Description
This Whole Wheat Pumpkin Bread is wholesome, moist, and perfectly spiced. Made healthier with whole grains, it’s still full of flavor and has that tender texture you love.
Ingredients
- Baking spray
- 7 1/2 ounces (about 1 cup, or half a 15-ounce can) pumpkin purée
- 3 large eggs
- 3/4 cup light olive oil or avocado oil
- 1/2 cup (100 grams) granulated sugar
- 1/2 cup packed (110 grams) brown sugar
- 2 teaspoons pumpkin pie spice
- 1-1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon coarse kosher salt
- 1-1/2 cups (180 grams) whole-wheat pastry flour
Instructions
- Preheat the oven to 350ºF and lightly coat a 9 x 5-inch loaf pan with baking spray. If desired, you can line the pan with a piece of parchment paper long enough to hang over the sides to easily remove the bread after baking.
- To a large bowl, add pumpkin, eggs, oil, granulated sugar, brown sugar, pumpkin spice, baking powder, baking soda and salt. Whisk until well combined.
- Add in the flour and whisk until just combined.
- Pour the batter into the prepared loaf pan and smooth over the top.
- Bake in the preheated oven for 55-60 minutes, or until a toothpick inserted in the middle comes out clean.
- Transfer to a wire rack to cool. Let cool slightly in the pan, then remove directly onto the rack to finish cooling.
Notes
To measure the flour, either weigh it with a kitchen scale, or lightly spoon it into a cup measurement until it is overflowing, and then sweep off any excess. If you scoop the flour out with the measuring cup and then level it, it could change the outcome of the final product.
This recipe was tested using Diamond Crystal coarse kosher salt. If you use Morton's kosher salt or fine salt, decrease the volume by half.
Whole wheat pastry flour gives the best texture, but regular whole wheat or white whole wheat flour work too. For all-purpose flour, increase by 1/4 cup (30 grams).
The ingredients are added in a specific order to keep this a one-bowl recipe. To ensure even distribution of baking soda and baking powder, mix them thoroughly with the wet ingredients before adding the flour.
This recipe has been tested with all butter, all oil, and a combination of both. An all-oil version yields a more pure pumpkin flavor and a moister loaf. However, if you enjoy a touch of that milky, buttery taste, feel free to choose whichever you prefer.
Once you add your flour to the wet ingredients, do not over-mix it. Overmixing will result in gluten build-up, resulting in a less tender loaf.
Be careful opening the oven door more than once or twice. Doing so significantly lowers the oven's temperature and can prolong your baking time.