Whole Wheat Pumpkin Bread Recipe

Name: Whole Wheat Pumpkin Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups whole-wheat flour (I used King Arthur's white whole-wheat flour); 1 1/2 teaspoons cinnamon; 1 teaspoon ground ginger; 1/2 teaspoon nutmeg; 1/8 teaspoon cloves; 1 teaspoon baking soda; 1/4 teaspoon baking powder; 1/2 teaspoon salt; 2 eggs; 1/2 cup oil (I used coconut oil); 1/2 cup honey; 1/2 teaspoon vanilla; 1 cup pumpkin puree; 1/2 cup chopped tree nuts (optional)

Servings: persons

1 1/2 cups whole-wheat flour (I used King Arthur's white whole-wheat flour)
1 1/2 teaspoons cinnamon
1 teaspoon ground ginger
1/2 teaspoon nutmeg
1/8 teaspoon cloves
1 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon salt
2 eggs
1/2 cup oil (I used coconut oil)
1/2 cup honey
1/2 teaspoon vanilla
1 cup pumpkin puree
1/2 cup chopped tree nuts (optional)

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.

599

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 14 ingredients. The key ingredients include: 1 1/2 cups whole-wheat flour (I used King Arthur's white whole-wheat flour), 1 1/2 teaspoons cinnamon, 1 teaspoon ground ginger, 1/2 teaspoon nutmeg, and more.

Yes, Whole Wheat 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.

That's it — enjoy your meal!

Whole Wheat Pumpkin Bread

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions