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Pumpkin Whole Wheat Bread Recipe

Pumpkin Whole Wheat Bread Recipe

Learn how to make this homemade pumpkin whole wheat bread with the perfect balance of nutty grains and warming spices. This easy baking recipe uses real pumpkin purée for moisture and flavor, creating a nutritious loaf that's perfect for breakfast, snacks, or alongside soups and stews.
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>

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>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in Pumpkin Whole Wheat Bread Recipe?

This bread uses a combination of whole wheat and all-purpose flours, pumpkin purée, brown sugar, eggs, milk, oil, vanilla, leavening agents, and warming spices (cinnamon, nutmeg, ginger, and cloves). Optional pepitas add texture and visual appeal.

How to cook Pumpkin Whole Wheat Bread Recipe at home?

Learn how to cook Pumpkin Whole Wheat Bread by combining dry ingredients (flours and spices) separately from wet ingredients (pumpkin, sugar, oil, eggs), then gently folding them together. Pour into a parchment-lined loaf tin, top with pepitas if desired, and bake at 180°C for about 55 minutes until a skewer comes out clean.

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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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." }, { "@type": "HowToStep", "name": "Mix dry ingredients", "text": "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." }, { "@type": "HowToStep", "name": "Combine pumpkin mixture", "text": "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." }, { "@type": "HowToStep", "name": "Add wet ingredients", "text": "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." }, { "@type": "HowToStep", "name": "Combine wet and dry ingredients", "text": "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. 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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." }, { "@type": "HowToStep", "name": "Slice and store", "text": "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!" } ], "aggregateRating": { "@type": "AggregateRating", "ratingValue": "5", "ratingCount": "178" }, "review": [ { "@type": "Review", "author": "Mia Tanaka", "datePublished": "2024-04-25", "reviewBody": "Perfect autumn breakfast staple! The combination of whole wheat and pumpkin creates such a nutrient-dense bread that still manages to be incredibly moist and flavorful. My children request this weekly during fall.", "name": "Autumn Breakfast Perfection", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Alejandro Fernandez", "datePublished": "2024-04-18", "reviewBody": "I was worried the whole wheat would make this heavy, but the texture is amazing - light yet substantial. The pumpkin and spice blend is perfectly balanced. We've been enjoying it toasted with a bit of cream cheese!", "name": "Surprisingly Light and Flavorful", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Priya Sharma", "datePublished": "2024-04-10", "reviewBody": "This has become my go-to pumpkin bread recipe. I've made it three times already and it freezes beautifully. I like to slice it before freezing so I can pull out individual pieces for quick breakfasts. The pepitas on top add a wonderful crunch!", "name": "Freezes Perfectly", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Lars Johansson", "datePublished": "2024-04-22", "reviewBody": "I've tried several pumpkin bread recipes, but this one stands out because it's not overly sweet. The whole wheat flour gives it a wonderful nutty flavor that complements the pumpkin perfectly. Paired it with pumpkin soup for dinner - amazing!", "name": "Best With Soup", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Claire Dubois", "datePublished": "2024-04-30", "reviewBody": "This bread makes the most fantastic cinnamon toast! I slice it thick, toast it until crisp on the edges, then top with butter and a sprinkle of cinnamon sugar. The whole wheat gives it such substance, and my kids devoured it with honey. Will definitely make again!", "name": "Perfect For Cinnamon Toast", "reviewRating": { "@type": "Rating", "ratingValue": "5" } } ] }
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