This dairy-free, whole wheat pumpkin bread is moist, delicious and easy. This is a quick bread that would be at home for dessert, breakfast or a snack. I just sent a loaf to each of my college students and it traveled well. They were delighted to receive it.
I always make two loaves, like the recipe below, so I have some in. the freezer, but you could easily half the recipe, using a small can of pumpkin. My kids insist on mini chocolate chips being added. But I love it with the lemon glaze.
Nutrition tidbits and Substitutions
Pumpkin is rich in beta-carotene which is both an antioxidant and vitamin A precursor. An antioxidant helps fight inflammation caused by free radicals in your body.
Canned pumpkin contains 7 grams of fiber per cup for only 80 kcals. It also is a good source of potassium.
Whole wheat – this is a part whole wheat recipe. You can easily substitute all whole wheat, especially if you are using white whole wheat flour. White is often preferred by non- whole wheat lovers because of its milder flavor. But don’t worry – you are still getting all the benefits of whole wheat.
Substituting to make this gluten-free – a one to one substitution with a gluten-free baking mix should work fine, but I have not tried it. So we might as well address the elephant in the room:
The benefits of whole grains are great.
An article in Today’s Dietitian (May 2013) summarized the benefits of whole grains:
“Overall, studies show that consuming two to three servings of whole grain foods per day will provide health benefits, possibly reducing the risk of cardiovascular disease, hypertension, type 2 diabetes, colon cancer, and obesity. In prospective studies, several whole grain components can have a positive effect on gastrointestinal health, including fiber, oligosaccharides, phytochemicals, antioxidant vitamins, and minerals, though fiber has been studied most extensively.”
Eggs – in this recipe I would try a flax egg (1 tablespoon ground flax meal mixed with 3 tablespoons water per egg. Let is sit for 5 minutes or so before using in a recipe to allow the soluble fiber to form the gel.) This recipe does not need the extra moisture that applesauce would give, but it should not hurt either.
Oil – Use whatever oil you prefer, I use canola for the omega 3 fats it contains which gives it a better ratio of omega 6 to omega 3 fats than most liquid oils.
Spices – we just add a small amount of cinnamon because my husband is sensitive. However I would like more cinnamon and would add ginger. Crystalized ginger would be awesome in this recipe if you are a ginger fan.
Instructions
- This is a quick recipe.
- Combine the eggs & oil and mix well.
- Add pumpkin and sugar.
- Mix until combined.
- I usually combine the dry ingredients in a separate bowl and mix to be sure the spices and leavening will be distributed evenly, but it is not really necessary.
- Mix the dry ingredients into the wet in two or three batches.
- Add chocolate chips if using.
- Grease baking pans and bake.
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dough in 1 long, 3 mini pans - If you are adding the lemon glaze, prepare it while the bread bakes and pour it over the loaves while hot.
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2 cut lemons on cutting board, lemon reamer glass measuring cupconfectioners sugar, lemon juice & lemon oil being mixed
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lemon glaze being poured over hot loavesslice of pumpkin bread
- Try to wait until cook to cut.
Like all quick breads, it is better the second day. (Wrap well and freeze or store at room temperature.)
Whole Wheat Pumpkin Bread
Ingredients
- 1 29 ounce can pumpkin
- 6 eggs
- 1/2 cup canola oil or other oil
- 2 cups sugar
- 2 cups white whole wheat flour or regular whole wheat flour
- 2 cups all purpose flour*
- 4 teaspoons baking powder
- 2 teaspoons baking soda
- 2 teaspoons cinnamon
- 1 10 ounce bag mini chocolate chips optional, omit if use lemon glaze
Optional Lemon Glaze (omit chocolate chips if glaze is used.)
- 1 cup confectioners (powdered) sugar
- 6 tablespoons freshly squeezed lemon juice
- 2 teaspoons lemon rind from 1 lemon
Instructions
- Preheat the oven to 350°.
- Combine the eggs and oil and mix well.
- Add the pumpkin. Mix well.
- Add the sugar. Mix well.
- Add the dry ingredients in about three batches. ** Mix only until combined after each addition.
- Add mini chocolate chips and stir. (optional)
- Spray your baking pans with cooking spray, or grease with another method.
- Divide the batter into 2 prepared pans. ***
- Bake for 55-60 minutes in 9 x 5 loaf pans, until toothpick comes out clean. Test after 35 minutes in mini loaf pans, 40 minutes in 12 x 4 inch pans. Bake longer as needed.
- Cool slightly (about 5 minutes) and remove from pan.
- Cool on wire rack.
- This bread will be easiest to slice and the flavor will be the best if you let it sit at room temperature for a day. After the bread is cool, wrap well, then let it sit. Slice and freeze or enjoy!
Optional Lemon Glaze
- While the bread bakes, prepare the glaze.
- Zest the lemon before squeezing the juice.
- Sift the confectioners sugar & measure.
- Mix until sugar is dissolved.
- Pour over bread as soon as it comes out of the oven.
- Let bread cool at least 10 minutes then remove from pan. (I have left it in the pan to cool completely with the glaze and it has come out fine.)
- Cool on rack (& see instructions above)
Notes
Nutrition
