Spiced Whole-Grain Pumpkin Bread

When I was a student in Austin at The University of Texas, my time was divided between: school, walks on Town Lake, working, friends, boyfriend (now my hubby, Abba!), cooking and baking. Two of the categories – friend-time and baking-time – somehow merged together. One friend in particularly, Shravanthi, became my baking “BFF.” We made scrumptious banana bread, zucchini bread and (of course!) pumpkin bread. What amazing time in my life – writing, studying and whipping up delectable dishes – all while enjoying the beautiful weather, eclectic culture, unique music and breathtaking nature of Austin. Ah, memories.


Since then, well over a decade has passed. A lot has changed – and so have my baking recipes. One recipe in particularly has remained a favorite – pumpkin bread. The evolved recipe sports myriad warm, Autumn spices and for great flavor. Sweet, succulent raisins lend soft texture, as well as vitamins and fiber.

Speaking of vitamins: the recipe is incredibly healthful. It includes whole wheat pastry flour, minimal sugar – and nutritious pumpkin and Greek yogurt. The pastry flour has a subtle wheat taste – and the reduced sugar and oil isn’t missed.


Snu Magoo and Littlest Guy enjoy it in the morning with a cup of milk – Ima with a warm, comforting cup of Joe. Abba requests that the batter is baked in muffin tins for his early morning, on-the go breakfast before a busy, patient-filled day. I hope that you enjoy this bread as much as our family. Now, let’s get baking!


Prepare the ingredients for the pumpkin bread (yogurt not pictured).

DSC_1587Combine the wet and dry ingredients in separate bowls.

Ensure that each is well-mixed.


Incorporate the wet and dry ingredients, just until there are visible lumps.

Do not over-mix.


Divide the batter evenly between two, greased loaf pans.

Omit the scale and “eye-ball” the dough if you do not have this kitchen tool.


Bake the bread for about 45 minutes. Cool on wire racks.


Then, slice up the bread and enjoy! Snu Magoo had one piece…


Then a second.

The toothsome pastry put a smile on her cute, little face.

Yup, this recipe is Snu-Magoo-Approved!

DSC_1612  ______________________________________________________________________________________


Spiced Whole-Grain Pumpkin Bread

Makes two loaves of the perfectly sweet, moist and sumptuous delight.

Dry Ingredients:

3 cups whole wheat pastry flour

1/2 tsp. salt

2 tsp. baking powder

1 tsp. baking soda

1/2 cup raisins (or dried, unsweetened cranberries)

2 tsp. each: cinnamon, nutmeg

1 tsp. each: ginger, allspice

Wet Ingredients:

1 cup light brown sugar, packed

3 large, fresh eggs, beaten

2 tsp. pure vanilla extract

1/3 cup canola oil

1/3 cup 0% Greek yogurt

1, 15-ounce can pumpkin purée (or 1 3/4 cups roasted, puréed pumpkin)


  • Preheat oven to 350°F or 177°C.
  • Spray two 9×5 inch loaf pans with canola oil cooking spray.
  • Whisk the dry ingredients in a large bowl.
  • Whisk the wet ingredients in a large bowl.
  • Mix the dry and wet ingredients together, just until combined.
  • Evenly divide the batter between the two prepared pans.
  • Smooth the tops of the bread.
  • Bake on center rack for 40-50 minutes, or until a toothpick inserted in center comes out clean. My bread took exactly 45 minutes.
  • Share with friends, or freeze in plastic wrapped slices for breakfast.
  • Enjoy! Lovely with a spot of tea or steaming cup of coffee.


©Shanna Koenigsdorf Ward, shannaward.com (2013), unauthorized use and/or duplication of this material without expressed and written permission from this blog’s author, Shanna Koenigsdorf Ward, and/or owner is strictly and completely prohibited.


29 thoughts on “Spiced Whole-Grain Pumpkin Bread

    1. Hi, Dimple. Oh, thank you for the sweet words. Your kindness brings a smile to my face. 🙂 Indeed – everything changes, yet somehow stay the same. My baking is generally healthier, but the love of baking is still present. I appreciate your visit to the blog; have a fantastic evening. :-)Shanna

  1. What a lovely pumpkin bread! Reminds me of the time I made a delicious pumpkin bread with my friend in grad school–baking was our way of relaxing in between our studies 😉 This bread looks beautiful, and I love how you made it so much healthier! Bookmarking this recipe 🙂 Thanks for sharing!

    1. Hi, Ada. You are so sweet – thank you for the compliments. I appreciate all of your kind words and visits. It seems that we have a lot in common. 🙂 Please let me know if you try this bread – I think you will love it! Enjoy your afternoon. Cheers to grad school baking days… ;-)! Shanna

    1. Hi, there! I am glad to hear that you all are also lovers of pumpkin bread. I just had a slice (then another) of this recipe. SO good – and so much better for you than most recipes. Let me know if you try it. Thank so much for your sweet comment and for stopping by. Enjoy your day! 🙂

  2. HHMMM pumpkin bread is a favourite here. And when my brother in law comes to visit, its his MUST! I never make it though because the amazing bakery behind our pale does it… Well done!

    1. Thank you, Sofia. I am touched by your generous comment. 🙂 If your brother likes to bake with you – and enjoys healthy baked goods – you could give it a try. I appreciate you visit to Curls and Carrots – and wish I had a nice Spanish bakery in my neighborhood! ! ! 😉

      1. The problem is he does not cook 😉 I’m very lucky I have 3 surrounding me within 30 seconds walking distance, and another few within 3 minutes. I actually flipped when I first moved in and wondered how they all survived when there are so many of them!

      2. Well, that is an obstacle to baking and cooking together – if he doesn’t enjoy it. Or maybe he just needs a great teacher? 😉 It is amazing that all of the bakeries are flourishing with so much competition – they must be excellent!

  3. Looks great! I love anything pumpkin! We make pumpkin cranberry muffins and the kids so love enjoy them. Muffins and quick breads are relatively easy to lighten up and use wheat flour, gotta love that.

    1. Oh, I hope you try this bread. The batter also make great muffins – and my kids also enjoy them with cranberries! Thank you so much for your sweet comments and for stopping by! It’s neat that we have similar ideas about making baking more nutritious – and love pumpkin. :-)Enjoy your weekend.

  4. Other than pumpkin pie, I’ve never had anything else pumpkinny (I just made up a word, didn’t I?). I have some roasted pumpkin sitting in my fridge, wishing all of this past week that I could whip something up with it. I haven’t had it in me this week, but looking at this pumpkin bread, you’ve brought my mojo back Shanna!

    1. Hehe. Pumpkinny. I love it! 🙂 Oh, Lidia, I do hope that you try it – and your and your family love it! Though roasted pumpkin is just so yummy on it’s own too, hehe. Thanks for visiting and your sweet comments. Enjoy your day! – Shanna

    2. I made this super yummy bread today and it was oh, so good! Let me tell you about my adventure in baking this bread…I was out of raisins and found 2 packages of unopened dried cherries. I thought, why not? I opened a package and me being me, I popped a few into my mouth. Thank goodness I did as they had pits! Who the heck uses dried cherries with pits? So I dug through my pantry and came up with dried apricots and loads of chocolate. So of course I opted for chocolate! Thanks for a great recipe Shanna.

      1. OH, my friend Lidia,
        I elate at your sweet, kind words. Thank you! I am glad that you enjoyed the recipe. Of course, the inspired addition of dried cherries is completely ingenious. I love it. The only issue is that I would have easily eaten all of the dried cherries before they made it into the batter. HA! Apricots and chocolate? Yes, please. Oh dear. We are kindred spirits. You have clearly been visiting Curls and Carrots: https://shannaward.com/2013/11/15/snu-magoos-chocolate-pumpkin-cupcakes-with-chocolate-ganache-vegan/
        Great combination – and I want to see photos
        On a very off-note, if you lived in Canada for twelve months, what cities are the best to live in?
        Lots of hugs to your sweet family from New Mexico!

      2. Are you planning on living here for 12 months Shanna? Well, my very first pick would be Montreal, of course. There’s nothing like it in North America. Second, Vancouver. Third, Toronto… but only if you absolutely had to! 🙂

      3. Hey, Lidia – My hubby says there is a great fellowship for head and neck reconstruction in Toronto. He is a big Maple Leafs fan, so it could work out quite well We have been there a few times. Have a great night – your feedback is very helpful. His application must be end at the month’s end! I mentioned to Greg that the bloggers I have connected with in Canada are so intelligent, warm and soulful. You know, my dad’s mom is Canadian – there is something special there. Warmly, Shanna

  5. This has come at the right time, I have loads of pumpkin around the house, so I am gonna make this one of these fine days.. . thanks for sharing!

  6. I’ve never had pumpkin bread but this recipe sounds divine! I think everyone should have a few failproof staple recipes and this one definitely sounds like its stood the test of time 🙂 x

    1. Thank you for your kind comment and your visit. I appreciate it. 🙂 I hope you try this recipe. It really is just delectable – and perfect for Fall or Winter. One must try pumpkin bread at least once. It is addictive! Enjoy your day! Best wishes, Shanna

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