I’m not exaggerating when I say this is the best whole grain pumpkin bread recipe.
No one who eats this will believe it is 100% whole grain.
The bread bakes up unbelievably moist. Then it’s topped with a crunchy streusel topping that is so tasty you will want to eat it all on its on.
Make sure you buy white whole wheat flour. It is a whole wheat flour but it bakes like an all purpose flour.
In addition to the whole grains, I’ve replaced some of the refined sugar with honey.
There is still sugar in this recipe, but if you’ll look for organic evaporated cane sugar, it has more minerals than refined sugar.
I got the idea to use pepitas in my streusel topping from a restaurant in Seattle. My niece and nephew ordered squash bread and it came with a pepita topping. I’m not sure why we traditionally use pecans or walnuts in streusels when pepitas + pumpkin bread makes so much sense!
Whole Grain Pumpkin Bread
- 1 1/2 cup white whole wheat flour
- 1/2 cup oatmeal
- 2 teaspoons pumpkin pie spice
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 6 tablespoons organic evaporated cane sugar
- 1/3 cup expeller pressed canola oil
- 1/3 cup honey
- 1/3 cup milk
- 1 1/4 cup pumpkin puree
- 1 egg
- 1 teaspoon vanilla
- 1/2 cup brown sugar
- 1/2 cup white whole wheat flour
- 1/2 cup pumpkin seeds pepitas
- 2 teaspoons cinnamon
- 1/4 cup butter
Preheat oven to 350. Grease a 9x5 bread pan.
In a large bowl whisk together flour, oatmeal, pumpkin pie spice, baking powder, baking soda, and salt.
In a medium bowl whisk together sugar, oil, honey, milk, pumpkin puree, egg, and vanilla.
Add the wet ingredients to the dry ingredients and stir until combined.
Pour batter into bread pan.
For the streusel
In a small bowl combine all streusel ingredients. Butter should be cut it to resemble small peas.
Top bread with streusel. Bake for 1 hour or until a toothpick inserted in the middle comes out clean.
Cool on a wire rack for 15 minutes before attempting to remove from pan.
Happy pumpkin bread baking!