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?
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).
- 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)
- Preheat the oven to 350°F. Coat a 9"x5" baking pan with oil and dust with flour then set aside.
- In a medium bowl mix together the flour, ground flax, baking soda, baking powder, pumpkin pie spice, and salt.
- In a large bowl mix together the eggs, oil, pumpkin, maple syrup, brown sugar, and milk.
- Stir the dry ingredients into the wet ingredients until they are just mixed, then pour the batter into the prepared baking pan.
- 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.
**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?