Perfect Whole Wheat Pumpkin Bread

This is the BEST pumpkin bread recipe that I have come up with to date. Initially, this was made around the Thanksgiving holiday but was such a huge hit that Christmas deserves its presence as well. This bread is moist, not too spicy, and just sweet enough. It’s perfect to give as gifts (in mini loaf pans), to enjoy for breakfast with a little peanut butter on the side (for some protein 🙂 ), or to snack on in the afternoon with friends over coffee.

I have to share the recipe with you. Hope you like it.

Kristen’s Homemade Whole Wheat Pumpkin Bread


3 1/3 C white whole wheat flour

1 Tbl. baking powder

2 tsp. baking soda

1 tsp. salt

1 tsp. cinnamon

1/2 tsp. nutmeg

1/2 tsp. allspice

2 C sugar

2 egg whites

2 whole eggs

1/2 C unsweetened applesauce

1/2 c buttermilk (add 1 tbl. white vinegar to 1/2 C skim milk and let sit a few minutes)

2/3 C water

1- 15 oz. can pumpkin


1. Spray 2 loaf pans with cooking spray (or 4 mini pans and 1 regular, etc.)

2. Combine dry ingredients in a bowl together.

3. In large mixing bowl combine sugar through pumpkin and mix well.

4. In 2 batches, add the dry ingredients into the wet and beat just until mixed.

5. Stir in optional ingredients if desired such as 1/2 to 1 C chocolate chips or 1/2 C  chopped pecans, etc.

6. Bake at 350 degrees for approx. 45 minutes. This is very dependent on your oven. The recipe originally said 60 minutes, but I checked mine early and it was almost too done. Mini loaves take 30-35 minutes. Cook just until toothpick inserted in center comes out clean.

7. Enjoy!





*recipe adapted from cooking light


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