This whole wheat pumpkin bread with maple glaze is a fall favorite. Whole wheat flour and pumpkin puree keep this bread healthy and moist. Stir in walnuts or chocolate chips for a delicious quick bread recipe.
I had a can of pumpkin + whole wheat flour + fall = came up with this recipe. Plus I love quick-breads. Love 'em. Love saying it, love making them.
This whole-grain twist on classic pumpkin bread is the ultimate fall treat. I love the crunchy walnuts throughout and baked right on top. Those nuts make a delicious crunchy topping and create the best nooks and crannies for the icing to fall into.
You can make this as one large loaf or 4 mini loaves.
This pumpkin walnut bread is lightly spiced so the walnuts and pumpkin don't get overpowered, with a tiny bit of maple cinnamon glaze.
This bread is the perfect combination being both moist and a bit healthier thanks to the whole wheat flour and pumpkin puree.
Try adding your favorite nuts or dried fruit to this easy recipe, it's great for breakfast, as a snack, or even dessert. If you love other pumpkin recipes, you'll have to try my pumpkin cupcakes with cream cheese frosting, no bake pumpkin cookies, or pumpkin jelly roll cake.
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Ingredients in whole wheat pumpkin bread
As the recipe title suggests, I made this pumpkin bread with whole wheat flour. Canola oil, eggs, milk, and pumpkin puree add moisture.
For sweetness, I used brown sugar rather than granulated sugar. Brown sugar has a slight caramel flavor to it, which works nicely in the bread.
I typically don't use pumpkin pie spice when making pumpkin bread from scratch. Depending on the brand, I find it has too much nutmeg or too much allspice. But I really like the simplicity of it.
I used it here, but not a lot; then added an extra punch of cinnamon (because that's the flavor I really want the most). You can do the same in any recipe — simply reduce the amount of pumpkin pie spice in your recipe and add extra cinnamon or ginger.
The maple glaze is a simple mixture of confectioners' sugar, pure maple syrup, and ground cinnamon. Easy but delicious!
Tools you'll need:
Here are some great options for large 9-by-5 or bigger loaf pans. This non-stick 9.5-by-6-inch pan, and this great loaf pan that is 10 inches.
Use a nice large mixing bowl to mix your dry ingredients and add the other ingredients.
Make sure you have a great cutting board and chef's knife for chopping the walnuts.
How to make pumpkin walnut bread
This pumpkin quick bread recipe comes together so easily.
- Grease a large 9-by-5-inch loaf pan with baking spray.
- Whisk together the brown sugar, oil, vanilla, eggs, pumpkin puree, and milk in a large bowl.
- Whisk together the whole wheat flour, baking powder, baking soda, salt, pumpkin pie spice, cinnamon, and walnuts, then add to the wet ingredients.
- Turn the batter into the loaf pan. Top with extra walnuts, if using.
- Bake until the bread springs back to the touch.
- Let the bread cool completely before glazing.
Tips for making this recipe
- Note that this recipe calls for pure pumpkin puree and not canned pumpkin pie filling.
- If you can't find pumpkin pie spice here is a homemade recipe for pumpkin pie spice. You can make it yourself using a blend of allspice, nutmeg, ginger, cinnamon, and cloves. There are lots of recipes online!
Make mini loaves
The recipe makes 5 cups of batter so it's easy to divide into 4 mini loaf pans. Each mini loaf pan should be about 1 ¼ cups batter (just over 11 ounces each).
Bake the mini loaves for about 35 minutes until the tops spring back when touched.
Storage
Store this bread in an airtight container or wrapped in plastic wrap at room temperature for up to four days.
Whole wheat pumpkin bread can be frozen whole or in slices. It thaws and reheats nicely and is great for gifting. It's best frozen without the glaze on top.
FAQs
Yes, of course! I love making this as pumpkin walnut bread, but you can omit them or swap out the walnuts for chocolate chips.
If using chocolate chips, I'd omit the glaze to prevent the pumpkin bread from tasting extra sweet. You baking time may also change and be shorter.
I'm sure you can, although the beauty of this recipe is that it's a whole wheat pumpkin bread.
It's not the most healthy thing, but this pumpkin bread as a healthy-twist thanks to the whole wheat flour and unsweetened pumpkin puree.
You need more spices! I use pumpkin pie spice in this recipe to ensure that there is a lot of fall flavor in each bite.
Make sure your spices are fresh so they have the best flavor.
That is thanks to the whole wheat flour, it's a bit denser and richer in warm flavors than regular all-purpose flour.
More pumpkin recipes:
Let me know how it went!
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Whole Wheat Pumpkin Bread
Ingredients
- 1 cup light brown sugar packed
- ½ cup canola oil
- 2 teaspoons vanilla extract
- 2 large eggs
- 1 ¼ cups pumpkin puree
- 1 cup milk
- 2 ½ cups whole wheat flour
- 1 ½ teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon pumpkin pie spice
- ¾ teaspoon ground cinnamon
- ½ cup coarsely chopped walnuts (2.2 ounces) plus more for the top
For the glaze:
- ½ cup confectioners' sugar
- 2 tablespoons maple syrup
- ¼ teaspoon ground cinnamon
Instructions
Make the bread:
- Heat oven to 350ºF. Grease a large loaf pan (9 ¼ x 5 ¼ inches) with cooking spray, and line with a strip of parchment if desired. Alternatively spray and line 4 mini loaf pans.
- In a large mixing bowl whisk together the brown sugar, oil, vanilla and eggs until smooth. Add the pumpkin puree and milk and whisk until combined.
- In another bowl stir together the flour, baking powder, baking soda, salt, pie spice and cinnamon.
- Add the dry ingredients to the wet ingredients and whisk together just until mixed. Stir in the walnuts.
- Transfer the batter to the prepared pan and top the center of the loaf with extra walnuts.
- Bake for 1 hour, until bread springs back when touched on the top and a toothpick inserted comes out clean. (If baking mini loaf pans, bake 32 to 35 minutes.)
- Let cool about 15 minutes in the pan then remove to cool completely on a rack.
Make the glaze:
- Stir together the confectioners' sugar, maple syrup and cinnamon. Add a little water to make a glaze consistency. When bread is cool, drizzle with glaze.
Notes
- Make Chocolate Chip Pumpkin Bread! Swap the walnuts for 1 cup chocolate chips. Then top the loaf with a few extra chocolate chips.
- Note that this recipe calls for pure pumpkin puree and not canned pumpkin pie filling.
- If you can't find pumpkin pie spice where you live, you can make it yourself using a blend of allspice, nutmeg, ginger, cinnamon, and cloves. There are lots of recipes online!
- Recipe makes 5 cups of batter. Great for diving into mini loaf pans.
Nutrition
Delicious bread and quick-bread recipes
About Tara Teaspoon
I’ve been in the food publishing business for over 20 years, creating recipes & food-styling for magazines, books, television & advertising. Order my new cookbook & stick around for amazing things to eat.
Updated 10/23.
Maryb says
This looks like a glorious Fall treat! Thank you, Tarateaspoon!
Christi says
uh...I might just have to make this for breakfast. drooling on my keyboard.
lavora noyes says
it all looks wonderful. i am so happy u are using whole wheat flour.
my husband worked in N Y for years. he bought Chock full of nuts donuts. they will not
give out there recipe. do u have one, that is close. he thinks they were deep fried.
thanks a lot i am going to make the muffins as soon as i get the supplies.
lavora
Tara says
Lavora thanks! I love mixing whole wheat flour into various recipes. It adds a nice nuttiness. Oh I love donuts! I've never had a Chock Full Of Nuts donut, but that sounds delish. Most donuts are deep fried (the best ones I say) so that sounds about right. I'll let you know if I experiment and get a comparable recipe.
Mary Bench says
Talk about comfort food! This looks divine! Will try!
Brittany Smart says
Pumpkin recipes are delicious!