Whole grain pumpkin bread

For years, I made this pumpkin bread every Thanksgiving. It was always loved by everyone who ate it and I got lots of requests to keep making it. But after I moved away from baking with processed white flour, I took a break from it. I’m happy to have it back in my seasonal baking rotation — this time with whole grain flour.

Whole Grain Pumpkin Bread

  • Servings: 12 slices
  • Difficulty: easy
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An easy, sweet, pumpkiny slice of Fall that's a crowd pleaser.

This quick bread features whole grain flour and pumpkin, but it’s definitely not a health food! It also calls for a lot of sugar and shortening.


  • 1/2 c + 2 tbsp shortening
  • 2 1/3 c sugar
  • 3 eggs
  • 15 oz can pumpkin
  • 375 gm freshly-milled hard white wheat flour
  • 1 3/4 tsp baking soda
  • 1 1/4 tsp salt
  • 1 tsp cinnamon
  • 1/2 tsp ground cloves
  • 1/2 c + 2 tbsp water


  1. Preheat oven to 350°. Line two 9×5 loaf pans with parchment, extending up the long sides so you can pull the loaves out of the pans once they’re done baking.
  2. Cream together the shortening and sugar.
  3. 3. Add eggs and pumpkin, and mix thoroughly.
  4. In a separate bowl, combine the flour, baking soda, salt, cinnamon, and cloves.
  5. Stir the flour mixture into the wet ingredients, then stir in the water.
  6. 6. Divide the batter between the two loaf pans evenly.
  7. Bake for about 55 min., or until set.
  8. Cool slightly, running a knife along the short edges where the bread meets the pans to keep it from sticking.