Whole Wheat Pumpkin Bread

October 24, 2012

I’m so sorry that I left you hanging yesterday without a “5 Things” post. I was feeling under the weather and didn’t go to work, so the post didn’t get put together. But I promise I’ll have something ready for you next Tuesday!

During last week’s giveaway, so many of you mentioned that you were excited to bake pumpkin bread this fall. I don’t know why, but I’ve never made pumpkin bread, despite making endless variations of banana bread. Crazy, right? So last weekend, I set out to make a loaf of pumpkin bread that was healthy enough to eat for breakfast (covered in peanut butter, of course) but flavorful and moist enough to enjoy as a sweet treat.

It turns out that the reason pumpkin bread is so good has something to do with the large amount of oil and sugar that is found in a lot of recipes. One recipe I found had four eggs and 1 1/2 cups of oil! I finally settled on a recipe from Bobby Flay that I found on Epicurious which seemed prime for some healthy swaps. To make it a little better, I:

-Swapped out the all-purpose flour for a majority whole wheat flour
-Cut back the butter and used a bit of applesauce
-Reduced the sugar by half

Joe and I were both blown away by how much we loved this recipe! I’ve been eating it almost every morning and today Joe finished off the last two pieces for breakfast. I think I might have to make another loaf tonight.

Whole Wheat Pumpkin Bread
Recipe adapted from Pumpkin Bread via Bobby Flay’s Bar Americain Cookbook 

*2 tablespoons butter, melted
*3/4 cup sugar
*1/4 cup vegetable oil
*1/4 cup applesauce (I used cinnamon applesauce)
*2 large eggs
*3/4 cup canned pumpkin puree (not pumpkin pie filling)
*1 1/4 cups whole wheat flour
*1/2 cup all-purpose flour
*1 teaspoon baking soda
*1/2 teaspoon fine sea salt
*1/2 teaspoon baking powder
*1 1/2 teaspoons pumpkin pie spice

*Preheat oven to 350°F. Lightly grease and flour an 9×5-inch loaf pan or line with aluminum foil. Set aside.
*In a large bowl, combine the butter, sugar, oil, applesauce, eggs and pumpkin puree. Beat until well combined. In another bowl, combine the flours, baking soda, salt, baking powder and pumpkin pie spice. Add dry ingredients to the wet ingredients and beat until combined. Transfer batter into the prepared loaf pan.
*Bake for 60 to 65 minutes, or until a toothpick inserted in the center comes out clean. Cool on wire rack. Cut into slices. Makes about 12 servings

Happy Baking!

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  • Reply Lauren at Keep It Sweet October 24, 2012 at 2:52 pm

    That pumpkin bread still looks so moist, definitely want to make it!

  • Reply Tara @ Chip Chip Hooray October 24, 2012 at 3:19 pm

    I’m definitely going to try this recipe–I made pumpkin bread last weekend, but mine had SO much sugar. Yours will definitely make me feel better about having it for breakfast. 🙂

  • Reply Cara Robles October 24, 2012 at 5:33 pm

    Yum! I have been dying to make something pumpkin, I think this may just have to be the first pumpkin treat of the season for our household 🙂

  • Reply Laura October 24, 2012 at 6:07 pm

    Delicious! I’ve found that swapping in yogurt for some of the oil works, too (and adds extra protein).

  • Reply Rachel October 24, 2012 at 6:30 pm

    I haven’t yet made pumpkin bread for the season, but I really need to get on that! This look SO good…love your healthy change-ups 🙂

  • Reply emily palmer October 24, 2012 at 6:37 pm

    This looks so delish! Might have to make it this afternoon- thanks for the recipe! Love your blog!


  • Reply Laura Wifler October 24, 2012 at 8:27 pm

    Thanks Madison – this looks awesome, can’t wait to bake it this weekend!

  • Reply Sara October 25, 2012 at 10:51 am

    i can’t believe you’ve never made pumpkin bread! it is on my list to make this weekend and i’m pretty sure i will make yours. you haven’t failed me yet! 😉

  • Reply Aly October 26, 2012 at 1:07 am

    Way to cross over to the good side – pumpkin flavored anything is the only way to bake during October! Thanks for the recipe with substitutions. I’ve been following your blog for a year now and have loved all the recipes so far! Keep up the healthy baking 🙂



  • Reply Laura Wifler October 29, 2012 at 6:06 pm

    Made this over the weekend, sooo good! It received rave reviews from all my family – definitely making this again! Thanks so much!

  • Reply Lori November 7, 2012 at 9:24 pm

    Hey Madison,

    I am sitting here with our mutual friend Josh Hulst 🙂

    He suggested I ask you my question:: I love to bake, even more I love to bake with pumpkin, HOWEVER I have been having difficulty lately figuring out how to make my pumpkin baking taste more spicy. What do you recommend? Sometimes I will follow the recipe to a T and others I double the pumpkin spice but I can never seem to end up with my pumpkin baking actually tasting like pumpkin. Do you have any recommendations??

    thanks so much!

  • Reply Lori November 7, 2012 at 9:25 pm

    also…do you taste your baking along the way as you bake? Or not until it is a done and finished product??

  • Reply Winter Squash and Soup | Hillcrest Farmers Market October 9, 2013 at 2:21 am

    […] Whole Wheat Pumpkin Bread- Gotta have sweets! […]

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