One Bowl Whole Wheat Pumpkin Bread

Imagine the warm, comforting aroma of spices filling your kitchen, a slice of moist, tender bread in your hand, and the flavors of fall dancing on your taste buds. That’s the magic of easy pumpkin bread!

This beloved treat is a true autumn classic. It’s incredibly simple to make, even if you’re not a baking whiz. Just mix pumpkin puree, warm spices like cinnamon and nutmeg, a touch of sugar, and a few pantry staples, and you’re on your way to a delightful homemade loaf.

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One Bowl Whole Wheat Pumpkin Bread

Is this a breakfast or dessert?

Quick bread recipes like this can go one of two directions—they can be super sweet like a dessert (sometimes frosting is even appropriate) or a little less sweet to work for breakfasts, snacks, or desserts. And that less sweet version is what you’ll get here. This pumpkin bread uses 100% whole grain flour and is naturally sweetened with maple syrup. We love a slice as part of a grab-and-go breakfast or an after school snack!

What are the characteristics of pumpkin bread?

In our books, the perfect pumpkin bread is dense, heavy, moist, sweet, and distinctly pumpkin spiced. It has to taste basically like you took the best banana bread you’ve ever had mixed with the best pumpkin pie you’ve ever had (minus the banana). 

Protip: Try it gluten-free!

Protip: Need a gluten-free version? Try our grain-free pumpkin bread!

One Bowl Whole Wheat Pumpkin Bread

Does pumpkin bread contain pumpkin?

It sure does! Pumpkin bread gets its name from one of its primary ingredients: pumpkin puree. While the pumpkin flavor may not be as intense as a pumpkin pie, it’s still an essential component that lends a mild, earthy undertone to the bread. Pumpkin puree also contributes to the bread’s moistness, ensuring a delightful texture that keeps you coming back for more.

Is pumpkin puree the same as canned pumpkin?

Yes, but only if you get canned pure pumpkin or canned pumpkin puree. There is also canned pumpkin pie filling, which is already sweetened and spiced. You’ll want the plain stuff for this recipe—we’ll add the spices and sweetness ourselves!

You can use either canned or homemade pumpkin puree in this recipe. By using homemade pumpkin puree, you won’t quite get the vibrant orange color you see here. Canned pumpkin puree is actually made using a bright orange winter squash (not pumpkin)—actual pumpkin puree is much lighter (almost yellow) in color. It’ll still be delicious, just not festively orange!

One Bowl Whole Wheat Pumpkin Bread

What is the best way to store this easy pumpkin bread recipe?

Store leftover pumpkin bread in an airtight container at room temperature for 3-4 days—if it lasts that long!

Protip: Gift a loaf!

This recipe makes for awesome holiday gifts, too (if you’re starting to think about that kind of thing already). I like to bake these up into mini loaves—you can get pans that do 4-8 of them at a time—and then wrap them up in a clear plastic bag and tie a pretty bow on it. Perfect little gift that everyone loves!

Can you freeze pumpkin bread?

Quick breads like pumpkin bread are great options for the freezer! You can freeze whole loaves or slices. I prefer slices, just because it’s easy to grab a slice or two and warm in the toaster oven before busy school mornings!

Wait for the bread to cool completely before freezing. For loaves, you can drop them right into a freezer-safe container and stick it in the freezer. For slices, freeze the slices in a single layer on a lined baking sheet until frozen solid. Then you can transfer them to a freezer bag or glass food storage container.

Both loaves and slices can be frozen for up to three months. Defrost at room temperature, or pop frozen slices right in the toaster.  

One Bowl Whole Wheat Pumpkin Bread

Want more easy pumpkin recipes like this one?

The Best Pumpkin Bread Recipe

The Best Pumpkin Bread Recipe

Yield: 12 servings
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour

Learn how to make the easiest pumpkin bread ever! Dense, rich, and moist, this Pumpkin Bread comes together in one bowl—no need to dirty lots of dishes!


  • 2 cups white whole wheat flour (I recommend Bob's Red Mill Ivory Wheat)
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 1 1/2 cup pumpkin puree
  • 2 eggs
  • 1/4 cup plain Greek yogurt
  • 1/2 cup maple syrup
  • 1/4 cup melted coconut oil or melted butter


  1. Preheat oven to 350°F. Line an 8" x 4" loaf pan with parchment paper, set aside.
  2. In a large mixing bowl, whisk together the dry ingredients: the flour, soda, cinnamon, nutmeg, cloves, and salt.
  3. Add the wet ingredients: pumpkin puree, eggs, Greek yogurt, maple syrup, and coconut oil or butter. Stir until just moistened—do not overmix or the bread will be tough. The mixture should be thick.
  4. Spread into the prepared pan. Bake in preheated oven for 40-50 minutes, or until the top is brown and cracked, and a toothpick inserted into the center comes out cleanly.
  5. Let cool completely before slicing.


  • You can sub in 1 tablespoon of pumpkin pie spice for the cinnamon, nutmeg, and cloves, if you prefer.
  • Feel free to add 1/2 cup of walnuts, chocolate chips, or pecans for a flavorful crunch.

Nutrition Information:
Yield: 12 Serving Size: 1 serving
Amount Per Serving: Calories: 178Total Fat: 7gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 34mgSodium: 218mgCarbohydrates: 26gFiber: 3gSugar: 9gProtein: 5g

At Wholefully, we believe that good nutrition is about much more than just the numbers on the nutrition facts panel. Please use the above information as only a small part of what helps you decide what foods are nourishing for you.

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  1. Hi Cassie,
    I’ve been looking for a whole wheat pumpkin bread recipe from while, and came across your website. How long do you bake the mini loaves at 350 degrees for? I am willing to give your recipe a try.

    1. Hi Michelle! It really depends on your oven, and the exact size of the mini loaf pans you use. But ours typically take between 30 and 40 minutes at 350°F. You could start checking around 20 minutes the first time just to be safe. But once you know the time in your oven and pans, you’ll be good to go!

  2. Oh my God, I have no words! This turned out so moist and perfect. I used honey instead of maple syrup (waaay to expensive here in Brazil) and it turned out very good 🙂 Maybe I could experiment with molasses next time? Thank you for this amazing pumpkin week, I love it!

  3. How is it the Big Ten got so lucky with so many gorgeous college campuses?

    It’s still a little too hot out here in PA for me to start with pumpkin just yet, but I am stoked to bring a bunch of these recipes to our first tailgate in October!