Warm, moist, and full of cozy fall flavors, this whole wheat pumpkin bread with honey is a comforting treat perfect for crisp mornings or cozy evenings. Naturally sweetened and made with wholesome ingredients, it’s an easy pumpkin bread recipe you can whip up without fuss. Perfect for busy families, fall gatherings, or a simple weekend bake that fills your kitchen with the scent of autumn spices.
Table of Contents
Table of Contents
5 Reasons Why You’ll Love It
- Naturally sweet with honey
- Moist, tender crumb
- Perfect for fall mornings
- Easy, no-fail recipe
- Healthy twist with whole wheat
Time Breakdown
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Servings: 10 slices
Ingredients List
- 1 ¾ cups whole wheat flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- 2 large eggs
- 1 cup canned pumpkin puree
- ½ cup honey
- ⅓ cup olive oil (or melted butter)
- ¼ cup milk (any type)
- 1 teaspoon vanilla extract
Kitchen Tools You’ll Need
This recipe doesn’t require fancy gadgets, just a few reliable kitchen basics to keep everything simple and stress-free.
- Large mixing bowl
- Medium mixing bowl
- Whisk
- Measuring cups & spoons
- Rubber spatula or wooden spoon
- 9×5-inch loaf pan
- Cooling rack
How to Make Step-by-Step
Step 1: Mix dry ingredients
Whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves in a medium bowl.
Step 2: Mix wet ingredients
In a large bowl, whisk eggs until light. Add pumpkin puree, honey, oil, milk, and vanilla. Whisk until smooth.
Step 3: Combine mixtures
Gently fold dry ingredients into wet mixture using a spatula. Stir until just combined; batter should be slightly thick.
Step 4: Bake
Pour batter into a greased loaf pan. Bake at 350°F (175°C) for 50–55 minutes, until a toothpick inserted in the center comes out clean.
Step 5: Cool & serve
Cool loaf in pan for 10 minutes, then transfer to a wire rack. Slice and enjoy warm or at room temperature.
Whole Wheat Pumpkin Bread with Honey
Equipment
- Large mixing bowl
- Medium mixing bowl
- Whisk
- Measuring cups & spoons
- Rubber spatula
- 9×5 loaf pan
- Cooling rack
Ingredients
- 1 ¾ cups whole wheat flour
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 1 ½ tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground cloves
- 2 large eggs
- 1 cup canned pumpkin puree
- ½ cup honey
- ⅓ cup olive oil or melted butter
- ¼ cup milk any type
- 1 tsp vanilla extract
Instructions
- Whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves in a medium bowl.
- In a large bowl, whisk eggs until light. Add pumpkin puree, honey, oil, milk, and vanilla. Whisk until smooth.
- Gently fold dry ingredients into wet mixture using a spatula. Stir until just combined.
- Pour batter into a greased loaf pan. Bake at 350°F (175°C) for 50–55 minutes until a toothpick comes out clean.
- Cool loaf in pan for 10 minutes, then transfer to a wire rack. Slice and enjoy.
Notes
Nutrition
Variations to Try
- Add ½ cup dark chocolate chips for a sweeter twist.
- Swirl in softened cream cheese for a pumpkin cheesecake loaf.
Storage Tips
- Store at room temperature in an airtight container for up to 3 days.
- Refrigerate for up to 1 week for longer freshness.
- Freeze slices individually wrapped for up to 2 months. Thaw at room temperature before serving.
Pro Tips Section
- Warm slightly before serving for the best flavor.
- Substitute maple syrup for honey for a different sweetness profile.
- Double the recipe and freeze one loaf for busy mornings.
- Top with a drizzle of warm honey before serving for extra indulgence.
Nutrition Facts
- Serving Size: 1 slice
- Calories: 210
- Protein: 5g
- Carbohydrates: 32g
- Fat: 7g
- Fiber: 4g
- Sugar: 14g
Disclaimer: Nutrition facts are estimated using online tools and may vary based on your ingredients and preparation. Please consult a nutritionist for precise dietary advice.
FAQs
Can I use all-purpose flour instead of whole wheat?
Yes, but the loaf will be lighter and less hearty.
Can I use fresh pumpkin instead of canned?
Yes, just roast, puree, and drain excess liquid before using.
Is this bread very sweet?
It’s gently sweetened with honey, not overly sugary.
Can I make this dairy-free?
Yes, swap milk for almond milk and use oil instead of butter.
Closing Notes
This whole wheat pumpkin bread with honey is a cozy and healthy bake you’ll want to enjoy all season long. Simple ingredients, easy steps, and rich fall flavor make it a must-try recipe. Bake it once, and it might just become your favorite autumn tradition.
