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Whole wheat pumpkin bread 1

Whole Wheat Pumpkin Bread

This nutritious whole wheat pumpkin bread blends rich, earthy pumpkin flavors with nutty whole wheat for a hearty treat that's both satisfying and nourishing. With 35% less sugar and 30% more fiber than traditional recipes, it delivers wholesome goodness without compromising on moisture or flavor.
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Prep Time 15 minutes
Cook Time 1 hour
Cooling Time 15 minutes
Total Time 1 hour 15 minutes
Course Breakfast, Dessert, Snack
Cuisine American
Servings 12 slices
Calories 185 kcal

Equipment

  • 9×5-inch loaf pan
  • Parchment Paper
  • Mixing Bowls
  • Wire Rack

Ingredients
  

Dry Ingredients

  • 2 cups whole wheat flour white whole wheat flour recommended for extra tenderness
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground cloves
  • 1/2 tsp salt

Wet Ingredients

  • 2 large eggs room temperature
  • 1/2 cup honey or maple syrup
  • 1/3 cup coconut oil melted (or unsweetened applesauce for lower fat option)
  • 1 1/2 cups pumpkin puree not pumpkin pie filling
  • 1/4 cup milk of choice dairy or plant-based
  • 1 tsp vanilla extract

Optional Add-ins

  • 1/2 cup chopped walnuts or pecans optional
  • 1/4 cup pepitas pumpkin seeds, for topping

Instructions
 

  • Preheat your oven to 350°F (175°C) and line a 9×5-inch loaf pan with parchment paper, leaving some overhang for easy removal. Pro tip: A quick spritz of cooking spray before adding parchment will help it stick to the pan perfectly.
  • In a medium bowl, whisk together the whole wheat flour, baking soda, baking powder, cinnamon, nutmeg, cloves, and salt.
  • In a large bowl, beat the eggs lightly, then add honey (or maple syrup), melted coconut oil, pumpkin puree, milk, and vanilla extract. Whisk until smooth and well combined.
  • Gently fold the dry ingredients into the wet mixture, stirring just until combined. Avoid over-mixing to maintain a tender texture.
  • If using nuts, fold them in now. Consider toasting them for 5 minutes before adding for enhanced flavor.
  • Pour the batter into your prepared loaf pan and smooth the top with a spatula. If using, sprinkle pepitas across the surface.
  • Bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean with a few moist crumbs. If the top browns too quickly, tent with aluminum foil after 35 minutes.
  • Allow the bread to cool in the pan for 15 minutes before transferring to a wire rack to cool completely.

Notes

Substitution Tips:
  • For gluten-sensitive individuals, replace whole wheat flour with a 1:1 gluten-free flour blend with xanthan gum
  • Flax eggs (1 tablespoon ground flaxseed + 3 tablespoons water per egg) work well for a vegan version
  • Brown sugar can replace honey/maple syrup (use ⅔ cup) but will increase the refined sugar content
Storage Tips:
  • Counter Storage: Wrap cooled bread in parchment paper then aluminum foil; stays fresh for 3 days
  • Refrigeration: Extends shelf life to 7 days
  • Freezer Method: Slice before freezing and store for up to 3 months

Nutrition

Calories: 185kcalCarbohydrates: 28gProtein: 4gFat: 7gPotassium: 180mgFiber: 4gSugar: 11gVitamin A: 3500IUIron: 1.5mg
Keyword Pumpkin Bread, Whole Wheat Bread, Healthy Pumpkin Bread, Fall Baking
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