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.
- 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.
- If you are adding the lemon glaze, prepare it while the bread bakes and pour it over the loaves while hot.
- 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
- 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
- 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)