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Pumpkin Whole Wheat Bread Recipe

Pumpkin Whole Wheat Bread Recipe

By What’s Baking

Hearty whole wheat bread enriched with real pumpkin creates a tender, lightly spiced loaf perfect for autumn breakfasts or alongside warming soups.
Difficulty:
Beginner
Prep Time:
20 mins
Cook Time:
55 mins
Serves:
1 loaf (12 slices)
An overhead shot of a rustic sliced pumpkin whole wheat loaf on a weathered wooden board, with one thick slice propped against the loaf revealing its moist, amber-tinged crumb. Soft natural light streams in from a side window, highlighting the bread's textured crust and subtle orange hue. Small bowls of cinnamon, nutmeg, and pepitas are artfully scattered nearby, while a butter knife with a smear of melting butter rests beside a partially buttered slice. The scene is completed with a vintage ceramic mug of steaming coffee and a few fresh pumpkin pieces in the background, creating a cozy autumn tableau that emphasizes the bread's wholesome, rustic appeal.

Ingredients

<ul class="ingredients-main-list"><li class="ingredients-single-item">200g whole wheat flour</li><li class="ingredients-single-item">100g all-purpose flour</li><li class="ingredients-single-item">240g pumpkin purée (fresh or canned)</li><li class="ingredients-single-item">100g brown sugar</li><li class="ingredients-single-item">60ml vegetable oil</li><li class="ingredients-single-item">2 large eggs, room temperature</li><li class="ingredients-single-item">60ml milk</li><li class="ingredients-single-item">1 tsp vanilla extract</li><li class="ingredients-single-item">1 tsp baking soda</li><li class="ingredients-single-item">1/2 tsp baking powder</li><li class="ingredients-single-item">1/2 tsp salt</li><li class="ingredients-single-item">2 tsp ground cinnamon</li><li class="ingredients-single-item">1/2 tsp ground nutmeg</li><li class="ingredients-single-item">1/4 tsp ground ginger</li><li class="ingredients-single-item">1/4 tsp ground cloves</li><li class="ingredients-single-item">50g pepitas (pumpkin seeds), plus extra for topping (optional)</li></ul>

Equipment

<ul class="equipment-main-list"><li class="equipment-single-item">23cm x 13cm (9x5 inch) loaf pan</li><li class="equipment-single-item">Parchment paper</li><li class="equipment-single-item">Stand mixer or hand mixer (optional)</li></ul>
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Directions

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Preheat your oven to 180°C (350°F). Line a 23cm x 13cm (9x5 inch) loaf pan with parchment paper, leaving some overhang on the sides for easy removal. Lightly spray or brush the exposed sides with oil.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>In a medium bowl, whisk together the whole wheat flour, all-purpose flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves until well combined. The combination of leavening agents will help counteract the density of whole wheat flour, while the spices will complement the earthy pumpkin flavor.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>In a large bowl, whisk together the pumpkin purée, brown sugar, and vegetable oil until smooth. The oil provides moisture that helps extend the bread's shelf life, while the pumpkin adds both moisture and subtle natural sweetness.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Add the eggs to the pumpkin mixture one at a time, whisking well after each addition until fully incorporated. Then stir in the milk and vanilla extract until the mixture is smooth and uniform.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Gradually add the dry ingredients to the wet ingredients, folding gently with a spatula until just combined. Be careful not to overmix - stop when you no longer see dry flour streaks. Overmixing will develop the gluten in the flours and result in a tougher bread.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>If using pepitas, fold them gently into the batter, reserving a small handful for the top of the loaf.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Pour the batter into the prepared loaf pan, smoothing the top with a spatula. If reserved, sprinkle the additional pepitas on top for a beautiful presentation and added texture.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Bake in the preheated oven for 50-55 minutes, or until a wooden skewer inserted into the center comes out clean with just a few moist crumbs. If the top is browning too quickly, loosely cover with foil after about 35 minutes of baking.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Allow the bread to cool in the pan for 15 minutes. The bread continues to set during this time, so don't skip this step! Then use the parchment paper overhang to lift the loaf out and transfer it to a wire rack to cool completely, at least 1 hour. This patience prevents the bread from becoming gummy when sliced.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Once completely cooled, slice with a serrated knife. Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. This bread also freezes beautifully – wrap slices individually and freeze for up to 3 months for a quick breakfast or snack!</li></ol>

Nutrition Facts (per serving)

🍽️ Serving Size: 1 slice
🔥 Calories: 205 calories
🥑 Fat: 6 g
🧈 Saturated Fat: 1 g
🍞 Carbohydrates: 34 g
🍭 Sugar: 10 g
🍗 Protein: 5 g
🫀 Cholesterol: 35 mg
🧂 Sodium: 240 mg

Chef’s Notes

A few helpful details for making this recipe.

Can I use fresh pumpkin instead of canned purée in whole wheat bread?

Yes! For fresh pumpkin, cut a small sugar pumpkin in half, remove seeds, and roast at 190°C until tender (about 45 minutes). Scoop out flesh, purée until smooth, and strain through cheesecloth to remove excess liquid. This creates a more authentic flavour than canned alternatives.

Why is my pumpkin bread turning out dense and heavy?

Dense pumpkin bread typically results from overmixing (which develops too much gluten), expired leavening agents, or using cold ingredients. Ensure you mix just until ingredients are combined, use room temperature eggs and milk, and check that your baking soda and powder are fresh.

How can I make pumpkin bread healthier without sacrificing flavour?

Increase the whole wheat to all-purpose flour ratio, reduce sugar by up to 25%, replace oil with unsweetened applesauce, add 2-3 tablespoons of ground flaxseed for omega-3s, or incorporate chopped nuts instead of pepitas. These substitutions maintain moisture while boosting nutritional content.

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