Pumpkin Bread Recipe (Whole Grain)

This Pumpkin Bread Recipe with whole wheat flour, tart cranberries and buttery walnuts is moist, tender and finished with a sweet glaze. It's an easy, quick, one-bowl pumpkin recipe made into bread or muffins to celebrate the Fall season.

I don't know about you, but as soon as I feel the crisp breeze in the air, pumpkin bread is one of the first recipes that crosses my mind.

And when it's prepared with homemade pumpkin puree and those quintessential pumpkin pie spices, there is no resisting. My girls and hubby love it too! 🙂

I love preparing this bread in mini loaf pans. This recipe makes 3 loaves, I keep two and give away one to my neighbor or a friend. These cute little loaves are perfect for including in the Holiday gift baskets as well.

Moist, Healthy & Simple Pumpkin Loaf Recipe

I love this sweet bread for the sole fact that it is made with whole wheat flour. That, plus the warm, spiced scent that wafts throughout the house while the bread is baking is reason enough to get in the kitchen. This is a family-favorite because:

• A whole-wheat based batter increases the fiber and nutrition while also providing a special, nutty flavor.
• It puts homemade pumpkin puree to good use for a moist, soft, spongy loaf.
• The batter can be baked into mini loaves, bread or muffins for a versatile baking adventure.
• A few simple swaps of ingredients can personalize your loaf or fit into a refined sugar-free or vegan lifestyle.

Ingredients - Notes & Substitutions

This easy pumpkin bread is made with oil (no butter!), along with sugar, pumpkin puree, vanilla, eggs, dry baking ingredients, pumpkin spice and mix-ins.

• Oil: I like a mild olive oil or vegetable oil. It also makes the loaf super moist and tender.
• Sugar: I baked it with regular granulated sugar. For refined sugar-free alternative, use an equal quantity of palm sugar.
• Pumpkin: Homemade or canned both work beautifully. The recipe calls for 1 cup puree, which is the equivalent of about ½ a can. Libby's or Trader Joe's is a good store-bought option.
• Pumpkin Pie Spice: Pumpkin pie spice is a combination of cinnamon, nutmeg, ginger, cloves and allspice. It's easily available in grocery stores around the holiday season, but can be found online any time of year. For a good substitute, simply combine ¾ teaspoon ground cinnamon and ¼ teaspoon freshly grated nutmeg instead.
• Mix-Ins: I love the pop of tart dried cranberries and the crunch of buttery walnuts. But feel free to get creative. Raisins, black currants, chocolate chips, pecans or slivered almonds are all great options.

Step By Step Instructions for Easy Pumpkin Bread Recipe

All you need is one bowl, an electric mixer and your baking pan of choice to make the pumpkin bread of your dreams. The recipe can easily be mixed by hand, too.

• Combine oil and sugar: Preheat the oven to 350°F while you assemble the batter. In a large mixing bowl, beat oil and sugar with an electric beater, until well combined (Pic 1).
• Mix in pumpkin: Add pumpkin puree and vanilla extract, and beat it again, until mixed with sugar and oil (Pic 2).
• Beat in eggs: Add eggs one at a time and beat until combined (Pic 3).
• Add dry ingredients: Sift in flour, baking powder, baking soda, salt and pumpkin spice (Pic 4).
• Stir in mix-ins: Add dried cranberries and walnuts. Using a spatula, gently mix everything well (Pic 5).
• Fill loaf pans: Grease the mini-loaf pans using a baking spray and pour in the batter leaving ¾-inch from the top. Place the loaf pans on a cookie sheet for easy handling (Pic 6).
• Bake: Place it in the middle rack. Bake for 22-25 minutes, or until an inserted tooth-pick comes out clean.

Loaves, Bread or Pumpkin Muffins

This batter makes 3 mini loaves (as written in the recipe), but the batter amount is also enough to bake into a 1 pound loaf or 12 muffins. Simply use the pan of your choice, set the oven to 350°F and adjust the baking times as follows:

• Mini Loaves: 22-25 minutes
• Bread (9 x 5 inch loaf pan): 45-50 minutes
• Muffins: 20-22 minutes

Serving Suggestions

My hubby and I enjoy it with a hot cup of coffee for breakfast or afternoon pick-me-up. My girls, on the other hand, love it with butter.

Although optional, I love to add a powdered sugar icing once the pumpkin breads have completely cooled (this prevents the glaze from melting).

To make the sugar glaze icing, add ½ cup powdered sugar to a small bowl with 1 Tablespoon milk or water. Whisk to combine. Pipe with a small piping bag or Ziplock bag with the corner snipped off.

To make it more of a glaze, add more liquid to thin it out to your desired consistency.

Variations to Try

This recipe is so easy to make your own. All it takes is a swap of an ingredient or two. Feel free to try:

• Switching cranberries to raisins or black currants, or chocolate chips (dark, milk or white)
• Instead of walnuts, add pecans, or slivered almonds, or skip the nuts altogether
• For refined sugar free option, substitute palm sugar
• Make it vegan by adding ½ cup of apple sauce instead of the eggs

Storage Instructions - Fridge & Freezer-Friendly

The pumpkin loaves will keep best in an airtight container in the fridge for up to 4 days.

To freeze, after the loaves have cooled completely, wrap them individually in plastic wrap, then double wrap in foil. Alternatively, place each loaf into it's own Ziplock freezer storage bag. Label, date and freeze for up to 3 months. Thaw overnight in the fridge.

Recipe Tips & Notes:

• Use whole wheat or all purpose flour. I like the use of whole wheat flour for added fiber and nutrients. But feel free to use all-purpose flour or a combo of 50/50 whole wheat and all-purpose flour instead.
• Make it healthier by adding ½ cup rolled oats. The oats add a subtle, tender bite and delicate chew.
• Pumpkin can be homemade or canned. You will need 1 cup puree total. Use about ½ a 14-ounce can for this recipe.
• Adjust the sugar to suit your taste. This pumpkin bread leans more on the sweet side. Simply reduce the sugar to ¾ cup for a mild sweet flavor.
• The sugar glaze on top is optional. To make the icing, add ½ cup powdered sugar to a small bowl with 1 Tablespoon milk or water. Whisk to combine. Pipe with a small piping tip or Ziplock bag with the corner snipped off. To make it more of a glaze, add more liquid to thin it out to your desired consistency.
• Make bread or muffins. Adjust the cooking time as follows: Mini Loaves: 22-25 minutes; Bread (9 x 5 inch loaf pan): 45-50 minutes; Muffins: 20-22 minutes.
• Change up the mix-ins. Swap out the cranberries for raisins, black currants or chocolate chips (dark, milk or white). For the nuts, you can use pecans, slivered almonds or omit them entirely.
• Make it Vegan. Use ½ cup applesauce instead of the eggs.
• Store in the fridge or freezer. Keep in an airtight container in the fridge for 4 days. For longer storage, after the loaves have cooled completely, wrap them individually in plastic wrap, then double wrap in foil. Alternatively, place each loaf into it's own Ziplock freezer storage bag. Label, date and freeze for up to 3 months. Thaw overnight in the fridge.

Pumpkin Bread Recipe FAQ

More Baking Recipes From My Kitchen

• Pumpkin Spice Cornbread: Earthy and sweet cornbread mix meets creamy and moist pumpkin puree for a delicious side, snack or base for stuffing.
• Banana Chocolate Chip Muffins: Nutty whole wheat flour, super ripe bananas, brown sugar and semi-sweet chocolate chips are perfect for an on-the-go breakfast or snack.
• Easy Oatmeal Cookies: A soft, chewy and delicious way to enjoy old fashioned oats with a touch of sweetness from brown sugar, dates and craisins.
• Almond Spice Cookies: A healthier Nankhatai recipe that switches half the flour with whole wheat and almond flour, while cardamom and nutmeg bring the cookies to life.

📖 Recipe