Quick One-Bowl Whole Wheat Pumpkin Bread
This quick one-bowl whole wheat pumpkin bread is a cozy, homemade treat perfect for fall mornings or an anytime snack.
Ingredients
- 1 ½ cups whole-wheat flour we recommend King Arthur’s white whole-wheat flour for a lighter texture
- 1 ½ teaspoons cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon nutmeg
- ⅛ teaspoon cloves
- 1 teaspoon baking soda
- ¼ teaspoon baking powder
- ½ teaspoon salt
- 2 eggs
- ½ cup coconut oil melted if solid
- ½ cup honey
- ½ teaspoon pure vanilla extract
- 1 cup pumpkin puree not pumpkin pie filling
- ½ cup chopped nuts optional – pecans or walnuts work beautifully
Instructions
Preheat the oven
- Preheat your oven to 350°F. If you’re making a loaf, generously grease a large loaf pan. For muffins, line a muffin tin with paper liners.
Mix the dry ingredients
- In a large mixing bowl, whisk together the whole-wheat flour, cinnamon, ginger, nutmeg, cloves, baking soda, baking powder, and salt.
Add the wet ingredients
- Make a well in the center of the dry ingredients. Add the eggs, melted coconut oil, honey, and vanilla extract. Stir everything together thoroughly with a fork, but be careful not to overmix.
Fold in the pumpkin
- Gently fold in the pumpkin puree and chopped nuts (if using), ensuring the batter is smooth and evenly combined.
Pour and bake
- Pour the batter into your prepared loaf pan or muffin tin. Bake for 30–40 minutes for a loaf or 18–22 minutes for muffins. To check for doneness, insert a toothpick into the center; it should come out clean.
Cool and enjoy
- Let the loaf or muffins cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely. Slice, serve, and savor!