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.
52 Comments
Lisa
Such a quick and easy recipe. We cannot wait to try our hand in making this.
Beth
Hi Lisa – so glad that you enjoyed the post. Yes, I have made this for years and its still one of my absolute favorites. Check out some of the suggestions for serving – even the savory ones! Thanks.
Diane Kurzava
Although the are listed as optional, I think the cranberries and nuts would be amazing in this bread! Looks delicious!
Beth
Hi Diane – Thanks for your comment. Though my favorite is just plain, you are correct the additions are delicious.
Jill DeMasi
I love pumpkin bread! I usually try to make things gluten-free so I guess I could replace the flours in it and hope it will taste just as good 🙂
Beth
Hi Jill – I haven’t tried it with gluten free ingredients. Let me know how it works for you! Always looking on ways to expand the recipes to all groups. I am sure it would be delicious! Enjoy and thanks for your comments.
Hillari
Oh my goodness – YUM!!! I love pumpkin so much and this recipe looks amazing! I will absolutely be adding this to my list of delicious things to make while I am home. Thank you so much!
Beth
Hi Hillari – Thanks for your comments. Yes, this is absolutely one of my stand-by breads to enjoy and have on hand. Check out the serving suggestions – even the savory one. It will surprise you how delicious it is. Enjoy!
Cora Beth
Mmmm, now you’re making me hungry! Looks so delicious and I like that it’s made with some good ol’ whole wheat flour. 🙂
Beth
Hi Cora – Thanks for your comments. Yes, I have a couple favorite quick breads that are made with whole wheat flour. I love the texture it gives the bread and how it tastes. Thanks for your comments!
Debbie
I can almost smell it! Yum!
Beth
Hi Debbie – I know. Even writing this I could smell it in my house. Love this smell. Thanks for your comment!
Lisa Manderino
Pumpkin bread is my favorite!
Beth
Hi Lisa – Yes absolutely one of my favorites as well. Thanks for your comment!
Tiffany
Yum! Not certain if I have pumpkin handy but would love to try this!
Beth
Hi Tiffany – I usually keep a few cans on hand just for this occasion. Love this bread for sure. Thanks for your comment.
Lisa
Yummy! I am a sucker for anything pumpkin.
Holly
What a quick and easy way to make pumpkin bread…and I totally agree it’s good any time of the year!
Beth
Hi Holly – yes, this is so easy. I have made it for years and so versatile with ways to serve it. I can smell it now! Thanks for your comment.
Brianna
Delicious! I’d love to make this with homemade pumpkin!
Beth
Hi Brianna – I bet you could totally make this with homemade pumpkin. And it would be amazing – might be more moist but then I would add the cranberries and nuts to help out with that. Thanks for your comment and enjoy!
Sandi
That looks delicious, I love your recipes
Beth
Hi Sandi – Thanks so very much for your comment. Means alot to me. Hope you have a chance to try it!
Adrienne
Looks amazing! I love pumpkin any time of year and always have it in the pantry!
Beth
Hi Adrienne – Me too! Hope you have a chance to try this recipe. Thanks for your comment.
ANgela
When my kids were toddlers, pumpkin bread was their favorite.
Beth
Hi ANgela – yes always a favorite mine and now my grandkids. Thanks for your comment.
Jennifer
I’d like to try the pumpkin bread. I didn’t know pumpkin comes in a tin.
Beth
Hi Jennifer – maybe is doesn’t in your location – I am not sure. I haven’t tried with fresh pumpkin, but I think it would work but you might want to add the cranberries and / or nuts as it might be a little moist. I think you can also take canned yams or sweet potatoes – mash them up and use them. Not as flavorful but use spices as you like. Hope that is helpful. Its delicious and my favorite for sure! Thanks
Debbi H
This looks delicious! I love that you add whole wheat flour. I am going to have to try this recipe! I think I even have all of the ingredients now…
Beth
Hi Debbi – please do try it. Its so easy and versatile for both sweet and savory pairings. But I love just a slice….Hope that you enjoy it and thanks for your comments.
Jaci
Looks yummy! I love pumpkin bread…we’ll have to try your whole wheat version!
Beth
Hi Jaci – Thanks so much. Yes please do try it. Its not overly heavy – but does give it a bit more structure. I use it all the time with both sweet and savory pairings. Enjoy!
jen
Your timing is impeccable! I JUST pulled out a can of pumpkin and was debating making pumpkin bread. Now, it’s ON!
Beth
Hi Jen – that is toooo funny. Well you get two beautiful loaves that slice well, freeze well (if there is leftovers) and pair well with sweet and savories (referenced at the bottom of the article). So please do, enjoy and thanks for your comment. Your house will smell amazing!
erica pittenger
This looks divine! I am so hungry for pumpkin now! And how wonderful to have tea time! I love everything about this post and blog! Just darling! Take care and thank you for sharing!
Suzan | It's My Sustainable Life
Love pumpkin bread! I usually add raisins, but the cranberries would make a nice tart addition!
Beth
Hi Suzan- Yes they are delicious in the bread. Enjoy! And thanks for your comment.
Kendra
Perfect! I have all of the ingredients on hand too (thanks to everyone buying all the AP Flour up and leaving the whole wheat flour on the shelves). 🙂
Beth
Hi Kendra – I love it. Always a silver lining for sure. Do try it and then try some of the pairings at the end of the post. Goes well with both the sweet and the savory. So glad that you enjoyed it. And why would you leave the whole wheat on the shelves!!!! Thanks for your comment and enjoy!
Jason Gowin
This looks absolutely delicious. I always forget the deliciousness of pumpkin stuff when it isn’t directly in the fall season when it is everywhere. I will have to grab some on our next grocery run and try this tasty and healthy treat!
Beth
Hi Jason – Thanks so much for your comments. I make this all year round. One, because it’s easy and quick to put together and secondly it can go with so much more – so try it with fruit or savory items. That sweet and salty is the best. Enjoy!
Sydney
Mmm pumpkin bread is a favorite of mine! Can’t wait to try this recipe!
Beth
Hi Sydney – Thanks for your comment. I hope you have a chance and truly enjoy it! It will make your house smell amazing! One of my favorites as well.
Lina
Yum! I must try this one out. I love pumpkin bread.
Beth
Hi Lina – Please do. Its super easy and yields 2 nice loaves. Enjoy and thanks for your comment.
Noelle
This looks really delicious, and I’m sure it pairs perfectly with tea.
Beth
Hi Noelle – Yes, its one of my favorite for sure. And a nice English Breakfast or Lady Londonderry does really well with this bread. Thanks for your comment.
Liz
I LOVE pumpkin bread!!! Thank you for sharing this recipe!!
Beth
Hi Liz – You are quite welcome and glad that you enjoyed the post. This is my favorite – easy and quick, versatile and yields two beautifully rounded and full loaves. Enjoy! Thanks
Melissa Jones
That sounds and looks amazing! This looks like something great to try while we are sheltering at home!
Beth
Hi Melissa – yes easy and quick. And yields two beautiful loaves. I know – I have several in my freezer right now! Enjoy and be blessed. Thanks for your comment.