Recipe: Whole-Wheat Pumpkin Bread

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Pumpkin Bread from 100 Days of Real FoodPumpkins are in season here, but I admit I did not buy a fresh, local one for this recipe. When it comes to convenience it is unfortunately hard to beat a can of organic pumpkin puree. That doesn’t mean pumpkin season can’t put us in the mood for this super-easy recipe though! My 5-year-old has asked me about 20 times over the last week to make some pumpkin bread so this one is for her…enjoy!

 

Whole-Wheat Pumpkin Bread turned into Halloween Muffins

 


4.5 from 39 reviews
Whole-Wheat Pumpkin Bread
Serves: 10-12
 
Ingredients
  • 1 ½ cups whole-wheat flour (I used King Arthur's white whole-wheat flour)
  • 1 ½ teaspoons cinnamon
  • 1 teaspoon ground ginger
  • ½ teaspoon nutmeg
  • ⅛ teaspoon cloves
  • 1 teaspoon baking soda
  • ¼ teaspoon baking powder
  • ½ teaspoon salt
  • 2 eggs
  • ½ cup oil (I used coconut oil)
  • ½ cup honey
  • ½ teaspoon vanilla
  • 1 cup pumpkin puree
  • ½ cup chopped tree nuts (optional)
Instructions
  1. Preheat oven to 350 degrees.
  2. In a large mixing bowl whisk together the dry ingredients (from the flour down to the salt).
  3. Make a well (hole) in the center and throw in the eggs, oil, honey, and vanilla. Stir together thoroughly with a fork, but do not overmix.
  4. Fold in the pumpkin puree and nuts (if using).
  5. Generously grease a large loaf pan or put muffin liners in a muffin pan and then pour in the batter.
  6. For a loaf bake for approximately 30 – 40 minutes and for muffins bake for approximately 18 - 22 minutes. Check for doneness by making sure a toothpick inserted comes out clean.

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313 comments to Recipe: Whole-Wheat Pumpkin Bread

  • […] unique holiday loafs, try experimenting with other seasonal fruits – a pumpkin spice loaf would be a great Halloween […]

  • Stacy

    Flavorful crumbles? I loved the flavor of this recipe, but the bread would fall apart in our hands. Do I need to do something different?

    • Amy Taylor (comment moderator)

      Hello Stacy. Hmmm, these are typically pretty moist. Are you sure you followed the recipe? Did it seem dry as a batter. ~Amy

      • Stacy

        So, I figured out the problem. I was too excited to try a slice and cut into the loaf while it was hot, right out of the oven. This is when I experienced the crumbles. But, after waiting for it to fully cool, I had NO problem with crumbles. This is now my favorite recipe and I make it twice a week. Thanks for taking the time to reply.

    • Annie

      I had the same problem: after I’d slice it, it would fall apart and basically be a plate of tasty crumbles. I started just sprinkling the crumbles over a bowl of yogurt for the kids breakfast because I hated to waste the loaf. Side note: exact same thing happened with the whole wheat banana bread recipe. And in both cases the batter was fine (I know because I personally licked the bowl.)

  • Heather

    I’m such a huge fan! I made this today and it was amazing!! I’ve been bragging all over Facebook and sharing the recipe!

  • becca

    Was pleasantly surprised by the moistness! I took the other commenters’ advice and used 1/4 C plain yogurt and 1/4 C coconut oil.

  • If I double this I can assume it will make 24 muffins, right?

  • Becca

    I have been craving pumpkin bread, but for some reason I keep thinking chocolate chip pumpkin bread! Do you think I could add some Enjoy Life morsels?

  • tiffany

    I am trying this recipe now. This is the first time I’ve used coconut oil in a recipe. I’ve been reluctant to use it because of its consistency. I don’t get how it’s liquid but solid and then in between sometimes. So anyway, as I’m adding all the ingredients, I went to stir it and some of the oil has now hardened! I don’t know what to do. Now there are chunks all around the batter. This is what I was scared of. I don’t want to go bite into one of these muffins and get a huge bite of oil…what do I do?

  • Melissa

    Just add cocoa!

    I always quadruple this recipe and freeze my mini muffins for quick snacks and meals. Halfway through scooping the batch into the pan, I add about 1/2 cup cocoa per recipe batch. Now I have a bunch of pumpkin muffins and chocolate “cupcakes” all from the same batch! I throw in a few mini chocolate chips as well to make them more fun. My kids love that they get to eat chocolate cupcakes for breakfast. :)

  • Sarah

    I am in the UK and we have medium eggs and large eggs. Which size should I use for this recipe? Thank you

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