Pumpkin Bread, not just for Autumn it's good the year round!

Pumpkin Bread. Not an exciting name, but don't let that stop you from seeing the bigger picture. This simple yet delicious recipe is the one to make year round. Served as it comes from the oven, or made into outrageous French toast, one thing is for certain. It will be the Pumpkin Bread you bake again and again.

This recipe almost did not get shared!

Originally I was not going to share this recipe. I had baked this exact recipe for Pumpkin Bread early on, in my whole wheat baking journey. And my guess is I was expecting something just a little more from it. Exactly what, I was not sure. But as we continued to consume and enjoy the first loaf it became clear that this is a wholesome, delicious quick bread that adapts to any meal you wish to serve it. Yes, any meal. Because it is not too sweet.

Is naturally sweetened whole wheat pumpkin bread good! OH YES!

Sweetened naturally it really does go with just about anything. Perfect to slice and serve buttered with a salad or bowl of soup. Or throw a slice or two in the toaster, spread with some butter and sprinkle with cinnamon sugar. Then one morning I decided to try something new. I made French toast for our breakfast with slices of this Pumpkin Bread.

Make French toast just like they do at a Bed and Breakfast Inn!

And I will tell you right now, Pumpkin Bread French Toast with butter and maple syrup is beyond delicious. It is Bed and Breakfast delicious! I like to keep canned pumpkin in my pantry year round. Pumpkin is just one of those ingredients that can be used for a lot of different dishes. But around here it is so that I can bake this bread and a few other pumpkin treats.

Pumpkin Bread French Toast.

And for those that like a sweeter quick bread, here you go!

As written this recipe has no refined sugar. If you prefer a sweeter quick bread, feel free to add some brown sugar, 1/3 cup ought to do the trick. And for those that enjoy chocolate chips in their pumpkin bread, stir in a cup or so. Or how about some chopped walnuts or pecans? If you prefer your Pumpkin Bread without the spices listed, feel free to leave them out.

Some additional thoughts on this recipe:

Make a honey cream cheese spread, cream cheese and pumpkin are a match made in heaven!

Honestly, this bread is better the next day. Wrap in wax paper or parchment and store overnight before slicing, if you can...

As mentioned above serve toasted and buttered, with cinnamon sugar or not.

This recipe makes 2 loaves, one for now and one for the freezer, or a friend.

Ingredients needed for this recipe:

canned pumpkin
whole wheat flour
honey
baking soda
salt
buttermilk or yogurt
eggs
oil
cinnamon
nutmeg
cloves

You will also need the following:

large-sized mixing bowl
medium-sized mixing bowl
measuring cups
measuring spoons
kitchen spoon
silicone spatula
2 loaf pans

Now we are ready to begin!

Pumpkin Bread

adapted from: The Farmer's Cookbook

325-degree oven

UPDATED: 09.25.2023

2 eggs

1/2 c honey

1 c pumpkin puree

1/3 c oil

1/2 c buttermilk or yogurt

1 t soda

1/4 t salt

2 c whole wheat flour - we prefer pastry grind for all baking.

1/2 t nutmeg

1/2 t cinnamon

1/8 t cloves - you may use more if desired

In a large bowl, beat together eggs and honey. Add pumpkin, oil, and buttermilk, and stir well to combine. In a small bowl, combine the flour, soda, and spices. Whisk to mix together evenly.

Stir dry ingredients into the wet ingredients. Turn into a prepared loaf pan. Bake 60-70 minutes or until done in your oven.

Let cool in pan for 10 minutes, turn out, and cool completely. Wrap in parchment and store it for 24 hours before slicing, if you can!

Pumpkin Bread toasted with Cinnamon Sugar Sprinkle.

Storage options for Pumpkin Bread. Store covered at room temperature for up to three days. For longer storage wrap well and refrigerate for up to seven days or freeze for up to three months.

UPDATE: For your convenience, a "copy and paste" version of Pumpkin Bread has been included below.

You may also enjoy Maple Bacon Cornbread.

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Printable "copy and paste" version: