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Home » baking » Whole Wheat Pumpkin Quick Bread

Whole Wheat Pumpkin Quick Bread

Published: Oct 15, 2014 · Modified: Apr 9, 2020 by Louisa Clements · This post may contain affiliate links

This post may contain affiliate links

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1 hour 30 minutes 8 Comments

Make the most of fall with this healthy recipe for whole wheat pumpkin quick bread, using all whole wheat flour, dried cranberries and pumpkin seeds.

whole wheat pumpkin quick bread

Now that we’re almost halfway through October I guess that it’s about time that I posted a pumpkin recipe on here. Can an October pass by without a pumpkin recipe? Not in the food blog world, friends. I was kind of over pumpkin this year before it even started, but I think that’s because I saw a pumpkin recipe up in September, which was a bit too early for me. September should be all about apples, right? I feel like I didn’t take advantage of apple season this year, but I’m ready to make the most of pumpkin season and October.

Since we’re on that topic, I think it’s about time that I do a lot of things actually. For some reason, October has been a month of “I’ll deal with that later.”, which for anyone who knows me, knows that is not really my style. But the truth is that my inbox is a little out of control, I ate two chocolate bars today (and don’t regret it in the slightest) and have had Joni Mitchell’s Blue on repeat for much longer than I care to admit. I also have a raging case of early on-set senioritis, and I’ve never handed in a weirder assignment than the piece of experimental music I created for a class a couple of weeks ago. The fall has been interesting to say the least.

whole wheat pumpkin quick bread

I’ve also been sitting on this recipe for whole wheat pumpkin quick bread for about a month. October has been weird, I blame Mercury in retrograde. I blame everything on Mercury in retrograde, actually. Seriously, anytime there is a strange sequence of events or things aren’t working out, it’s either Mercury in retrograde or an eclipse. Have I weirded you out yet? What can I say, I love astrology.

I find that in the fall, I do much more baking than cooking, which is a little strange for me because it’s usually the opposite. I think it’s a mixture of the cooler weather and the bounty of the season. Pumpkin and apples just lend themselves so well to gluten free treats and healthy muffins. So, I think you should be prepared for some more baking recipes that will be coming your way over the next couple of months. Think quick breads, cookies, bars, and the like – they will fill your kitchen with comforting and delicious aromas and be welcomed by anyone who is visiting for Thanksgiving.

In the meantime, let’s make a promise to soak up all of the remaining days of Fall, ok? This time of year is completely magical. The rainbow leaves, the crisp walks, the scarves and coats and boots. The baking, the pumpkin and chai everything all make my tastebuds smile. So grab a can of pureed pumpkin or roast your own, and get baking. Don’t forget to put on the perfect fall playlist, and I might be biased, but I don’t think there is a better season to listen to Joni Mitchell than fall, so go for it.

Whole wheat pumpkin loaf recipe breakdown

This healthy, whole wheat pumpkin quick bread has the perfect crumb and is packed with dried cranberries and topped with pumpkin seeds.

whole wheat pumpkin quick bread

Whole Wheat Pumpkin Quick Bread

Author: Louisa Clements
4.30 from 10 votes
Make the most of fall with this healthy recipe for whole wheat pumpkin quick bread, using all whole wheat flour, dried cranberries and pumpkin seeds.
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Prep: 15 minutes
Cook: 1 hour 15 minutes
Total: 1 hour 30 minutes
servings icon
Servings: 12 slices

Ingredients

  • 1 ½ cups whole wheat flour
  • ¼ cup packed brown sugar
  • 2 tsp baking powder
  • 1 ½ tsp pumpkin pie spice
  • ½ tsp salt
  • 1 cup pumpkin puree
  • ½ cup canola oil
  • ⅓ cup milk
  • ¼ cup molasses
  • 2 eggs
  • 1 cup sweetened dried cranberries, or chocolate chips
  • 1 tbsp pumpkin seeds for topping

Instructions

  • Preheat oven to 350F. Line a 9-inch loaf pan with parchment paper.
  • In a large bowl, whisk together dry ingredients.
  • In a separate bowl, whisk together wet ingredients.
  • Create a well in the center of dry ingredients and pour in wet ingredients. Lightly mix, until just combined, it's ok if there are small pockets of flour, be careful not to over-mix. Stir in dried cranberries. Pour into prepared pan and sprinkle with pumpkin seeds.
  • Bake for 1 hour to 1 hour and 15 minutes, or until a toothpick inserted comes out clean.
Did you try this recipe?Leave a comment + rating and let me know what you think!
Filed Under: baking, breakfast, dessert, easy
Nutrition Facts
Whole Wheat Pumpkin Quick Bread
Amount Per Serving
Calories 231 Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 1g6%
Cholesterol 28mg9%
Sodium 190mg8%
Potassium 238mg7%
Carbohydrates 31g10%
Fiber 3g13%
Sugar 17g19%
Protein 4g8%
Vitamin A 3224IU64%
Vitamin C 1mg1%
Calcium 82mg8%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet. Nutrition information is an estimate and is provided for informational purposes only. If you have any specific dietary concerns, please consult with your healthcare practitioner.

Let me know if you give this whole wheat pumpkin loaf recipe a try in the comments below.

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Comments

  1. Shirley Clements

    June 19, 2020 at 8:08 pm

    I will be buying molasses so that I can make this healthy recipe! Sounds sooo delicious as well as good for you!
    ★★★★★

    5 stars

    Reply
  2. fiorino bianchi

    October 10, 2017 at 7:39 am

    Hi..very awesome and healthy recipe...Loved..Saved..Posted to my social media accounts...Also you will find it on my Twitter @FiorinoBianchi , on special Moment entitled "BREAD"
    ★★★★★

    5 stars

    Reply
  3. Tash

    October 15, 2014 at 12:09 pm

    Oh my goodness haha! I was reading the beginning and I thought to myself "YEP, I UNDERSTAND THAT!!" - October totally has this 'I'll leave it for later" kind of theme. Maybe it's something to do with the changing atmosphere and falling leaves...everything is kind of closing up and the whole world knows that halloween and bonfires are coming up and after that, Christmas is right around the corner. So October doesn't really need bothering with...;) Then you went on to blame Mercury in retrogade! Hahaha I am an avid astrology follower too! At the beginning of this month I was getting excited to see the twists and turns that were to come too! I'm a leo :) Do you ever read astroloyzone by Susan Miller? They are so in depth! I'll stop talking now hehe...but I am so happy that I found your blog!
    Reply
    • Lou

      October 20, 2014 at 11:18 pm

      Oh my gosh, Tash! I live for Susan Miller's monthly forecasts. So in depth and always SO accurate it's crazy. So happy you found my blog too, thanks for reading! :)
      Reply

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Hi, I'm Louisa Clements & welcome to Living Lou. I've been creating simple, fresh & flavorful recipes for the modern kitchen for 12 years.
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