When I went to the Farmer’s Market in mid to late August I was still hoping to score some zucchini and squash and maybe even some blackberries. Mason loves blackberries and it had been a while since he had some and we’ve been out of zucchini and squash two of my favorite veggies and I was seriously craving it. When I got to the Farmer’s Market there was pretty much nothing. No zucchini, no squash, no blackberries, nothing I really wanted, except for the most amazing watermelon I’ve had in forever and then it happened.
I have been trying to so hard to avoid Fall. But there it was staring me in the face. A Pie Pumpkin.
And against my better judgement I picked one up.
I can tell you right now that I don’t regret it one bit. I ended up making a Whole Wheat Pumpkin Spice Bread and muffins for good measure and oh my. They were delicious and moist and a huge hit with the family!
This recipe will either make 2 loaves of bread or one loaf of bread an approximately 2 dozen muffins.
Start by lightly beat 4 eggs
Then combine the eggs, 1 cup vegetable oil, 2 tablespoons vanilla extract and 16 ounces of solid packed pumpkin. I used my homemade pumpkin puree it gives it more flavor 🙂
Then mix together the dry ingredients, 2 1/2 cups whole wheat flour, 1 teaspoon baking soda, 1 teaspoon salt, 1 teaspoon ground cinnamon, 3/4 teaspoon ground nutmeg, 1/2 teaspoon baking powder, 1/2 teaspoon ground cloves, 1/2 teaspoon ground allspice, 1/2 teaspoon pumpkin pie spice
Add the dry ingredients to the pumpkin mixture a little at time until everything is incorporated.
Grease two bread pans or one bread pan and 2 12 cup muffin pans.
Bake BREAD at 350 degrees F for 60-65 minutes or until a toothpick inserted into the middle comes out clean. Bake MUFFINS at 350 degrees for 15 minutes or until a toothpick inserted into the middle comes out clean. Cool in pans 10 minutes before removing to a wire rack; cool completely.
 This is the most moist bread I have ever had, delicious! ENJOY!
Ingredients
Directions
- Start by lightly beat 4 eggs
- Add 1 cup vegetable oil, 2 tablespoons vanilla extract and 16 ounces of solid packed pumpkin to the lightly beaten eggs.
- Mix together the dry ingredients, 2 1/2 cups whole wheat flour, 1 teaspoon baking soda, 1 teaspoon salt, 1 teaspoon ground cinnamon, 3/4 teaspoon ground nutmeg, 1/2 teaspoon baking powder, 1/2 teaspoon ground cloves, 1/2 teaspoon ground allspice, 1/2 teaspoon pumpkin pie spice.
- Add the dry ingredients to the pumpkin mixture a little at time until everything is incorporated.
- Grease two bread pans or one bread pan and 2 12 cup muffin pans.
- Bake BREAD at 350 degrees F for 60-65 minutes or until a toothpick inserted into the middle comes out clean.
- Bake MUFFINS at 350 degrees for 15 minutes or until a toothpick inserted into the middle comes out clean.
- Cool in pans 10 minutes before removing to a wire rack; cool completely.
All I can say is yum, yum and YUM! I’ll definitely be trying this one.
Yummy!! Sounds amazing, adding this one to my Holiday baking list!
Check out this recipe from Christa over on Little BGCG. Yummy Whole Wheat Pumpkin Spice Bread! Added this one to my holiday baking list!
Looks delicious!!
Pinned it- cannot wait to try!
You need to stop with all these yummy recipes, my weekly WW points can’t take it!!! Not that these are unhealthy, I just need more than 1 piece 😉
I love pumpkin anything!
I just love pumpkin bread – I need to try out your recipe!
looks delicious! thank you for the recipe!
This looks so good! I cant wait to try it, thanks for the recipe
I absolutely love pumpkin bread!! I could eat it all day lol. Thank you for sharing I can’t wait to try it out
This bread looks beautiful and I bet it tastes good too. With the summer ending and fall approaching, this will definitely make my “must bake” list 🙂
This is a delicious and healthy bread recipe that I found today! I love this recipe and it is not very hard to make and I am going to make it and have for Breakfast!
I'd like to try making my own pumpkin puree with a pie pumpkin this recipe is so perfect!