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whole wheat pumpkin quick bread

Whole Wheat Pumpkin Quick Bread

Author: Louisa Clements
4.15 from 7 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
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Servings: 12 slices


  • 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
  • cup milk
  • ¼ cup molasses
  • 2 eggs
  • 1 cup sweetened dried cranberries, or chocolate chips
  • 1 tbsp pumpkin seeds for topping


  • 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.
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