There’s nothing quite like the aroma of spiced pumpkin bread filling your home on a crisp autumn day. This recipe takes the classic loaf to a new level with the addition of whole wheat flour and yellow cornmeal, giving it a wonderfully hearty texture and a rustic, wholesome flavor. Don’t let the sugar fool you; this bread has a beautifully balanced sweetness that makes it a perfect companion for a cup of coffee in the morning or a savory dinner in the evening. It’s moist, tender, and packed with the cozy flavors of fall.
Ingredients
• 1½ cups / 180g whole wheat flour
• 5 tsp / 20g baking powder
• ¾ tsp / 2g ground cinnamon
• ¼ tsp / 0.5g ground allspice
• ½ tsp / 3g salt
• 1 cup / 120g yellow cornmeal
• ½ cup / 113g unsalted butter, softened
• ⅔ cup / 145g packed brown sugar
• 3 large eggs, at room temperature
• 3 Tbs / 45ml lemon juice
• 1½ cups / 340g pumpkin purée
• 1 cup / 240ml milk
Instructions
1. Preheat your oven to 350°F / 175°C. Generously butter two medium-sized loaf pans (approximately 8×4 inches).
2. In a large bowl, sift or whisk together the whole wheat flour, baking powder, cinnamon, allspice, and salt. Stir in the yellow cornmeal until everything is evenly distributed.
3. In a separate large bowl or the bowl of a stand mixer, cream the softened butter until smooth. Add the brown sugar and beat on medium speed until the mixture is light and fluffy, about 2-3 minutes.
4. Beat in the eggs one at a time, followed by the lemon juice, mixing well after each addition until the batter is smooth. Scrape down the sides of the bowl, then thoroughly mix in the pumpkin purée.
5. With the mixer on low speed, alternately add the dry flour mixture and the milk to the wet , beginning and ending with the dry mixture. Mix only until just combined—do not overmix.
6. Divide the batter evenly between the two prepared loaf pans, smoothing the tops with a spatula.
7. Bake for 1 hour and 20 minutes, or until a wooden skewer or knife inserted into the center of the loaves comes out clean. The top should be golden brown and firm to the touch.
8. Let the loaves cool in their pans on a wire rack for 5-10 minutes. Then, carefully run a knife around the edges and invert the loaves onto the rack to cool completely before slicing.
Nutritional Information
• Serving Size: 1 slice (assumes 12 slices per loaf)
• Calories: Approximately 185 kcal per slice
• A great source of Vitamin A from the pumpkin purée.
• Contains dietary fiber from whole wheat flour and cornmeal.
• A wholesome, satisfying treat made with real .
Pro Tips
• For a tender crumb, be careful not to overmix the batter once you combine the wet and dry . Mix only until no dry streaks of flour remain.
• Ensure your pumpkin purée is thick, not watery. If using homemade purée, you may need to strain it to remove excess liquid for the best texture.
• Feel free to customize your loaves by folding in 1 cup of chopped walnuts, pecans, or chocolate chips into the batter before pouring it into the pans.
• This bread freezes beautifully. Once completely cooled, wrap the loaves tightly in plastic wrap and then in aluminum foil. They can be frozen for up to 3 months.
FAQ
Q: Can I make this whole wheat pumpkin bread vegan
A: Yes, you can easily adapt this recipe to be fully vegan. For the butter, use a plant-based butter substitute. Replace the 3 large eggs with a vegan egg replacer like flax eggs (3 tablespoons of ground flaxseed mixed with 9 tablespoons of water, let it sit for 5-10 minutes to thicken). For the milk, simply use your favorite unsweetened plant-based milk such as almond, soy, or oat milk.
Q: How can I add more protein to this vegetarian pumpkin bread
A: To boost the protein content, consider folding in up to 1 cup of chopped nuts like walnuts or pecans, which also add a wonderful texture. You could also add 1/2 cup of pumpkin seeds or sunflower seeds to the batter. Serving a slice with a dollop of Greek yogurt or a spread of nut butter is another excellent way to increase the protein.
Q: Is this vegetarian pumpkin bread a healthy choice
A: This recipe is a wholesome vegetarian option, using whole wheat flour and cornmeal for added dietary fiber. The pumpkin purée is a fantastic source of Vitamin A. While it contains brown sugar, you can reduce the amount to ½ cup for a less sweet loaf or substitute it with coconut sugar or maple syrup for a different flavor profile. It’s a wonderfully satisfying and hearty treat.
Q: What is the best way to store this pumpkin bread
A: To keep your vegetarian pumpkin bread fresh, store it in an airtight container at room temperature for up to 4 days. For longer storage, this bread freezes exceptionally well. Once completely cooled, wrap the loaf tightly in plastic wrap, followed by a layer of aluminum foil, and freeze for up to 3 months. Thaw it at room temperature before serving.
