Whole Wheat Pumpkin Bread
This Whole Wheat Pumpkin Bread is just what your fall season is missing! It’s filled with your fav fall flavors but only uses whole ingredients!
Nobody is more ready for fall than me! To kick off the season I’m going to share with you my favorite whole wheat pumpkin bread recipe that I know you are going to love!
This healthy bread recipe is great for breakfast, a snack, or dessert! It also freezes and reheats well, so you can definitely save time by batching.
Pumpkin is life right now, so be sure to be sure check out my other pumpkin recipes:
- Healthy Pumpkin Bars with Healthy Cream Cheese Icing
- Flourless Vegan Pumpkin Brownies
- The BEST Pumpkin Protein Muffins
- Healthy Pumpkin Chocolate Chip Cookies
- Soft Baked Pumpkin Snickerdoodle Cookies with White Chocolate Chips
While this is not related to baking, last year I made the best pumpkin sauce for gnocchi that you should try too!
Okay, back to baking.
Ingredients for Whole Wheat Pumpkin Bread
- white whole wheat flour
- baking soda
- pumpkin pie spice
- salt
- pumpkin puree
- eggs
- plain Greek yogurt
- honey (can sub maple syrup)
- coconut oil
- vanilla
- chocolate chips
How To Make Whole Wheat Pumpkin Bread
Let’s get started by preheating your oven and lining a loaf pan with parchment paper, then set it to the side.
Grab a large mixing bowl and whisk the flour, baking soda, pumpkin pie spice, and salt.
Then add in the eggs, pumpkin purée, yogurt, honey, vanilla, and oil. Stir just until it’s combined. It’s important to not overmix because that could lead to tough bread and nobody wants that!
Fold in the chocolate chips.
In case you are wondering, at this point your batter/dough is going to be thick, so hang in there you didn’t do anything wrong!
Add the pumpkin bread batter to the loaf pan and smooth it into an even layer. Bake for up to 50 minutes or until you see the top cracking and turning brown. You can also test it by sticking a toothpick in. When it comes out clean your bread is done!
Before you slice it, let it cool completely so it doesn’t fall apart.
Can You Make Whole Wheat Pumpkin Bread Vegan Friendly?
Yes! Swap the eggs for flax eggs, use maple syrup instead of honey, and just sub the Greek yogurt for your favorite plant-based kind.
The Best Way To Freeze Pumpkin Bread
You can certainly freeze the entire loaf by wrapping it in plastic wrap, then aluminum foil, followed by placing it in a freezer bag. BUT if you want to be able to grab and slice and go, along with keeping it fresher for longer, I recommend you freeze it in slices, and follow the same instructions above.
I can’t wait to see how much you love my version of whole wheat pumpkin bread! Hop over to IG after you are done making it and tag me @hellospoonful so I can see!
PIN ME FOR LATER
More Bread Recipes To Try:
- Paleo Pumpkin Bread (Gluten Free, Dairy Free, Grain Free, Oil-free)
- Healthy Pumpkin Banana Bread
- Healthy Whole Wheat Double Chocolate Pumpkin Bread
- Dairy Free Carrot Cake Banana Bread
- Whole Wheat Chocolate Chip Zucchini Bread
Whole Wheat Pumpkin Bread
Ingredients
- 2 cups white whole wheat flour
- 1 teaspoon baking soda
- 1 tbsp pumpkin pie spice
- 1/2 teaspoon salt
- 1 1/2 cup pumpkin puree
- 2 eggs
- 1/4 cup plain Greek yogurt *can use vanilla and skip adding vanilla extract
- 1/2 cup honey can sub maple syrup
- 1/4 cup melted coconut oil
- 1 tsp vanilla
- ½ cup chocolate chips plus 2 tbsp for sprinkling on top (optional)
Instructions
- Preheat the oven to 350°. Line a 8″ x 4″ loaf pan with parchment paper, set aside.
- In a large mixing bowl, whisk together the flour, baking soda, pumpkin pie spice, and salt.
- Add the pumpkin puree, eggs, Greek yogurt, honey, vanilla, and coconut oil. Stir until just combined—do not overmix or the bread will be tough. Fold in chocolate chips (optional). The mixture will be thick.
- Spread into the prepared pan. Top wth 2 tbsp chocolate chips. Bake in for 40-50 minutes, or until the top is brown and cracked, and a toothpick inserted into the center comes out cleanly.
- Let cool completely before slicing.
Easy and delicious! Not to sweet . Tastes more like bread then cake.