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

 

4.6 from 32 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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269 comments to Recipe: Whole-Wheat Pumpkin Bread

  • Toby

    Just made this recipe as mini muffins. I left them in for 16 minutes and they were perfectly moist and delicious. I will use this recipe again and again! Thank you!

  • Christy

    I have king Arthur’s 100% whole wheat flour. The bag does not say “white whole wheat”.. I’m wondering if this is the same thing or different? Or maybe I should use half of this and substitute the other half for regular white flour. After all..I do want my kids to eat it!

    Also wondering if this recipe will turn out in the bread maker on the whole wheat setting..?

    • Assistant to 100 Days (Amy)

      Hi Christy. The “White Whole Wheat” is clearly labeled as such. You must have bought “Whole Wheat”. It should work fine on the wheat setting. It will be more dense that the white whole wheat. ~Amy

  • Abby

    I made these as muffins and substituted apple juice and stevia for the honey as our family is not eating any form of sugar for 3 weeks. We ate them hot out of the oven with a little melted butter and they were wonderful. Thank you!

  • Anna

    This recipe looks delicious!! Question: is it possible to substitute a 1/2 cup of plain greek yogurt (probably nonfat) for the 1/2 cup of oil? I saw that a lot of readers were subbing with unsweetened applesauce, but I’m wondering if greek yogurt would work too.

    • Assistant to 100 Days (Amy)

      Hi Anna. It might but will likely effect the texture. We also don’t recommend non-fat anything (assuming it once contained natural fats). Non-fat/low-fat items are more highly processed and are stripped of nutrients. ~Amy

  • Amy

    Yum!! We used coconut oil, but subbed about 1/3 of what is called for unsweetened apple sauce. I think I’ll cut back a smildge on the honey next time since my 4yr old likes to eat these (and banana muffins) for breakfast.

  • Kina Dutro

    I made a double run of this and substituted plain yogurt for half of the oil. They turned out perfect! Our family loved them. We also substituted agave for the honey which added a nice rich flavor. Great recipe! We will use it again.

  • Michelle

    These were delicious! I doubled the recipe and used a can of pumpkin. I used 1/2 coconut oil and half applesauce and they were not dense and tasted delicious. Thank you!

  • Catherine

    These are delicious! I made one-and-a-half measures so I could use the whole 15-oz can of pumpkin puree. No scary half-can of pumpkin to be found months later in the back of the refrigerator! This made 18 large muffins. Thank you!

  • Jen

    Have always loved this recipe! Added a ripe banana to the mix last time and hubby and son could not get enough of them! Plan to do the same today! Thanks for the recipe!

  • Jen

    Yep, turned out brilliant! Also, I add 1 tbs ground flaxseed & 1 tbs wheat germ. Occasionally, I’ll add Brewer’s Yeast, too.

  • Miriam

    Just made these and the taste was great! Made them as muffins. The whole family enjoyed them. The only downside was that everyone found them to be a bit dry thus needing to pair it with a glass of milk. I oiled my muffin tin and put them straight on there (because I need to buy the silicone muffin liners). I only baked them for 16-17 minutes. Do you think not having the liners made this happen or I should bake a little less next time? Wanted some suggestions to see where I maybe went wrong. Thanks!

    • Assistant to 100 Days (Amy)

      Hi Miriam. Muffins will cook up a little quicker if you put them directly on the metal surface. Some readers have added applesauce to this recipe for added moisture but I would try it with liners first. ~Amy

  • Jen

    Great recipe! I don’t have cloves and we don’t like ginger so I just upped the cinnamon and nutmeg to make up for it. Spread a little cream cheese on top and YUM!

  • Dana

    This recipe is awesome! I’ve never had pumpkin bread before, and I don’t think I will even attempt to try a different recipe! I did make a few changes though – I added chia seeds and used maple syrup in place of honey. I also subbed half the coconut oil for Apple sauce. This pumpkin bread is amazing!

  • Meaghann

    I made this recipe yesterday exactly as prescribed and it came out great! I do have one question, not sure if it has already been asked: when baking with coconut oil do you pack it into a dry measuring cup to measure it or do you melt it down and use a liquid measuring cup?

    The reason I ask is that while the muffins were nice and most, they were a tad greasy, so I may use a bit less oil next time.

    The above poster’s comment about spreading cream cheese on top is genius!

    Thanks!

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