Pumpkin Bread

Pumpkin Bread


Pumpkin Bread

Pumpkin Bread

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I've been baking this delightful pumpkin bread for over 20 years, and it's always been a massive hit! At Christmas time, I like to get extra festive by whipping up mini pumpkin breads, wrapping them beautifully, and giving them as heartwarming gifts to our wonderful neighbors, friends, and family.
In this recipe, I've taken it up a notch by amping up the fiber content with the goodness of flaxmeal and chia seeds. Plus, I've made a healthy choice by using coconut oil, known for its potential to boost metabolic rate and its incredible antiviral and antimicrobial properties.
But the real star of the show? Pumpkin! It's packed with vitamin A, beta carotene, and loads of fiber, making this holiday sweet treat a nutritious and delicious choice.
Course Breakfast, Dessert, Snack
Cuisine American
Servings 12
Calories 170 kcal
Prep Time 15 minutes
Cook Time 55 minutes
Cooling Time 10 minutes
Total Time 1 hour 20 minutes


  • 9 x 5-inch loaf pan
  • Electric Mixer
  • large bowl
  • medium bowl
  • cooling rack


  • cooking spray
  • 1 cup canned pumpkin
  • ½ cup applesauce
  • 2 large eggs preferably cage free
  • cup coconut oil melted
  • ½ cup organic sugar
  • ½ cup organic brown sugar
  • 1 cup whole wheat flour
  • ¼ cup ground flaxseed meal
  • 2 tbsp chia seeds
  • 1 tsp fine sea salt
  • ¾ tsp baking soda
  • ½ tsp ground cinnamon
  • ¼ tsp nutmeg
  • 1 tsp pumpkin spice
  • ¼ cup dried cranberries optional
  • ¼ cup walnuts, chopped optional


  • Preheat the oven to 350℉. Coat a 9 x 5-inch loaf pan with cooking spray.
    cooking spray
  • With an electric mixer on medium speed, add the pumpkin, applesauce, eggs and coconut oil in a large bowl.
    1 cup canned pumpkin, ½ cup applesauce, 2 large eggs, ⅓ cup coconut oil
  • Beat in the organic sugar and brown sugar until combined.
    ½ cup organic sugar, ½ cup organic brown sugar
  • Whisk together the flour, flax meal, chia seeds, salt, baking soda, nutmeg, pumpkin spice and cinnamon in a medium bowl.
    1 cup whole wheat flour, ¼ cup ground flaxseed meal, 2 tbsp chia seeds, 1 tsp fine sea salt, ¾ tsp baking soda, ¼ tsp nutmeg, 1 tsp pumpkin spice, ½ tsp ground cinnamon
  • Add the flour mixture to the pumpkin mixture and beat until blended. Gently fold in the cranberries and walnuts.
    ¼ cup dried cranberries, ¼ cup walnuts, chopped
  • Pour the batter into the loaf pan and bake until a wooden pick inserted in the center comes out clean, 50 to 55 minutes.
  • Cool in the pan for 10 minutes then turn out onto a rack to cool completely. Cut into ½-inch slices.



Serving: 1sliceCalories: 170kcalCarbohydrates: 23gProtein: 3gFat: 8gFiber: 3g
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