Honey Whole Wheat Pumpkin Loaf

Honey Whole Wheat Pumpkin Loaf Recipe - SavvyMom

I love to start the month off with a seasonal pumpkin recipe, and this one is my favourites. I think it’s going to be hard to top my beloved pumpkin quinoa muffins, but I’ve given it a go with this one-bowl, super healthy pumpkin loaf that can be packed in the school lunchbox, served for a snack, and even gussied up for Thanksgiving dessert, if you like.

As a die-hard fan of snacking cakes, a thick slick of cream cheese frosting is all this pumpkin loaf needs to take it from healthy and hearty to decadent and over-the-top delicious. If you want to make something homemade, but have a hard time committing to a big project like layer cake and/or pie on a hectic holiday weekend, this ‘sweet’ treat could be the solution.

I used the word “sweet” loosely because, as you can see from the ingredient list, it’s really anything but. There is no refined sugar to speak of, and only a bit of honey, which for a large loaf, is really not too much at all. Assuming you get 8 to 10 servings of this cake, each piece will have just a smidge more than a tablespoon.

Whole grains and wholesome spices round out the remaining ingredients, plus the pumpkin puree, of course, and the result is one that you’ll be making all month long, I’m sure of it.

Honey Whole Wheat Pumpkin Loaf Recipe

You’ll Need

  • ⅓ cup extra-virgin olive oil
  • ½ cup honey
  • 2 eggs
  • 1 cup pumpkin purée (not pie filling)
  • 1 teaspoon vanilla extract
  • ¼ cup milk (any kind)
  • 1 ¾ cups whole wheat pastry flour or regular whole wheat flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ½ teaspoon cinnamon, plus more to swirl on top
  • ½ teaspoon ginger
  • ¼ teaspoon nutmeg
  • Coarse sugar, for sprinkling (optional)

Prep and Cook

  • Preheat oven to 325°F and lightly grease a 9×5-inch loaf pan
  • In a large bowl, beat oil and honey together
    Add eggs, one at a time, and beat well
    Stir in pumpkin purée, vanilla, and milk and mix to combine
  • Sift the flour over top and add the baking soda, salt, cinnamon, ginger, nutmeg, and allspice
    Using a rubber spatula or wooden spoon, fold the dry ingredients into the wet, just until combined
  • Scrape the batter into batter into the greased loaf pan
    Sprinkle the top with a big pinch of coarse sugar and bake for 55 to 65 minutes
    To check for doneness, insert a toothpick into the centre of the loaf. It should come out clean
    If the top of the loaf jiggles when you pull it out of the oven, return it to the oven for another 10 minutes
  • Let the loaf cool in the pan for 5 minutes, then transfer it to a wire rack to cool for 30 minutes before slicing


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