This Whole Wheat Pumpkin Bread is wholesome, moist, and perfectly spiced. It comes together easily in one bowl and is made a bit healthier with whole grains. But don’t worry—it still has all the flavor and that classic, tender texture beloved in pumpkin bread.

Sliced pumpkin bread made with whole wheat, arranged on a marble cutting board with a knife nearby.

In our home, pumpkin is a fall and winter affair because everyone in our family loves it. So pumpkin bread is something I make during all those long cold-weather months and have on hand for an afterschool snack or to serve with breakfast.

Because it's served so frequently, I like to have a bit more wholesome ingredients in it so it's made with whole wheat pastry flour. But you'd never know it, because it's super moist, tender, and really everything you would want in a pumpkin bread.

I wanted to create a simple, one-bowl recipe (like my Banana Bread) that stands on its own—delicious without nuts or chocolate. I also wanted a balanced amount of pumpkin so that the bread is light and doesn't have that commonly spotted gummy line on the bottom of the loaf that I see in many photos of other recipes for pumpkin bread.

So let's get to making it! You can jump around the article using the menu below, or you can just head right to the bottom for the complete recipe.

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Ingredients Needed and Substitutions
Step-By-Step Recipe Overview
How to Tell When It's Done
Storage
More Baking Recipes
Full Recipe

A thick slice of pumpkin bread whole wheat resting on a white plate, showcasing the dense crumb.

Ingredients Needed and Substitutions

Here is a brief overview of the ingredients needed for this recipe. The recipe card lists the full recipe with quantities below this article. If substitutions are available for this recipe, they'll be listed here. If you don't see a substitution you are looking for, please leave a comment below.

whole wheat flour (whole wheat pastry flour will give you the best texture, but traditional whole wheat flour or white whole wheat flour can be used as well. If you want to make this with all-purpose flour increase the quantity by an additional ¼ cup / 30 grams)
pumpkin puree (this recipe requires exactly half a 15 ounce can of pumpkin puree...I really wanted it to use a whole can, but the texture of the bread was just too dense so instead I tailored it to use half a can, that way if you want to you can double the recipe and make two batches of pumpkin bread)
olive oil (or avocado oil or other neutral oil)
eggs
granulated sugar and brown sugar (you can use either type of sugar exclusively, substituting it in equal amounts, but for the best texture and flavor use both sugars as the recipe suggests...additionally, I occasionally make this with ⅔ cups maple syrup in place of the refined sugar)
pumpkin pie spice (if you don't have pumpkin pie spice you can use 1 teaspoon cinnamon, ½ teaspoon ground nutmeg and a pinch of cloves in place…or really any other spice combination you'd like)
baking powder + baking soda
coarse kosher salt (this recipe was tested using Diamond Crystal coarse kosher salt. If you use Morton's kosher salt or fine salt, decrease by about half for volume, or use the same amount by weight.)

Optional Add-Ins

This moist whole wheat pumpkin bread recipe needs no additions to be delicious, and that was the goal. However, our family has enjoyed it with chocolate chips or hydrated raisins (like is done in this Stuffed Carrot Cake Muffins recipe). Chopped dates or walnuts (about ½ cup) would also be delicious here.

Step-By-Step Recipe Overview

I like to use a one-bowl method whenever I can when it comes to baking, because it keeps things simple and cuts down on cleanup. Normally, quick bread stype recipes like this pumpkin bread call for two bowls—one for wet ingredients and one for dry—to make sure things like baking soda and baking powder are well-distributed before everything comes together. But I’ve found a way to achieve the same results with just one bowl.

Here's how I do it: add the leaveners directly into the wet ingredients and mix them thoroughly before adding the flour. And I’m a bit particular about this step—I always sprinkle the baking soda and baking powder over the brown sugar to prevent any clumping in the wet mixture.

And as always, once you add your flour into the wet ingredients, do not over mix. Overmixing will result in gluten build-up which will then translate to tough bread.

Here is a quick visual overview of the steps needed to make this recipe. If you are looking for the full recipe, keep scrolling!

Mixing bowl filled with ingredients for whole wheat pumpkin bread, ready to be whisked.

Step 1: Add all of the ingredients except for the flour to a large bowl. Whisk until well combined.

Whole wheat flour added to pumpkin bread batter in a clear bowl with a whisk.

Step 2: Add in the flour and whisk until just combined. Learn from my mistakes: if your flour is clumpy like mine is in this photo, it's best to sift it in so it's not diffcult to incorporate without any specks of flour.

Smooth pumpkin bread whole wheat batter mixed in a glass bowl with a spatula.

Step 3: The mixture will be thick, but don't overmix it.

Unbaked whole wheat pumpkin bread batter spread evenly in a parchment-lined loaf pan.

Step 4: Prepare a loaf pan and transfer the pumpkin bread batter into an even layer.

Freshly baked whole wheat pumpkin bread cooling in the pan on a wire rack.

Step 5: Bake until the middle is cooked through.

Close-up of a freshly baked whole wheat pumpkin bread loaf on a marble board.

Step 6: As soon as possible transfer the baked loaf out of the pan so the edges don't get soggy.

How to Tell When It's Done

It's important to note that loaf pans can vary in actual size, even if labeled as 9"x5". The size and shape of the loaf pan can affect the total time needed to bake the bread through.

The pumpkin bread takes just about an hour to bake in the oven. You'll know the pumpkin bread is baked through when:

It is evenly golden, with a tall rise and the bread will feel firm to the touch. Look where the bread has cracked open, it should be almost dry, with only a slight hint of moistness.
An internal temperature taken with an instant-read thermometer in the lower center of the cake is above 200ºF.
A cake tester/toothpick inserted in the center should come out clean.
Finally, my favorite way: If you listen closely to the cake, you'll hear one of two things. If you hear rapid bubbling, it still needs more time in the oven—that sound is the moisture evaporating, or boiling. But if it’s mostly quiet, with only a few slow bubble noises, that’s a good sign your bread is done!

Whole wheat pumpkin bread sliced to reveal the soft, moist texture.

Storage

Pumpkin bread is one of those recipes that gets better with age. It is great warm from the oven, but in my opinion it is best on the 2nd or third day. It will be more moist and flavorful. Store it in an airtight container at room temperature for 2-4 days.

It also freezes beautifully! Wrap it tightly, and it will keep well for about a month. You can freeze the whole loaf, half a loaf, or even individual slices. Just defrost at room temperature before serving.

More Baking Recipes

Making the recipe? Be sure to leave a comment with a star ⭐️⭐️⭐️⭐️⭐️ review on your experience! Have a question? Leave a comment below and I’ll get back to you as quickly as I can!