • Made with all purpose flour and sweetened with a combination of brown sugar and cane sugar, though substitutions are always available so you can customize this to your liking.
  • You’ll want to eat the maple glaze by the spoonful -- seriously, it’s THAT good. 
sliced loaf of bread topped with chopped walnuts

Ingredient notes:

Eggs - While I only tested this recipe with actual eggs, flax eggs (2 tablespoons flaxseed meal + 5 tablespoons water) should work as well.

Pumpkin - The recipe calls for 15 oz. which is equivalent to 1 can of pumpkin. Make sure you’re using actual pumpkin puree and not a pumpkin pie mix.

Almond milk - You can use ANY kind of milk in this bread.

Coconut oil - My favorite oil to use in baking because it adds a hint of sweetness to every recipe. If you need a substitution, applesauce would probably work, or you could try avocado oil.

All purpose flour - You can also sub white whole wheat or whole wheat flour if you prefer, though the bake time will differ (see "notes" section in the recipe card).

Sugar - I like using a combination of brown sugar and cane sugar, which makes the bread just sweet enough. If you want it to be less sweet, substitute coconut sugar instead.

Spices - I used individual pumpkin pie spices in this bread -- cinnamon, ginger, nutmeg, and allspice -- but feel free to use 1.5 tablespoons of pumpkin pie spice instead if you prefer.

Step-by-step instructions

Step 1: Line your bread pan. Begin by lining the bottom of your bread pan with a piece of parchment paper. Don’t skip this step! There’s nothing worse than when your bread sticks to the bottom of the pan, and the parchment will prevent that from happening. 

Step 2: Melt coconut oil. Next, melt the coconut oil either in the microwave or over the stove until it’s melted. Then, allow 5-10 minutes for it to cool to room temperature before using it. 

Step 3: Whisk wet ingredients. In a large bowl, whisk the pumpkin, eggs, milk, oil, and vanilla together. 

Step 4: Add dry ingredients. To that same bowl, add the flour, sugars, baking powder, baking soda, and pumpkin pie spices and use a wooden spoon or rubber spatula to fold everything together. 

pumpkin bread batter in a bowl and in a bread pan

Step 5: Bake the bread. Transfer the bread batter to your prepared bread pan, using the back of a spoon to smooth out the top. Bake the bread for 63-68 minutes, or until a toothpick comes out clean. Leave it in the bread pan for 10 minutes before carefully inverting it onto a cooling rack.

baked pumpkin bread on parchment paper

Step 6: Add the glaze. Wait for the bread to cool before adding the glaze (otherwise, the glaze will melt/won’t actually stick to the bread). Whisk the maple syrup, powdered sugar and cinnamon together until smooth. Then, drizzle it over top of the bread. 

Tips and tricks

-Don’t overmix the batter! This will make the bread dense and dry. I like using an electric mixer so the batter comes together more quickly than stirring by hand.

-Taste test the glaze and add more maple syrup and/or cinnamon to taste. 

-Bread pan size: I used an 8x4 bread pan for this recipe, but a 9x5 works too -- just keep your eye on it as the bake time may vary slightly. 

-To make gluten free pumpkin bread, replace the all purpose flour with a 1:1 gluten free flour blend instead.

-If you don’t have coconut oil, replace it with avocado oil or even applesauce. 

-Add-ins: For added texture, feel free to add a ½ cup of chopped walnuts, chopped pecans or chocolate chips to the bread batter. 

Storage

  • Room temperature: The pumpkin bread will last in a sealed container on the kitchen counter for up to 5 days.
  • Freezer: The bread freezes very well for up to 2 months. Wrap it in plastic wrap, then place it into a freezer-safe bag and into the freezer. 
sliced bread topped with a glaze

More easy bread recipes

  • Almond Banana Bread
  • Gluten Free Zucchini Bread
  • Butternut Squash Bread

If you made this recipe, be sure to leave a comment and star rating below. Thanks!

sliced pumpkin bread on parchment paper beside a mug of coffee

Pumpkin Bread

This Healthy Pumpkin Bread is the perfect way to celebrate to get into the fall spirit. Easy to make and delicious for breakfast or dessert, it’s made with whole wheat flour, pumpkin pie spices and topped with the BEST cinnamon maple glaze.
5 from 2 votes
Print Pin Rate
Prep Time: 15 minutes
Cook Time: 1 hour 5 minutes
Total Time: 1 hour 20 minutes
Servings: 10
Author: Erin

Ingredients

  • 15 oz. pumpkin puree
  • 2 eggs
  • ¼ cup coconut oil melted and cooled
  • ¼ cup almond milk
  • 1 teaspoon vanilla extract
  • 2 cups all purpose flour
  • ½ cup brown sugar
  • ½ cup cane sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 2 teaspoon cinnamon
  • 1 teaspoon ginger
  • 1 teaspoon nutmeg
  • ½ teaspoon allspice

for the glaze:

  • 3 tablespoon maple syrup
  • ½ cup powdered sugar
  • ¼ teaspoon cinnamon

Instructions

  • Preheat oven to 350°. Line an 8x4 bread pan with parchment paper and grease the sides with coconut oil or nonstick spray; set aside.
  • Next, melt the coconut oil and set it aside. Wait until it cools to room temperature before using it.
  • In a large bowl, whisk the pumpkin, eggs, milk, oil, and vanilla together.
  • To that same bowl, add the flour, both sugars, baking powder, baking soda, salt, and pumpkin pie spices and use a wooden spoon or rubber spatula to stir everything together until the flour disappears.
  • Transfer the batter to your prepared bread pan, using the back of a spoon to smooth out the top. Bake the bread for 63-68 minutes, or until a toothpick comes out clean. Leave the bread in the pan for 10 minutes before carefully inverting it onto a cooling rack. Wait for the bread to cool before adding the glaze.
  • For the glaze: whisk the syrup, powdered sugar and cinnamon together. Once the bread has cooled, drizzle the glaze over top. Slice the bread and enjoy!

Notes

*Calories are for 1 slice of bread and are an estimation
*Add-ins: Feel free to add ½ cup of chopped walnuts, chopped pecans or chocolate chips to the bread batter. 
*To make this gluten free: use a 1:1 all purpose gluten free flour blend 
*If you're using white whole wheat flour or whole wheat flour, the bread will be done after 45-55 minutes.

Nutrition

Calories: 290kcal | Carbohydrates: 54g | Protein: 4g | Fat: 7g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 33mg | Sodium: 295mg | Potassium: 160mg | Fiber: 2g | Sugar: 32g | Vitamin A: 6668IU | Vitamin C: 2mg | Calcium: 72mg | Iron: 2mg
Did you Make this Recipe? Tag me Today!Leave a comment below and tag @thealmondeater on Instagram!
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About Erin

Erin is the recipe developer, writer and photographer behind the healthy food blog, The Almond Eater. She's been blogging since 2014 and loves to create food for many different diets, including vegan, gluten free and/or Whole30 recipes.

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