Whole Grain Pumpkin Bread

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Servings: 6 Difficulty: Intermediate
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A moist, spiced loaf packed with hearty whole grains and warm autumn flavors.
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This Whole Grain Pumpkin Bread is a comforting, hearty loaf that captures the essence of autumn in every bite. Enriched with pure pumpkin puree and a blend of warming spices like cinnamon, cloves, and nutmeg, it offers a dense, moist texture perfect for breakfast or dessert. The use of whole wheat flour, wheat bran, oat bran, and wheat germ adds a nutritious crunch and nutty depth, while molasses and brown sugar provide a rich, caramel-like sweetness. Topped with optional chopped pecans for extra crunch, this bread is incredibly versatile. It tastes even better the day after baking as the flavors meld together. Ideal for pairing with coffee or tea, it also freezes beautifully, making it a wonderful make-ahead treat for busy mornings or holiday gatherings.

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Whole Grain Pumpkin Bread

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Intermediate
Servings: 6 Calories: 531.0

Description

This Whole Grain Pumpkin Bread is a comforting, hearty loaf that captures the essence of autumn in every bite. Enriched with pure pumpkin puree and a blend of warming spices like cinnamon, cloves, and nutmeg, it offers a dense, moist texture perfect for breakfast or dessert. The use of whole wheat flour, wheat bran, oat bran, and wheat germ adds a nutritious crunch and nutty depth, while molasses and brown sugar provide a rich, caramel-like sweetness. Topped with optional chopped pecans for extra crunch, this bread is incredibly versatile. It tastes even better the day after baking as the flavors meld together. Ideal for pairing with coffee or tea, it also freezes beautifully, making it a wonderful make-ahead treat for busy mornings or holiday gatherings.

Ingredients

Directions

  1. Preheat oven to 375 degrees F (190 degrees C).
  2. Grease two 8x4 inch loaf pans with butter or cooking spray.
  3. In a large mixing bowl, beat oil (or melted butter), brown sugar, and molasses until well blended and smooth.
  4. Blend in the beaten eggs and pumpkin puree until fully incorporated.
  5. In a separate bowl, whisk together all-purpose flour, whole wheat flour, wheat bran, oat bran, wheat germ, baking soda, cinnamon, cloves, nutmeg, and salt.
  6. Stir the dry ingredients into the wet mixture just until moistened; do not overmix.
  7. Fold in the chopped pecans if using.
  8. Divide the batter evenly between the prepared loaf pans.
  9. Bake for about 1 hour, or until a wooden pick inserted into the center comes out clean.
  10. Allow bread to cool in pans for 10 minutes, then turn out onto a wire rack to cool completely.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 531.0kcal
% Daily Value *
Total Fat 49.4g76%
Saturated Fat 30.8g154%
Cholesterol 129.0mg43%
Sodium 394.8mg17%
Total Carbohydrate 20.8g7%
Dietary Fiber 1.6g7%
Sugars 0.4g
Protein 2.9g6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: pumpkin, bread, whole grain, fall, autumn, spiced, moist, breakfast, snack, molasses, cinnamon, pecans, healthy, fiber, homemade, baked, loaf, vegetarian
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