Whole-Wheat Pumpkin Bread
In Mexico the use of pumpkin during this time of the year, is almost exclusive for the Dulce de Calabaza. A few years ago, the supermarkets started to import canned pureed pumpkin, and since then, the person like me who like to cook, started preparing homemade pumpkin breads, muffins and cookies. 
As I have said a thousand times in this blog, I’m a big fan of spices. I am completely fascinated with all the fall recipes loaded with cinnamon, cloves, nutmeg, cardamom and ginger. Yum! 
Because baked pumpkin desserts are relatively new in Mexico, I don’t have a traditional recipe for a pumpkin bread. I’ve seen plenty of pumpkin bread in the food-blogosphere, but I wanted to create my own version. I decided to use my favorite banana bread recipe, and replace the banana puree with pumpkin puree. 
I loved the result! In fact, I think I just found what it will be my own traditional pumpkin bread recipe lol. It is a bread with a light, fluffy and moist texture, but that keeps its shape really well. I loved the addition of toasted pecans. 
I wanted to use only whole-wheat flour to make it a little healthier; at first I was afraid that it won’t rise much, but as you can see, it rise really well. I also change the sugar cane with some Truvia, a sweetener that has sugar and stevia. I have been eating pumpkin bread for breakfast all weekend long!
- 220 grams (7.76 oz) whole-wheat flour
- ½ teaspoon baking soda
- ⅛ teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground clove
- ½ teaspoon salt
- ¾ cup pecans, chopped and toasted
- 110 grams (3.88 oz) Truvia Baking Blend
- 2 eggs
- ½ cup canola oil
- 1⅓ cup pumpkin puree
- 2 Tablespoons sour cream
- 1 teaspoon vanilla extra
- Preheat oven to 180°C (350°C). Grease and flour one loaf pan 23 × 13 × 7.5 cm (9 x 5.1 x 3 inches).
- In a medium bowl, whisk together the whole wheat flour, baking soda, baking powder, cinnamon, ginger, nutmeg, clove and salt. With a rubber spatula, add the chopped pecans and mix only to incorporate. Set aside.
- In a small bowl, mash the bananas using a fork. Stir the sour cream and the vanilla. Set aside.
- In a stand mixer, whisk the Truvia and the eggs until light and fluffy, around 8 minutes. On low speed, very slowly add the canola oil. Change to the paddle attachment and add the pumpkin puree, sour cream and vanilla extract,mix well. Finally add the flour mixture and mix until all the ingredients are well combined. The batter is smooth and fluffy.
- Spread the batter into prepared pan. Smooth the surface with a straight spatula. Bake for 1 -1 ¼ hour or until a toothpick inserted into the center comes out clean.
- Let the bread cool in the pan. Transfer to a cooling rack and let cool.
- Enjoy!
love that you added pecans! looks great Azu! and I’m like you..I love spices in my baked goods, YUM!
I love it, it looks simple and approachable, that’s my favourite type of cake and I’ve been trying to use more whole-wheat flour for some time. Looking forward to try it.
Have a great week.
Hi Magda, thnaks for your comment! It’s delicious, wait until you try it!
This ww pumpkin bread looks great and perfect for the weather here. Anything with warming spices is great this time of year. Pinned it to try and veganize it for my household.
Hi Rachel, thanks for stopping by! I love bread with lots of flavors, I think that’s why my favorite seasons are fall and winter. Please let me know how it turned out after the veganize process.