Whole Wheat Pumpkin Bread

This recipe is for a melt-in-your-mouth, super healthy, vegan, whole wheat, clean, clean, clean Pumpkin Bread!  YES!!  I was at a friend’s house earlier this week, and she had some pumpkin bread and warm apple cider.  It just made my heart happy!  So a few days later when it started raining, baking pumpkin bread just seemed like the thing to do.  I found a recipe and followed the first 2 ingredients and then my brain took over!  This is what I came up with, and Miss Ava and I think it is incredible!!

Whole Wheat Pumpkin Bread

  •  1 1/2 cups Whole Wheat Flour
  • 1/2 tsp Ground Ginger
  • 1 1/2 tsp Cinnamon
  • 1/2 tsp Ground Nutmeg
  • 1/8 tsp Ground Cloves
  • 1 tsp Baking Soda
  • 1/4 tsp Baking Powder
  • 2 Flax Eggs (Pour 2 Tbsp Milled Flax Seeds into 6 Tbsp Water, stir and rest for 10 minutes)
  • 1/2 cup Coconut Oil
  • 1/4 cup Honey
  • 1/4 cup Maple Syrup
  • 1/2 tsp Vanilla
  • 1 cup Pumpkin Puree

Preheat oven to 350 degrees.  Combine all the dry ingredients in a large bowl, stir and set aside.  Make the flax egg by simply pouring 2 tablespoons of milled flax seeds into 6 tablespoons of water in a small bowl and let rest for 10 minutes.  In a medium bowl combine the remaining wet ingredients and the flax egg.  Then pour into the dry ingredients and stir gently just until combined.  Pour into greased loaf pan.  I used two mini loaf pans and baked for 30 minutes.

First make your flax eggs.  Mixing together 2 Tbsp milled flax seeds with the 6 Tbsp water and let it sit.  This is a great substitute for eggs on those days when you run out of eggs OR if you follow a vegan diet.

I love cooking with this little girl!  It’s a terrible mess but worth it!

Super simple here: a bowl with the wet stuff and a bowl with the dry stuff.  Mix together gently and pour into the baking vessel of your choice.

Bake at 350 degrees.  These mini loaf pans took about 30 minutes.  Muffins would probably take 18-22 minutes and a regular size loaf pan will take 35-40 minutes.

Allow them to cool on your cooktop for just a couple of minutes before removing them from the pan.  I turn them out on a cooling rack.

I made one loaf boring… err I mean plain.

I topped the other loaf with oats and pumpkin seeds.  This one was our favorite!  It just looks happier, right!?!

Time to chow down!



Breakfast, Lunch, Side Dish, Snack, Sweets, Vegan , , , , , ,


  1. Jill

    this sounds fabulous!! you’re amazing!!

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