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Two slices of whole wheat pumpkin bread.

Whole Wheat Pumpkin Bread

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  • Author: Kelli Avila
  • Prep Time: 00:10
  • Cook Time: 00:60
  • Total Time: 1 hour 10 minutes
  • Yield: 8-10 servings 1x
  • Category: quickbreads
  • Method: bake


Units Scale
  • 1 (15 ounce) can pumpkin puree
  • 2 large eggs
  • 1/3 cup light olive oil
  • 3/4 cup packed light brown sugar
  • 1/3 cup pure maple syrup
  • 1/2 teaspoon baking soda
  • 1-1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 teaspoons pumpkin pie spice
  • 1-3/4 cup (266 grams) whole wheat flour (see note)


  1. Preheat the oven to 350ºF and lightly coat a 9″ x 5″ loaf pan with baking spray. If desired you can line it with parchment paper to more easily remove the bread after baking.
  2. Add all the ingredients, except for the whole wheat flour to a large bowl. Whisk together until well combined.
  3. Add in the whole wheat flour and whisk together until just combined.
  4. Pour batter into the prepared loaf pan and smooth over the top.
  5. Bake in the preheated oven for 55-60 minutes until a toothpick inserted in the middle comes out clean.
  6. Let cool slightly before serving.


Weighing your flour is the most accurate way to measure. If you aren't going to weigh it, make sure to spoon it into the cup, and then level it off. If you scoop the flour out with the measuring cup and then level, it could change the outcome of the final product.