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Pumpkin Gingerbread

  • Author: Teri
  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Total Time: 50 minutes
  • Yield: 1 loaf (12 slices) 1x
  • Method: baking


My pumpkin bread recipe is my favorite fall treat ever!



1.5 cups coconut sugar

1/2 cup melted coconut oil

2 eggs

1/3 cup water

1/2 of a 15oz can of pumpkin (about 2/3 cup)

1 1/4 cup whole wheat flour 

1/2 cup all-purpose flour

1 teaspoon ground ginger

1/2 teaspoon allspice

1/2 teaspoon cinnamon

1/2 teaspoon cloves

1/4 teaspoon baking powder

1 teaspoon baking soda

3/4 teaspoon salt


  1. Preheat oven to 350 degrees.
  2. Grease a 9×5 inch loaf pan.
  3. In a large mixing bowl, cream together the coconut sugar, coconut oil and eggs using a hand mixer or stand mixer; beat until smooth. Add water and beat until well blended. Mix in pumpkin puree until combined.
  4. In medium bowl, combine the whole wheat flour, all purpose flour, ginger, allspice, cinnamon, cloves, baking powder, baking soda, and salt using a wooden spoon. Add dry ingredients to egg/sugar/pumpkin mixture and blend just until all ingredients are mixed. Pour into your prepared pan.
  5. Bake until a toothpick comes out clean, 35-45 minutes. Don’t over bake!
  6. Cool completely on a wire rack and store in an airtight container.


  • The baking time may vary depending on your oven and if you double the recipe. Be sure to check the doneness at the shorter baking time!
  • I used One Degree Sprouted Whole Wheat Flour.
  • Don’t use canned pumpkin pie mix in this recipe. You need plain pumpkin!
  • You can sub half the oil for applesauce.
  • All purpose flour will work in place of the whole wheat flour.


  • Serving Size: 1 slice
  • Calories: 251
  • Sugar: 25
  • Sodium: 274
  • Fat: 10.5
  • Saturated Fat: 8.3
  • Trans Fat: 0
  • Carbohydrates: 37.1
  • Fiber: 2.2
  • Protein: 3.4
  • Cholesterol: 31