It is no secret that we love baked goods in this household. During Fall and Winter, I bake at least twice a week – There is something about the smell of baked goods that is undeniably comforting during the colder seasons. One of my favourite things to bake is a loaf and what better loaf than a pumpkin loaf to welcome the month of October!

Because I bake so often, I am very mindful of how much sugar and oil is used. All my usual baked goods contain whole-wheat flour and considerably low amounts of brown sugar or maple syrup. This particular loaf is sweetened with maple syrup and it is infact a bread; not a cake! The children love having a slice for breakfast or afterschool snack.

I added pecans on top for a pretty effect but nuts can easily be omitted. I used cow’s milk, but any milk of your choice can be substituted. I highly suggest a nut milk rather than coconut milk.

Pumpkin Bread RECIPE


  • 1 can of organic pumpkin puree
  • 1/2 cup of maple syrup
  • 1/3 cup of melted coconut oil
  • 1/4 cup of milk
  • 1 egg
  • 1 3/4 cups whole-wheat flour
  • 2 tsp. pure Vanilla extract
  • 2 tsp. pumpkin pie spice
  • 1.5 tsp. baking soda
  • Optional: chocolate chips, pecans, or raisins


  1. Grease a non-stick loaf pan and set aside.
  2. Pre-heat the oven to 350 degrees Fahrenheit.
  3. In a large bowl, whisk together the oil, maple syrup, pumpkin puree, vanilla, milk, and egg.
  4. In a separate bowl mix together the flour, baking soda, and pumpkin pie spice.
  5. Add the flour mixture into the wet ingredients and mix with a wooden spoon until combined. Do not overmix. Add any add-ins you may be using.
  6. Pour the batter into the loaf pan and using the back of a spoon, level the top.
  7. Bake for approximately 45 minutes or until a toothpick inserted into the centre, comes out clean.


NOTE: This bread is not very sweet. If you prefer more sweetness, add 2 more tablespoons of maple syrup.


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