Pumpkin Bread

15 servings
15 min prep time
1 hr 10 min total time

This made-from-scratch, tested-to-perfection healthy and easy pumpkin bread is one of our all-time favorite quick bread recipes to make on a cool and crisp fall morning. Naturally sweetened with coconut sugar, it requires only two bowls and a whisk to put together in under 15 minutes.


1 cup all-purpose flour

2/3 cup whole wheat pastry flour

1 teaspoon ground cinnamon

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon pumpkin pie spice

1/2 teaspoon Kosher salt

1 cup coconut sugar

2 large eggs

1 cup pumpkin puree

1/3 cup Vermont Creamery Unsalted Cultured Butter - 82% Butterfat melted, cooled

1/4 cup milk

1 teaspoon vanilla extract

1 cup walnuts or pumpkin seeds, plus a few tablespoons for sprinkling


  • STEP 1

    Preheat oven to 350°F. Lightly butter 9x5-inch loaf pan.

  • STEP 2

    Combine all-purpose flour, pastry flour, cinnamon, baking powder, baking soda, pumpkin pie spice and salt in medium bowl; set aside.

  • STEP 3

    Combine coconut sugar and eggs in large bowl; mix well. Add pumpkin puree, melted butter, milk and vanilla; whisk until blended. Gently stir in dry ingredients just until incorporated. Fold in 1 cup walnuts.

  • STEP 4

    Transfer batter to prepared pan. Sprinkle with additional walnuts. Bake 55-60 minutes or until toothpick inserted in middle comes out clean.

  • STEP 5

    When cool enough to handle, gently remove loaf from pan; cool on wire rack 30 minutes before slicing.