Not just for fall but anytime of the year, this quick bread is easy to put together and yields two delicious loaves. A tried and true recipe, Whole Wheat Pumpkin Bread is a bread you will want to serve, eat, and have on hand. I usually have several loaves in my freezer just for those occasions. No matter the season, the classic smells of the spices in this bread will fill your house and have you thinking cozy. Here are the ingredients.
Ingredients
- Whole Wheat Flour
- All Purpose Flour
- Sugar
- Baking Soda
- Salt
- Nutmeg
- Pumpkin Pie Spice
- Eggs
- Vanilla
- Oil
- Packed Pumpkin
- Cranberries (optional)
- Nuts (optional)
Here are the steps
Preheat your oven to 350 degrees. Prepare two 9×5 loaf pans with cooking spray and line the bottom of the pans with parchment paper.
In your electric mixer, combine the wet ingredients – sugar, eggs, vanilla, oil and pumpkin.
In a separate bowl prepare the dry ingredients – measure out the whole wheat flour, all purpose flour, baking soda, and salt. Don’t forget the key spices. Nutmeg and Pumpkin Pie Spice. I like to grate my own nutmeg – once you use fresh nutmeg, you are sold on the smell and the flavor.
Spices ready for batter 
Dry ingredients
Put the dry ingredients in with the wet ingredients and mix until well combined. If you are adding either cranberries or nuts, add at this time. I don’t usually add either – I like the moist but dense quality of the bread without any additives. The batter will be thick and rich.
Divide the batter between the two prepared loaf pans. I use an off-set spatula to make sure the batter is even in the pan.
Place in the oven and bake for 75 minutes. I begin checking at 70 minutes. Remove when tester or wooden skewer comes out clean. Cool on rack for 20 minutes before removing from pan. Remove from pans and allow to cool to room temperature. Serve or freeze. Store loaves in refrigerator for up to 1 week.
Serving Suggestions
You can serve this bread several ways. Its a favorite of my granddaughters. They frequently request this when they come to visit.
- Take a generous slice and put a nice dollop of whipped cream on top with a sprinkle of cinnamon.
- Or top with some of that Devonshire Cream that you have made and is just waiting in your refrigerator. https://teastheseason3.com/devonshire-cream-a-topping-for-your-scone/
- Jam and curd can always be added! https://teastheseason3.com/lemon-curd-its-all-about-the-curd/
- Spread with plain cream cheese and top with fresh strawberries
- Spread a nice raspberry jam on a thick slice.
- I have even served this bread with a fried egg on top and a slice of ham. What a great brunch idea!
Or better yet, just plain….that’s the way my grandkids love it. Enjoy! I know it will become one of your favorites.
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Whole Wheat Pumpkin Bread
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.