Whole Wheat Pumpkin Nut Bread Recipes

PUMPKIN BREAD

Pumpkin Bread image

We 'fall' for this Pumpkin Bread recipe over and over again. Fire up your coziest playlist, grab your baking gear and get ready for the most incredible homemade pumpkin bread of your life. This pumpkin loaf makes for a great gift, from housewarmings to a teacher appreciation moment, go on and give a little! The best part? With only 95 calories per serving, our moist pumpkin bread won't derail your diet. So have another piece. After all, pumpkin season doesn't last forever.

Time 3h25m

Yield 24

Number Of Ingredients 13

Ingredients

1 can (15 ounces) pumpkin (not pumpkin pie mix)
1 2/3 cups sugar
2/3 cup vegetable oil
2 teaspoons vanilla
4 eggs
3 cups Gold Medal™ all-purpose or whole wheat flour
1/2 cup coarsely chopped nuts
1/2 cup raisins, if desired
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon baking powder
1/2 teaspoon ground cloves

Steps:

Move oven rack to low position so that tops of pans will be in center of oven. Heat oven to 350°F. Grease bottoms only of 2 loaf pans, 8 1/2x4 1/2x2 1/2 inches, or 1 loaf pan 9x5x3 inches, with shortening.
Stir together pumpkin, sugar, oil, vanilla and eggs in large bowl. Stir in remaining ingredients. Pour into pans.
Bake 8-inch loaves 50 to 60 minutes, 9-inch loaf 1 hour 10 minutes to 1 hour 20 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen sides of loaves from pans; remove from pans and place top side up on wire rack. Cool completely, about 2 hours, before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.

Nutrition Facts : Calories 95, Carbohydrate 14 g, Cholesterol 15 mg, Fat 1/2, Fiber 1 g, Protein 2 g, SaturatedFat 1 g, ServingSize 1 Slice, Sodium 110 mg

PUMPKIN-WALNUT BREAD

Pumpkin-Walnut Bread image

I got this recipe from a coworker years ago at a company potluck. It's "goof-proof;" even kids can make it. Add fresh strawberries and whipped cream for a great summer dessert! I give these as gifts at Christmas too... Just add a bow and "Voila!"

Provided by Dee Reilman

Categories Bread Quick Bread Recipes Pumpkin Bread Recipes

Time 1h45m

Yield 12

Number Of Ingredients 13

Ingredients

1 ½ cups unsifted all-purpose flour
1 ½ cups white sugar
1 teaspoon baking soda
¾ teaspoon salt
½ teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon ground cloves
¼ teaspoon baking powder
¼ teaspoon ground ginger
1 cup pumpkin puree
½ cup vegetable oil
2 eggs, beaten
1 cup chopped walnuts

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan.
Combine flour, sugar, baking soda, salt, cinnamon, nutmeg, cloves, baking powder, and ginger in a large bowl. Make a well in the center; add pumpkin, oil, and eggs. Stir well. Fold in walnuts.
Pour batter into the prepared loaf pan.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 90 minutes.

Nutrition Facts : Calories 317.9 calories, Carbohydrate 40.2 g, Cholesterol 31 mg, Fat 16.5 g, Fiber 1.8 g, Protein 4.4 g, SaturatedFat 2.4 g, Sodium 322 mg, Sugar 26.1 g

WHOLE WHEAT PUMPKIN NUT BREAD

Whole Wheat Pumpkin Nut Bread image

Nicely spiced with cloves, cinnamon and pumpkin. You can substitute raisins or chocolate chips for the walnuts.

Provided by Juenessa

Categories Quick Breads

Time 1h20m

Yield 12 slices

Number Of Ingredients 13

Ingredients

1 cup whole wheat flour
1 cup sugar
2/3 cup all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground cloves
1 cup canned pumpkin
1/2 cup egg substitute
1/3 cup water
1/4 cup canola oil
1/2 cup chopped walnuts

Steps:

In a bowl, combine the first eight ingredients.
In another bowl, combine the pumpkin, egg substitute, water and oil; mix well.
Stir into dry ingredients just until moistened.
Fold in walnuts.
Spoon into a 9-in. x 5-in. x 3-in. baking pan coated with nonstick cooking spray.
Bake at 350° for 60-65 minutes or until a toothpick inserted near the center comes out clean.
Cool for 15 minutes before removing from pan to a wire rack.

Nutrition Facts : Calories 208.5, Fat 8.1, SaturatedFat 0.7, Sodium 287.1, Carbohydrate 32, Fiber 2.3, Sugar 17.7, Protein 4

WHOLE WHEAT PUMPKIN BREAD

Whole Wheat Pumpkin Bread image

I created this recipe after tasting a similar bread. The pumpkin and pudding mix add moistness while the whole wheat flour adds nutrition. It's a perfect quick bread for this time of year, for breakfast or any meal.

Provided by Taste of Home

Time 1h25m

Yield 2 loaves (8 slices each).

Number Of Ingredients 9

Ingredients

2 cups whole wheat flour
1 cup sugar
2 packages (3 ounces each) cook-and-serve vanilla pudding mix
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
4 large eggs
1-1/4 cups canola oil
1 can (15 ounces) solid-pack pumpkin

Steps:

In a large bowl, combine the flour, sugar, pudding mixes, baking soda, cinnamon and salt. In another bowl, combine the eggs, oil and pumpkin. Stir into dry ingredients just until moistened. Pour into two greased 8x4-in. loaf pans., Bake at 325° for 70-75 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.

Nutrition Facts :

WHOLE WHEAT PUMPKIN NUT BREAD

Whole Wheat Pumpkin Nut Bread image

Nicely spiced with cloves, cinnamon and pumpkin, this bread is a family favorite. Everyone who tastes a slice asks for the recipe. You can substitute raisins or chocolate chips for the walnuts. -Jean-Marie Hirsch of East Rochester, New York

Provided by Taste of Home

Time 1h15m

Yield 1 loaf (12 slices).

Number Of Ingredients 13

Ingredients

1 cup whole wheat flour
1 cup sugar
2/3 cup all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground cloves
1 cup canned pumpkin
1/2 cup egg substitute
1/3 cup water
1/4 cup canola oil
1/2 cup chopped walnuts

Steps:

In a bowl, combine the first eight ingredients. In another bowl, combine the pumpkin, egg substitute, water and oil. Stir into dry ingredients just until moistened. Fold in walnuts., Spoon into a 9x5-in. loaf pan coated with cooking spray. Bake at 350° for 60-65 minutes or until a toothpick inserted in the center comes out clean. Cool for 15 minutes before removing from pan to a wire rack.

Nutrition Facts : Calories 208 calories, Fat 8g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 239mg sodium, Carbohydrate 31g carbohydrate, Fiber 3g fiber), Protein 5g protein.

WHOLE WHEAT PUMPKIN BREAD

Whole Wheat Pumpkin Bread image

I created this recipe after tasting a similar bread. The pumpkin and pudding mix add moistness while the whole wheat flour adds nutrition. It's a perfect quick bread for this time of year, for breakfast or any meal. From The Best Of Country Cooking 2007

Provided by The Daycare Lady

Categories Quick Breads

Time 1h25m

Yield 2 loaves, 16 serving(s)

Number Of Ingredients 9

Ingredients

2 cups whole wheat flour
1 cup sugar
2 (3 ounce) vanilla pudding mix, cook-n-serve
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
4 eggs
1 1/4 cups canola oil
1 (15 ounce) can solid-pack pumpkin

Steps:

In a large bowl, combine the flour, sugar, pudding mixes, baking soda, cinnamon and salt. In another bowl, combine the eggs, oil and pumpkin. Stir into dry ingredients just until moistened. Pour into two greased 8-in. x 4-in. loaf pans.
Bake at 325° for 70-75 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. Yield: 2 loaves (8 slices each).

Nutrition Facts : Calories 316.1, Fat 18.6, SaturatedFat 1.7, Cholesterol 52.9, Sodium 250.7, Carbohydrate 35.4, Fiber 2.1, Sugar 21.5, Protein 3.9

PUMPKIN NUT BREAD

Pumpkin Nut Bread image

Classic fall flavors of pumpkin and pecans make this from-scratch bread perfect for the season. It's delicious when still warm from the oven, but it makes for a nice gift, too. Connie Thomas - Jensen, Utah

Provided by Taste of Home

Time 1h20m

Yield 2 loaves (16 slices each).

Number Of Ingredients 13

Ingredients

1 can (15 ounces) solid-pack pumpkin
1-1/2 cups sugar
1/2 cup fat-free milk
4 large egg whites
1/3 cup canola oil
1/3 cup unsweetened applesauce
3-1/3 cups whole wheat flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
1 teaspoon baking powder
3/4 teaspoon ground allspice
1/2 teaspoon salt
1 cup chopped pecans

Steps:

In a large bowl, beat the pumpkin, sugar, milk, egg whites, oil and applesauce until well blended. In a small bowl, combine the flour, baking soda, cinnamon, baking powder, allspice and salt; gradually beat into pumpkin mixture until blended. Stir in pecans., Transfer to two 9x5-in. loaf pans coated with cooking spray. Bake at 350° for 1 hour or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.

Nutrition Facts : Calories 135 calories, Fat 5g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 138mg sodium, Carbohydrate 21g carbohydrate (10g sugars, Fiber 3g fiber), Protein 3g protein.

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