Whole Wheat Pumpkin Bread
Nothing says fall like pumpkin bread. This recipe is simple as can be, yet it’s the most delicious classic pumpkin bread. Just whole wheat flour, baking soda, cinnamon, nutmeg, and a pinch of salt mixed with some pumpkin puree, oil, sugar and eggs. Nothing unnecessary, nothing extra. Except chocolate chips, of course. But you don’t have to add those if you don’t want to.
I always like to use whole wheat flour where I can. It adds a depth of flavor that you just don’t get with all-purpose flour.
- 3 cups sugar
- 1 cup oil
- 4 eggs
- 3 1/3 cups whole wheat flour
- 2 teaspoons baking soda
- 1 1/2 teaspoons salt
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 2/3 cup water
- 1 (15 ounce) can pumpkin puree
- 1 cup chocolate chips (optional)
- Preheat oven to 350 F. Grease three 8x4x2-inch bread pans; set aside.
- In a large mixing bowl, beat sugar and oil with an electric mixer on medium speed. Add eggs and beat well; set sugar mixture aside.
- In a large bowl, combine flour, baking soda, salt, cinnamon, and nutmeg. Alternately add flour mixture and the water to sugar mixture, beating on low speed after each addition just until combined. Beat in pumpkin. Fold in chocolate chips. Spoon batter into prepared pans.
- Bake for 50-60 minutes or until a wooden toothpick inserted near center comes out clean.
- Cool in pans on wire racks for 10 minutes. Remove from pans. Cool completely on wire racks.