Whole Grain Pumpkin Bread Recipe

Name: Whole Grain Pumpkin Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup oil; butter; 1-1/2 cup packed light brown sugar; 1/2 cup molasses; 2 eggs, well beaten; 1 can (1 lb.) pumpkin; 2 cups all-purpose flour; 1/2 cup whole wheat flour*; 1/3 cup wheat bran*; 1/3 cup oat bran*; 1/3 cup wheat germ*; 2 tsp. baking soda; 2 tsp. cinnamon; 1 tsp. cloves; 1 tsp. nutmeg; 1/2 tsp. salt; 1/4 cup pecans, finely chopped (optional)

Servings: persons

1 cup oil
butter
1-1/2 cup packed light brown sugar
1/2 cup molasses
2 eggs, well beaten
1 can (1 lb.) pumpkin
2 cups all-purpose flour
1/2 cup whole wheat flour*
1/3 cup wheat bran*
1/3 cup oat bran*
1/3 cup wheat germ*
2 tsp. baking soda
2 tsp. cinnamon
1 tsp. cloves
1 tsp. nutmeg
1/2 tsp. salt
1/4 cup pecans, finely chopped (optional)

1
Preheat oven to 375F.
2
Grease 2 loaf pans.
3
Beat oil, brown sugar and molasses until well blended.
4
Blend in egg and pumpkin.
5
Stir flours, brans, wheat germ, soda, cinnamon, cloves, nutmeg and salt into mixture just until moistened.
6
Fold in nuts.
7
Fill pans and bake about 1 hour, until pick comes out clean.
8
Cool on rack.
9
Better if served the day after cooking.
10
This bread freezes well.

1020

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 cup oil, butter, 1-1/2 cup packed light brown sugar, 1/2 cup molasses, and more.

Yes, Whole Grain Pumpkin Bread falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Whole Grain Pumpkin Bread

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