Whole wheat pumpkin bread

Whole Wheat Pumpkin Bread

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Marvin Beachler


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.


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30 Min
50 Min


  • 2 1/2 c
    all purpose flour
  • 2 c
    whole wheat flour
  • 2 c
  • 1 Tbsp
    baking powder
  • 4 large
    eggs, room temperature
  • 2 c
    pumpkin, canned or cooked
  • 2 tsp
  • 1 c
    butter, unsalted, room temperature
  • 1 large
    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.

Printable Recipe Card

About Whole wheat pumpkin bread

Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Vegetarian
Other Tag: Heirloom
Hashtags: #pumpkin #bread

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