Pumpkin Bread


Prep Time: 10 Minutes

Cooking Time: 60 Minutes (or until toothpick comes out clean)

Total Time: 1 hour, 10 minutes

Servings: 1 loaf


  • ⅓ cup melted coconut oil 

  • ½ cup honey 

  • 2 eggs

  • 1 cup pumpkin purée

  • ¼ cup milk of choice or water (I used coconut milk)

  • ½ teaspoon cinnamon, ½ teaspoon ground ginger, ¼ teaspoon ground nutmeg, and ¼ teaspoon allspice

  • 1 teaspoon baking soda

  • 1 teaspoon vanilla extract

  • ½ teaspoon salt

  • 1 ¾ cups whole wheat flour

  • ½ cup of raisins

  • Optional: ½ cup chopped walnuts or pecans, chocolate chips, other dried fruit of your choice…

  • Pinch of ground cinnamon, for sprinkling on top


  • Preheat oven to 325 degrees Fahrenheit 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 transfer it to a wire rack to cool for 20 minutes before slicing.