Print Options

Back to Whole Wheat Pumpkin Bread >

Include these items:

Taste of Home Logo

Whole Wheat Pumpkin Bread

 Whole Wheat Pumpkin Bread
I created this recipe after tasting a similar bread. The pumpkin and pudding mix add moistness while the whole wheat flour adds nutrition. It’s a perfect quick bread for this time of year, for breakfast or any meal.
16 ServingsPrep: 15 min. Bake: 70 min. + cooling


  • 2 cups whole wheat flour
  • 1 cup sugar
  • 2 packages (3 ounces each) cook-and-serve vanilla pudding mix
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 4 eggs
  • 1-1/4 cups canola oil
  • 1 can (15 ounces) solid-pack pumpkin


  • In a large bowl, combine the flour, sugar, pudding mixes, baking
  • soda, cinnamon and salt. In another bowl, combine the eggs, oil and
  • pumpkin. Stir into dry ingredients just until moistened. Pour into
  • two greased 8-in. x 4-in. loaf pans.
  • Bake at 325° for 70-75 minutes or until a toothpick inserted near
  • the center comes out clean. Cool for 10 minutes before removing from
  • pans to wire racks. Yield: 2 loaves (8 slices each).