Continuing with sharing of fall inspired recipes, this is definitely one of my all time favorite quick breads – Whole Wheat Pumpkin Bread. It makes 2 delightfully full and rich loaves that freeze well – if it will last that long.
I used to travel for a job I once had. I would make several loaves up ahead of time and store them in the freezer. On each visit, I would take a loaf of bread to share. I am told that folks would wait for my breads….and the Whole Wheat Pumpkin Bread was a favorite.
This recipe goes together easily and quickly. You can put all the ingredients into the mixer at once and its done. Add some extra ingredients in nuts or dried cranberries if you like, but plain is just as good.
Whole Wheat Pumpkin Bread
A quick and easy quick bread with the seasonal flavors mixed with a blend of wheat and white flours. Generally for fall but good for any season. Yields 2 loaves of a moist and delicious bread.
Servings 12 servings
Ingredients
- 1¾ cup whole wheat flour
- 1¾ cup all purpose flour
- 2¼ cup sugar
- 2 tsp baking soda
- 2 tsp salt
- 2 tsp nutmeg
- 1 tsp pumpkin pie spice
- 4 eggs
- 1 cup oil
- 1 tsp vanilla
- 1 can 1 lb solid packed pumpkin not pumpkin pie filling
- 1 cup dried cranberries optional – dust with flour before adding
- 1 cup chopped nuts optional
Instructions
- Preheat oven to 350. Prepare 2 – 9×5 loaf pans with cooking spray. Line bottom with parchment paper.
- Mix wet ingredients in mixer. Eggs, oil, vanilla, sugar, and pumpkin.
- In separate bowl, take all purpose flour, whole wheat flour, baking soda, salt, nutmeg and pumpkin pie spice and combine.
- Mix dry ingredients in with wet ingredients. Using paddle, mix until completely combined.
- If adding nuts and cranberries, add now. Fold until combined.
- Divide batter into two prepared loaf pans.
- Bake for 70-75 minutes until tester or wooden skewer comes out clean
- Cool on rack for 20 minutes. Then remove from pan and allow to finish cooling.
Notes
I begin testing doneness at the 70 minutes mark. Don’t over bake – it will be dry for sure.
This recipe yields two full loaves and freezes excellently. Enjoy!
