Recipes / Whole Wheat Pumpkin Bread

recipes

Name: Whole Wheat Pumpkin Bread
Ingredients: 1 3/4 cups Farmer Direct Foods Whole White Wheat Flour; 1/2 teaspoon baking soda; 1 1/2 teaspoon baking powder; 1/2 teaspoon salt; 1 1/2 teaspoon pumpkin pie spice; 1/3 teaspoon freshly ground nutmeg; 1/2 cup salted butter, softened; 1 cup light brown sugar, packed; 2 large eggs, room temperature; 1, 15 ounce can pumpkin puree; 1/3 cup buttermilk or milk kefir; 3/4 cup coarsely chopped walnuts; 1/4 teaspooon cinnamon; 1 1/2 Tablespoon granulated sugar

Whole Wheat Pumpkin Bread

0.0

0 reviews

Enjoy the cozy flavors of fall with this Whole Wheat Pumpkin Bread. Made with wholesome whole wheat flour and packed with the rich taste of pumpkin, this bread is perfectly spiced with cinnamon, nutmeg, and cloves. Moist, slightly sweet, and wonderfully aromatic, it’s a nutritious treat that’s perfect for breakfast, a snack, or dessert.

Batter

1 3/4 cups Farmer Direct Foods Whole White Wheat Flour
1/2 teaspoon baking soda
1 1/2 teaspoon baking powder
1/2 teaspoon salt
1 1/2 teaspoon pumpkin pie spice
1/3 teaspoon freshly ground nutmeg
1/2 cup salted butter, softened
1 cup light brown sugar, packed
2 large eggs, room temperature
1, 15 ounce can pumpkin puree
1/3 cup buttermilk or milk kefir
3/4 cup coarsely chopped walnuts

Cinnamon Crunch Topping

1/4 teaspooon cinnamon
1 1/2 Tablespoon granulated sugar

Preheat the oven to 350℉ (325℉ if using glass) and grease the bottom and corners, or line with parchment, an 8 x 4 inch loaf pan.
Mix topping ingredients together, set aside.
Stir together pumpkin puree and buttermilk, set aside.
Combine flour, baking soda, baking powder, salt pie spice and nutmeg in a medium bowl, set aside.
Cream together the softened butter, brown sugar and vanilla until combined, about 2minutes.
Add eggs, one at a time, and beat until smooth and creamy.
Add ⅓ of the dry mixture to the creamed mixture and mix until combined. Add ½ of the mashed bananas and mix until combined. Repeat until all of the banana and flour mixtures have been added.
Fold walnuts into the mixture until evenly distributed.
Pour the batter into your prepared loaf pan, sprinkle topping on and bake for 60 minutes, or until a toothpick inserted into the center comes out clean.
Let cool in the pan for at least 10 minutes before removing to a cooling rack.

Servings

Batter

1 3/4 cups Farmer Direct Foods Whole White Wheat Flour
1/2 teaspoon baking soda
1 1/2 teaspoon baking powder
1/2 teaspoon salt
1 1/2 teaspoon pumpkin pie spice
1/3 teaspoon freshly ground nutmeg
1/2 cup salted butter, softened
1 cup light brown sugar, packed
2 large eggs, room temperature
1, 15 ounce can pumpkin puree
1/3 cup buttermilk or milk kefir
3/4 cup coarsely chopped walnuts

Cinnamon Crunch Topping

1/4 teaspooon cinnamon
1 1/2 Tablespoon granulated sugar

Preheat the oven to 350℉ (325℉ if using glass) and grease the bottom and corners, or line with parchment, an 8 x 4 inch loaf pan.
Mix topping ingredients together, set aside.
Stir together pumpkin puree and buttermilk, set aside.
Combine flour, baking soda, baking powder, salt pie spice and nutmeg in a medium bowl, set aside.
Cream together the softened butter, brown sugar and vanilla until combined, about 2minutes.
Add eggs, one at a time, and beat until smooth and creamy.
Add ⅓ of the dry mixture to the creamed mixture and mix until combined. Add ½ of the mashed bananas and mix until combined. Repeat until all of the banana and flour mixtures have been added.
Fold walnuts into the mixture until evenly distributed.
Pour the batter into your prepared loaf pan, sprinkle topping on and bake for 60 minutes, or until a toothpick inserted into the center comes out clean.
Let cool in the pan for at least 10 minutes before removing to a cooling rack.

Servings

Ingredients

Batter

1 3/4 cups Farmer Direct Foods Whole White Wheat Flour
1/2 teaspoon baking soda
1 1/2 teaspoon baking powder
1/2 teaspoon salt
1 1/2 teaspoon pumpkin pie spice
1/3 teaspoon freshly ground nutmeg
1/2 cup salted butter, softened
1 cup light brown sugar, packed
2 large eggs, room temperature
1, 15 ounce can pumpkin puree
1/3 cup buttermilk or milk kefir
3/4 cup coarsely chopped walnuts

Cinnamon Crunch Topping

1/4 teaspooon cinnamon
1 1/2 Tablespoon granulated sugar

Preheat the oven to 350℉ (325℉ if using glass) and grease the bottom and corners, or line with parchment, an 8 x 4 inch loaf pan.
Mix topping ingredients together, set aside.
Stir together pumpkin puree and buttermilk, set aside.
Combine flour, baking soda, baking powder, salt pie spice and nutmeg in a medium bowl, set aside.
Cream together the softened butter, brown sugar and vanilla until combined, about 2minutes.
Add eggs, one at a time, and beat until smooth and creamy.
Add ⅓ of the dry mixture to the creamed mixture and mix until combined. Add ½ of the mashed bananas and mix until combined. Repeat until all of the banana and flour mixtures have been added.
Fold walnuts into the mixture until evenly distributed.
Pour the batter into your prepared loaf pan, sprinkle topping on and bake for 60 minutes, or until a toothpick inserted into the center comes out clean.
Let cool in the pan for at least 10 minutes before removing to a cooling rack.

Servings

Directions

Batter

1 3/4 cups Farmer Direct Foods Whole White Wheat Flour
1/2 teaspoon baking soda
1 1/2 teaspoon baking powder
1/2 teaspoon salt
1 1/2 teaspoon pumpkin pie spice
1/3 teaspoon freshly ground nutmeg
1/2 cup salted butter, softened
1 cup light brown sugar, packed
2 large eggs, room temperature
1, 15 ounce can pumpkin puree
1/3 cup buttermilk or milk kefir
3/4 cup coarsely chopped walnuts

Cinnamon Crunch Topping

1/4 teaspooon cinnamon
1 1/2 Tablespoon granulated sugar

Preheat the oven to 350℉ (325℉ if using glass) and grease the bottom and corners, or line with parchment, an 8 x 4 inch loaf pan.
Mix topping ingredients together, set aside.
Stir together pumpkin puree and buttermilk, set aside.
Combine flour, baking soda, baking powder, salt pie spice and nutmeg in a medium bowl, set aside.
Cream together the softened butter, brown sugar and vanilla until combined, about 2minutes.
Add eggs, one at a time, and beat until smooth and creamy.
Add ⅓ of the dry mixture to the creamed mixture and mix until combined. Add ½ of the mashed bananas and mix until combined. Repeat until all of the banana and flour mixtures have been added.
Fold walnuts into the mixture until evenly distributed.
Pour the batter into your prepared loaf pan, sprinkle topping on and bake for 60 minutes, or until a toothpick inserted into the center comes out clean.
Let cool in the pan for at least 10 minutes before removing to a cooling rack.

Servings

Notes

Batter

1 3/4 cups Farmer Direct Foods Whole White Wheat Flour
1/2 teaspoon baking soda
1 1/2 teaspoon baking powder
1/2 teaspoon salt
1 1/2 teaspoon pumpkin pie spice
1/3 teaspoon freshly ground nutmeg
1/2 cup salted butter, softened
1 cup light brown sugar, packed
2 large eggs, room temperature
1, 15 ounce can pumpkin puree
1/3 cup buttermilk or milk kefir
3/4 cup coarsely chopped walnuts

Cinnamon Crunch Topping

1/4 teaspooon cinnamon
1 1/2 Tablespoon granulated sugar

Preheat the oven to 350℉ (325℉ if using glass) and grease the bottom and corners, or line with parchment, an 8 x 4 inch loaf pan.
Mix topping ingredients together, set aside.
Stir together pumpkin puree and buttermilk, set aside.
Combine flour, baking soda, baking powder, salt pie spice and nutmeg in a medium bowl, set aside.
Cream together the softened butter, brown sugar and vanilla until combined, about 2minutes.
Add eggs, one at a time, and beat until smooth and creamy.
Add ⅓ of the dry mixture to the creamed mixture and mix until combined. Add ½ of the mashed bananas and mix until combined. Repeat until all of the banana and flour mixtures have been added.
Fold walnuts into the mixture until evenly distributed.
Pour the batter into your prepared loaf pan, sprinkle topping on and bake for 60 minutes, or until a toothpick inserted into the center comes out clean.
Let cool in the pan for at least 10 minutes before removing to a cooling rack.