Whole Wheat Pumpkin Bread

Just before it starts turning to gingerbread season, I’m squeezing in this whole wheat pumpkin bread. What is fall without a little (or a lot of) pumpkin spice, right?

Moist, tender whole wheat pumpkin bread made with 100% whole wheat flour and sweetened with maple syrup and brown sugar.

I’m not all “OMG pumpkin spice everything!” but I did pick up a box of pumpkin spice Mini Wheats to try this fall (they’re ok). I generally prefer homemade pumpkin spice foods though, namely this baked oatmeal from Budget Bytes and my pumpkin chocolate chip muffin tops.

And of course there needs to be a good pumpkin bread recipe in any recipe collection! This is one I’ve adapted from Ellie Krieger’s recipe that was in Fine Cooking magazine a few years ago.


There were a few changes in my version:

I used whole wheat pastry flour rather than all-purpose and regular whole wheat flour. Pastry flour is made from soft white wheat, making it lower in protein and great for soft, tender whole wheat baked goods. I also added a few scoops of ground flaxseed to sneak in some fibre. Finally, I swapped in maple syrup for the honey because it feels more fall-ish to me and decreased the total amount of sugar by just a smidge.

The result is a super moist whole wheat pumpkin bread that makes a great snack. Or you could increase the sugar slightly and top it with a maple cream cheese frosting for dessert (<– do it! It’s delicious).

Moist, tender whole wheat pumpkin bread made with 100% whole wheat flour and sweetened with maple syrup and brown sugar.

Whole Wheat Pumpkin Bread
Prep time
Cook time
Total time
Yield: 10 servings
  • 1-1/3 cup whole wheat pastry flour
  • 2 tbsp ground flax
  • 1 tsp baking soda
  • ½ tsp baking powder
  • 2 tsp pumpkin pie spice*
  • ¼ tsp table salt
  • 2 large eggs
  • ⅓ cup canola oil or olive oil (regular, not extra virgin)**
  • 1 cup pumpkin puree
  • ⅓ cup maple syrup
  • ⅓ cup brown sugar, lightly packed
  • 2 tbsp milk of your choice (optional for extra moistness)
  1. Preheat the oven to 350°F. Coat a 9"x5" baking pan with oil and dust with flour then set aside.
  2. In a medium bowl mix together the flour, ground flax, baking soda, baking powder, pumpkin pie spice, and salt.
  3. In a large bowl mix together the eggs, oil, pumpkin, maple syrup, brown sugar, and milk.
  4. Stir the dry ingredients into the wet ingredients until they are just mixed, then pour the batter into the prepared baking pan.
  5. Bake for 43-47 minutes, or until a toothpick inserted into the centre comes out clean. Let cool for at least an hour before cutting.
*Or use about 1 tsp ground cinnamon, ¼ tsp ground nutmeg, ¼ tsp ground ginger, ¼ tsp allspice and ⅛ tsp of cloves.
**Could likely decrease this to ¼ cup without changing the taste or texture too much, but I have not tried this yet.

What’s your favourite pumpkin spice product or baked good?


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2 Responses to Whole Wheat Pumpkin Bread

  1. You’re one of the few people I’d actually eat pumpkin for….now to roast that damn thing. It’s been sitting on my counter since September. Oops. :)

  2. I am definitely not the typical healthy living blogger in the sense that I just don’t see the fuss around pumpkin..I mean it’s nice but not to the point that I want it in everything (and definitely not in my coffee haha). As for my baked goods, I would be down…especially if it looked anything like your Whole Wheat Pumpkin Bread. This looks and sounds so dreamy, Chel!

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