Pumpkin Wheat Loaf

pumpkin wheat loaf
I wasn’t feeling great at the start of this week. One of the twins kept asking for pumpkin bread, but when I am sick, I think cooking is kind of gross- like I am passing on the germs, so I try not to do it until I am better. Is this weird? i have been known to be a bit germaphobic, so i guess it’s normal for me.

Coming off of not eating much, I looked over my regular recipe for pumpkin bread and decided I needed a healthier one. Not everyone eats pumpkin bread in my house, but my little guy loves it! Because he is a good eater in general, I know that I have a little wiggle room on making it a bit differently this time. Since I only have wheat flour around right now, and no white, I found this one from Cooking Light that uses some whole wheat flour that I decided to use, mostly because it looked like I could tweek it a bit, to use the ingredients that I have already on hand.

I made it even lighter and healthier in my eyes by adjusting all the flour to wheat, using olive instead of canola, and decreasing the sugar by 1/2 cup overall.

Here it is:

Pumpkin Wheat Loaf


  • Dry:
  • 1 cup whole wheat pastry flour(I use Bob's Red Mill)
  • 1/4 cup whole wheat flour
  • 1 1/2 tsp. baking powder
  • 1/2 tsp. ground ginger
  • 1 tsp. allspice
  • 1 tsp cinnamon
  • 1/2 tsp. kosher salt
  • Wet:
  • 1/2 cup dark brown sugar
  • 1/4 cup regular sugar
  • 2 eggs
  • 1 cup pumpkin purée
  • 3 Tbsp. olive oil
  • 1 1/2 tsp. vanilla extract
  • Extra: raisins, nuts


  1. Mix all the dry, and make a well in the center. Mix the wet until combined and add to the the dry. Mix only until the flour is incorporated. I mixed in 1 cup of golden raisins, and left out the nuts, but I add them in the recipe as an option, because I think they'd be awesome.
  2. Bake for 50 minutes at 350* or until a knife inserted to the middle, comes out clean.
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Not too shabby for 8 in the morning! She’s back kids- so wash your hands, so I don’t get sick again!