Real Recipes From Real Home Cooks ®

whole wheat pumpkin bread

Recipe by
Marvin Beachler
Cathedral City, CA

This bread works well with my other recipe, Pumpkin Stuffing with Wild Mushrooms. The amount you need for the stuffing will leave you with about 1 1/2 loaves of bread, which makes great toast. Or, you can double the stuffing recipe, it reheats well.

yield 8 serving(s)
prep time 30 Min
cook time 50 Min
method Bake

Ingredients For whole wheat pumpkin bread

  • 2 1/2 c
    all purpose flour
  • 2 c
    whole wheat flour
  • 2 c
    sugar
  • 1 Tbsp
    baking powder
  • 4 lg
    eggs, room temperature
  • 2 c
    pumpkin, canned or cooked
  • 2 tsp
    salt
  • 1 c
    butter, unsalted, room temperature
  • 1 lg
    egg yolk
  • 1/4 c
    heavy cream

How To Make whole wheat pumpkin bread

  • 1
    Sift all dry ingredients into a large bowl. In another bowl combine eggs (not egg yolk) and pumpkin. Mix until smooth. Mix in butter, 1 tablespoon at a time, until well blended.
  • 2
    Add dry ingredients to the egg/pumpkin mixture, a third at a time.
  • 3
    Divide batter between two buttered pans 9x5. Combine egg yolk and heavy cream and brush over loaves.
  • 4
    Bake at 350 degrees for 45 minutes and a toothpick inserted into the center comes out clean.
ADVERTISEMENT
ADVERTISEMENT