Back to Whole Wheat Pumpkin Nut Bread

Print Options


Card Sizes

Whole Wheat Pumpkin Nut Bread Recipe

Whole Wheat Pumpkin Nut Bread Recipe

Nicely spiced with cloves, cinnamon and pumpkin, this bread is a family favorite. Everyone who tastes a slice asks for the recipe. You can substitute raisins or chocolate chips for the walnuts. —Jean-Marie Hirsch of East Rochester, New York
TOTAL TIME: Prep: 15 min. Bake: 1 hour + cooling YIELD:12 servings


  • 1 cup whole wheat flour
  • 1 cup sugar
  • 2/3 cup all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cloves
  • 1 cup canned pumpkin
  • 1/2 cup egg substitute
  • 1/3 cup water
  • 1/4 cup canola oil
  • 1/2 cup chopped walnuts


  • 1. In a bowl, combine the first eight ingredients. In another bowl, combine the pumpkin, egg substitute, water and oil. Stir into dry ingredients just until moistened. Fold in walnuts.
  • 2. Spoon into a 9-in. x 5-in. loaf pan coated with cooking spray. Bake at 350° for 60-65 minutes or until a toothpick inserted near the center comes out clean. Cool for 15 minutes before removing from pan to a wire rack. Yield: 1 loaf (12 slices).

Nutritional Facts

One serving (1 slice) equals 208 calories, 8 g fat (1 g saturated fat), trace cholesterol, 239 mg sodium, 31 g carbohydrate, 3 g fiber, 5 g protein. Diabetic Exchanges: 2 starch, 1 fat.

Reviews for Whole Wheat Pumpkin Nut Bread

Sort By :
Reviewed Dec. 3, 2009

"I've been making this every fall for several years. I substitute mini chocolate chips for the walnuts. You can make two loaves with 1 can of pumpkin. It makes a great gift for friends. My homeschool group loved it."

Reviewed Oct. 30, 2009

"I haven't tried making it yet but wondered if you could substitute Slenda for the sugar?


Reviewed Oct. 23, 2009

"Excellent! I substituted the walnuts for pine nuts and it's delicious! I would never be able to tell that it is from whole wheat flour just by tasting it."

Loading Image