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 - 9x5 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!