Don’t get me wrong, I love pumpkin bread just as much as the next gal –mostly in the Fall and around Thanksgiving. I don’t really crave it, or even think about it that much until the holiday rolls around.
But I’ve had 4 cans of pumpkin puree sitting in my pantry for quite a while…
And it’s been staring at me…begging me to do something with it. So, I decided to venture into making whole wheat pumpkin bread.
I started to look around for easy pumpkin bread recipes, but I am, admittedly, a short-list ingredient girl. I gravitate to the recipes with few ingredients and the appearance of ease.
Recipes with cloves got nixed because I didn’t have any on hand.
Recipes showcasing a cup of oil got slashed, too–I just have a resistance to dumping a cup of oil into something I am going to bake.
(This probably goes back to my early years and memories of banana bread that was way too oily and way too moist…is there such a thing as a quick bread being too moist?! My dietitian brain wanting some semblance of added nutrients or heightened nutrition present.)
Not one recipe was jumping out at me, but I remembered my favorite banana bread recipe and I wondered if I could substitute pumpkin for bananas. And that, my friends, was the birth of this whole wheat pumpkin bread recipe.
What started as a little experiment turned out to be a tasty quick bread recipe that will be my go-to from now on. And now I’ll share it with you!
Feel free to let me know about YOUR favorite pumpkin bread recipe in the comments below. 😉
Don’t miss a beat! Join my weekly newsletter and get up-to-date nutrition and feeding tips for your child and family (plus Free downloads, guides and tip sheets!)
- 1 cup butter, softened
- 2 cups sugar
- 2 cans (15 ounces) pureed pumpkin
- 1 1/2 teaspoons vanilla extract
- 4 eggs, slightly beaten
- 3 cups whole wheat flour
- 1/2 teaspoon salt
- 2 teaspoons baking soda
- Cream the butter and sugar together. Blend in the pumpkin puree, vanilla and eggs.
- Whisk together the dry ingredients.
- Add the dry ingredients to the wet ingredients and mix until just combined. Pour into two greased 9x5 inch loaf pans.
- Bake at 350F. Check on the bread after 45 minutes (it may take up to 60 minutes). Pumpkin bread is done when a toothpick inserted in the middle comes out clean. Cool the pumpkin bread in the pan for 10 minutes then cool completely on a wire rack.
Nutrition Information:Yield: 24 servings Serving Size: 1
Amount Per Serving:Calories: 198 Total Fat: 9g Saturated Fat: 5g Trans Fat: 0g Unsaturated Fat: 3g Cholesterol: 51mg Sodium: 222mg Carbohydrates: 28g Fiber: 2g Sugar: 17g Protein: 3g
Written by: Jill Castle, MS, RDN
Published on: October 12, 2016
Updated on: September 20, 2019