Whole Wheat Pumpkin Bread

Whole Wheat Pumpkin Bread that is perfect for the fall season!

Because I couldn’t help but make my own pumpkin bread after sharing my favorite box mix…

The result: whole-wheat pumpkin bread. Whole-wheat flour is my favorite to bake with when I’m not going paleo. It can probably be subbed out with white flour, but I haven’t tested it.

‘Tis the season for all of the pumpkin bread!


Whole Wheat Pumpkin Bread
Recipe type: Whole Wheat
Cuisine: Dessert, Snack, Breakfast
  • ⅓ cup melted coconut oil
  • ½ cup maple syrup (could sub honey), room temperature
  • 2 eggs, room temperature
  • 1 cup pumpkin puree
  • 1 teaspoon vanilla extract
  • ¼ cup milk of choice (I used almond)
  • 1¾ cups whole wheat flour
  • ⅓ cup old fashioned oats
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ½ teaspoon cinnamon
  • ¼ teaspoon ground cloves
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon allspice
  • Add-ins: ½ cup chocolate chips, ½ cup nuts
  1. Preheat oven to 325F and grease loaf pan
  2. In a large bowl, mix together oil, maple syrup and eggs. Add in pumpkin, vanilla, and milk.
  3. In a small bowl, combine flour, oats, baking soda, salt, and spices.
  4. Fold dry mixture into wet and stir until fully combined.
  5. Add in chocolate chips/nuts/dried fruit.
  6. Pour into greased loaf pan and bake for 50-55 minutes or until toothpick comes out clean.
  7. Let cool for ten minutes in pan, move to wire rack and let cool completely.


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