Pumpkin Bread


Pumpkin Bread


Makes 1 loaf
  • 1 15oz can of pumpkin puree
  • 1/2 C avocado or grapeseed oil
  • 3 large eggs
  • 1 C maple syrup
  • 1 1/2 tsp baking powder
  • 3/4 tsp baking soda
  • 3/4 tsp sea salt
  • 3/4 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground ginger
  • 1/4 tsp ground cloves
  • 1 C whole wheat flour
  • 1 1/4 C all-purpose flour


  • 1/3 cup raw pumpkin seeds
  • 1/2 tbsp coconut, turbinado, or cane sugar
  • 1/2 tsp ground cinnamon


Preheat the oven to 350°F. Line the bottom of a 9″x5″ pan with parchment paper and coat with non-stick spray or the oil you are using. In a large bowl, whisk together the pumpkin, oil, eggs, and maple syrup until smooth. Sprinkle in the baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves over the batter. Whisk to combine.
Add both flours and stir with a spoon, just until combined. Scrape into the prepared pan and smooth down the top. Sprinkle the pumpkin seeds all over the top and gently press them down just to make sure they are sticking to the batter. In a small dish, stir together the sugar and cinnamon for the topping. Sprinkle over the top of the pumpkin seeds and batter. Bake for 65-75 minutes or until a tester comes out clean. Let the bread cool slightly before removing it from the pan. Enjoy!

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