Best Whole Wheat Pumpkin Bread – Tender and Moist

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Last Updated on September 9, 2021 by Chef Mireille

Pumpkin tends to come out during the fall and winter season here in America, where you can’t hide from any pumpkin recipes – even if you wanted to!

However, I enjoy pumpkin all year long. Pumpkin is a core ingredient in Caribbean cuisine. We often enjoy it as a side dish where it is just mashed with spices – Pumpkin Choka, sometimes spelled Pumpkin Chokka. From soup and curries to cakes, pumpkin is seen throughout the cuisine all year long.

At the end of the day, I’m born and raised in America and my go to recipe during the fall and winter is Pumpkin Bread. I love to make this on cool winter weekend mornings with the aroma of the spices scenting the whole apartment. Enjoy it with a cup of coffee – I also put a pinch of my homemade Pumpkin Pie Spice Mix into the coffee. Pair it with some salty cheese to balance the sweetness and could you just imagine anything better!

I don’t have a fireplace in my apartment, but if I did this is definitely a scene fit for a warm crackling fire!

How to make Whole Wheat Pumpkin Bread

  • Combine dry ingredients in a bowl.
  • Mix together wet ingredients in a different bowl.
  • Add wet ingredients to dry ingredients and mix until thoroughly combined.
  • Bake.

This is a really moist, spicy and comforting sweet bread and the dried apricots melt in your mouth!

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Whole Wheat Pumpkin Bread

Super moist and delicious Whole Wheat Pumpkin Bread infused with smoky fall spices is perfect for a tea time snack or brunch.
Prep Time15 mins
Cook Time1 hr 30 mins
Course: Dessert
Cuisine: Continental
Servings: 12 people
Calories: 307kcal

Equipment

Ingredients

Instructions

  • Preheat oven to 375 F. Grease a loaf pan.
  • Beat sugar and butter until light and fluffy. Add eggs. Add pumpkin, milk and almond extract. Mix well.
  • In a small bowl, mix all other ingredients, except apricots. Add to wet mixture.
  • Pour into greased loaf pan and bake for 1 hour. Cover with aluminum foil and bake for another 1/2 hour.

Notes

or canned pumpkin Can use homemade Roasted Pumpkin Puree or canned pumpkin.

Nutrition

Calories: 307kcal | Carbohydrates: 48g | Protein: 4g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 56mg | Sodium: 208mg | Potassium: 190mg | Fiber: 3g | Sugar: 32g | Vitamin A: 5934IU | Vitamin C: 2mg | Calcium: 45mg | Iron: 2mg
Did you try this recipe? Leave a comment below.Please follow me on Instagram @chefmireille or tag me #chefmireille with your pics! I’d love to share them!

Need more culinary inspiration? Check out the Recipe Index with over 1500 Recipes from Around the World with lots of Vegetarian 🥕🍆🍅and Gluten Free Recipes!

Thank you for sharing!

About Chef Mireille

CHEF MIREILLE - AUTHOR, RECIPE DEVELOPER AND PHOTOGRAPHER FOR Global Kitchen Travels
***
Chef Mireille is a NYC based freelance chef instructor and food photographer. Due to her very diverse family background, she was able to travel and learn about global cultures and flavors from a young age. Her passion for culture, cooking, history and education had made her an expert on developing traditional globally inspired recipes & delicious fusion cuisine.
Her extensive travel history provides a plethora of background information and Travel Tips!

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