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Whole Wheat Pumpkin Bread

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.

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. 😉

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Whole Wheat Pumpkin Bread

Whole Wheat Pumpkin Bread

Yield: 2 loaves
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes

A pumpkin bread recipe made with whole wheat flour and a short list of ingredients.

Ingredients

  • 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

Instructions

  1. Cream the butter and sugar together. Blend in the pumpkin puree, vanilla and eggs.
  2. Whisk together the dry ingredients.
  3. Add the dry ingredients to the wet ingredients and mix until just combined. Pour into two greased 9x5 inch loaf pans.
  4. 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
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  1. Thank you for this recipe! I made our family Banana Banana Bread recipe just this morning and the kids and I were wondering if we could substitute pumpkin! It seemed to me that the pumpkin is more watery. But I will be trying your recipe tomorrow! .

    1. It is more watery and appears that way once you blend it all together, but it baked up nicely. Moist, but not too moist–and 2 full cans of pumpkin in the recipe! I substituted 1 can pumpkin for 3 ripe bananas, fyi.