Here is a whole wheat pumpkin spice bread recipe for you. There is something about non-yeast breads that I adore. I could create a new one every single week. This one is sweet from pumpkin puree and both white and brown sugar. It’s also healthy, with some oats and whole wheat flour. And of course the pumpkin spice, perfect to pair with that latté. Adding walnuts offers a delightful crunch, rounding out the taste and giving each slice some crunch to make it even more satisfying.
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What I Love About This Healthy Whole Wheat Pumpkin Spice Bread Recipe
Kitchen Equipment Needed
- Hand mixer
- Large bowl
- Separate bowl for dry ingredients
- Bread pan
- Measuring cups and spoons
- Wire rack
- Can I use canned pumpkin?
Yes, canned pumpkin is perfectly suitable for this recipe. It’s convenient and ensures a consistent flavor and texture. You can also make your own pumpkin puree (see below).
- How should I store leftover pumpkin bread?
Leftover pumpkin bread can be stored in an airtight container in the refrigerator for up to 1 week. It can also be stored at room temperature for a few days if wrapped to prevent drying out.
- Can I freeze pumpkin bread?
Yes, you can freeze pumpkin bread either whole or in slices. Wrap it well in plastic wrap and then place it in a freezer bag or airtight container for up to 2 months. Thaw at room temperature before serving.
- What pairs well with pumpkin bread?
Pumpkin bread pairs beautifully with cinnamon honey butter, a pumpkin spice latte, hot chocolate, or even peanut butter hot chocolate. It’s versatile enough to be served with breakfast, as a snack, or dessert.
- Are there any substitutions for special diets?
For a gluten-free version, substitute the whole wheat flour with your favorite gluten-free flour blend. To make it dairy-free, replace the butter with coconut oil or any neutral-tasting oil.
- Why did my pumpkin bread not rise?
This could be due to expired leavening agents like baking soda or baking powder, overfilling the pan, or not baking immediately after mixing the batter.
- How do I know when the pumpkin bread is done?
A toothpick inserted into the center should come out clean. Alternatively, pressing gently in the center for firmness or using an instant-read thermometer to reach 200°F internally are good indicators.
- Can I double this recipe?
Yes, you can easily double the recipe. Just make sure to divide the batter evenly between two loaf pans or adjust to smaller pans as needed.
- What can I do with leftover pumpkin puree?
Leftover pumpkin puree can be added to oatmeal, made into pumpkin pancakes or French toast, or used in a variety of baking recipes like frosted pumpkin brownies.
- Can this pumpkin bread recipe be made into muffins?
Yes, although for best results, adjusting baking time is necessary. Muffins will bake faster, so start checking for doneness around 20-25 minutes.
Making Your Own Pumpkin Puree
Creating your own pumpkin puree is a straightforward process that can elevate the flavor of your pumpkin bread, making it even more delicious and authentic. The key to a rich and sweet puree starts with choosing the right type of pumpkin. For the best results, opt for sugar pumpkins, also known as pie pumpkins. These pumpkins are smaller and sweeter than their larger counterparts, designed specifically for carving. Their flesh is more tender, flavorful, and less fibrous, making them perfect for baking and cooking.
To make pumpkin puree:
- Prepare the Pumpkin: Begin by cutting the pumpkin in half and removing the seeds and stringy parts with a spoon. You can save the seeds for roasting if you like.
- Cook the Pumpkin: Place the pumpkin halves cut-side down on a baking sheet lined with parchment paper. Roast in a preheated oven at 350°F (175°C) until the flesh is tender and can easily be pierced with a fork, which typically takes about 45-60 minutes, depending on the size of your pumpkin.
- Puree the Pumpkin: Once the pumpkin is cool enough to handle, scoop out the flesh and use a blender or food processor to puree it until smooth. If the puree is too watery, you can strain it through a cheesecloth or let it sit in a strainer to remove the excess water.
This homemade pumpkin puree can be used immediately in your recipes or stored in the fridge for a few days. For longer storage, it can be frozen in airtight containers or freezer bags, ready to be thawed for your next pumpkin bread baking session or any pumpkin-based dish.
Homemade pumpkin puree not only tastes better but also adds a personal touch to your cooking, making your dishes genuinely from scratch. Plus, it’s free from the additives and preservatives found in canned puree, offering a healthier option for you and your family.
- 1 and 1/2 cups pumpkin puree
- 1/3 cup white sugar
- 1/2 cup brown sugar
- 1/4 cup milk
- 1/2 cup (1 stick) butter, melted
- 1 tablespoon vinegar
- 3/4 cup oats
- 1 and 1/2 cups whole wheat flour
- 2 tablespoons chopped walnuts
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/4 teaspoon salt
- 1/2 cup cocoa powder
- Preheat the oven to 325°F (160°C).
- In a large bowl, use a hand mixer to combine the pumpkin puree, white sugar, brown sugar, milk, melted butter, and vinegar.
- In a separate bowl, whisk together the oats, whole wheat flour, baking powder, baking soda, cinnamon, and salt.
- Fold the dry ingredients into the wet mixture with a spatula until just combined.
- Divide the batter in half in another bowl, stirring the cocoa powder into one portion.
- Alternately spoon the two batters into a greased bread pan, creating a marbled effect.
- Cover with foil and bake for 30 minutes. Remove the foil and continue baking for another 30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow to cool in the pan for 15 minutes before transferring to a wire rack to cool completely.
If the batter appears too wet, gradually mix in a little more whole wheat flour until the desired consistency is achieved. Adjust the amount based on the moisture content of your pumpkin puree.
Nutrition InformationYield 8 Serving Size 1
Amount Per Serving Calories 173Total Fat 3gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 2gCholesterol 1mgSodium 293mgCarbohydrates 35gFiber 3gSugar 20gProtein 4g
Nutrition automatically generated.