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The BEST Pumpkin Bread – Healthyish Foods
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The BEST Pumpkin Bread

Prep Time20 mins
Cook Time45 mins
Total Time1 hr 5 mins
Course: Breakfast
Cuisine: American
Keyword: pumpkin bread


  • Two 8" x 3" and 7/8 inch foil baking containers
  • Two mixing bowls
  • whisk


  • 1 stick unsalted butter room temperature
  • 1 cup coconut sugar cane sugar is fine too
  • 2 eggs
  • 1 cup pumpkin puree make sure it is not pumpkin mix
  • 1 tablespoon date syrup I use Kartago brand
  • 1 teaspoon vanilla extract
  • 1/4 cup 2% milk
  • 2 cups AP flour - all purpose flour I did NOT test any other flour in this recipe
  • 1 teaspoon baking soda
  • 1 teaspoon nutmeg
  • 1 teaspoon cinnamon
  • 1/4 teaspoon salt
  • Chocolate chips – optional


  • Preheat the oven to 350 degrees.
  • Gently spray your foil baking containers with baking spray. Set aside.
  • Cream the room temperature butter and coconut sugar together in a large mixing bowl.
  • Add one egg at a time, making sure to whisk until well combined.
  • Next, you’ll add the pumpkin puree, vanilla extract, date syrup, and milk to the butter / sugar / egg mixture. Whisk until well combined.
  • Then, you’ll prepare the dry ingredients.
  • In a large mixing bowl, combined the AP flour, baking soda, salt, cinnamon and nutmeg. Whisk until well combined.
  • Add the wet ingredients to the dry ingredients and whisk until the batter forms and it is smooth and creamy.
  • Split the batter between two 8"x 3” 7/8 inch baking containers.
  • Bake for 45-46 minutes or until cooked through.
  • Storage: Best of enjoyed within 4-5 days. Make sure to cover the bread with foil when leaving it on the counter. You can also freeze this bread as well. WIll stay fresh for up to 1 month in the freezer.