Let me introduce you to the perfect fall bread!
This honey pumpkin bread is moist, flavorful, with just a hint of sweetness. The addition of honey to the classic combination of pumpkin and pumpkin spice is so warm and cozy! It is perfect with your cup of coffee in the morning or served with some honey butter after dinner. I love baking this bread because it is quick to throw together and makes your house smell better than any fall candle!
Table of contents
Ingredients
- 2 cups all-purpose flour
- 1/2 cup brown sugar
- 2 tsp cinnamon
- 1 tsp pumpkin pie spice
- 1/2 tsp salt
- 1 tsp baking soda
- 1 tsp baking powder
- 1 cup pumpkin puree
- 2 eggs, lightly beaten
- 1/2 cup coconut oil (can substitute for olive oil or another baking oil)
- 1/3 cup honey
- 1/4 cup milk
- 2 tsp vanilla
How to Make Honey Pumpkin Bread
Preheat the oven to 325 degrees F. Grease a 9×5 inch pan.
Combine the dry ingredients (flour, sugar, cinnamon, pumpkin pie spice, salt, baking soda, baking powder) in a medium bowl.
Combine the wet ingredients (pumpkin, eggs, oil, honey, milk and vanilla) in a large bowl with an electric hand mixer. I like to heat the coconut oil prior to mixing in because it tends to solidify during the colder months!
Add the dough to the pan and bake for 45-55 minutes. The bake time will vary based on factors such as your oven and pan material. I use a thermometer and remove the bread when its internal temperature is almost 200 degrees F. If you’re using a toothpick or bread tester, you are looking for it to be almost clean upon removal, but still moist.
Allow the bread to cook for 5-10 minutes before removing it from the pan and serving.
Variations for the Perfect Honey Pumpkin Bread
- You can substitute olive oil or another neutral-tasting cooking oil for the coconut oil. Those oils are actually easier to work with, but I love the subtle flavor from the coconut oil!
- This recipe works perfectly as muffins! Simply place the batter in greased or lined muffin tins and bake at 350 degrees F for 30-40 minutes.
- Fun mix-ins to try (add 1/2 cup – 1 cup):
- nuts such as walnuts or pecans
- dried cranberries
- chocolate chips
- To amp up the sweetness and make this bread more like a cake, increase the amount of sugar to 1 cup and top with your favorite cream cheese frosting.
FAQS
Can I use honey instead of sugar in pumpkin bread?
Yes, you can use honey instead of sugar in pumpkin bread! Honey works well as a natural sweetener and adds a nice depth of flavor, but use less honey. Honey is sweeter than sugar, so you’ll want to use about 3/4 cup of honey for every cup of sugar the recipe calls for. Honey is also more liquid than sugar, so reduce any other liquids in the recipe by about 1/4 cup to keep the batter from getting too wet.
Is honey healthier than sugar in baked goods?
Honey is often considered healthier than sugar in baked goods because it contains trace amounts of antioxidants, vitamins, and minerals that refined sugar lacks. Unlike sugar, honey has a lower glycemic index, which can lead to a slightly more gradual rise in blood sugar. But honey is still a concentrated source of calories, so while it may offer a bit more nutritional benefit than regular sugar, it’s best to use in moderation.
Want More Pumpkin?
- Pumpkin Pie Spice Pancakes (With Sourdough Discard)
- Pumpkin Sourdough Snickerdoodle Cookies
- Pumpkin Spice Krispie Treats
- Amazing Pumpkin Sourdough Cinnamon Rolls
About Us
We are happy to share our collection of “Old Fashioned Cravings” with you! This is our collection of family recipes that we have to collected, modified and created over the years. Our favorite meals are comfort foods tweaked to be a little bit healthier! We hope you enjoy the content and we would love to hear your favorites and suggestions!