There’s something magical about the first crisp morning of fall when I pull out my mixing bowls and reach for the can of pumpkin puree. That’s when I know it’s whole wheat pumpkin bread season in my kitchen! This isn’t just any quick bread – it’s my cozy autumn ritual packed with good-for-you ingredients that make me feel less guilty about eating half the loaf straight from the pan (oops!). The scent of cinnamon and nutmeg warming in the oven smells like childhood memories and new beginnings all at once.
What makes this pumpkin bread special? Instead of regular flour, I use whole wheat for extra fiber and nutrients. The pumpkin puree keeps it incredibly moist while adding vitamin A, and I sweeten it with just enough honey or maple syrup to let the spices shine. My kids don’t even realize they’re eating something wholesome when they beg for seconds! Over the years, this recipe has become my go-to for breakfasts, after-school snacks, and even impromptu hostess gifts – just wrap a warm loaf in parchment and tie it with twine for instant fall cheer.
Why You’ll Love This Whole Wheat Pumpkin Bread
This isn’t your average pumpkin bread – it’s the cozy, wholesome version you’ll want to make all season long. Here’s why it’s become my autumn baking obsession:
- Moist perfection: The combination of pumpkin puree and coconut oil creates the most tender crumb that stays fresh for days (if it lasts that long!)
- Wholesome ingredients: Whole wheat flour adds nutty depth while sneaking in extra fiber – no one will guess it’s the healthier choice
- Effortless mixing: Just whisk dry ingredients, stir wet ones, combine, and bake – no fancy techniques required
- Fall flavors: Warm spices like cinnamon and nutmeg pair perfectly with pumpkin for that classic autumn taste
- Versatile: Enjoy it plain for breakfast, toasted with butter as a snack, or dressed up with cream cheese for dessert
Trust me, once you try this whole wheat pumpkin bread, you’ll understand why I make at least three loaves every October!
Ingredients for Whole Wheat Pumpkin Bread
Gathering these simple ingredients is the first step to pumpkin bread magic! Here’s what you’ll need to make my favorite fall treat:
- 1 1/2 cups whole wheat flour – Spoon and level it for perfect measurement
- 1 teaspoon baking soda – Make sure it’s fresh for best rise
- 1/2 teaspoon salt – Just enough to balance the sweetness
- 1 teaspoon ground cinnamon + 1/2 teaspoon nutmeg + 1/4 teaspoon each cloves and ginger – My signature spice blend
- 1/2 cup honey or pure maple syrup – I use whatever I have on hand
- 1/3 cup melted coconut oil – Measure after melting
- 1 cup pumpkin puree – Not pie filling! Look for 100% pumpkin
- 2 large eggs – Room temperature blends better
- 1 teaspoon vanilla extract – The good stuff makes a difference
The beauty of this recipe? You probably have most ingredients in your pantry already. Just that can of pumpkin waiting to be transformed!
Ingredient Notes & Substitutions
Baking is flexible – here’s how to adapt based on what’s in your kitchen:
- Flour: White whole wheat flour works great too. For gluten-free, use 1:1 GF flour blend
- Sweetener: Maple syrup gives deeper flavor, while honey makes it slightly sweeter
- Oil: Melted butter can replace coconut oil if preferred
- Eggs: For vegan version, try flax eggs (1 tbsp ground flax + 2.5 tbsp water per egg)
- Pumpkin warning! Pumpkin pie filling has added sugars and spices – it’ll throw off the whole recipe
Pro tip: Let eggs sit out 30 minutes before baking. Cold eggs can make the coconut oil solidify in little chunks – not the end of the world, but room temp mixes smoother!
How to Make Whole Wheat Pumpkin Bread
Ready to fill your kitchen with that incredible pumpkin spice aroma? Let’s walk through the simple steps to create this wholesome treat. I promise it’s easier than you think!
- Preheat and prep: First things first – turn that oven to 350°F (175°C). This gives it time to reach the perfect temperature while you mix everything. Grease your 9×5-inch loaf pan well – I like using coconut oil or butter for this.
- Whisk dry ingredients: In your biggest mixing bowl, combine whole wheat flour, baking soda, salt, and all those warm spices. I like to whisk for about 30 seconds to make sure everything’s evenly distributed. That cinnamon smell already gets me excited!
- Mix wet ingredients: In another bowl, whisk together the honey/maple syrup, melted coconut oil, pumpkin puree, eggs, and vanilla. Pro tip: If your coconut oil starts to solidify when it hits cold ingredients, just pop the bowl in the microwave for 5-10 seconds to warm it slightly.
- Combine carefully: Pour the wet mixture into the dry ingredients. Here’s the crucial part – stir gently just until the flour disappears. A few small lumps are totally fine! Overmixing makes tough bread, and we want tender.
- Bake to perfection: Transfer the batter to your prepared pan. It’ll be thick – that’s normal. Slide it into your preheated oven and set the timer for 50 minutes. Your house is about to smell amazing!
- Check for doneness: At 50 minutes, do the toothpick test. If it comes out with wet batter, give it 5-10 more minutes. You want moist crumbs clinging to the toothpick, but no gooey batter.
- Cool properly: Once done, let it cool in the pan for 10 minutes before transferring to a wire rack. I know it’s tempting to slice immediately, but this patience prevents crumbling!
Pro Tips for Perfect Bread
After making dozens of loaves, here’s what I’ve learned for foolproof whole wheat pumpkin bread:
- Don’t overbake: Whole wheat flour dries out faster than white. Start checking at 50 minutes – better slightly under than over.
- Prevent doming: If your loaf rises too much in the center, try lowering the oven rack or reducing temp by 25°F next time.
- Moisture check: If the top seems dry but the center isn’t done, tent loosely with foil to prevent over-browning.
- The waiting game: I know it’s hard, but letting it cool completely before slicing gives the best texture. Warm bread crumbles easily!
Remember – every oven is different. The first time you make it, take notes on your exact baking time for future reference!
Serving & Storing Whole Wheat Pumpkin Bread
This whole wheat pumpkin bread tastes amazing any way you serve it – my family can’t decide on a favorite! For breakfast, we love thick slices toasted with a schmear of Greek yogurt and drizzle of honey. After school, the kids go wild for it warmed with melty almond butter. And for dessert? Oh yes – lightly toasted with a scoop of vanilla ice cream turns it into instant comfort food. The flavors actually deepen overnight, making it even better on day two!
Storage is easy – wrap cooled bread tightly in plastic or foil. It keeps beautifully at room temperature for 3-4 days, or refrigerate for up to a week (just warm slices slightly before serving). For longer storage, freeze whole loaves wrapped in plastic then foil for up to 3 months. Thaw overnight on the counter – tastes just-baked!
Whole Wheat Pumpkin Bread Variations
The beauty of this recipe is how easily you can customize it! Here are my favorite ways to mix things up when I’m feeling creative:
- Nutty crunch: Fold in 1/2 cup chopped walnuts or pecans after mixing – they add the perfect texture contrast
- Chocolate fix: Stir in 1/3 cup dark chocolate chips for a decadent twist (my kids’ favorite version)
- Streusel magic: Top batter with a mix of oats, brown sugar, flour, and cinnamon before baking
- Spice it up: Add 1/4 teaspoon cardamom or allspice to the dry ingredients for extra warmth
- Cream cheese swirl: Dollop softened cream cheese mixed with maple syrup onto batter and swirl with a knife
Don’t be afraid to experiment – I’ve even added shredded coconut or dried cranberries with great results. That’s the joy of baking!
FAQs About Whole Wheat Pumpkin Bread
After years of baking this recipe (and fielding questions from friends!), here are answers to the most common whole wheat pumpkin bread questions:
Can I use fresh pumpkin instead of canned?
Absolutely! Roast sugar pumpkin or butternut squash until tender, then puree until smooth. Just make sure to drain excess liquid in a fine mesh strainer – fresh pumpkin tends to be wetter than canned. You’ll need about 1 cup of puree.
Is this bread freezer-friendly?
You bet! Wrap cooled loaves tightly in plastic wrap, then foil. Freeze for up to 3 months. Thaw overnight on the counter – it tastes freshly baked!
Why did my bread sink in the middle?
This usually means it needed a few more minutes in the oven. Whole wheat flour absorbs moisture differently, so check that toothpick carefully – moist crumbs are good, wet batter means bake longer next time.
Can I make muffins instead?
Perfect adaptation! Fill greased muffin cups 2/3 full and bake at 350°F for 18-22 minutes. Makes about 12 standard muffins – great for lunchboxes!
How can I tell if my baking soda is still good?
Mix 1/4 teaspoon with 2 teaspoons vinegar – if it bubbles vigorously, it’s active. No bubbles? Time for a fresh box!
Nutritional Information
This whole wheat pumpkin bread packs wholesome ingredients that make it a better-for-you treat compared to traditional versions. While exact nutrition varies based on your specific ingredients and brands used, rest assured you’re getting the goodness of fiber-rich whole grains, vitamin A from pumpkin, and natural sweetness. Remember – homemade always beats store-bought when it comes to knowing what’s in your food!
Nothing makes me happier than hearing about your pumpkin bread adventures in the kitchen! Did you add a creative twist? Did it become an instant family favorite? Drop a comment below to share your experience (and any brilliant modifications you discovered). Bonus points if you snap a photo of your gorgeous loaf – I’d love to see your autumn baking masterpiece!
Print35-Minute Whole Wheat Pumpkin Bread That Melts Hearts
A moist and flavorful whole wheat pumpkin bread, perfect for fall. This healthy twist on a classic uses whole wheat flour and pumpkin puree for a nutritious treat.
- Prep Time: 10 mins
- Cook Time: 55 mins
- Total Time: 1 hour 5 mins
- Yield: 1 loaf (10 slices) 1x
- Category: Bread
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 1/2 cups whole wheat flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/4 tsp ground ginger
- 1/2 cup honey or maple syrup
- 1/3 cup melted coconut oil
- 1 cup pumpkin puree
- 2 eggs
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan.
- In a large bowl, whisk together the whole wheat flour, baking soda, salt, cinnamon, nutmeg, cloves, and ginger.
- In another bowl, mix the honey, melted coconut oil, pumpkin puree, eggs, and vanilla extract.
- Combine the wet and dry ingredients. Stir until just mixed.
- Pour the batter into the prepared loaf pan.
- Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
- Let the bread cool in the pan for 10 minutes before transferring to a wire rack.
Notes
- Store leftovers in an airtight container for up to 5 days.
- For a nutty flavor, add 1/2 cup chopped walnuts or pecans.
- Use pure pumpkin puree, not pumpkin pie filling.
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 12g
- Sodium: 220mg
- Fat: 7g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 37mg
