Canned pumpkin puree and whole-wheat flour come together in this healthy homemade pumpkin bread. The canned pumpkin helps keep the bread moist and tender. If you like the flavor of pumpkin pie spice, feel free to add a pinch or two to season the bread. Source: EatingWell Magazine, Holiday Issue 1995

Patsy Jamieson
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F. Coat two 9-by-5-inch loaf pans with cooking spray.

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  • Stir all-purpose flour, whole-wheat flour, baking powder, baking soda and salt in a large bowl. Whisk eggs, egg whites, brown sugar, pumpkin and oil in another large bowl. Add the pumpkin mixture to the dry ingredients and mix until just combined. Scrape the batter into the prepared pans and smooth the tops.

  • Bake the loaves until the tops are golden brown and a cake tester inserted in the center comes out clean, 50 to 60 minutes. Cool in the pans for 10 minutes. Turn the loaves out onto a wire rack to cool completely.

Tips

Tips: White whole-wheat flour, made from a special variety of white wheat, is light in color and flavor but has the same nutritional properties as regular whole-wheat flour. It is available at large supermarkets and natural-foods stores and online at bobsredmill.com or kingarthurflour.com. Store it in the freezer.

Nutrition Facts

210 calories; 5.3 g total fat; 0.5 g saturated fat; 16 mg cholesterol; 377 mg sodium. 125 mg potassium; 38 g carbohydrates; 2.2 g fiber; 19 g sugar; 3.9 g protein; 4789 IU vitamin a iu; 1 mg vitamin c; 44 mcg folate; 62 mg calcium; 3 mg iron; 13 mg magnesium; 18 g added sugar;

Reviews (18)

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18 Ratings
  • 5 star values: 3
  • 4 star values: 10
  • 3 star values: 1
  • 2 star values: 2
  • 1 star values: 2
Rating: 4 stars
08/24/2015
pumpkin bred I used 4 1/2 cups king Arthur sprouted wheat flour 2 cans pumpkin 12 tbls flax meal(kaf) only 1/4 cup oil 1 cup sugar and these spices cinnamon 1 tsp ginger and 1/2 tsp cloves. added 1 cup rasins and 1/2 cup walnuts. oh and 4 egg whites.tasted great probably a little denser than original recipe but I am very happy with it. Pros: too much sugar no spices Cons: bones of recipe is good Read More
Rating: 4 stars
12/21/2014
I have not made this recipe but have used another pumpkin bread recipe and substituted equal amounts of applesauce for the oil. Read More
Rating: 1 stars
10/21/2014
Bland loaf with great texture I love pumpkin bread. I don't care for super sweet things. However this tasted like pumpkin flavored flour. I had to cover the loaves about 35 minutes in to prevent burning but I baked them for 55 minutes. I threw these away because I didn't want my dogs to eat that many carbs: I would attempt this recipe again with either a couple tablespoons of pumpkin pie spice or subbing pumpkin pie filling. But I'll probably just go to a more conventional recipe and cut the sugar. Good luck! Pros: Nice crumb good dense texture easy Cons: No flavor Read More
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Rating: 3 stars
06/18/2013
Good with some tweaking! Overall I'm glad I made this recipe. I'll enjoy the bread with my coffee this week. Even though I'm an amateur baker I was surprised that there were no spices. So I added cinnamon nutmeg and cloves and also a teaspoon of vanilla. The loaf turned out pretty good although I had to bake it for about 10 to 20 minutes less than the recipe said. Pros: Easy few ingredients Cons: Bland without spices Read More
Rating: 5 stars
03/03/2013
Best pumpkin bread ever! When this was first published it was touted as an easy but flavourful recipe gained by using the ww flour and brown sugar extra spices not needed. It is so true. It is so versatile dates and nuts are nice addition but you can throw in anything you have around (cranberries apricot etc). I have been making this for years as a family favorite. Pros: Dense moist rich in flavour few ingredients easy to make versa tile can use favorite add-ins Cons: have to keep buying more pumpkin to keep up with the demand! Read More
Rating: 2 stars
12/06/2012
Not something I'd take to a neighbor It just wasn't good. Bland UNsweet should have used 1/2 C stevia. Read More
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Rating: 1 stars
10/14/2012
Healthy is NOT egg yolks granulated sugar or white flour! I've been re-doing healthy recipes for years so I speak from experience. Replace whole eggs w/2 egg whites each; replace ALL the white flour w/ white whole wheat (King Arthur is the best!) reduce sugar by 25% and replace ALL white/brown sugar w/maple syrup apple juice or OJ concentrate and add white raisins. NOW you're talking tasty and healthy too! For the adventurous try replacing up to 25% of wheat flour w/soy flour for protein. Read More
Rating: 5 stars
09/23/2012
Delicious and soft I made these loaves yesterday and it was so easy and delicious! I used coconut oil instead and also used 4 cups of pumpkin pie filling instead of 3 cups of pumpkin puree. Absolutely wonderful! Pros: Easy recipe Cons: None Read More
Rating: 4 stars
09/22/2012
Wonderful! I didn't have pumpkin puree but did have pumpkin pie filling so I used four cups instead of the three that it called for. I also used coconut oil. The bread was so soft and perfect! I will make this again and again! Pros: Soft moist bread Cons: None Read More
Rating: 4 stars
12/06/2011
Added some cinnamon nutmeg and cloves. Also added about a teacupful each of chopped apricots and bittersweet chocolate chips. Delish! Pros: Easy moist Read More
Rating: 4 stars
11/24/2011
A touch of cinnamon I added a tablespoon of cinnamon just kick it up a bit. But a new family favorite. Pros: Moist and great flavor Read More
Rating: 4 stars
10/30/2011
An absolutely DELICIOUS pumpkin bread recipe! It's super dense but also very moist...a great combination if you ask me. I would have never known it was a "lighter/healthier" version. I added a teaspoon of cinnamon which helped give it a little bit of spice. I'll definitely be making another loaf soon (considering the loaf I just made is almost gone!). Read More
Rating: 4 stars
10/30/2011
Moist and tasty. I added some spices (1.5 t cinnamon 1 t cloves and 1 t nutmeg) because I like those flavors in my pumpkin bread. My family gobbled it all up in just a couple days. Read More
Rating: 4 stars
10/29/2011
I did not use raisins or cranberries my child's good friend who had a piece loved it... I too used Greek Yogurt..and made some muffins out of the batter. So grilling a half muffin with light butter in the morning will be heavenly. Read More
Rating: 4 stars
10/29/2011
This recipe is missing liquid. I had to add 2 cups of milk to get it looking anything like a quick bread batter. Also it needs spices! I added 1T pumpkin pie spice Read More
Rating: 4 stars
10/29/2011
Good with a few additions I also thought it seemed a bit dry so I added about 3/4 cup extra pumpkin (I also tried with pureed squash). Then I added some vanilla and pumpkin pie spice for some extra flavor and substituted 1/2 cup of the wheat flour for oatmeal. It gave a nice moist bread with good flavor although I had to cook mine a bit longer than directed. Read More
Rating: 2 stars
10/29/2011
Made as is- very bland I made this recipe as is no changes whatsoever and I'm disappointed in the results. It's super bland. I did not follow the recommendations of the other comments and I wish I had. Would definitely add spices otherwise this is a waste of precious pumpkin puree and time. Pros: easy few ingredients Cons: Not enough flavor Read More
Rating: 5 stars
10/29/2011
Delicious and Healthy! After reading other reviews also added spices (cinnamon cloves nutmeg allspice) and about a cup and a half of soy milk. Added walnuts on top as well for our taste. Bread turned out perfect and it actually made 3 loaves! Pros: Like everyone else loved how moist and dense it turned out. Never would have guessed there's no butter or shortening Cons: Needed to add a few things. Read More