Total Time
1hr 15mins
Prep 15 mins
Cook 1 hr

This is a Whole Foods Market Recipe I had laying around. It is a healthier version than most pumpkin bread recipes. I use half pecans and half walnuts. I also use almond milk in place of the regular milk. It's not a super sweet bread so just be prepared for that. :)

Ingredients Nutrition

Directions

  1. Preheat oven to 350 degrees.
  2. Coat an 8-inch loaf pan with canola oil cooking spray and set aside.
  3. Combine flour with oat bran or wheat germ; baking powder, pumpkin pie spice, salt and baking soda in a large bowl.
  4. In a medium bowl, combine sugar with oil, honey, milk, pumpkin, egg, and vanilla. Stir into the dry ingredients.
  5. Fold in walnuts.
  6. Spoon batter into prepared loaf pan. Bake one hour or until done.
  7. Cool for 15 minutes on a wire rack. Remove from pan and continue to cool completely.
Most Helpful

Unfortunately my DH did my Thanksgiving shopping. The list he had said 1 can pumpkin puree. What I got was pumpkin pie filling. The recipe still worked very well but I cut out the honey and sugar as there was sugar in the pie filling. I loved the whole wheat and oat bran in this. My loaf baked up having a heavy, too moist, bottom but I'm not blaming that on the recipe as I had to work with the wrong ingredient. It's moist and does have a very good flavor. Next time I'll get everything I want myself, lol.

Annacia October 13, 2008

Lovely Loaf! It pops out of the pan perfectly and looks sharp for gift giving. With the whole wheat pastry flour and wheat germ it has a more complex nutty flavor than "regular" pumpkin bread which is a good thing - something different. I didn't have canola oil so used grapeseed oil which was good; also, I only had 2/3 or 3/4 cup of chopped walnuts which was definitely enough-lots of nuts. Thanks Amanda and Whole Foods!

FLKeysJen September 28, 2008