Healthy and Easy Pumpkin Bread

Confession time. My kiddos LOVE the Trader Joe's boxed pumpkin bread mix, and for a long time that's what I made them because it's just so dang easy to dump stuff in a bowl. 

Lately though I've been on the search for a healthier alternative, but still something with minimal ingredients, that's clean and EASY to make. One bowl preferable please and NO extra machinery! 

Good news.....I think I may have found my pumpkin bread spirit animal. This recipe comes originally from Cookie and Kate. I'm including it here with a few minor alternations because it's really just too good to mess with! So, my fellow harried mamas...the next time you want to go for that boxed mix, give this a thought!


  • ⅓ cup melted coconut oil
  • ½ cup maple syrup (or honey)
  • 2 eggs
  • 1 cup pumpkin purée
  • ¼ cup water
  • 1½ teaspoons pumpkin spice blend
  • 1 teaspoon baking soda
  • 1 teaspoon vanilla extract
  • ½ teaspoon salt
  • 1¾ cups whole wheat flour
  • Optional: 1/2 cup chocolate chips (I added them!)
  • 1 tsp ground cinnamon, for sprinkling on top


  1. Preheat oven to 325 degrees Fahrenheit and grease a 9×5-inch loaf pan.
  2. In a large bowl, whisk the oil and syrup together. Add the eggs and whisk until blended.
  3. Add the pumpkin purée, milk, pumpkin spice, baking soda, vanilla and salt, and whisk to blend. Lastly, switch to a big spoon and stir in the flour, just until combined. If you're adding any the chocolate chips or any additional mix ins, gently fold them in now.
  4. Pour the batter into your loaf pan and sprinkle lightly with cinnamon.
  5. Bake for 55 to 60 minutes, or until a toothpick inserted into the center comes out clean Let the bread cool in the loaf pan for 10 minutes, then transfer it to a wire rack to cool for 20 minutes before slicing.